Buttermilk Blueberry Breakfast Cake


  • 1/2 cup unsalted butter (room temperature)
  • 2 tsp lemon zest or more ((from 1 large lemon))
  • 7/8 cup* + 1 tablespoon sugar** ((see notes))
  • 1 egg (room temperature)
  • 1 tsp vanilla
  • 2 cups flour ((set aside 1/4 cup of this to toss with the blueberries))
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk*** ((see notes))
  • Instructions

    1. Preheat the oven to 350ºF
    2. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy
    3. Add the egg and vanilla and beat until well combined
    4. Toss the blueberries with ¼ cup of flour
    5. Whisk together the remaining flour, baking powder and salt
    6. Add the flour mixture to the batter a little at a time, alternating with the buttermilk
    7. Fold in the blueberries
    8. Coat an 8-inch square baking pan with non-stick spray
    9. Spread batter into pan
    10. Sprinkle batter with the remaining tablespoon of sugar
    11. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If needed, return pan to oven for a few more minutes.
    12. Before serving, let cool at least 15 minutes



    * 7/8 cup = 3/4 cup + 2 tablespoons

    ** This 1 tablespoon is for sprinkling on top

    *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.