Buttermilk blueberry breakfast cake

Buttermilk blueberry breakfast cake

Based on 29 ratings
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Lisa Schölzel

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
30 ml
buttermilk
80 g
blueberries
50 g
sugar
25 g
unsalted butter (room temperature)
¼
lemon
¼ tsp
vanilla extract
¼
egg (room temperature)
62½ g
flour
¼ tsp
salt
½ tsp
baking powder
unsalted butter (for greasing)
sugar (for sprinkling)
MetricImperial

Utensils

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

How-To Videos

how-to-slice-a-cake-like-apro

How to slice a cake like a pro

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal354
Fat12 g
Protein5 g
Carb56 g

  • Step 1/ 4

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Buttermilk blueberry breakfast cake

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