Buttermilk Blueberry Breakfast Cake


  • 1/2 cup unsalted butter, room temperature
  • 2 tsp. lemon zest
  • 3/4 cup + 3 tbsp. sugar, divided
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour, divided
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan with butter or coat with non-stick spray and set aside. 

Cream butter with lemon zest and 3/4 cup plus 2 tbsp. of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. 

Meanwhile, toss the blueberries with 1/4 cup of flour.

In a separate bowl, whisk together the remaining 1 3/4 cup 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.

Spread batter into the prepared pan. Sprinkle batter with remaining 1 tbsp. of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If still wet, 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.

by The Savvy Kitchen