Blueberry Buttermilk Breakfast Cake

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×5-inch baking dish with butter or non-stick spray.

Step 2: Prepare the Blueberries

1. Toss the blueberries in 1/4 cup of flour until they are evenly coated. Set aside. This step helps to prevent the blueberries from sinking to the bottom of the cake while baking.

Step 3: Cream Butter, Sugar, and Lemon Zest

1. In a large mixing bowl or stand mixer, cream together the butter, sugar, and lemon zest. Beat for 3-5 minutes, until the mixture becomes fluffy and lightened in color.

Step 4: Add the Egg and Vanilla

1. Beat in the egg until fully incorporated.
2. Add the vanilla extract and mix well.

Step 5: Combine Dry Ingredients

1. In a separate bowl, whisk together the remaining flour (1 3/4 cups), baking powder, salt, and cinnamon (if using).

Step 6: Alternate Adding Dry Ingredients and Buttermilk

1. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 7: Fold in the Blueberries

1. Gently fold the floured blueberries into the batter, ensuring they are evenly distributed.

Step 8: Transfer to Baking Dish

1. Pour the batter into the prepared baking dish.
2. Sprinkle the top with 1 tablespoon of sugar. This adds a delightful crunchy texture to the top of the cake.

Step 9: Bake

1. Place the baking dish in the preheated oven.
2. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool and Serve

1. Remove the cake from the oven and transfer it to a wire rack to cool for at least 15 minutes.
2. Serve the cake warm or at room temperature and enjoy.

Tips for the Perfect Blueberry Buttermilk Breakfast Cake

1. Use Fresh Ingredients: Fresh blueberries and lemon zest give the cake a vibrant flavor. If you don’t have fresh blueberries, frozen ones can be used, but be sure to thaw and drain them well.
2. Room Temperature Ingredients: Make sure your egg and butter are at room temperature for easier mixing and a better texture.
3. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
4. Cool Properly: Allow the cake to cool in the pan for at least 15 minutes before slicing. This helps it to set properly and makes it easier to cut clean slices.

Conclusion

The Blueberry Buttermilk Breakfast Cake is more than just a recipe; it’s an experience. From the moment you begin mixing the batter to the first bite of the finished product, this cake offers a symphony of flavors and textures. The tartness of the blueberries, the subtle zing of the lemon zest, and the creamy richness of buttermilk come together to create a breakfast delight that’s perfect for any occasion.

Whether you’re serving it at a family brunch, enjoying it as a morning treat with your coffee, or sharing it with friends, this cake is sure to bring smiles and satisfaction. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will make your mornings a little brighter and a lot more delicious. Enjoy!