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Buttermilk Blueberry Breakfast Cake. - harvestandourish.com

Buttermilk Blueberry Breakfast Cake

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Prep Time:20 minutes
Cook Time:40 minutes
Course: Breakfast, Dessert, Snack
Keyword: blueberry, breakfast cake, buttermilk, cake
Servings: 0

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or fine sea salt
  • 2 cups fresh or frozen blueberries see note below
  • ½ cup butter, softened to room temperature
  • 1 cup granulated sugar + 1 teaspoon (4 grams), divided
  • Freshly grated zest from 1 large lemon
  • 1 large egg room temperature
  • 1 teaspoon vanilla
  • ½ cup buttermilk, room temperature see note below to make your own
US Customary - Metric

Instructions

  • Preheat oven to 350ºF (177ºC) and prepare parchment-lined or buttered 8-inch baking dish.
  • In a medium-sized mixing bowl, stir together flour, baking powder and salt. Gently fold blueberries into flour mixture just until they’re flour-covered and well distributed. Set aside.
  • In a large bowl, add sugar and lemon zest and press together until the zest is fully absorbed into the sugar and the sugar is yellow and fragrant. Add butter and cream together. Whisk in egg and vanilla.
  • Fold 1/3 of the berry and flour mixture into the wet ingredients. Pour in buttermilk and continue to stir until well combined. Stir in remaining flour and berries and mix just until the batter is nice and thick, and the berries are evenly distributed.
  • Spread batter into prepared pan and sprinkle the teaspoon of sugar across the top. Bake for 40 minutes until golden and a tester comes out clean.
  • Remove from oven and let cool on a wire cooling rack for at least 20 minutes before slicing.

Notes

Adding the berries: Tossing the fruit together with the flour mixture is a necessary step. This helps to soak up any excess moisture and ensures the fruit pieces are both evenly distributed throughout and that they retain their shape.
Frozen blueberries: If fresh blueberries are not available, simply toss frozen berries into the flour mixture straight from frozen. Do not let them thaw first or the juices will seep into the batter.
Don’t have buttermilk? To make your own, stir 2 teaspoons vinegar or lemon juice into ½ cup 2% or whole milk and let stand for 5 minutes while you mix together your remaining ingredients.
Make ahead: The batter can be made ahead of time and stored covered in the refrigerator overnight for a quick morning bake.