Buttermilk-Blueberry Breakfast Cake

Lemon-Blueberry Breakfast Cake

I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold.

Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. In other words, I was craving sugar and carbs. The truth is I’ve been craving sugar and carbs and a cake like this for months. But seriously, who doesn’t crave having a good, seasonal, berry cake recipe in their morning-treat repertoire?

Nobody. And I think I’ve found the recipe that fits the bill. On an old photocopied sheet of paper in my mother’s hand writing, I spotted a note: “Baby Boy’s Favorite.” Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. This cake is delectable! I think you’ll like it, too.

Lemon-Blueberry Breakfast Cake

mise en place

Lemon-Blueberry Breakfast Cake

Lemon-Blueberry Breakfast Cake

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 (set aside 1/4 cup of this to toss with the blueberries)
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
*** 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.

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 to 45 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.

Cake with Anthropologie Oven Mitt... fave new kitchen accessory

29. June 2011 by alexandra
Categories: Baking, Breakfast, Olallie Cafe recipes | 1,505 comments

Comments (1,505)

  1. I made this yesterday for breakfast, and it was sooooo delish! I used frozen blueberries and only let them thaw as long as it took the butter to come to room temperature. My husband commented on how moist it was but thought it had too many blueberries LOL! I disagreed. My daughter and her friend thought it was very yummy, too. She had a funny way to describe it, but I’ve forgotten now. Oh well, it was delicious!

  2. Our community group had breakfast for supper last night, and I always use them as my “test kitchen”. Your recipe is what I used last night. I doubled the recipe, used a little more lemon zest than double (because I like lemon), and used 2-1/2 tsp of vanilla paste. Put the batter in a 9×13 pan and baked it for approximately 50-55 minutes; however, I did have to tent it with foil after 30-35 minutes. It was delicious, and everyone loved it! Thanks for sharing your family’s recipe. Can’t wait to try your lemon bars!

    • I love lemon, too, and love the idea of adding more zest to this, and I love vanilla paste, too. Only just discovered it! So happy you liked it. Thanks for the tips on doubling/tenting/etc. Thanks for writing in!

  3. This was delicious! I made it for my students to munch on for a quilting class and it ended up being my dinner while stuck in my car for 9 hours and 30 minutes! Yep, I was caught in the snowstorm that hit Atlanta on Tuesday! Renaming it Snowstorm Blueberry Cake!

  4. This looks delicious! Do you know if you can substitute heavy cream for buttermilk?

  5. Do you think this would work in a loaf pan? Looks yummy!

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