Blueberry Buttermilk Breakfast Cake is a delightful treat that combines the flavors of fresh blueberries with a fluffy cake base. Perfect for breakfast or brunch, this cake is deliciously sweet and incredibly easy to make. It’s a wonderful way to start your day!
Why Make This Recipe
Making this Blueberry Buttermilk Breakfast Cake is a great choice because it offers a perfect blend of taste and texture. The fresh blueberries add a burst of flavor while the buttermilk keeps the cake moist. This recipe is straightforward, making it suitable for both novice and experienced bakers. Plus, it’s a fantastic way to use fresh blueberries when they’re in season!
How to Make Blueberry Buttermilk Breakfast Cake
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon all-purpose flour (for blueberries)
- 2 cups fresh blueberries
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon granulated sugar (for topping)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
- In a mixing bowl, beat the softened butter and 3/4 cup of sugar until creamy and slightly fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix just until combined.
- Toss the blueberries with 1 tablespoon of flour to coat them, then gently fold them into the batter.
- Spread the batter evenly in the prepared dish and sprinkle 1 tablespoon of sugar over the top.
- Bake for 35–45 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 15 minutes before cutting into squares.
How to Serve Blueberry Buttermilk Breakfast Cake
This delicious breakfast cake is best served warm or at room temperature. You can enjoy it plain or with a drizzle of maple syrup. A dollop of whipped cream or a scoop of vanilla ice cream can also make it extra special.
How to Store Blueberry Buttermilk Breakfast Cake
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it fresh for a longer period, you can refrigerate it for up to a week. You can also freeze the cake for up to 3 months; just make sure to wrap it tightly.
Tips to Make Blueberry Buttermilk Breakfast Cake
- Use fresh, ripe blueberries for the best flavor. If using frozen blueberries, do not thaw them before folding them into the batter.
- Make sure your butter is softened to room temperature to ensure a smooth batter.
- Don’t over-mix the batter once you add the dry ingredients; this helps keep the cake soft and tender.
Variation
For a different twist, try adding lemon zest to the batter for a bright, citrusy flavor. You might also consider swapping out some of the blueberries for raspberries or strawberries for a mixed berry cake!
FAQs
1. Can I use non-dairy milk instead of buttermilk?
Yes, you can substitute buttermilk with a non-dairy milk and add a teaspoon of vinegar or lemon juice to mimic the acidity.
2. How can I check if the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
3. Can I make this cake in advance?
Absolutely! You can bake it a day or two before serving, just store it properly in an airtight container.
