Blueberry Buttermilk Breakfast Cake
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Blueberry Buttermilk Breakfast Cake combines the rich creaminess of buttermilk with the sweet bursts of fresh blueberries, creating a delightful treat that’s perfect for any morning. I first encountered this cake at a close friend’s brunch, where it stole the show among savory dishes and rich pastries. The texture is light yet moist, making it a satisfying bite whether served warm or at room temperature. This cake is not only a crowd-pleaser but also an easy fit for any occasion—from busy weekday mornings to leisurely weekend breakfasts and family gatherings.
Why you’ll love this dish
What makes this Blueberry Buttermilk Breakfast Cake an instant favorite? For starters, it’s incredibly simple to whip up, making it a fantastic choice for both novice bakers and seasoned chefs looking for a quick, scrumptious breakfast option. The ingredients are short and sweet, many of which you likely have in your pantry. And let’s not forget the flavor—tart blueberries perfectly complement the sweetness of the cake, while a hint of lemon zest adds a bright note that elevates it to an entirely different level.
"This cake was a hit at our family brunch! The blueberries were juicy and the texture was perfect—so soft and fluffy."
Preparing Blueberry Buttermilk Breakfast Cake
Making this delicious cake is a breeze and involves just a few main steps. First, you’ll mix your dry ingredients and then combine them alternately with your wet ingredients. Finally, fold in those beautiful blueberries. The baking time gives you just enough of a window to brew your favorite morning beverage—coffee, tea, or even a warm cup of cocoa—and prep for your beautifully baked creation.
What you will need
Gather these items to make your Blueberry Buttermilk Breakfast Cake:
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1 cup sugar, plus 1 tablespoon
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Note: You can substitute non-dairy milk for buttermilk if needed, but using real buttermilk really enhances the cake’s flavor and texture.
Step-by-step instructions
Here’s how to bring your Blueberry Buttermilk Breakfast Cake to life:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch baking dish.
- Toss the blueberries with 1/4 cup of the flour and set aside. This helps prevent the berries from sinking to the bottom while baking.
- In a large bowl, cream together the softened butter, 1 cup sugar, and lemon zest until fluffy and light.
- Beat in the egg and vanilla extract until combined.
- In another bowl, whisk together the remaining 1 3/4 cups flour, baking powder, salt, and cinnamon (if using).
- Alternately add the dry mixture and buttermilk to the butter mixture, mixing on low speed until just combined.
- Gently fold in the floured blueberries and pour the batter into the prepared baking dish. Sprinkle with the remaining tablespoon of sugar.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for at least 15 minutes before serving warm or at room temperature.
Best ways to enjoy it
This Blueberry Buttermilk Breakfast Cake is best served warm, perhaps with a dusting of powdered sugar on top or a drizzle of lemon glaze. Pair it with a dollop of whipped cream or a side of Greek yogurt for added richness. For an extra touch, serve it alongside a crisp, fresh fruit salad for a vibrant contrast.
How to store & freeze
Store any leftovers in an airtight container at room temperature for up to three days. If you’re looking to keep it longer, freeze slices in a single layer on a baking sheet. Once frozen, wrap them individually in plastic wrap and store in a freezer-safe bag for up to three months. To enjoy, simply defrost at room temperature or microwave for a quick warm-up.
Helpful cooking tips
- Ensure your butter is soft but not melted for the perfect cake consistency.
- If you can, opt for fresh blueberries over frozen for the best flavor, though frozen will work in a pinch—just be sure to adjust the flour slightly to account for extra moisture.
- A light sprinkle of coarse sugar on top before baking adds a delightful crunch to the cake’s crust.
Creative twists
Feel free to experiment with this recipe! Consider adding a touch of almond extract in place of vanilla for a different flavor profile. You can also mix in chopped pecans or walnuts for added crunch or replace blueberries with your favorite seasonal fruits like raspberries or strawberries.
Your questions answered
Q: Can I make this cake ahead of time?
Absolutely! You can prepare it a day ahead. Just store it covered at room temperature.
Q: Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but you might want to start with half all-purpose and half whole wheat to maintain the cake’s fluffiness.
Q: What’s the best way to serve leftovers?
Reheat individual slices in the microwave for a warm treat, or enjoy it cold as a snack throughout the day.
This Blueberry Buttermilk Breakfast Cake is a delightful way to start your day, whether it’s a cozy breakfast at home or a sweet treat to share with loved ones. Enjoy baking and delighting in each bite!
Blueberry Buttermilk Breakfast Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch baking dish.
- Toss the blueberries with 1/4 cup of the flour and set aside.
- In a large bowl, cream together the softened butter, 1 cup sugar, and lemon zest until fluffy and light.
- Beat in the egg and vanilla extract until combined.
- In another bowl, whisk together the remaining 1 3/4 cups flour, baking powder, salt, and cinnamon (if using).
- Alternately add the dry mixture and buttermilk to the butter mixture, mixing on low speed until just combined.
- Gently fold in the floured blueberries and pour the batter into the prepared baking dish.
- Sprinkle with the remaining tablespoon of sugar.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for at least 15 minutes before serving warm or at room temperature.
