Alexandra's Kitchen · by Alexandra's Kitchen★ 4.9
Buttermilk Blueberry Breakfast Cake
NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 8%
CARBS 37G61% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER21G TOTAL SUGAR
FAT 9G32% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, buttery buttermilk cake studded with blueberries and brightened with lemon. This family favorite is tender and moist, perfect for summer breakfasts or weekend brunches.
mainamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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
At a glance
PER SERVING · TIME 50M
CAL 12%·PRO 8%
CARBS 37G61% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER21G TOTAL SUGAR
FAT 9G32% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 182mg
- Total sugar
- 21g
- Added sugar
- ≥18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 28mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.