Buttermilk Blueberry Breakfast Cake

If you’re looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made ahead of time and stashed in the fridge, allowing you to bake the cake off in the morning. What’s more? It freezes beautifully!

Buttermilk is magic. It turns everything into gold: super-moist, super-delicious gold.

This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of our dear friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast.

Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. Lemon-scented, perfectly sweet, punctuated by juicy berries — this cake is delectable!

Who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire? Nobody! I think you’ll approve 🙂

PS: Also delicious with cranberries .

3 More Favorite Lemon-Blueberry Treats

• The Best Lemon-Blueberry Muffins
• Perfect Lemon-Blueberry Scones
• Lemon-Blueberry Dutch Baby (crowd pleaser!)

How to Make Buttermilk from Scratch

Scale this recipe up as needed.

1. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
2. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
3. Let stand for five minutes. Use as directed.

Description

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂

Also, if you’re new here, welcome! You’ve landed on one of the two most popular recipes on Alexandra’s Kitchen, the other being My Mother’s Peasant Bread , which led to the creation of my cookbook, Bread Toast Crumb s , which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you’ll love this no-knead bread.)

• ½ cup ( 8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup ( 214 g ) sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp . vanilla
• 2 cups ( 256 g ) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp . baking powder
• 1 tsp . kosher salt (I like 1.25 tsp )
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk, see FAQs below

1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
2. 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.
3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. 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. 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.

Notes

• Can this be made ahead of time? Yes. Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need more time if the batter was refrigerated.

• Can this be doubled? Yes. Bake it in a 9×13-inch pan … like this pan from Pyrex . Increase the baking time but begin checking at the 35 minute mark.

• What if I don’t have buttermilk? Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.

• Can this be made gluten free? Yes. I like Cup4Cup and King Arthur Flour gluten-free flour mixes, but use whatever you like, keeping in mind that all gluten-free flours absorb liquid differently, so you may need to adjust to get the batter to the right consistency.

• Should the batter be thick? Yes. As with all baking, I highly recommend using a scale to measure the flour. I have this one , which costs under $11.

• Can I bake this into muffins? Yes. Follow the baking directions on this post .

• Can I use frozen berries? Yes. No need to thaw.

• What other fruit could I use? Really any fresh fruit or berries. Around the winter holidays, I make this cranberry-orange buttermilk breakfast cake.

• Can this be frozen? Made ahead of time? Yes! Let cool completely, then wrap well with plastic wrap or other airtight wrap. Freeze for up to 3 months. Let thaw at room temperature the night before serving. Reheat at 350ºF for 15 minutes before serving. If you are not freezing it, store it at room temperature for a day. Refrigerate if storing for more than 1 day.

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Category: Breakfast

• Method: Oven

• Cuisine: American

If you’re looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made ahead of time and stashed in the fridge, allowing you to bake the cake off in the morning. What’s more? It freezes beautifully!

Buttermilk is magic. It turns everything into gold: super-moist, super-delicious gold.

This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of our dear friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast.

Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. Lemon-scented, perfectly sweet, punctuated by juicy berries — this cake is delectable!

Who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire? Nobody! I think you’ll approve 🙂

PS: Also delicious with cranberries .

3 More Favorite Lemon-Blueberry Treats

• The Best Lemon-Blueberry Muffins
• Perfect Lemon-Blueberry Scones
• Lemon-Blueberry Dutch Baby (crowd pleaser!)

How to Make Buttermilk from Scratch

Scale this recipe up as needed.

1. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
2. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
3. Let stand for five minutes. Use as directed.

Description

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂

Also, if you’re new here, welcome! You’ve landed on one of the two most popular recipes on Alexandra’s Kitchen, the other being My Mother’s Peasant Bread , which led to the creation of my cookbook, Bread Toast Crumb s , which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you’ll love this no-knead bread.)

• ½ cup ( 8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup ( 214 g ) sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp . vanilla
• 2 cups ( 256 g ) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp . baking powder
• 1 tsp . kosher salt (I like 1.25 tsp )
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk, see FAQs below

1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
2. 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.
3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. 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. 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.

Notes

• Can this be made ahead of time? Yes. Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need more time if the batter was refrigerated.

• Can this be doubled? Yes. Bake it in a 9×13-inch pan … like this pan from Pyrex . Increase the baking time but begin checking at the 35 minute mark.

• What if I don’t have buttermilk? Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.

