Baking Blueberry Buttermilk Breakfast Cake
Wake up to the mouthwatering aroma of Blueberry Buttermilk Breakfast Cake, a deliciously moist and tender cake bursting with fresh blueberries. Perfect for breakfast or brunch, this cake combines the tanginess of buttermilk with the sweetness of blueberries, making it an irresistible treat that will brighten your morning.
I remember the first time I baked this Blueberry Buttermilk Breakfast Cake for a family brunch. The moment I pulled it out of the oven, the kitchen filled with the delightful scent of fresh blueberries and vanilla. My husband and kids couldn’t wait to dig in, and the first bite was met with smiles and requests for seconds. This cake has since become a cherished part of our weekend mornings, bringing joy and deliciousness to our family gatherings. It’s a simple yet special recipe that reminds us of the little pleasures in life.
Why You’ll Love Blueberry Buttermilk Breakfast Cake
1. Moist and Tender: The buttermilk gives this cake a soft, tender crumb that melts in your mouth. 2. Bursting with Berries: Each bite is filled with juicy, sweet blueberries. 3. Easy to Make: Simple ingredients and straightforward steps make this cake a breeze to prepare. 4. Perfect for Any Occasion: Ideal for breakfast, brunch, or as a sweet snack, this cake is versatile and always a hit.
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Ingredients Notes For Blueberry Buttermilk Breakfast Cake
1. Fresh Blueberries: Fresh blueberries are best, but frozen can be used if fresh are not available. Just be sure to thaw and drain them first. 2. Buttermilk: Adds a tangy flavor and tenderizes the cake for a perfect texture. 3. Lemon Zest: Enhances the flavor of the blueberries with a refreshing citrus note. 4. Butter: Use unsalted butter for a rich flavor and tender crumb.
Recipe Steps
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- In a large bowl, cream together 1/2 cup of unsalted butter (room temperature) and 1 cup of granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in 1 1/2 cups of fresh blueberries and 1 teaspoon of lemon zest.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the top with 2 tablespoons of granulated sugar for a sweet, crunchy crust.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for at least 15 minutes before serving.
Storage Options
Store Blueberry Buttermilk Breakfast Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze for up to 3 months. Ensure the cake is completely cooled before storing.
Baking Blueberry Buttermilk Breakfast Cake
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups fresh blueberries
- 1 tablespoon granulated sugar for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
- Prepare Dry Ingredients:
- In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, baking powder, and salt.
- Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Coat Blueberries:
- Toss the blueberries with the remaining 1/4 cup of flour to coat. Gently fold the blueberries into the batter.
- Spread Batter:
- Spread the batter evenly into the prepared baking pan. Sprinkle the top with 1 tablespoon of granulated sugar.
- Bake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
- Cool and Serve:
- Allow the cake to cool in the pan on a wire rack. Serve warm or at room temperature.
