Looking for the perfect breakfast treat? Try this blueberry buttermilk breakfast cake! This easy recipe features fresh blueberries, tangy buttermilk, and a hint of lemon zest for a deliciously moist and flavorful cake. Perfect for brunch, breakfast, or a sweet snack, this cake is sure to become a family favorite.
Ingredients for Blueberry Buttermilk Breakfast Cake
To whip up this delicious breakfast cake, you’ll need the following ingredients:
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1 cup sugar, plus 1 tablespoon for topping
- 1 large egg, at room temperature
- 1/2 cup buttermilk
- 1/2 cup (1 stick) 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)
Preparation Steps: Baking the Perfect Breakfast Cake
1. Preheating the Oven
Begin by preheating your oven to 350º F. Lightly grease a 9×5-inch baking dish with butter or non-stick spray to ensure the cake doesn’t stick.
2. Preparing the Blueberries
Toss 2 cups of fresh blueberries in 1/4 cup of flour until they are well coated. This helps prevent the blueberries from sinking to the bottom of the cake while baking. Set the coated blueberries aside.
3. Creaming Butter and Sugar
In a large mixing bowl or stand mixer, cream together 1/2 cup of softened unsalted butter, 1 cup of sugar, and 2 tablespoons of lemon zest. Beat the mixture for 3-5 minutes until it becomes fluffy and light in color.
4. Adding the Egg and Vanilla
Beat in one large egg until fully incorporated, followed by 1 1/2 teaspoons of vanilla extract. The egg and vanilla add richness and enhance the overall flavor of the cake.
5. Combining Dry Ingredients
In a separate bowl, whisk together the remaining 1 3/4 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of cinnamon if you’re using it. The dry ingredients need to be well combined before adding to the wet mixture.
6. Alternating Flour and Buttermilk
Gradually add the dry ingredients to the creamed butter mixture, alternating with 1/2 cup of buttermilk. Start and end with the dry ingredients, mixing until just combined. This method ensures a smooth and tender cake batter.
7. Folding in the Blueberries
Gently fold the floured blueberries into the batter. Be careful not to overmix, as you want the blueberries to remain whole and evenly distributed throughout the cake.
8. Preparing for Baking
Pour the batter into the prepared baking dish, spreading it out evenly. Sprinkle the top with 1 tablespoon of sugar. This will create a lovely, slightly crispy top as the cake bakes.
9. Baking the Cake
Place the baking dish in the preheated oven and bake for 40-50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
10. Cooling and Serving
Once baked, remove the cake from the oven and transfer it to a wire rack to cool for at least 15 minutes. This cooling time allows the cake to set and makes it easier to slice. Serve the cake warm or at room temperature, and enjoy.
Why This Cake Will Be Your New Favorite
Bursting with Blueberries
Every bite of this cake is packed with juicy, fresh blueberries that add a delightful burst of flavor.
Perfectly Moist Texture
The buttermilk in the batter ensures that the cake is incredibly moist and tender, making it a joy to eat.
Bright and Citrusy
The addition of lemon zest adds a bright, citrusy note that perfectly complements the sweetness of the blueberries.
Easy to Make
This recipe is straightforward and easy to follow, making it perfect for both novice and experienced bakers.
Versatile Treat
Enjoy this cake for breakfast, brunch, or as a sweet snack any time of day. It’s also great for sharing with friends and family.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before tossing in flour to prevent excess moisture in the batter.
2. What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
3. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 substitution.
4. How should I store the leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
5. Can I add other fruits to this cake?
Absolutely! This recipe is versatile, so feel free to add other fruits like raspberries or blackberries for a delicious variation.
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