Introduction to Buttermilk Blueberry Breakfast Cake
If you're on the hunt for the perfect morning treat, look no further than the delightful Buttermilk Blueberry Breakfast Cake. This family classic is more than just a cake; it’s a warm hug from the oven that evokes cherished memories of summer mornings spent with loved ones. With its tender crumb, bright pops of blueberries, and a hint of citrus zest, it’s impossible to resist indulging in a slice (or two).
What makes buttermilk blueberry breakfast cake a perfect morning treat?
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Easy to Make: With just a few simple ingredients, this recipe is ideal for both beginner and experienced bakers. You can effortlessly whip it up before heading out the door.
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Versatile Ingredients: Whether you’re team fresh berries or prefer to use frozen, this cake can accommodate it all. You can even swap in seasonal fruits, making it a year-round delight.
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Make-Ahead Convenience: Its flavors deepen overnight, making it a fantastic option for breakfast meal prep. Just bake it the night before and enjoy it in the morning with a cup of coffee or alongside your favorite brunch spread.
This cake is not only a scrumptious start to the day but also a nostalgic reminder of home, making it a wonderful addition to your breakfast repertoire. Ready to bake? Let's dive into the recipe!
Ingredients for Buttermilk Blueberry Breakfast Cake
When it comes to whipping up a delicious Buttermilk Blueberry Breakfast Cake, having the right ingredients makes all the difference. Each component is essential to achieving that moist, fluffy texture and burst of blueberry flavor that everyone will love.
Essential Ingredients
- Butter: ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, softened to room temperature. This helps create a light, tender crumb.
- Lemon Zest: The zest from 1 large lemon adds a bright and refreshing flavor profile that pairs beautifully with blueberries.
- Sugar: 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling) for sweetness without overpowering the cake.
- Eggs: Use 1 room temperature egg to bind the ingredients together seamlessly.
- Vanilla Extract: 1 teaspoon of vanilla enhances the overall flavor.
- All-purpose Flour: 2 cups (256 g), with ¼ cup reserved for tossing with blueberries to prevent them from sinking.
- Baking Powder: 2 teaspoons for the perfect rise.
- Kosher Salt: 1 teaspoon balances out the sweetness.
- Fresh Blueberries: 2 cups, picked over for quality.
- Buttermilk: ½ cup gives a wonderfully moist texture and slight tanginess.
For those of you interested in variations or special dietary considerations, check out King Arthur Baking for tips on alternatives!
Preparing Buttermilk Blueberry Breakfast Cake
If you've been searching for that perfect morning treat, this Buttermilk Blueberry Breakfast Cake is sure to hit the mark! This delightful cake, reminiscent of lazy summer mornings, is soft, moist, and brimming with juicy blueberries. Let’s take it step by step to ensure you achieve breakfast cake perfection!
Gather your ingredients
Before diving into this delicious recipe, gather your ingredients to streamline the process. Here’s what you’ll need:
- ½ cup unsalted butter (room temperature)
- Zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg (also room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (set aside ¼ cup for blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries (don’t forget to pick through them)
- ½ cup buttermilk
Feeling confused about some ingredients? For instance, if you don’t have buttermilk at home, you can easily make your own by combining milk with a bit of vinegar or lemon juice.
Cream the butter and sugar together
Start by preheating your oven to 350°F. Using a stand mixer or a handheld mixer, cream together the room-temperature butter, lemon zest, and sugar (minus that reserved tablespoon). Beat them until the mixture is light and fluffy. This is where the magic begins! The combination of butter and sugar creates a base that is not only flavorful but adds to the cake's delightful texture.
Combine dry ingredients
While you're enjoying the sweet butter mixture, toss the blueberries in the reserved flour to coat them lightly. This will help prevent them from sinking to the bottom during baking. In another bowl, combine the remaining flour, baking powder, and salt. Whisk these dry ingredients together until well-mixed.
Mix in the buttermilk and blueberries
To your creamed mixture, add the egg and vanilla extract, mixing just until combined. Fold in half of your dry ingredients, then mix in the buttermilk to keep the batter creamy. Finally, add in the remaining flour and fold in the delicious blueberries gently, ensuring they are evenly distributed throughout the batter.
Bake and achieve perfection
Grease an 8- or 9-inch square baking pan (or something similar) with butter or non-stick spray. Pour the batter in, smoothing the top, and sprinkle it with the reserved tablespoon of sugar for a delightful crust. Bake for 35 to 45 minutes, depending on your pan size. Always perform the toothpick check—when it comes out clean, you know it's done!
Once your Buttermilk Blueberry Breakfast Cake is baked to perfection, let it cool for at least 15 minutes before indulging. Trust me, the scent wafting through your kitchen will be worth the wait!
Now you're on the path to creating a breakfast cake that will quickly become a favorite in your home. Enjoy every bite!
Variations on Buttermilk Blueberry Breakfast Cake
Swap in Different Fruits
One of the best things about Buttermilk Blueberry Breakfast Cake is its versatility! While blueberries are a classic choice, you can easily experiment with other fruits. Consider using:
- Raspberries for a tangy twist
- Chopped strawberries for a sweet flavor
- Peaches when they’re in season, adding a hint of summer
- Cranberries and orange zest for a festive holiday version
Feel free to get creative! The key is to toss your fruit in a little flour before folding it into the batter to prevent sinking.
Gluten-Free Option
If you're looking for a gluten-free alternative, don't worry! You can still enjoy this delightful cake. Simply substitute regular flour with a gluten-free blend, such as Cup4Cup or King Arthur Flour. Keep in mind that gluten-free flours can absorb liquids differently, so you may need to tweak the amount of buttermilk to achieve the right batter consistency. This way, everyone can savor the deliciousness of Buttermilk Blueberry Breakfast Cake!
