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Breakfast Buttermilk Cake

Yields8 ServingsPrep Time5 mins

Blueberry Haven's Breakfast Buttermilk Cake

 ½ cup Unsalted Butter, room temperature
 2 tsp Lemon Zest or more - zest from 1 large lemon
  cup + 1 tbsp Sugar
 1 Egg, room temperature
 1 tsp Vanilla
 2 cups Flour (set aside 1/4 cup of his to toss with the blueberries)
 2 tsp Baking Powder
 1 tsp Kosher Salt
 2 cups Fresh Blueberries
 ½ cup Buttermilk

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the 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 the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.


Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 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 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Nutrition Facts

Servings 8