Buttermilk Blueberry Breakfast Cake Recipe

Buttermilk Blueberry Breakfast Cake is the perfect way to start your day on a sweet note. This moist, tender cake is loaded with fresh blueberries and has a light, fluffy texture thanks to the buttermilk. The cake offers a lovely balance of sweetness and tang, making it ideal for breakfast, brunch, or even a mid-morning snack. With its golden top and delicious flavor, it’s a simple yet elegant treat that will brighten up any morning.

What makes this cake so special is the addition of buttermilk, which not only enhances the flavor but also helps create a soft, melt-in-your-mouth crumb. The fresh blueberries add bursts of sweetness and juiciness throughout the cake, creating an irresistible combination. It’s easy to prepare, requires basic ingredients you likely already have in your pantry, and comes together quickly, making it the perfect go-to recipe for busy mornings when you want something homemade but don’t have hours to spare.

Whether you serve it alongside a cup of coffee or as part of a larger breakfast spread, Buttermilk Blueberry Breakfast Cake will surely become a favorite in your recipe collection.

Why You’ll Love This Recipe

1. Moist and Fluffy

The buttermilk gives the cake a rich, tender crumb that’s moist without being heavy. It’s light yet satisfying—perfect for breakfast.

2. Easy to Make

This recipe comes together quickly with simple ingredients and minimal effort. It’s ideal for busy mornings or when you want a homemade treat without the hassle.

3. Packed with Fresh Blueberries

Blueberries are packed with antioxidants and vitamins, making this cake not only delicious but also nutritious. Every bite is filled with bursts of juicy, fresh blueberries.

4. Perfect for Any Occasion

Whether it’s a weekday breakfast, weekend brunch, or a family gathering, this cake fits perfectly in any setting and is always a crowd-pleaser.

5. Make Ahead and Freezer-Friendly

This cake can be made in advance and stored for later, making it an excellent option for meal prep or making ahead for guests.

Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Buttermilk
• Eggs
• Unsalted butter
• Vanilla extract
• Fresh blueberries
• Lemon zest (optional)

Variations

• Lemon Blueberry Cake: Add lemon zest or lemon juice to the batter for a citrusy kick that pairs wonderfully with the blueberries.
• Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version.
• Cinnamon Sugar Topping: Sprinkle a little cinnamon sugar over the top of the cake before baking for an added touch of flavor and texture.
• Frozen Blueberries: If fresh blueberries aren’t available, you can use frozen blueberries, but don’t thaw them before adding to the batter to prevent color bleeding.

How to Make the Recipe

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In a separate large bowl, beat together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined.

Step 4: Add the Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, stirring gently to combine. Be careful not to overmix, as this can affect the texture of the cake.

Step 5: Fold in the Blueberries

Carefully fold in the fresh blueberries with a spatula, being gentle so that the berries don’t break apart. If you want to prevent them from sinking to the bottom, toss them in a little flour before adding.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once it has cooled down a bit.

this RECIPE

Tips for Making the Recipe

• Don’t Overmix: Overmixing the batter can lead to a dense cake. Stir until just combined to maintain a light and fluffy texture.
• Fresh Blueberries: For the best flavor and texture, use fresh blueberries. If using frozen blueberries, do not thaw them to prevent excess moisture in the cake.
• Room Temperature Ingredients: Make sure the eggs and buttermilk are at room temperature to help the batter come together smoothly.
• Topping Options: For a fun twist, consider adding a streusel topping or sprinkling powdered sugar over the finished cake.

How to Serve

Buttermilk Blueberry Breakfast Cake can be served on its own as a sweet start to your day or with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs perfectly with a cup of coffee, tea, or a glass of fresh juice. You can also serve it alongside fresh fruit for a lighter breakfast option or as part of a larger brunch spread with other baked goods.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for an extra day if you’d like to keep it fresher longer.

Freezing

To freeze, wrap the cooled cake tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months. Thaw it in the refrigerator overnight or at room temperature before serving.

Reheating

Reheat individual slices in the microwave for 15-20 seconds, or warm the whole cake in the oven at 300°F for 10-15 minutes.

FAQs

1. Can I use skim milk instead of buttermilk?

Buttermilk is a key ingredient in this cake for its tang and texture. If you don’t have buttermilk, you can substitute it by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.

2. Can I use frozen blueberries?

Yes, frozen blueberries can be used in place of fresh ones, but do not thaw them before adding to the batter to avoid color bleeding.

3. Can I make this cake ahead of time?

Yes, this cake can be baked in advance and stored at room temperature or in the refrigerator for a couple of days.

4. How can I prevent blueberries from sinking to the bottom?

Toss the blueberries in a small amount of flour before folding them into the batter. This will help them stay suspended in the cake.

5. Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check if the flour blend requires additional adjustments, such as xanthan gum.

6. Can I use a different fruit in place of blueberries?

Yes, you can substitute blueberries with other fruits like raspberries, strawberries, or even chopped apples or peaches. Keep in mind that the baking time may vary.

7. Can I make this recipe dairy-free?

Yes, you can use a non-dairy milk and substitute the butter with a dairy-free option like margarine or coconut oil.

8. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If it’s still wet, bake for an additional 5 minutes and test again.

9. Can I add a crumb topping?

Yes, a crumb topping would be a wonderful addition to this cake. Simply mix together sugar, flour, and butter until crumbly and sprinkle over the batter before baking.

10. Can I make this cake into muffins instead?

Yes, this recipe can be adapted into muffins. Bake the batter in a muffin tin at 350°F for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion

Buttermilk Blueberry Breakfast Cake is a delightful treat that’s as easy to make as it is delicious. With its tender crumb, sweet blueberries, and tangy buttermilk, it’s the perfect addition to any breakfast or brunch spread. Whether you’re serving it to family, friends, or enjoying a slice by yourself with a cup of coffee, this cake is guaranteed to be a hit. So, grab your ingredients, preheat the oven, and get ready to enjoy a simple, flavorful breakfast that everyone will love!

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