Buttermilk Blueberry Breakfast Cake

why make this recipe

This Buttermilk Blueberry Breakfast Cake is a delightful way to start your day. With its moist texture and sweet bursts of blueberry flavor, it’s a treat for both kids and adults. It’s perfect for breakfast or as a snack with coffee or tea. Plus, it’s easy to make, and you can use fresh or frozen blueberries, making it a versatile choice for any season.

how to make Buttermilk Blueberry Breakfast Cake

Ingredients :

• 2 cups fresh or frozen blueberries
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Directions :

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a bowl, combine the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before serving.

how to serve Buttermilk Blueberry Breakfast Cake

You can serve this cake warm or at room temperature. Cut it into squares and enjoy it fresh. It pairs nicely with a dollop of whipped cream or a sprinkle of powdered sugar on top. For an extra touch, serve it with a side of yogurt or some maple syrup.

how to store Buttermilk Blueberry Breakfast Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.

tips to make Buttermilk Blueberry Breakfast Cake

• Be gentle when folding in the blueberries to avoid breaking them.
• If using frozen blueberries, there’s no need to thaw them, but you may need to add a couple of extra minutes to the baking time.
• Make sure your butter is softened for easy mixing.
• You can add a sprinkle of cinnamon to the batter for extra flavor.

variation

You can add nuts such as walnuts or pecans for added texture. Another variation is to mix in lemon zest for a refreshing citrus twist. You can also substitute half of the blueberries with raspberries or strawberries for a mixed berry version.

FAQs

Can I use low-fat buttermilk instead of regular buttermilk?
Yes, you can use low-fat buttermilk. It will still work well in the recipe.

Can I make this recipe without eggs?
Yes, you can substitute the eggs with flax eggs or applesauce, though the texture may differ slightly.

How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

Buttermilk Blueberry Breakfast Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful breakfast cake that combines moist texture with sweet bursts of blueberry flavor, perfect for both kids and adults.

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Ingredients

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• 2 cups fresh or frozen blueberries
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Combine the flour, baking powder, baking soda, and salt in a bowl.
3. Cream together the butter and sugar in a separate large bowl until light and fluffy. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
5. Fold in the blueberries gently.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before serving.

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Notes

Serve warm or at room temperature; pairs nicely with whipped cream or powdered sugar.

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Nutrition

• Serving Size: 1 square
• Calories: 320
• Sugar: 18g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg