Blueberry Buttermilk Breakfast Cake – A Delicious Start to Your Day
Blueberry Buttermilk Breakfast Cake is a delightful and easy-to-make treat perfect for breakfast or brunch. It’s moist, packed with juicy blueberries, and has a lovely hint of lemon zest that brightens the flavors. This cake is not just delicious; it’s also a great way to start your day with a bit of sweetness and nutrition.
Why You’ll Love It
One of the reasons you’ll adore this breakfast cake is the combination of soft, buttery cake with the burst of fresh blueberries in every bite. Buttermilk adds tenderness, making the cake extra moist and satisfying. It’s also simple to prepare, which is perfect for busy mornings or special family gatherings. Plus, it’s an excellent way to incorporate fruits into your breakfast, providing a healthy dose of antioxidants.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups frozen blueberries
- Zest of 1 lemon
Substitutions & Key Variations
If you’re looking to tweak the recipe, here are some substitutions you can try:
- Flour: You can use whole wheat flour for a heartier texture, though it may alter the flavor slightly.
- Sugar: Brown sugar can replace white sugar for a caramel-like flavor.
- Dairy-Free: Substitute buttermilk with plant-based milk (like almond or oat milk) mixed with a teaspoon of vinegar for a similar tang.
- Fruits: Feel free to swap blueberries with raspberries, blackberries, or even diced apples for a change in taste.
Step-by-Step
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, combine 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix well.
Step 3: Prepare Wet Ingredients
In another bowl, whisk together 1 cup of buttermilk, 1/2 cup of melted unsalted butter, 2 large eggs, 1 teaspoon of vanilla extract, and the zest of 1 lemon until smooth and well combined.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined, being careful not to overmix.
Step 5: Fold in Blueberries
Gently fold 2 cups of frozen blueberries into the batter. This will help keep them intact and prevent them from breaking down.
Step 6: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Slice
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Success Tips
- Temperature: Ensure your oven is preheated correctly; an unreliable oven can lead to uneven baking.
- Texture: The batter should be thick yet pourable. If it seems too dense, you may need to gently mix it a bit more using a spatula.
- Common Mistakes: Avoid overmixing the batter after adding the wet ingredients. This can make the cake tough rather than light and fluffy.
How to Serve
Serve slices of Blueberry Buttermilk Breakfast Cake warm or at room temperature. You can dust it with powdered sugar for a decorative finish or serve it with a dollop of whipped cream or a scoop of ice cream for a special treat. Pair it with a cup of coffee or tea for a delightful breakfast experience.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to store it for longer, it can be kept in the refrigerator for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds to bring back the delightful softness.
Frequently Asked Questions
1. Can I use fresh blueberries instead of frozen?
Yes, you can! Fresh blueberries will work well in this recipe; just make sure to wash and dry them before use.
2. Can this cake be made ahead of time?
Absolutely! You can prepare it a day in advance; just store it covered at room temperature.
3. Can I freeze the Blueberry Buttermilk Breakfast Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator before serving.
4. What can I add to enhance the flavor?
Feel free to add spices like cinnamon or nutmeg for extra warmth and flavor. Chopped nuts can also be a wonderful addition.
5. Is this cake suitable for special diets?
This recipe can be modified to be more diet-friendly by using whole grain flour, reducing sugar, or making it dairy-free as mentioned earlier.
Nutrition Notes / Equivalents
This breakfast cake is a good source of vitamins thanks to the blueberries and provides a filling start to your day with the addition of buttermilk and eggs.
Conclusion
Blueberry Buttermilk Breakfast Cake is an easy and delicious way to enjoy a sweet breakfast that’s perfect for sharing with family and friends. Try this recipe today, and see how quick and satisfying your breakfast can be!
Ready to bake? Grab your ingredients and start creating your very own Blueberry Buttermilk Breakfast Cake!
Links to Related Recipes
Blueberry Buttermilk Breakfast Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Add-ins
- 2 cups frozen blueberries Fresh blueberries can also be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan to prevent sticking.
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the buttermilk, melted butter, eggs, vanilla extract, and lemon zest until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Gently fold in the frozen blueberries into the batter.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature.