Monday, June 8, 2015

Buttermilk Blueberry Morning Cake

Lemon-Blueberry Breakfast Cake


With blueberries on sale right now I thought I would share one of my favorite recipes that use them. I have tried many blueberry quick bread, muffins, and cakes before and I have to say this one is the best.  It is moist with a light texture and the blueberries are just enough.  I only used a heaping cupful of berries instead of the two because I was using frozen ones and it turned out perfect.  I also used sour milk instead of store bought buttermilk but that's a standard substitution.  The whole family raved about it and it is definitely going to become a standard on Monday baking day.  It's wonderful with coffee or tea.

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top


1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

12 comments:

  1. This looks delicious! I pinned it to save for later.

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  2. This sounds a lovely alternative to the muffins I usually make.
    Ali xx

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  3. Oh my goodness! That looks sooooo yummy! I'm going to have to pin this one.

    visiting from the Roses of Inspiration blog party.

    Beckey
    http://reallyreallyrealhousewives.blogspot.com
    http://www.etsy.com/shop/queenbsbusywork

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  4. I just wanted to say I made this today substituting in Namaste Gluten Free flour and it was amazing! Turned out great. I decided I didn't want to waste the lemon so I juiced it and added some powdered sugar to make a glaze and put it on top. Super good, not too sweet. Couldn't be a better recipe.

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  5. This sounds really good. I need to save and print it. :-) We have family brunches every weekend and this could make a nice treat for that.

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  6. Yes, please! This looks and sounds delicious! I'll definitely be trying this recipe soon - thanks for sharing with Roses of Inspiration.

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  7. Blueberries + buttermilk...two of my favorite things. Must make this soon. Thank you for sharing so I could find you on Monday's Musings!

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  8. Looks just delicious....I'll be saving this recipe for later! Visiting from https://aheartforyourhome.wordpress.com/

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  9. I have som fresh blueberries leftover from our weekend red, white and blue dessert, so this sounds like breakfast tomorrow! Visiting from TGIM.

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  10. YUM! Blueberries in cake is the best, especially for breakfast. This looks perfect for a brunch :) Thanks for sharing, visiting from Frugal Crafty Blog Hop!

    Alexis @ www.chemistrycachet.com

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