We’re still on a blueberry kick this summer…so I was super excited to see that the two ingredients for this month’s dessert challenge were blueberries and lemon. I’ve been trying to expand my breakfast/brunch recipe collection and decided this would be the perfect time to make our first homemade coffee cake from this buttermilk-blueberry breakfast cake recipe I had pinned recently. We may be a house of two non-coffee drinkers, but how could having cake for breakfast ever be a bad thing? This cake had the perfect balance of rich berry flavor while still having the perfect lightness to it.
I really wish I had taken a picture of an individual piece of cake to show just how beautiful this coffee cake is with the perfect little pops of color from the blueberries. Unfortunately, I have to claim my usual excuse…the husband ate it. Oh well…if the food doesn’t last long enough to take good pictures it typically means it is good!
- ½ cup unsalted butter, room temperature
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 7/8 cup sugar
- 1 tablespoon sugar (for sprinkling on top)
- 1 egg, room temperature
- 1 tsp. vanilla
- 1 3/4 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries tossed with 1/4 cup of flour
- ½ cup buttermilk
- Preheat the oven to 350 degrees.
- Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Alternate adding the flour mixture and buttermilk to the batter.
- Mix in blueberries with a spatula.
- Coat a 9-inch square baking pan or Pyrex non-stick cooking spray.
- Pour batter into pan and spread evenly. Sprinkle batter with remaining tablespoon of sugar.
- Bake for 35 to 45 minutes or until toothpick comes out clean.
- Let cool before serving.