When it comes to breakfast, nothing quite matches the comfort of a warm, homemade cake, especially when it’s bursting with juicy blueberries! If you’re searching for a delightful start to your day or a sweet treat for brunch, this Blueberry Buttermilk Breakfast Cake is the answer. It’s moist, tender, and lovingly infused with the refreshing flavor of blueberries. Perfect for coffee mornings or family get-togethers, this cake is as delicious as it is simple to whip up. Let’s dive into why you’ll fall head over heels for this recipe!
Why You’ll Love This Recipe
There are countless reasons to adore this Blueberry Buttermilk Breakfast Cake! Here are just a few:
- Moist and Flavorful: The buttermilk gives this cake a rich, tender crumb, while the blueberries add a burst of flavor in every bite.
- Easy Preparation: With straightforward ingredients and simple steps, even novice bakers can tackle this recipe without a hiccup.
- Versatile Serving Options: Enjoy it as a breakfast dish, an afternoon snack, or even a dessert! It fits perfectly into any part of your day.
- Make-Ahead Option: Bake it the night before and let it sit overnight. You’ll be rewarded with a great breakfast option that’s ready to go when you are!
- Customizable: Want to switch things up? Add nuts, a streusel topping, or even some lemon zest for an extra zing.
With all these wonderful qualities, it’s no wonder this Blueberry Buttermilk Breakfast Cake is destined to be a family favorite!
Ingredients You’ll Need
Before we get to the baking, let’s have a look at what you’ll need to make this delicious breakfast cake:
1. Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
2. Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
3. Blueberry Filling:
- 1 ½ cups fresh blueberries (you can use frozen if needed, but do not thaw)
Optional Topping:
- Powdered sugar for dusting
- Lemon zest for extra flavor
Step-by-Step Instructions
Ready to bake? Let’s get to it!
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined.
3. Cream the Butter and Sugar
In a separate bowl, use an electric mixer to cream the softened butter until light and fluffy. Gradually add the sugar and continue mixing until it’s nicely blended. This should take about 3-4 minutes.
4. Add Wet Ingredients
To the butter mixture, add the buttermilk, eggs, and vanilla extract. Beat until everything is fully incorporated.
5. Mix Dry with Wet
Slowly add the dry mixture to the wet mixture. Stir gently just until combined—it’s okay if there are a few lumps! You don’t want to overmix it, or your cake could come out tough.
6. Fold in the Blueberries
Gently fold in the blueberries to the batter, being careful not to break them.
7. Transfer to Pan
Pour the batter into your prepared cake pan, smoothing the top with a spatula.
8. Bake the Cake
Pop the cake into the oven and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Serve
Dust with powdered sugar and garnish with lemon zest if desired. Slice and serve warm or at room temperature.
Serving and Storage Tips
After putting in all that effort, there’s nothing like sharing this cake! Here’s how to enjoy and store it:
1. Serving Suggestions
The Blueberry Buttermilk Breakfast Cake can be served plain, but here are some ideas to take it up a notch:
- Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
- Pair it with Greek yogurt for a deliciously healthy breakfast option.
- Top with additional fresh blueberries or a drizzle of maple syrup for that extra touch!
2. Storage Tips
If you have any leftovers (which is unlikely because it’s so tasty!), here’s what to do:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. It’s just as delicious cold!
- Freezing: You can freeze the cake (either whole or in slices) by wrapping it tightly in aluminum foil or plastic wrap. It should last up to 3 months. Just let it thaw in the fridge or at room temperature when you’re ready to enjoy it again.
Helpful Tips
To ensure your Blueberry Buttermilk Breakfast Cake turns out amazing every time, keep these handy tips in mind:
1. Room Temperature Ingredients
Make sure your eggs and buttermilk are at room temperature. This helps create a smoother batter and an even bake.
2. Fresh vs. Frozen Blueberries
While fresh blueberries are preferred, frozen works too. Just add them directly to the batter without thawing to prevent sogginess!
3. Don’t Overmix
Stop mixing as soon as you see the dry ingredients vanish. Overmixing can lead to a dense cake.
4. Substitutions
If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk. Let it sit for about 5 minutes before using!
Frequently Asked Questions (FAQ)
1. Can I use other berries?
Absolutely! Feel free to swap in raspberries, blackberries, or a mix of berries for a delightful twist.
2. Is there a gluten-free option?
Yes! You can substitute with a 1:1 gluten-free flour blend. Just ensure it’s compatible for baking.
3. How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
4. Can I add a streusel topping?
Yes! Toss together some flour, sugar, and butter to create a crumbly topping that you can sprinkle on before baking.
5. What can I serve with this cake?
This breakfast cake pairs beautifully with coffee, tea, or even a glass of fresh orange juice.
Conclusion
The Blueberry Buttermilk Breakfast Cake is a must-try recipe for all you breakfast lovers out there! Its moist texture, delightful blueberry flavor, and ease of preparation make it a fantastic addition to your morning routine or special gatherings. So, why not surprise your family with a homemade cake that’s sure to put a smile on their faces? Whether you enjoy it warm, chilled, or topped with your favorite extras, it’s guaranteed to be a hit!
Now that you have all the tools to create this delightful dish, it’s time to hit the kitchen. Bake, enjoy, and share the joy of this scrumptious cake with your loved ones—trust us, they won’t be able to resist!
Happy baking!
Print
Delicious Blueberry Buttermilk Breakfast Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Indulge in a delicious Blueberry Buttermilk Breakfast Cake, perfect for brunch! Moist, fluffy, and packed with fresh blueberries for a delightful treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (or frozen)
- Powdered sugar for dusting (optional)
- Lemon zest for extra flavor (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter until light and fluffy, then gradually add sugar and mix for 3-4 minutes.
- Add the buttermilk, eggs, and vanilla extract to the butter mixture and beat until fully incorporated.
- Gradually add the dry mixture to the wet mixture, mixing gently until combined.
- Fold in the blueberries carefully.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar and garnish with lemon zest if desired. Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cool time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Fat: 10g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g