Blueberry Buttermilk Breakfast Cake

This Blueberry Buttermilk Breakfast Cake is a moist, tender treat that brings together juicy blueberries, a bright touch of lemon zest, and the tangy richness of buttermilk. It’s simple to make and perfect for slow mornings or as a sweet afternoon pick-me-up.

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Blueberry Buttermilk Breakfast Cake

Ingredients

Ingredient	Quantity
Fresh blueberries	2 cups
All-purpose flour, divided	2 cups
Sugar, plus 1 tbsp	1 cup
Large egg (room temp)	1
Buttermilk	1/2 cup
Unsalted butter (softened)	1/2 cup (1 stick)
Lemon zest	2 tablespoons
Baking powder	2 teaspoons
Vanilla extract	1 1/2 teaspoons
Salt	1 teaspoon
Cinnamon (optional)	1/2 teaspoon

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Instructions

Step 1: Preheat and Prep
Set your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray.

Step 2: Coat the Berries
Toss the blueberries with 1/4 cup of the flour to lightly coat them. Set aside.

Step 3: Cream Butter and Sugar
In a mixing bowl, cream together the softened butter, 1 cup sugar, and lemon zest for about 3–5 minutes until light and fluffy.

Step 4: Add Egg and Vanilla
Beat in the egg, then stir in the vanilla extract until well blended.

Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the remaining 1 3/4 cups flour, baking powder, salt, and optional cinnamon.

Step 6: Combine Wet and Dry
Alternate adding the dry ingredients and the buttermilk into the butter mixture, starting and ending with the dry mix. Stir just until everything is combined—do not overmix.

Step 7: Fold and Spread
Gently fold in the floured blueberries. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with the 1 tablespoon of sugar.

Step 8: Bake
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve
Let the cake cool in the pan for at least 15 minutes before slicing. Enjoy warm or at room temperature.