Blueberry Buttermilk Breakfast Cake
Blueberry buttermilk breakfast cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!
Servings: 6
Ingredients
- 1/2 cup unsalted butter softened
- zest from one lemon
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour divided
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
- In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
- Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.
Video
Notes
Originally posted on February 19, 2019
Updated on February 24, 2023
Nutrition
Calories: 413kcal | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 424mg | Potassium: 260mg | Fiber: 2g | Sugar: 25g | Vitamin A: 572IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg
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