Buttermilk Blueberry Breakfast Cake

Ingredients

• 0.5 cup unsalted butter (Room temperature; use additional butter or nonstick spray to grease the pan if desired.)
• 1 large lemon lemon zest (Finely grated zest.)
• 1 cup granulated sugar (Reserve 1 tablespoon for sprinkling over the batter.)
• 1 egg (Room temperature.)
• 1 tsp vanilla extract
• 2 cups all-purpose flour (Reserve 1/4 cup to toss with the blueberries; use the remaining flour in the batter.)
• 2 tsp baking powder
• 1 tsp kosher salt (The author notes that 1 1/4 teaspoons may be used for a saltier cake.)
• 2 cups fresh blueberries (Picked over; toss with the reserved 1/4 cup flour.)
• 0.5 cup buttermilk (See notes for substitutes or homemade buttermilk.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Prepare an 8- or 9-inch square baking pan by greasing it with butter or coating it with nonstick spray. If available, lay parchment paper over the greased surface, leaving enough overhang to lift out the cake later.

2. 2

   Using a stand mixer or hand-held mixer, beat the room-temperature butter, lemon zest, and 1 cup of the sugar—holding back 1 tablespoon for finishing—until the mixture is light, fluffy, and pale.

3. 3

   Add the room-temperature egg and vanilla extract to the butter mixture. Beat until fully combined, scraping down the bowl if needed.

4. 4

   Meanwhile, place the blueberries in a separate bowl and toss them gently with the reserved 1/4 cup of flour, coating them without crushing them.

5. 5

   In another bowl, whisk together the remaining flour, baking powder, and kosher salt so the leavening and seasoning are evenly distributed.

6. 6

   Add half of the flour mixture to the butter mixture. Stir gently with a spatula just until incorporated; do not overmix.

7. 7

   Add all of the buttermilk and stir until the batter is combined.

8. 8

   Add the remaining flour mixture and stir just until the flour is absorbed. The batter may be thick; avoid continued mixing once no dry flour remains.

9. 9

   Fold in the flour-coated blueberries, leaving any excess flour from the blueberry bowl behind.

10. 10

    Spread the batter evenly into the prepared pan. Sprinkle the reserved 1 tablespoon of sugar over the surface.

11. 11

    Bake at 350°F (175°C) for 35 to 45 minutes. A cake baked in a 9-inch pan will generally be ready closer to 35 minutes, while an 8-inch pan usually takes 40 to 45 minutes. If using a smaller 8-by-8-inch pan, baking may take as long as 50 minutes.

12. 12

    Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If necessary, return the pan to the oven for a few additional minutes and check again.

13. 13

    Let the cake cool in the pan for at least 15 minutes before slicing and serving.

Notes

To make ahead, spread the batter in the prepared pan, cover it with plastic wrap, and refrigerate. If possible, bring it to room temperature for 30 minutes before sprinkling with sugar and baking; refrigerated batter may require additional baking time. To substitute for buttermilk, place 2 teaspoons vinegar or lemon juice in a liquid measuring cup, add milk to reach the 1/2-cup line, and let stand for 5 minutes. Other fresh fruit or berries may be substituted. To freeze, cool completely, wrap airtight, and freeze for up to 3 months. Thaw overnight at room temperature and reheat at 350°F for 15 minutes. Store at room temperature for 1 day, or refrigerate for longer storage.

Nutrition per serving

• breakfast
• dessert
• cake
• baked
• American
• vegetarian
• make-ahead
• freezer-friendly