Blueberry Buttermilk Breakfast Cake

👩‍🍳 For: 12-16 people
🕒 Total Cooking Time: About 1 hour 10 minutes

Gather Your Ingredients:

• Fresh Blueberries (2 cups)
• Flour (2 cups, keep it divided)
• Sugar (1 cup, and a little extra)
• One Large Egg (room temp)
• Buttermilk (1/2 cup)
• Butter (1/2 cup, unsalted and softened)
• Lemon Zest (2 generous tablespoons)
• Baking Powder (2 teaspoons)
• Vanilla Extract (1 1/2 teaspoon)
• Salt (1 teaspoon)
• Optional: Cinnamon (1/2 teaspoon)

Let’s Get Baking:

1. Start by heating your oven to 350º F and readying a 9×5-inch baking dish with a light coat of butter or spray.
2. Take those lovely blueberries and give them a tumble in 1/4 cup of flour. Once coated, put them aside.
3. Time to cream! Whip your butter, sugar, and lemon zest in a bowl until it’s fluffy and light.
4. Add in the egg, blend it well, followed by a splash of vanilla.
5. In a separate space, whisk the rest of the flour, baking powder, salt, and maybe a hint of cinnamon.
6. Now, alternate adding your flour mixture and buttermilk to the creamy base, beginning and finishing with the dry mix.
7. Gently fold your blueberries into this lovely batter and transfer it to your prepared dish. Sprinkle the top with that extra sugar.
8. Into the oven it goes for 40-50 minutes. A toothpick test will tell you when it’s perfectly baked.
9. Patience! Let it cool on a wire rack for at least 15 minutes.
10. Serve your beautiful cake warm or cooled to your liking, and bask in the compliments!

Enjoy your baking adventure with this delightful blueberry lemon cake, perfect for any gathering or a cozy family treat! 🍰🫐🍋