• Can this be made gluten free? Yes. I like Cup4Cup and King Arthur Flour gluten-free flour mixes, but use whatever you like, keeping in mind that all gluten-free flours absorb liquid differently, so you may need to adjust to get the batter to the right consistency.

• Should the batter be thick? Yes. As with all baking, I highly recommend using a scale to measure the flour. I have this one , which costs under $11.

• Can I bake this into muffins? Yes. Follow the baking directions on this post .

• Can I use frozen berries? Yes. No need to thaw.

• What other fruit could I use? Really any fresh fruit or berries. Around the winter holidays, I make this cranberry-orange buttermilk breakfast cake.

• Can this be frozen? Made ahead of time? Yes! Let cool completely, then wrap well with plastic wrap or other airtight wrap. Freeze for up to 3 months. Let thaw at room temperature the night before serving. Reheat at 350ºF for 15 minutes before serving. If you are not freezing it, store it at room temperature for a day. Refrigerate if storing for more than 1 day.

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Category: Breakfast

• Method: Oven

• Cuisine: American

If you’re looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made ahead of time and stashed in the fridge, allowing you to bake the cake off in the morning. What’s more? It freezes beautifully!

Buttermilk is magic. It turns everything into gold: super-moist, super-delicious gold.

This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of our dear friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast.

Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. Lemon-scented, perfectly sweet, punctuated by juicy berries — this cake is delectable!

Who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire? Nobody! I think you’ll approve 🙂

PS: Also delicious with cranberries .

3 More Favorite Lemon-Blueberry Treats

• The Best Lemon-Blueberry Muffins
• Perfect Lemon-Blueberry Scones
• Lemon-Blueberry Dutch Baby (crowd pleaser!)

How to Make Buttermilk from Scratch

Scale this recipe up as needed.

1. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
2. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
3. Let stand for five minutes. Use as directed.

Description

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂

Also, if you’re new here, welcome! You’ve landed on one of the two most popular recipes on Alexandra’s Kitchen, the other being My Mother’s Peasant Bread , which led to the creation of my cookbook, Bread Toast Crumb s , which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you’ll love this no-knead bread.)

• ½ cup ( 8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup ( 214 g ) sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp . vanilla
• 2 cups ( 256 g ) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp . baking powder
• 1 tsp . kosher salt (I like 1.25 tsp )
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk, see FAQs below

1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
2. 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.
3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. 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. 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.

Notes

• Can this be made ahead of time? Yes. Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need more time if the batter was refrigerated.

• Can this be doubled? Yes. Bake it in a 9×13-inch pan … like this pan from Pyrex . Increase the baking time but begin checking at the 35 minute mark.

• What if I don’t have buttermilk? Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.

• Can this be made gluten free? Yes. I like Cup4Cup and King Arthur Flour gluten-free flour mixes, but use whatever you like, keeping in mind that all gluten-free flours absorb liquid differently, so you may need to adjust to get the batter to the right consistency.

• Should the batter be thick? Yes. As with all baking, I highly recommend using a scale to measure the flour. I have this one , which costs under $11.

• Can I bake this into muffins? Yes. Follow the baking directions on this post .

• Can I use frozen berries? Yes. No need to thaw.

• What other fruit could I use? Really any fresh fruit or berries. Around the winter holidays, I make this cranberry-orange buttermilk breakfast cake.

• Can this be frozen? Made ahead of time? Yes! Let cool completely, then wrap well with plastic wrap or other airtight wrap. Freeze for up to 3 months. Let thaw at room temperature the night before serving. Reheat at 350ºF for 15 minutes before serving. If you are not freezing it, store it at room temperature for a day. Refrigerate if storing for more than 1 day.

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Category: Breakfast

• Method: Oven

• Cuisine: American

If you’re looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made ahead of time and stashed in the fridge, allowing you to bake the cake off in the morning. What’s more? It freezes beautifully!

Buttermilk is magic. It turns everything into gold: super-moist, super-delicious gold.

This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of our dear friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast.

Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. Lemon-scented, perfectly sweet, punctuated by juicy berries — this cake is delectable!

Who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire? Nobody! I think you’ll approve 🙂

PS: Also delicious with cranberries .

3 More Favorite Lemon-Blueberry Treats

• The Best Lemon-Blueberry Muffins
• Perfect Lemon-Blueberry Scones
• Lemon-Blueberry Dutch Baby (crowd pleaser!)

