To create your Blueberry Buttermilk Breakfast Cake, follow these easy steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan for easy release.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Cream the Butter: In a separate bowl, cream the softened butter until light and fluffy. This should take about 3-5 minutes.

4. Add Eggs: Incorporate the eggs one at a time into the creamed butter, mixing well with each addition.

5. Combine Wet Ingredients: Stir in the buttermilk and vanilla extract, mixing until fully combined.

6. Combine Mixtures: Gradually combine the dry ingredients with the wet mixture, stirring until just combined. Be careful not to overmix.

7. Add Blueberries and Lemon Zest: Gently fold in the blueberries and lemon zest, ensuring they are evenly distributed throughout the batter.

8. Pour Batter: Carefully pour the batter into the prepared cake pan, spreading it evenly with a spatula.

9. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

11. Dust with Powdered Sugar: If desired, dust the cooled cake with powdered sugar for an attractive finish.

Following these steps will guide you to an amazing Blueberry Buttermilk Breakfast Cake that’s sure to be a crowd-pleaser!