How to make Buttermilk Blueberry Breakfast Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Cream the butter, lemon zest, and a cup minus a tbsp sugar using a stand mixer or hand-held mixer until light and fluffy.
Step 2: Add the egg along with the vanilla and beat until mixed. In the meantime, toss the blueberries with 1/4 cup of flour. Stir in the rest of the flour, baking powder, and salt.
Step 3: To the batter, add half of the flour mixture. Mix using a spatula until well combined. Add the buttermilk and mix. Add the rest of the flour, stirring until completely incorporated. Then, fold in the blueberries.
Step 4: Using butter or nonstick spray, grease an 8 or 9-inch square baking pan, then line with parchment paper. Pour the batter into the pan and spread. Over the batter, sprinkle the rest of the sugar. Place in the preheated oven and bake for about 35 (if using a 9-inch pan) to 45 minutes (for an 8-inch pan). Insert a toothpick in the centre of the cake. Once it comes out clean, the cake is done. If needed, return the cake to the oven for 10 minutes more, so if using a smaller pan (8 x 8-inch). Remove the cake from the oven when done and allow it to cool for at least 15 minutes. Serve and enjoy!
NOTES:
Prep this ahead of time. In the prepared pan, pour and spread the batter, then tent with plastic wrap and store in the fridge. Bring the cake to room temperature for at least 30 minutes before you sprinkle the sugar over it. Bake the cake as directed. Or if baking when the batter is refrigerated, adjust the cooking time as needed.
To double this recipe, make it in a 9 x 13-inch pan and increase the baking time accordingly. But make sure to check the cake at the 35 minutes mark.
A substitute for buttermilk is 2% or whole milk. In a liquid measuring cup, add 2 tsp vinegar or lemon juice, then fill the cup with milk until it reached the half-cup line mark. Allow it to stand for 5 minutes.
Make this gluten-free by using Cup4Cup and King Arthur Flour gluten-free flour mixes. Keep in mind that gluten-free flours absorb liquid differently so adjust accordingly to reach the correct consistency.
For best results, use a scale to measure the flour.
Easily make muffins using the same batter and bake as is. If using frozen berries, there is no need to thaw.
For this recipe, you can use your desired fresh fruits or berries, or cranberry-orange.
Allow the cake to cool completely before wrapping it well with plastic wrap or another airtight wrap. Place in the freezer for up to 3 months. Before serving, thaw the cake the night before at room temperature, then bake for about 15 minutes at 350 degrees F. You can also store this for a day at room temperature.
