Blueberry Buttermilk Breakfast Cake

Ingredients

• 2 cups fresh blueberries
• 2 cups all-purpose flour, divided
• 1 cup sugar, plus 1 tablespoon for sprinkling
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons lemon zest
• 2 teaspoons baking powder
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon cinnamon (optional)

Instructions

Step 1: Prepare the Blueberries

1. Toss Blueberries with Flour: In a small bowl, toss the blueberries with 1/4 cup of the flour. This helps to keep the blueberries from sinking to the bottom of the cake.

Step 2: Prepare the Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy, about 3-4 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour (1 3/4 cups), baking powder, salt, and optional cinnamon.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
6. Fold in Blueberries: Gently fold the flour-coated blueberries and lemon zest into the batter.

Step 3: Bake the Cake

1. Pour Batter into Pan: Pour the batter into the prepared baking dish and spread it out evenly.
2. Sprinkle Sugar: Sprinkle the remaining 1 tablespoon of sugar evenly over the top of the batter.
3. Bake: Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 4: Serve

1. Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving. Enjoy your Blueberry Buttermilk Breakfast Cake!

Cooking Notes and Tips

• Blueberries: Fresh blueberries are best for this recipe, but you can use frozen blueberries. Do not thaw them before adding to the batter.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to the 1/2 cup mark. Let it sit for 5 minutes before using.
• Lemon Zest: The lemon zest adds a bright, citrusy flavor to the cake. Feel free to add more or less according to your taste.