This Blueberry Buttermilk Breakfast Cake is an elegant yet comforting way to start the day. The buttermilk creates a tender, moist crumb that perfectly balances the bright tartness of fresh blueberries. Creaming the butter with lemon zest releases the citrus oils, adding a light, aromatic freshness that makes the cake feel airy rather than dense like a traditional pound cake.
Blueberry Buttermilk Breakfast Cake
Ingredients
THE FRUIT
Fresh blueberries — 2 cups
All-purpose flour (for coating) — 1/4 cup
THE BATTER
All-purpose flour (remaining) — 1 3/4 cups
Sugar (divided) — 1 cup + 1 tablespoon
Unsalted butter, softened — 1/2 cup
Buttermilk — 1/2 cup
Egg, room temperature — 1 large
Lemon zest — 2 tablespoons
Baking powder — 2 teaspoons
Vanilla extract — 1 1/2 teaspoons
Salt — 1 teaspoon
Ground cinnamon (optional) — 1/2 teaspoon
