Blueberry breakfast cake made with fresh blueberries and super moist from buttermilk. It's quick and easy!
Prep Time25 minutesmins
Cook Time1 hourhr
Total Time1 hourhr25 minutesmins
Servings: 16servings
Calories: 289kcal
Author: Lucy Brewer
Ingredients
Cake
2cupsblueberriesdivided (1 1/2 plus 1/2)
1tablespoonall purpose flour (for the berries)
¼cupvegetable oil
¼cupunsalted butter, melted
½cupbuttermilk
2largeeggs
1 tablespoonpure vanilla extract
1 ½cupsall-purpose flour
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
¾cuplight brown sugar
¼cupgranulated sugar
2teaspoonslemon zest
¼teaspoonfreshly grated nutmeg
2tablespoonsturbinado sugar (only if not using streusel)
Streusel (optional)
½cuppacked light brown sugar
1cupall-purpose flour
¼teaspoonsalt
½cupbutter, cut into pieces
Lemon Glaze (optional)
1cupconfectioner's sugar
2tablespoonsfresh lemon juice
1teaspoonlemon zest
Instructions
Cake
Preheat oven to 350. Butter and lightly flour a 9-inch baking dish or pan. Toss 2 1/2 cups of blueberries with a tablespoon of flour and set aside.
Set aside the other 1/2 cup of blueberries with no flour.
In a medium bowl, whisk together oil, melted butter, buttermilk, eggs, and vanilla.
In a separate medium bowl, whisk together 1 1/2 cups of flour, baking powder, baking soda, salt, sugars, nutmeg, and lemon zest.
When batter is combined, spread about 1/4 cup in the prepared pan.
Gently fold the blueberries into the batter and spread batter evenly into prepared 9- inch dish. Sprinkle the remaining 1/2 cup of blueberries evenly on top of the batter.
Sprinkle the turbinado sugar evenly over the batter and blueberries.
If adding streusel topping, sprinkle over batter. (Do not use the turbinado sugar if adding the streusel.)
Bake at 350° for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack before serving. If adding lemon glaze, drizzle on cake after cooling.
Streusel Topping
In medium bowl, combine brown sugar, flour and salt. Work in cold butter with fingers just until mixture is crumbly. Refrigerate topping while making cake.
Lemon Glaze
In small bowl, stir together 1 cup confectioner's sugar, 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest.
Notes
Adapted from Good Housekeeping's Blueberry-Buttermilk Coffee Cake.