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Buttermilk Blueberry Breakfast Cake

5 from 1 vote


  • 1/2 cup unsalted butter room temperature
  • 2 tsp lemon zest or more - zest from 1 large lemon
  • 7/8 cup sugar 3/4 cup plus 2 Tablespoons - 1 Tablespoon is for sprinkling on top
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 2 cups flour set aside 1/4 cup of this to toss with blueberries
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk


  • Preheat oven to 350 degrees.
  • Cream butter with lemon zest and 7/8 cup minus 1 Tablespoon of sugar until light and fluffy.
  • Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 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 blueberries.
  • Grease a 9-inch square baking pan with butter. 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.
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