Blueberry Buttermilk Breakfast Cake
A delightful breakfast cake made with juicy blueberries and a hint of lemon zest, perfect for a sweet start to your day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Add-ins
- 2 cups frozen blueberries Fresh blueberries can also be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan to prevent sticking.
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the buttermilk, melted butter, eggs, vanilla extract, and lemon zest until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Gently fold in the frozen blueberries into the batter.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature.
Notes
For best results, ensure your oven is preheated correctly. The batter should be thick yet pourable. Avoid overmixing the batter after adding the wet ingredients to keep the cake light and fluffy.
