Buttermilk Blueberry Lemon Breakfast Cake

The Best Blueberry Lemon Cake ever!

This Buttermilk Blueberry Lemon Breakfast Muffin Cake has just the right amount of sweetness and is bursting with fresh lemon flavor. Made with tangy buttermilk and juicy fresh blueberries, it’s incredibly moist with a soft, light texture that practically melts in your mouth. Whether you’re baking for family, guests, or just a cozy weekend morning, this easy recipe is sure to become a favorite.

INGREDIENTS

• 1/2 cup unsalted butter, room temperature zest from 1 large lemon

• 1 cup Sugar (plus some extra for sprinkling on top later)

• 1 Egg, room temperature

• 1 tsp. Vanilla

• 2 cups All-Purpose flour (set aside 1 Tbsp of this to toss with blueberries)

• 2 tsp. Baking Powder

• 1 1/4 tsp. Kosher or Celtic Salt

• 2 cups Fresh Organic Blueberries

• 1/2 cup Buttermilk

INSTRUCTIONS

1. Preheat the oven to 350ºF.

2. Using a stand mixer or hand-held mixer:

3. Cream the butter with the lemon zest, 1 cup of sugar until light and fluffy.

4. Add the egg and vanilla and beat until combined.

5. Meanwhile, toss the blueberries with 1 Tbsp of flour.

6. Whisk together the remaining flour, baking powder and salt.

7. Add half of the flour mixture to the batter, and stir with spatula to incorporate.

8. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed.

9. Shake off excess flour from the blueberries and gently fold the blueberries into the batter with a spatula. Batter will be super thick!

10. Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Or use mini baking bans

11. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar.

12. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. I prefer these Mini Loaf Pans.

Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.

These can be baked in parchment lined muffin tins.

• Grease a jumbo muffin tin with butter or non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes less. (Approximately: 18-25 minutes, if using a 12-cup muffin tin.)

• Regular size muffin tin took me 35 min.

• Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.