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Easy Blueberry Breakfast Cake Recipe with Lemon and Buttermilk

Easy Blueberry Breakfast Cake

A lightly sweet, muffin-like breakfast cake filled with fresh blueberries, lemon zest, and buttermilk. A sparkling sugar topping gives the golden crust a pleasant little crunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 tablespoon Granulated sugar for topping
  • 1 lemon Lemon zest
  • 1 large Large egg
  • 1 teaspoon Vanilla extract
  • 2 cups (250 g), divided All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Kosher salt
  • 1/2 cup (120 ml) Buttermilk
Fruit
  • 2 cups (about 300 g) Fresh blueberries

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment if desired.
  2. Cream the softened butter, 1 cup sugar, and lemon zest until light and fluffy. Beat in the egg and vanilla extract.
  3. Whisk together approximately 1 3/4 cups flour, the baking powder, and kosher salt. Add the dry mixture to the butter mixture in batches, alternating with the buttermilk, and mix just until combined.
  4. Toss the blueberries with the remaining 1/4 cup flour. Gently fold the coated berries into the thick batter.
  5. Spread the batter evenly in the prepared pan and sprinkle the top with 1 tablespoon sugar. Bake for 35 to 45 minutes, until lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool the cake in the pan for at least 10 minutes before slicing and serving.

Notes

The batter should be thick, and a few small lumps are fine. Test the cake in more than one spot because a toothpick may hit a blueberry. Frozen blueberries can be added straight from the freezer without thawing. If using salted butter, reduce the added salt slightly.