How to Make Buttermilk from Scratch

Scale this recipe up as needed.

1. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
2. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
3. Let stand for five minutes. Use as directed.

Description

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂

Also, if you’re new here, welcome! You’ve landed on one of the two most popular recipes on Alexandra’s Kitchen, the other being My Mother’s Peasant Bread , which led to the creation of my cookbook, Bread Toast Crumb s , which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you’ll love this no-knead bread.)

• ½ cup ( 8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup ( 214 g ) sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp . vanilla
• 2 cups ( 256 g ) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp . baking powder
• 1 tsp . kosher salt (I like 1.25 tsp )
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk, see FAQs below

1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
2. 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.
3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. 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. 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.

Notes

• Can this be made ahead of time? Yes. Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need more time if the batter was refrigerated.

• Can this be doubled? Yes. Bake it in a 9×13-inch pan … like this pan from Pyrex . Increase the baking time but begin checking at the 35 minute mark.

• What if I don’t have buttermilk? Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.

• Can this be made gluten free? Yes. I like Cup4Cup and King Arthur Flour gluten-free flour mixes, but use whatever you like, keeping in mind that all gluten-free flours absorb liquid differently, so you may need to adjust to get the batter to the right consistency.

• Should the batter be thick? Yes. As with all baking, I highly recommend using a scale to measure the flour. I have this one , which costs under $11.

• Can I bake this into muffins? Yes. Follow the baking directions on this post .

• Can I use frozen berries? Yes. No need to thaw.

• What other fruit could I use? Really any fresh fruit or berries. Around the winter holidays, I make this cranberry-orange buttermilk breakfast cake.

• Can this be frozen? Made ahead of time? Yes! Let cool completely, then wrap well with plastic wrap or other airtight wrap. Freeze for up to 3 months. Let thaw at room temperature the night before serving. Reheat at 350ºF for 15 minutes before serving. If you are not freezing it, store it at room temperature for a day. Refrigerate if storing for more than 1 day.

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Category: Breakfast

• Method: Oven

• Cuisine: American

Description

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂

Also, if you’re new here, welcome! You’ve landed on one of the two most popular recipes on Alexandra’s Kitchen, the other being My Mother’s Peasant Bread , which led to the creation of my cookbook, Bread Toast Crumb s , which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you’ll love this no-knead bread.)

• ½ cup ( 8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup ( 214 g ) sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp . vanilla
• 2 cups ( 256 g ) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp . baking powder
• 1 tsp . kosher salt (I like 1.25 tsp )
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk, see FAQs below

1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
2. 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.
3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. 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. 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.

Notes

• Can this be made ahead of time? Yes. Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need more time if the batter was refrigerated.

• Can this be doubled? Yes. Bake it in a 9×13-inch pan … like this pan from Pyrex . Increase the baking time but begin checking at the 35 minute mark.

• What if I don’t have buttermilk? Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.

• Can this be made gluten free? Yes. I like Cup4Cup and King Arthur Flour gluten-free flour mixes, but use whatever you like, keeping in mind that all gluten-free flours absorb liquid differently, so you may need to adjust to get the batter to the right consistency.

• Should the batter be thick? Yes. As with all baking, I highly recommend using a scale to measure the flour. I have this one , which costs under $11.

• Can I bake this into muffins? Yes. Follow the baking directions on this post .

• Can I use frozen berries? Yes. No need to thaw.

• What other fruit could I use? Really any fresh fruit or berries. Around the winter holidays, I make this cranberry-orange buttermilk breakfast cake.

• Can this be frozen? Made ahead of time? Yes! Let cool completely, then wrap well with plastic wrap or other airtight wrap. Freeze for up to 3 months. Let thaw at room temperature the night before serving. Reheat at 350ºF for 15 minutes before serving. If you are not freezing it, store it at room temperature for a day. Refrigerate if storing for more than 1 day.

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Category: Breakfast

• Method: Oven

• Cuisine: American

Find it online : https://alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Made with 5 ingredients, these simple zucchini fritters are a snap to throw together. This is a great recipe to turn to at the height of the summer when the summer squash is arriving in droves from your farm share or growing before your eyes in your garden. With a squeeze of lemon and a pinch of salt, these fritters make a great summer appetizer.

If you find yourself overloaded with zucchini or summer squash, here’s a great recipe to turn to: fritters!

