Buttermilk Blueberry Breakfast Bake – Looking for a delicious and easy breakfast recipe that’s perfect for lazy weekend mornings? Look no further than this Buttermilk Blueberry Breakfast Bake! With juicy fresh blueberries, tangy buttermilk, and a tender cake-like texture, this dish is sure to become a new favorite in your household. Perfect for sharing with friends and family, this breakfast bake is a great way to start your day on a sweet and tart note.
I first discovered this recipe when I was looking for a way to use up some fresh blueberries that I had picked at a local farm. My husband is a big fan of anything with blueberries, so I knew I had to try this recipe out. I was a bit skeptical at first, as I had never made a breakfast bake before, but it turned out to be a huge hit! The tangy buttermilk and sweet blueberries paired perfectly with the tender cake-like texture, and we couldn’t get enough of it. Now, this recipe has become a staple in our household, and we make it every chance we get.
Why This Buttermilk Blueberry Breakfast Bake is a Must-Try:?
This Buttermilk Blueberry Breakfast Bake is packed full of flavor and is sure to satisfy any sweet tooth.
- Fresh blueberries: The star ingredient of this recipe, fresh blueberries bring a burst of juicy sweetness and a beautiful pop of color to the dish.
- Tangy buttermilk: Buttermilk adds a tangy flavor and a tender, moist crumb to the cake-like texture of the dish.
- Simple ingredients: This recipe uses basic pantry staples, making it easy to whip up at a moment’s notice.
- Versatile: This dish is perfect for breakfast, brunch, or even dessert. Serve it warm with a dollop of whipped cream or a drizzle of maple syrup for an extra indulgent treat.
Ingredients:
- 2 cups all-purpose flour (250g)
- 2 cups fresh blueberries (300g)
- 1 cup sugar (200g), plus extra for sprinkling on cake
- 1/2 cup buttermilk (120ml)
- 1/2 cup (1 stick) unsalted butter (113g), softened
- 1 lemon, zested
- 1 large egg, room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Directions:
Preheat your oven to 350º F and grease a square baking dish with butter or non-stick spray.
In a medium bowl, whisk together 1 3/4 cups flour, baking powder and salt.
In a large bowl or mixer, cream together butter, sugar, and lemon zest until fluffy and light in color, for about 3-5 minutes.
Add the egg and vanilla extract to the mixture and continue beating until well incorporated.
Alternately add the buttermilk and flour mixture, starting with the liquid, until everything is just combined.
In a separate bowl, toss the blueberries in the remaining 1/4 cup flour until coated, then fold them into the batter.
Pour the batter into the greased baking dish and sprinkle 1-2 tablespoons of sugar on top.
Place the baking dish in the oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the dish from the oven and let it cool before serving. Enjoy!
Notes:
- To make this recipe even more decadent, try serving it with whipped cream or a drizzle of maple syrup on top.
- If fresh blueberries are not available, you can use frozen ones instead, just be sure to thaw them and drain off any excess liquid before using.
- This recipe can be easily doubled if you want to serve a larger crowd, simply use a larger baking dish.
In conclusion, the Buttermilk Blueberry Breakfast Bake is a delicious and easy-to-make recipe that is perfect for a weekend brunch or weekday breakfast. The combination of fresh blueberries, tangy buttermilk, and sweet sugar makes for a delightful flavor, while the soft and fluffy texture of the cake is sure to please anyone who tries it. Whether you serve it with a cup of coffee or a glass of milk, this breakfast bake is sure to become a family favorite. Give it a try and enjoy the tasty and comforting flavors that it has to offer!
FAQs:
Can I make this recipe ahead of time?
Yes! You can make the batter ahead of time and refrigerate it overnight. Then, when you’re ready to bake it, simply add the blueberries and sugar on top and bake as directed.
Can I freeze this recipe?
Yes, you can freeze this breakfast bake. Once it has cooled, wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. When you’re ready to eat it, let it thaw at room temperature for several hours, then reheat in the oven until warm.
Can I use a different type of fruit?
Absolutely! You can substitute the blueberries for any other fruit that you like. Strawberries, raspberries, and blackberries are all great options. Just make sure to adjust the amount of sugar to account for the sweetness of the fruit you are using.
Buttermilk Blueberry Breakfast Bake
Ingredients
- 2 cups all-purpose flour 250g
- 2 cups fresh blueberries 300g
- 1 cup sugar 200g, plus extra for sprinkling on cake
- 1/2 cup buttermilk 120ml
- 1/2 cup 1 stick unsalted butter (113g), softened
- 1 lemon zested
- 1 large egg room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 350º F and grease a square baking dish with butter or non-stick spray.
- In a medium bowl, whisk together 1 3/4 cups flour, baking powder and salt.
- In a large bowl or mixer, cream together butter, sugar, and lemon zest until fluffy and light in color, for about 3-5 minutes.
- Add the egg and vanilla extract to the mixture and continue beating until well incorporated.
- Alternately add the buttermilk and flour mixture, starting with the liquid, until everything is just combined.
- In a separate bowl, toss the blueberries in the remaining 1/4 cup flour until coated, then fold them into the batter.
- Pour the batter into the greased baking dish and sprinkle 1-2 tablespoons of sugar on top.
- Place the baking dish in the oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the dish from the oven and let it cool before serving. Enjoy!
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