Blueberry Buttermilk Breakfast Cake
Blueberry Buttermilk Breakfast Cake is perfect for your weekend brunch, a special occasion breakfast, or really just anytime! This is one of those dishes that I love to make for new moms, or to serve at church for our coffee hour.
Blueberries are my favorite fruit to use when baking, and they make everything taste just a little bit sweeter! This dessert is amazing with your favorite cup of coffee, and the texture allows it to be cut just perfectly into cute little squares. I am sure you will make this more than once! Blueberry Buttermilk Breakfast Cake is one of those dishes that you will serve again and again, and makes a great addition to a weekend breakfast or a wedding/baby shower!
I never have buttermilk in hand, so my favorite hack is to add some lemon juice to regular milk, and let it set for about 5 minutes. Works every time! What is one of your favorite kitchen hacks?
Blueberry Buttermilk Breakfast Cake Ingredients:
1/2 cup butter, softened
Zest of one lemon
7/8 cup of sugar
1 egg
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
1/2 cup milk plus one Tablespoon lemon juice {this gives it the buttermilk flavor if you don’t have any actual buttermilk on hand}
How to Make Blueberry Buttermilk Breakfast Cake
First, heat the oven to 350 degrees and lightly spray an 8×8 baking dish. Set aside.
In a large mixing bowl, with the paddle attachment, combine the butter, lemon zest, and sugar. Add the egg and vanilla until both are combined thoroughly.
In a smaller bowl, combine the flour, salt, and baking powder. Add the flour mixture and the milk/lemon juice mixture to your mixing bowl, alternating between the two.
In a measuring cup, toss the blueberries with 1/8 cup flour to lightly dust them. Gently add these to your batter and stir slightly.
In your greased 8×8 pan, spread the batter. It will be VERY thick. Sprinkle the top of it with 1 Tablespoon of sugar.
Bake for 35-40 minutes, or until golden brown. Allow to cool about 15 minutes before cutting into pieces.
Serving this alongside your favorite coffee or tea makes a nice, leisurely start to your morning! OR, add a scoop of ice cream for a fun afternoon treat! What is your favorite way to have blueberries?
First, heat the oven to 350 degrees and lightly spray an 8x8 baking dish. Set aside. In a large mixing bowl, with the paddle attachment, combine the butter, lemon zest, and sugar. Add the egg and vanilla until both are combined thoroughly. In a smaller bowl, combine the flour, salt, and baking powder. Add the flour mixture and the milk/lemon juice mixture to your mixing bowl, alternating between the two. In a measuring cup, toss the blueberries with 1/8 cup flour to lightly dust them. Gently add these to your batter and stir slightly. In your greased 8x8 pan, spread the batter. It will be VERY thick. Sprinkle the top of it with 1 Tablespoon of sugar. Bake for 35-40 minutes, or until golden brown. Allow to cool about 15 minutes before cutting into pieces. 
Blueberry Buttermilk Breakfast Cake
Ingredients
Instructions
