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jhessica

Buttermilk Blueberry Breakfast Cake: A Delightful Recipe!

A delightful and moist buttermilk blueberry breakfast cake, perfect for any morning or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon zest optional
  • Powdered sugar for dusting optional

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, beat the softened butter until creamy. Add the buttermilk, eggs, and vanilla extract, mixing until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  5. Fold in the blueberries and lemon zest, if using, until evenly distributed throughout the batter.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 15g

Notes

  • For a nutty flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
  • For a citrus twist, replace the lemon zest with orange zest for a different flavor profile.

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