Welcome to our delightful breakfast recipes section! Today, we’re sharing a scrumptious recipe for Blueberry Buttermilk Breakfast Cake. This cake is bursting with fresh blueberries, has a tender crumb, and is perfect for breakfast or brunch. Let’s get started!
Ingredients
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1 cup sugar, plus 1 tablespoon for sprinkling
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions
Step 1: Prepare the Blueberries
- Toss Blueberries with Flour: In a small bowl, toss the blueberries with 1/4 cup of the flour. This helps to keep the blueberries from sinking to the bottom of the cake.
Step 2: Prepare the Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour (1 3/4 cups), baking powder, salt, and optional cinnamon.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Fold in Blueberries: Gently fold the flour-coated blueberries and lemon zest into the batter.
Step 3: Bake the Cake
- Pour Batter into Pan: Pour the batter into the prepared baking dish and spread it out evenly.
- Sprinkle Sugar: Sprinkle the remaining 1 tablespoon of sugar evenly over the top of the batter.
- Bake: Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 4: Serve
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving. Enjoy your Blueberry Buttermilk Breakfast Cake!
Cooking Notes and Tips
- Blueberries: Fresh blueberries are best for this recipe, but you can use frozen blueberries. Do not thaw them before adding to the batter.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to the 1/2 cup mark. Let it sit for 5 minutes before using.
- Lemon Zest: The lemon zest adds a bright, citrusy flavor to the cake. Feel free to add more or less according to your taste.
Variations
Lemon Blueberry Breakfast Cake
Increase the lemon zest to 3 tablespoons and add 1 tablespoon of lemon juice to the batter for a more pronounced lemon flavor.
Blueberry Almond Breakfast Cake
Add 1/2 teaspoon of almond extract to the batter and sprinkle sliced almonds over the top before baking.
Mixed Berry Breakfast Cake
Replace half of the blueberries with an equal amount of raspberries, blackberries, or strawberries for a mixed berry version.
Spiced Blueberry Breakfast Cake
Add 1/4 teaspoon of ground nutmeg or cardamom to the batter along with the cinnamon for a spiced flavor.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes, you can make this cake the night before. Store it covered at room temperature and enjoy it the next morning.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
What can I serve with this cake?
This cake pairs well with a cup of coffee or tea. It’s also delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
How can I make the cake healthier?
Use whole wheat flour for half of the all-purpose flour, reduce the amount of sugar, and use a sugar substitute suitable for baking.
Blueberry Buttermilk Breakfast Cake is a delightful and flavorful treat that’s perfect for breakfast or brunch. With its tender crumb, fresh blueberries, and bright lemon zest, it’s sure to be a hit. Enjoy making and sharing this delicious cake with your family and friends!
Explore More Recipes
If you loved this Blueberry Buttermilk Breakfast Cake recipe, be sure to check out our other delightful and flavorful breakfast recipes. Happy baking!
