Buttermilk Blueberry 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. Your family won't be able to get enough of it!

Add the egg and vanilla and beat until combined. Add the egg and vanilla and beat until combined. Cream butter with lemon zest and ⅞ cup of sugar until light and fluffy. Cooking Buttermilk Blueberry Breakfast Cake is a fun thing, in addition it becomes extra special worth if you cook it yourself. By utilizing the adhering to 10 active ingredients, you can start cooking 5 actions. observe the complying with area for you to begin cooking immediately.

Ingredients of Buttermilk Blueberry Breakfast Cake

It's 1/2 cup (8 tablespoons) of unsalted butter, room temperature.
It's of Zest from 1 large lemon.
It's 1 cup of sugar (set aside 1 tablespoon for sprinkling).
You need 1 of egg, room temperature.
It's 1 tsp. of vanilla.
You need 2 cups of all-purpose flour (set aside 1/4 cup of this to toss with the blueberries).
Prepare 2 tsp. of baking powder.
You need 1 tsp. of kosher salt.
Prepare 2 cups of fresh blueberries, picked over.
It's 1/2 cup of buttermilk, see recipe below.

Add the egg and vanilla and beat until combined. Cream butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined. Toss the blueberries with ¼ cup of flour.

Buttermilk Blueberry Breakfast Cake how to cook

How to Make Buttermilk from Scratch: Scale this recipe up as needed. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed..
Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy..
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt..
Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.).
Grease an 8- or 9-inch square baking pan with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 m.

This buttermilk blueberry cake is perfect for any occasion. It makes a great breakfast cake, snack cake, dessert cake, or tea cake. And if you finish it off with a generous dollop of the sweetened cream cheese whipped cream, it also makes an amazing birthday cake! A quick homemade coffee cake that is the perfect brunch recipe. A few weeks ago we made our lemon blueberry coffee cake for a weekend treat.