Buttermilk blueberry breakfast cake

Name: Buttermilk blueberry breakfast cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8
Cuisine: International
Ingredients: 0.5 cup buttermilk; 11 oz blueberries; 7 oz sugar; 4 oz unsalted butter (room temperature); 1 lemon; 1 tsp vanilla extract; 1 egg (room temperature); 9 oz flour; 1 tsp salt; 2 tsp baking powder; unsalted butter (for greasing); sugar (for sprinkling)

Based on 30 ratings

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Lisa Schölzel

Food Editor at Kitchen Stories

www.instagram.com/whatscookinglisa/

"The fresh blueberries in this recipe can be easily swapped out for frozen ones: Use them as they are without defrosting them. You can also swap in strawberries, rhubarb, or apples and orange zest, depending on the season. To make a quick DIY (plant-based) buttermilk, add 2 tbsp vinegar or lemon juice to a measuring cup with enough milk to make a total of 120 ml. Let it stand for 5 min., then use it directly. The dough can be prepared the day before, baked the next day, and frozen for up to 3 months."

Difficulty

Easy 👌

Preparation

30 min

Baking

40 min

Resting

15 min

Ingredients

2Servings

MetricImperial

30 ml

buttermilk

80 g

blueberries

50 g

sugar

25 g

unsalted butter (room temperature)

lemon

¼ tsp

vanilla extract

egg (room temperature)

62½ g

flour

¼ tsp

salt

½ tsp

baking powder

unsalted butter (for greasing)

sugar (for sprinkling)

Utensils

oven, baking pan (10 in.), parchment paper, 3 large bowls, hand mixer with beaters, fine grater, whisk, rubber spatula

Nutrition per serving

Cal354

Fat12 g

Protein5 g

Carb56 g

Step 1/4
- 50 g sugar
- 25 g unsalted butter (room temperature)
- ¼ lemon
- ¼ tsp vanilla extract
- ¼ egg (room temperature)
- unsalted butter (for greasing)
- oven
- baking pan (10 in.)
- parchment paper
- 2 large bowls
- hand mixer with beaters
- fine grater
Preheat the oven to 180°C/350°F. Grease and line a baking pan with parchment paper. Set aside a few tablespoons of sugar in a separate bowl. Add remaining sugar and butter to a large bowl. Use a hand mixer with beaters to beat until creamy and light. Mix in lemon zest, vanilla extract, and egg. Mix until well combined.
Step 2/4
- 80 g blueberries
- 62½ g flour
- ¼ tsp salt
- ½ tsp baking powder
- large bowl
- whisk
Add blueberries to a large bowl, mix with a bit of flour, then set aside. Add salt and baking powder to the remaining flour and mix to combine.
Step 3/4
- 30 ml buttermilk
- rubber spatula
Add half the flour mixture to the butter-sugar mixture. Mix until just combined. While mixing, slowly stream in buttermilk. Add remaining flour and mix, then fold in the blueberries with a rubber spatula.
Step 4/4
- sugar (for sprinkling)
Transfer batter to the baking pan and smooth out the top. Sprinkle with some sugar, then bake at 180°C/350°F for approx. 40 - 50 min., or until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown on top. Remove from the oven and let cool for approx. 15 min. Slice and enjoy!
Enjoy your meal!