Meet your new weekend breakfast or brunch addition? Lemon Blueberry Breakfast Cake is so tender and moist from the buttermilk and the lemon zest provides just the right amount of subtle lemon flavor. Not overpowering lemon, but just right. And of course, LOADS of blueberries. The batter is easy to mix up then just pop it into the oven. You’ll want to eat this Breakfast Cake at every meal.
The major thanks needs to be given to buttermilk for making this breakfast cake so dang delicious.
Why Buttermilk vs Regular Milk in this Breakfast Cake?
- Because buttermilk is slightly acidic and the lactic acid helps keep the cake tender and moist. It does this by breaking down the tough strands of gluten.
- Buttermilk also adds a slight tang which helps contrast the sweetness nicely.
- Not to mention buttermilk’s thickness helps provide a rich creaminess to anything you add it to.
What else can I use with Buttermilk?
Buttermilk isn’t just good in this breakfast cake. Muffins, biscuits, scones, other quick breads, pancakes, the list goes on. I love buttermilk in my classic Buttermilk Biscuits, Strawberry Shortcake recipe and don’t forget about my best ever, Extra Fluffy Pancakes. Don’t feel like making another carby treat? Buttermilk is great for marinating, like in my Hot Honey Chicken.
The batter takes just 10 or 15 minutes to mix up and then just 45 minutes in the oven. So just one hour stands between you and this tender cake. Your family will love it. Your friends will love it. You’ll love it. Now that you’ve got your Breakfast Cake on the menu.. What else are you serving at your brunch? Let me know in the comments!
Meet your new breakfast or brunch bff? Lemon Blueberry Breakfast Cake is moist from the buttermilk, uses lemon zest to provide subtle lemon flavor, and chock FULL of fresh blueberries. Recipe at KathleensCravings.com
- 1/2 cup unsalted butter (1 stick. Softened to room temperature)
- 1 cup sugar
- 1 lemon (zested)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (divided)
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 cups fresh or frozen blueberries
- 1/2 cups buttermilk
- raw turbinado sugar (a tablespoon or two to sprinkle on top. Optional)
- Preheat oven to 350ºF. Grease an 8×8 inch baking pan and line with parchment paper if you’d like.
- In a stand mixer or large bowl with a hand mixer, cream the butter, sugar, and lemon zest until light colored and fluffy.
- Add the vanilla and the egg, beat until combined.
- In a medium bowl, toss the blueberries with 1/4 cup of the flour. In another medium bowl, whisk the 1 3/4 cup flour remaining with the salt and baking powder.
- Add about half of the flour mixture to the batter. Fold to combine with a spatula or spoon. Add the buttermilk and stir to combine. Add the remaining flour mixture and stir to combine. Fold in the blueberries (leaving any extra flour in the bowl, so use a spoon to scoop out blueberries vs dumping in).
- Pour the batter into the prepared pan. Sprinkle the batter with the raw sugar. Bake in the preheated oven for about 45 minutes – use a toothpick to check for doneness (I like to check at 40 minutes and then go from there). Some crumbs on the toothpick is good, you don’t want any wet batter.
- Allow to cool for 10-15 minutes before serving.
If you don’t have buttermilk: put two teaspoons of white vinegar in a measuring cup, add regular milk to the 1/2 cup line. Allow to sit for 5 minutes before using.
If using frozen blueberries, you don’t need to thaw them.
- Category: Breakfast
- Cuisine: American