Delicious Blueberry Buttermilk Breakfast Cake Recipe
Start your day on a sweet note with this Delicious Blueberry Buttermilk Breakfast Cake! This cake is soft, fluffy, and bursting with fresh blueberries. Perfect for breakfast or a delightful snack, it’s simple to make and sure to please everyone at the table.
Why Make This Recipe
This breakfast cake is not only delicious, but it’s also quick to prepare. The combination of blueberries and buttermilk adds a juicy burst of flavor, while the cake itself is wonderfully moist. It’s great for brunch gatherings, family breakfasts, or even as a treat during the week. Plus, you can easily enjoy it on its own or dress it up with some powdered sugar and lemon zest!
How to Make Blueberry Buttermilk Breakfast Cake
Making this delightful cake is straightforward and requires just a few steps. Here’s how you can whip it up in no time:
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)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter until light and fluffy. Gradually add the sugar and mix for 3-4 minutes.
- Add the buttermilk, eggs, and vanilla extract to the butter mixture and beat until fully incorporated.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Carefully fold in the blueberries.
- 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.
How to Serve Blueberry Buttermilk Breakfast Cake
This cake is delicious on its own, but you can enhance it further by dusting it with powdered sugar. For an extra zing, add some fresh lemon zest before serving. It’s perfect for breakfast, brunch, or even dessert!
How to Store Blueberry Buttermilk Breakfast Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to keep it longer, consider freezing individual slices for up to 3 months.
Tips to Make Blueberry Buttermilk Breakfast Cake
- Make sure your buttermilk and eggs are at room temperature for the best mixing results.
- Gently fold the blueberries into the batter to avoid breaking them.
- If using frozen blueberries, toss them in a bit of flour to prevent them from sinking to the bottom during baking.
Variation
You can add a splash of lemon juice or almond extract for a unique twist. Experiment by adding nuts or swapping some of the blueberries for other berries like raspberries or strawberries!
FAQs
Can I use other types of berries in this recipe?
Yes, you can substitute blueberries with raspberries, blackberries, or diced strawberries based on your preference.Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance, store it, and enjoy it fresh when ready.What can I do if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using it in the recipe.
Enjoy this Easy Blueberry Buttermilk Breakfast Cake with family and friends! It’s sure to become a favorite.
