Lemon Blueberry Breakfast Cake
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!