Delicious Blueberry Buttermilk Breakfast Cake Recipe
Start your day on a sweet note with this Delicious Blueberry Buttermilk Breakfast Cake. Perfectly moist and bursting with juicy blueberries, this cake is a delightful breakfast treat or a lovely snack throughout the day. Whether hosting a brunch or enjoying a quiet morning at home, this recipe is sure to brighten your table.
Why Make This Recipe
You should make this cake because it combines the rich flavors of buttermilk and fresh blueberries. It is simple and quick to prepare, making it ideal for both beginner and experienced bakers. The cake is not overly sweet, letting the natural flavors shine through. Additionally, it’s versatile; you can enjoy it warm or at room temperature, and it pairs beautifully with coffee or tea.
How to Make Delicious Blueberry Buttermilk Breakfast Cake
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 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 to keep them whole.
- 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 Delicious Blueberry Buttermilk Breakfast Cake
This breakfast cake can be enjoyed plain or dressed up with a dusting of powdered sugar. Serve it warm with a side of fresh fruit or a dollop of yogurt for a balanced breakfast. It also makes a lovely afternoon snack with coffee or tea.
How to Store Delicious Blueberry Buttermilk Breakfast Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. Thaw at room temperature before serving or lightly warm it in the oven.
Tips to Make Delicious Blueberry Buttermilk Breakfast Cake
- Use fresh blueberries for the best flavor, but frozen blueberries will work too. If using frozen, do not thaw them before adding.
- Make sure all your ingredients are at room temperature for better mixing and a fluffier texture.
- For added zing, stir in some lemon zest into the batter directly.
- If you’re looking to reduce sugar, you can decrease it slightly without losing too much sweetness.
Variation
You can customize this recipe by adding your favorite nuts, like walnuts or almonds, for some crunch. Alternatively, consider using strawberries or raspberries instead of blueberries for a delightful twist on flavors.
FAQs
Q: Can I use non-dairy milk instead of buttermilk?
A: Yes, you can use almond milk or soy milk mixed with a bit of vinegar to mimic buttermilk.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Q: Can I make this cake ahead of time?
A: Absolutely! You can make it a day ahead and store it in an airtight container. It tastes great even the next day!