Fritters can made from anything from cabbage to corn . In short, they’re finely chopped or grated vegetables bound by flour and egg. The key to making good fritters lies in finding the balance of egg and flour: too much flour and the fritters can taste gummy; too many eggs, and the fritters will taste, well, eggy; too much of both, and you’ll make pancakes!

As with veggie burgers, I love making a test patty not only to see if the fritter will hold its shape while being cooked but also to test for seasoning. This simple step saves a lot of heartache down the road.

As with making potato latkes, the key when making summer squash fritters is to let the grated squash drain in a colander for at least 15 minutes to allow the excess moisture to drain out. Removing the moisture is key to ensure the fritters brown and crisp properly in the pan.

Made with 5 ingredients, these simple fritters are a snap to throw together. When I’m up for it, I’ll make some tzatziki to serve alongside, but they are delicious on their own too, with a squeeze of lemon and a pinch of flaky sea salt. Give them a whirl! I know you’ll love them.

How to Make Zucchini Fritters

Gather your ingredients: scallions, zucchini, flour, salt, egg.

Coarsely grate the zucchini and transfer to a colander. Draining the zucchini or summer squash in a colander for 15 minutes at least is critical to removing moisture and therefore ensuring the zucchini brown and crisp nicely in the pan.

Make the zucchini fritter “batter” by combining all of the ingredients in a large bowl.

Portion the batter into balls …

… then fry in a skillet for 2 minutes a side.

Serve with lemon, sea salt, and tzatziki if you are up for it.

Description

This is an old recipe that I recently updated and simplified, by removing the herbs and onions and replacing them with sliced scallions, which I always have a ton of on hand in the summer thanks to my farm share. I also omitted the lemon zest, opting instead to finish the fritters with a squeeze of fresh lemon juice. Finally, the original recipe called for some grated potato as well, which is a nice addition if you have it, but not missed if you don’t.

• 1 lb. zucchini or summer squash, coarsely grated to yield 4 cups
• 1 teaspoon kosher salt
• 1 egg
• 4 – 6 scallions, thinly sliced
• 1/4 cup flour
• grapeseed oil or olive oil for frying

For serving:

• lemon
• sea salt
• tzatziki , optional

1. Place the grated zucchini in a colander. Spread the gratings out to allow for maximum surface area exposure and sprinkle all over with 1 teaspoon kosher salt. Toss lightly. Let sit for at least 15 minutes to drain.
2. After the 15 minutes, transfer the zucchini to a large tea towel, bundle it into a beggar’s purse over the sink or a bowl, and squeeze out all of the juices. (Note: The squash will not drain out enough liquid on its own in the collander, so squeezing it out is a critical step to removing that moisture.)
3. In a large bowl, whisk the egg. Add the zucchini, the scallions, and the flour. Using a spatula, stir the mixture well to combine. Squeeze a small portion of the mixture in your hands. If it holds together (not perfectly), it’s likely good to go.
4. Make a test patty to test the mixture for texture and flavor. Pour some grapeseed oil or olive oil into a small skillet. Heat over medium to medium-high heat. Squeeze roughly 2 tablespoons of the batter into a ball in your hands. Flatten the ball into a disc and carefully lower it into the skillet. Season with salt. Cook 1-2 minutes; then peak underneath the fritter to see if it is browning nicely. When it is light brown, flip the fritter over, season again with salt, and cook for another 1-2 minutes. Transfer to a plate or board and let cool for a few minutes. Taste. If it tastes nicely seasoned, leave the batter alone. If it doesn’t, season the batter with more salt and pepper if you wish, to taste. If the patty did not hold it’s shape, crack another egg right into the bowl and mix to combine. When you have the texture right, portion the batter into balls: I like using a 1/4 cup measure to do this, and I fill it lightly — it’s easier to make smaller fritters than larger ones.
5. Heat a large skillet over medium-high heat. Pour 3 to 4 tablespoons grapeseed or olive oil into the skillet. Flatten one of the portioned fritter balls into a disc and lower into the pan. Repeat with 2 more. I find cooking 3 fritters at a time is about right. Season with salt. Cook for about 2 minutes. Flip. Season with salt. Cook for another 2 minutes. Transfer to a serving platter while you repeat the cooking with the remaining fritters.
6. To serve, squeeze a bit of lemon over top as well as some flaky sea salt. If you have tzatziki, place it in a small ball and serve it alongside.

• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American