Buttermilk Blueberry Breakfast Cake – Start your day on a delicious note with our Buttermilk Blueberry Breakfast Cake! This delightful recipe combines the tangy flavor of buttermilk, the burst of juicy blueberries, and a touch of lemon zest to create a breakfast treat that will leave you craving for more. With its tender crumb and irresistible sweetness, this cake is a perfect way to indulge in a comforting morning delight. Join us as we share the story of how this recipe has become a beloved staple in our household, and why it deserves a special place in yours too.
Every morning in our household, there’s a sweet tradition that fills the air with warmth and anticipation. It all began when I discovered this Buttermilk Blueberry Breakfast Cake recipe, and it has since become an integral part of our breakfast routine. I vividly remember the first time I served it to my husband and little family, their eyes widened with delight as they took their first bite. The cake was a symphony of flavors, with the tanginess of the buttermilk perfectly complementing the bursts of fresh blueberries and the subtle hint of lemon zest. From that moment on, this cake became a symbol of togetherness and joy in our home. Whether we’re celebrating a special occasion or simply savoring a lazy weekend morning, this Buttermilk Blueberry Breakfast Cake brings us all together, creating cherished memories that last a lifetime.
Why This Recipe Shines: Buttermilk Blueberry Breakfast Cake
- Bursting with Fresh Blueberries: This cake features plump, juicy blueberries that burst with flavor in every bite, creating a delightful explosion of sweetness.
- Tangy Buttermilk Magic: The addition of buttermilk adds a tangy twist to the cake, balancing the sweetness and infusing it with a subtle richness that will leave you craving more.
- Zest of Lemon: The bright and refreshing zest of lemon enhances the flavors, providing a delicate citrusy note that elevates the entire cake.
- Moist and Tender Crumb: Thanks to the careful balance of ingredients and baking technique, this cake boasts a moist and tender crumb that melts in your mouth, ensuring a delightful eating experience.
- Versatile Delight: While perfect for breakfast or brunch, this cake can also be enjoyed as a scrumptious dessert or an afternoon snack. It’s a versatile treat that can be savored any time of the day.
Ingredients:
- ½ cup (113 g | 4 oz.) unsalted butter, at room temperature
- Zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, at room temperature
- 1 tsp. vanilla extract
- 2 cups (256 g) all-purpose flour (reserve 1/4 cup to toss with blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt (adjust to 1.25 tsp if desired)
- 2 cups fresh blueberries, carefully picked over
- ½ cup buttermilk (see FAQs below)
Directions:
Preheat your oven to 350ºF (175ºC). Prepare an 8- or 9-inch square baking pan by greasing it with butter or coating it with non-stick spray. You can also line the pan with parchment paper for easy removal.
In a stand mixer or using a hand-held mixer, cream together the butter, lemon zest, and all but 1 tablespoon of sugar until the mixture becomes light and fluffy.
Add the egg and vanilla extract to the mixture and beat until well combined.
In a separate bowl, toss the blueberries with 1/4 cup of flour, ensuring they are evenly coated. In another bowl, whisk together the remaining flour, baking powder, and kosher salt.
Add half of the flour mixture to the batter and stir with a spatula until incorporated. Pour in the buttermilk and continue stirring. Finally, add the remaining flour mixture and stir until the flour is fully absorbed. Gently fold in the blueberries, leaving any excess flour behind.
Transfer the batter to the prepared baking pan, spreading it evenly. Sprinkle the remaining tablespoon of sugar over the batter for a delightful crispy top.
Bake in the preheated oven for approximately 35 to 45 minutes. A toothpick inserted into the center should come out clean. If needed, bake for an additional 2-5 minutes. Please note that baking times may vary depending on the pan size, so keep an eye on it and be patient. Allow the cake to cool for at least 15 minutes before serving.
Notes:
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a simple substitute by mixing 1/2 cup of regular milk with 1/2 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes before using it in the recipe.
- Serving Suggestions: This Buttermilk Blueberry Breakfast Cake is delightful on its own, but you can take it to the next level by serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of freshly brewed coffee or a glass of cold milk.
In conclusion, our Buttermilk Blueberry Breakfast Cake is more than just a recipe—it’s a gateway to moments of pure bliss and contentment. With its harmonious blend of tangy buttermilk, juicy blueberries, and a hint of lemon zest, this cake has the power to transform ordinary mornings into extraordinary experiences. The tender crumb and delightful sweetness make every bite a heavenly delight that lingers on your taste buds, creating memories that will stay with you long after the last crumb is devoured.
Whether you gather around the breakfast table with loved ones or savor a quiet moment of solitude, this cake has the ability to bring joy and warmth to your mornings. It’s a recipe that has stood the test of time in our own household, filling our hearts with happiness and setting the stage for memorable moments shared with family and friends.
So, why not embrace the opportunity to add a touch of magic to your mornings? Treat yourself to the irresistible allure of our Buttermilk Blueberry Breakfast Cake and discover the simple pleasures it has to offer. From the first whiff of its sweet aroma as it bakes to the first forkful that melts in your mouth, this cake is sure to become a beloved part of your breakfast repertoire.
Indulge in this delightful creation, create your own cherished memories, and let each bite transport you to a place of comfort and joy. Start your day on a delicious note, and let the Buttermilk Blueberry Breakfast Cake be the catalyst for beautiful mornings that nourish both body and soul.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before tossing them with flour. This will prevent excess moisture and ensure an even distribution in the cake.
Can I use a different type of flour?
While this recipe calls for all-purpose flour, you can experiment with different flours like whole wheat or gluten-free blends. However, keep in mind that the texture and taste may vary.
How should I store the leftovers?
If you have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. Warm it up slightly before serving to bring back its fresh-from-the-oven goodness.
Buttermilk Blueberry Breakfast Cake
Ingredients
- ½ cup 113 g | 4 oz. unsalted butter, at room temperature
- Zest from 1 large lemon
- 1 cup 214 g sugar (set aside 1 tablespoon for sprinkling)
- 1 egg at room temperature
- 1 tsp. vanilla extract
- 2 cups 256 g all-purpose flour (reserve 1/4 cup to toss with blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt adjust to 1.25 tsp if desired
- 2 cups fresh blueberries carefully picked over
- ½ cup buttermilk see FAQs below
Instructions
- Preheat your oven to 350ºF (175ºC). Prepare an 8- or 9-inch square baking pan by greasing it with butter or coating it with non-stick spray. You can also line the pan with parchment paper for easy removal.
- In a stand mixer or using a hand-held mixer, cream together the butter, lemon zest, and all but 1 tablespoon of sugar until the mixture becomes light and fluffy.
- Add the egg and vanilla extract to the mixture and beat until well combined.
- In a separate bowl, toss the blueberries with 1/4 cup of flour, ensuring they are evenly coated. In another bowl, whisk together the remaining flour, baking powder, and kosher salt.
- Add half of the flour mixture to the batter and stir with a spatula until incorporated. Pour in the buttermilk and continue stirring. Finally, add the remaining flour mixture and stir until the flour is fully absorbed. Gently fold in the blueberries, leaving any excess flour behind.
- Transfer the batter to the prepared baking pan, spreading it evenly. Sprinkle the remaining tablespoon of sugar over the batter for a delightful crispy top.
- Bake in the preheated oven for approximately 35 to 45 minutes. A toothpick inserted into the center should come out clean. If needed, bake for an additional 2-5 minutes. Please note that baking times may vary depending on the pan size, so keep an eye on it and be patient. Allow the cake to cool for at least 15 minutes before serving.
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