Blueberry Buttermilk Breakfast Cake
My grandmother’s blueberry cake recipe has been passed through three generations of early risers in our family. During summer visits to her lakeside cottage, I’d wake to the sweet aroma of this cake baking, signaling the start of a day filled with swimming and sunshine. Now when I make it in my own kitchen, that first bite instantly transports me back to those golden mornings.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 cup buttermilk, at room temperature
- 2 cups fresh blueberries
- 1 tablespoon turbinado sugar for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Add the egg, vanilla, and lemon zest, beating until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with flour.
- Gently fold in 1 1/2 cups of blueberries, being careful not to crush them.
- Spread batter into prepared pan and sprinkle remaining blueberries on top.
- Sprinkle with turbinado sugar for a delightful crunch.
- Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes before slicing.
- Serve warm or at room temperature.
Recipe Notes
- If using frozen blueberries, do not thaw them before adding to the batter.
- No buttermilk? Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- This cake stays fresh in an airtight container for up to 3 days, or frozen for up to 1 month.
- For extra indulgence, serve with a dollop of whipped cream or vanilla yogurt.
Prep time: 15 minutes | Cook time: 45 minutes | Serves: 9