For more tips about gluten-free baking, check out this resource from King Arthur Baking for expert advice!
Embrace the variations, and happy baking!
Cooking Notes for Buttermilk Blueberry Breakfast Cake
Tips for Achieving the Best Texture
To create a Buttermilk Blueberry Breakfast Cake that strikes the perfect balance between moist and fluffy, consider these simple tips:
- Measure Flour Accurately: Using a kitchen scale is the best way to ensure you're not adding too much flour, which can lead to a dense cake. If you don’t have one, spoon the flour into the measuring cup instead of scooping it directly.
- Room Temperature Ingredients: Make sure your egg and butter are at room temperature. This helps them blend more smoothly, leading to a lighter texture.
- Do Not Overmix: Once you add the flour, mix just until incorporated. Overmixing can activate gluten and toughen the cake. Use a gentle folding motion when incorporating the blueberries for even distribution.
For more baking tips, check out King Arthur Baking. Happy baking!
Serving Suggestions for Buttermilk Blueberry Breakfast Cake
Enjoy with Coffee or Tea
For the perfect morning or brunch experience, pair your Buttermilk Blueberry Breakfast Cake with a cup of freshly brewed coffee or a soothing herbal tea. The cake's sweet and tangy flavors complement the rich notes of coffee beautifully, while a light tea can enhance its warmth. Whether you prefer a bold espresso or a delicate chamomile, this duo promises to elevate your breakfast cake moment.
Serving with Yogurt or Whipped Cream
If you're in the mood for a delightful twist, try serving your cake with a dollop of creamy yogurt or fluffy whipped cream. Both options provide a luscious contrast to the cake's tender crumb and bursts of blueberry flavor. Greek yogurt adds a tangy richness, while whipped cream offers light sweetness, perfect for satisfying your dessert cravings any time of day. For added texture, sprinkle some granola on top.
Do you have any unique serving suggestions? Share your ideas below!
Time Breakdown for Buttermilk Blueberry Breakfast Cake
When planning to whip up a delightful Buttermilk Blueberry Breakfast Cake, knowing the timing can make all the difference. Here’s an easy-to-follow breakdown to help you out!
Preparation Time
Get set to smile in about 10 minutes as you prepare the ingredients and mix the batter. It's a quick process, perfect for those busy mornings!
Baking Time
Now, sit back and let your oven do the magic for about 35 to 45 minutes. The exact time may vary depending on your pan size; an 8-inch pan typically takes a little longer.
Total Time
In just under an hour—approximately 50 minutes total—you’ll have a scrumptious breakfast cake ready for your family or housemates to enjoy. This time investment is more than worth it for a delicious start to your day!
Feel free to check out this article for some great baking tips to enhance your culinary skills even further!
Nutritional Facts for Buttermilk Blueberry Breakfast Cake
Calories per serving
A delightful slice of Buttermilk Blueberry Breakfast Cake contains approximately 200 calories. This makes it a satisfying yet light option for breakfast or brunch, allowing you to indulge without derailing your health goals.
Fiber and protein content
Each serving provides about 2 grams of fiber and 3 grams of protein. This balance helps keep you feeling fuller longer and supports digestive health. Pair it with a protein-rich side like Turkey Bacon for a well-rounded morning meal!
For more tips on enhancing the nutritional value of your breakfast, check out Healthline's guide.
FAQs about Buttermilk Blueberry Breakfast Cake
Can I make the batter in advance?
Absolutely! You can prepare the batter ahead of time and spread it into your baking pan. Just cover it tightly with plastic wrap and pop it in the fridge. In the morning, allow it to come to room temperature for about 30 minutes, sprinkle with sugar, and bake as directed. This makes mornings so much easier and delicious!
What if I don't have buttermilk?
No worries! If you find yourself without buttermilk for your Buttermilk Blueberry Breakfast Cake, you can easily make a substitute. Simply add 2 teaspoons of vinegar or lemon juice to a measuring cup and fill it up with milk (2% or whole) until you reach the half-cup line. Let it sit for five minutes, and you’re good to go!
How should I store leftovers?
To keep your Buttermilk Blueberry Breakfast Cake fresh, store any leftovers in an airtight container at room temperature for up to one day. If you need to store it longer, pop it in the fridge where it will last up to three days. For the best texture, you can even freeze it after it cools completely. Just wrap it tightly and thaw it out the night before you plan to enjoy it!
Conclusion on Buttermilk Blueberry Breakfast Cake
This Buttermilk Blueberry Breakfast Cake is a delightful way to start your day, combining moist texture with bursts of fresh blueberries. Perfect for gatherings or as a simple weekday treat, it embodies comfort and nostalgia. Bake this cake and savor the joy it brings to the table!
Explore More Recipes
If you loved this cake, don’t forget to check out other breakfast ideas like banana bread or muffins you can whip up with seasonal fruits. Your kitchen adventures await!
Buttermilk Blueberry Breakfast Cake
Equipment
- Stand Mixer
- 9-inch square baking pan
Ingredients
- 0.5 cup unsalted butter room temperature
- 1 large lemon zest
- 1 cup sugar set aside 1 tablespoon for sprinkling
- 1 large egg room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose flour set aside ¼ cup of this to toss with the blueberries
- 2 teaspoon baking powder
- 1 teaspoon kosher salt or 1.25 tsp
- 2 cups fresh blueberries picked over
- 0.5 cup buttermilk
Instructions
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries.
- Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes.
- Check with a toothpick for doneness. Let cool at least 15 minutes before serving.
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