Description
A tender, moist cake bursting with fresh blueberries and a hint of lemon zest. Perfect for breakfast, brunch, or as a delightful snack with your afternoon tea.
Ingredients
-
½ cup (113 g) unsalted butter, room temperature
-
Zest from 1 large lemon
-
1 cup (214 g) sugar (reserve 1 tablespoon for sprinkling)
-
1 large egg, room temperature
-
1 teaspoon vanilla extract
-
2 cups (256 g) all-purpose flour (reserve ¼ cup for tossing with blueberries)
-
2 teaspoons baking powder
-
1 teaspoon kosher salt (or 1¼ teaspoons for a saltier taste)
-
2 cups fresh blueberries, picked over
-
½ cup buttermilk (see FAQs below)
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or coat with non-stick spray.
-
In a large mixing bowl, cream together the softened butter, lemon zest, and 7/8 cup (approximately 214 g) of sugar until light and fluffy.
-
Add the egg and vanilla extract to the butter mixture, beating until well combined.
-
In a separate bowl, toss the blueberries with the reserved ¼ cup of flour to coat them lightly.
-
In another bowl, whisk together the remaining flour, baking powder, and salt.
-
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
-
Gently fold in the floured blueberries.
-
Pour the batter into the prepared baking pan, spreading it evenly.
-
Sprinkle the remaining tablespoon of sugar over the top of the batter.
-
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for at least 15 minutes before serving.
Notes
For homemade buttermilk, add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill with milk to the 1-cup line. Let it sit for 5 minutes before using.
Ensure the butter is softened but not melted for optimal texture.
This cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: buttermilk cake, blueberry breakfast cake, lemon blueberry cake, brunch cake, easy breakfast cake