Jan 13
Buttermilk Blueberry Breakfast Cake19 Comments

Buttermilk Blueberry Breakfast Cake

So this recipe is going against all blog etiquette using a non-seasonal item…gasp! Maybe when I present my reasons for making this out of season, it will convince you to do the same.

1. I am Pinterest obsessed, when I saw this recipe on there, I had to make it. I know I am late to join the bandwagon, but I am spreading the love to everyone I know (hopefully this will make up for it).

2. I was expecting blueberries to be super expensive at my grocery store, but I was pleasantly surprised with the price of them so I bought them…I call it fate.

3. We had spring like temperatures on Saturday. 60 degrees in January, say what?! Wait, wasn’t I just complaining about freezing weather on Wednesday. Yes, what we have here is global warming folks.

4. My hubby apparently lacks from exciting breakfasts…just ask my brother-in-law. Not like I make him anything delicious everrrrrr, he is so unfortunate to be married to me.

5. I was making red velvet cupcakes for work this week, and I knew I would have leftover buttermilk to use up.

6. If lemon and blueberry are together, I have to eat it. They are meant for one another. I love you lemon zest.

Have I convinced you yet? This cake was absolutely yummy for breakfast, and even more delicious as a mid-morning snack this week. The combination of lemon and blueberry makes it absolutely delightful. If you can’t bring yourself to have some blueberries out of season, then bookmark this until springtime rolls around.

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
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

What you’ll do:

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. 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. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. 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 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.

Source: Alexandra’s Kitchen

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19 Responses to Buttermilk Blueberry Breakfast Cake

  1. Nicole, RD says:

    This looks so refreshing! I’ve been seeing tons of lemons and blueberries lately. :)

  2. Alida says:

    Yes, I’m convinced! Looks delicious!

  3. Shawnda says:

    Our blueberry bushes already have small berries – so I’d say you’re not really out of season :)

  4. I love anything with blueberries and lemons too. I’ll make it any time of the year! So glad you posted this. :)

  5. Crystal says:

    I’m trying this with the summer blueberries that I froze in July. I’ll let you know how it turns out! :)

  6. just saw this on FG when I was checking a submission…looks awesome!

  7. Rules are meant to be broken! If all of your out of season treats look this good – then keep breaking them!

  8. Jenn says:

    This sounds delicious!

  9. Zee says:

    Looks good sounds delicious.. Too bad we don’t have blue berries here, I always have to buy the canned ones which do not taste as good as fresh but there is no other option :(
    I think i’ll make this for tomorrow’s brunch

  10. Jennifer says:

    I made this cake tonight, but with raspberries, blueberries, and blackberries. It was amazing!

  11. Claire says:

    And now I’m convinced. Looks so delish, can’t wait to try this recipe.

  12. I completely agree with you about lemon and blueberries. Such a delicious combination!
    This looks just delicious!
    I came across your blog through Nicole’s! Your pictures are amazing!

  13. Sandi says:

    Have you ever tried this with frozen blueberries (frozen fresh)?

  14. Samantha says:

    Can you make this without lemon zest? I want to make this for my boyfriend but he’s not too keen on lemon flavor

  15. AMy says:

    Made this today. Excellent recipe. The cake was so soft, flavorful despite having no lemon zest. Definitely will be making this again.
    Thank you

  16. Teresa says:

    Is the flour self rising?

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