Buttermilk Blueberry Breakfast Cake

This Buttermilk Blueberry Breakfast Cake is a delightful treat that brings back fond memories of warm summer mornings and family gatherings. It’s a versatile dish perfect for breakfast, brunch, or even as a sweet snack throughout the day. With its moist texture and burst of fresh blueberries, this cake is sure to impress your family and friends at any occasion.

Why You’ll Love This Recipe

• Nostalgic Flavor: Each bite takes you back to cherished childhood memories filled with love.
• Easy to Make: This recipe is straightforward, making it an excellent choice for beginner bakers and busy mornings.
• Versatile Serving Options: Enjoy it warm from the oven, or serve it chilled alongside a cup of coffee or tea.
• Make Ahead: Prepare it in advance and store it for quick breakfasts or snacks throughout the week.
• Fresh Ingredients: The use of buttermilk and fresh blueberries elevates its flavor to something truly special.

Tools and Preparation

Before diving into the baking process, gather your tools to ensure everything runs smoothly. Having the right equipment on hand makes all the difference in achieving perfect results.

Essential Tools and Equipment

• Stand mixer or hand-held mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Baking pan (8-inch or 9-inch square)
• Parchment paper (optional)

Importance of Each Tool

• Stand mixer or hand-held mixer: These ensure that your butter gets creamed perfectly for a light and fluffy batter.
• Baking pan: A good quality pan helps achieve an even bake, resulting in a beautifully risen cake.

Ingredients

To make this delicious Buttermilk Blueberry Breakfast Cake, you’ll need the following ingredients:

• ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
• Zest from 1 large lemon
• 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups (256 g) all-purpose flour (set aside ¼ cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt (I like 1.25 tsp)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk

How to Make Buttermilk Blueberry Breakfast Cake

Step 1: Preheat the Oven

Preheat your oven to 350ºF. Grease an 8-inch or 9-inch square baking pan with butter or coat with non-stick spray. If available, line the bottom with parchment paper for easy removal later.

Step 2: Cream Butter and Sugar

In a mixing bowl, cream together:
1. The unsalted butter with lemon zest until light and fluffy.
2. Gradually add in sugar (reserve 1 tablespoon for later) and mix well.

Step 3: Combine Wet Ingredients

Add:
1. One egg, room temperature.
2. One teaspoon of vanilla extract.

Mix until fully combined.

Step 4: Prepare Blueberries

In a separate bowl:
1. Toss the blueberries with reserved flour (¼ cup). This prevents them from sinking during baking.
2. In another bowl, whisk together remaining flour, baking powder, and salt.

Step 5: Mix Dry Ingredients

Add half of the flour mixture to the butter mixture:
1. Stir gently using a spatula until incorporated.
2. Then add buttermilk and mix until smooth.
3. Finally, fold in the remaining flour mixture until just absorbed before gently incorporating the blueberries.

Step 6: Bake

Spread batter into prepared pan:
1. Sprinkle with reserved tablespoon of sugar on top.
2. Bake for about 35 to 45 minutes until golden brown; check doneness with a toothpick inserted in the center.

Let cool for at least 15 minutes before serving! Enjoy your homemade Buttermilk Blueberry Breakfast Cake!

How to Serve Buttermilk Blueberry Breakfast Cake

This delightful cake is perfect for breakfast or brunch and can be enjoyed in various ways. Here are some serving suggestions to enhance your experience with the Buttermilk Blueberry Breakfast Cake.

With Fresh Berries

• Top slices of cake with a mix of fresh blueberries, raspberries, or strawberries for added flavor and freshness.

Drizzled with Honey

• A light drizzle of honey over the cake adds a touch of sweetness and pairs beautifully with the tartness of the blueberries.

Accompanied by Whipped Cream

• Serve with a dollop of freshly whipped cream for a rich and creamy contrast that elevates the cake.

Paired with Greek Yogurt

• A side of tangy Greek yogurt complements the sweetness of the cake while adding protein, making it a more balanced meal.

With a Cup of Tea or Coffee

• Enjoying this cake with your favorite cup of tea or coffee makes for a cozy morning treat.

As a Dessert Option

• This breakfast cake can double as dessert. Serve warm with vanilla ice cream for an indulgent evening snack.

How to Perfect Buttermilk Blueberry Breakfast Cake

To ensure your Buttermilk Blueberry Breakfast Cake turns out perfectly every time, consider these tips.

• Use room temperature ingredients: Bring your butter, egg, and buttermilk to room temperature before mixing. This helps create a smooth batter that rises well.
• Don’t overmix the batter: Fold in the flour and blueberries gently to avoid toughening the cake. A few lumps are okay!
• Adjust baking time based on your pan size: Remember that smaller pans may require longer baking times. Check for doneness with a toothpick after 35 minutes.
• Let it cool before slicing: Allowing the cake to cool at least 15 minutes helps it set and makes slicing easier without crumbling.

Best Side Dishes for Buttermilk Blueberry Breakfast Cake

Pairing the Buttermilk Blueberry Breakfast Cake with some side dishes can enhance your meal experience. Here are some great options:

1. Scrambled Eggs: Fluffy scrambled eggs provide protein and complement the sweetness of the cake.
2. Bacon Strips: Crispy bacon adds a savory touch that balances the flavors perfectly.
3. Fruit Salad: A refreshing fruit salad can brighten up your plate and provide additional nutrients.
4. Oatmeal: A bowl of warm oatmeal can round out your breakfast while keeping you full longer.
5. Smoothie Bowl: A berry smoothie bowl topped with granola offers another fruity option that’s refreshing and nutritious.
6. Avocado Toast: The creamy texture of avocado on crunchy bread is delicious alongside this sweet breakfast treat.
7. Muffins: Pairing with other muffins can create an enjoyable brunch spread for family or friends.
8. Granola Bars: For something simple yet satisfying, serve granola bars on the side for an extra crunch.

Common Mistakes to Avoid

When making Buttermilk Blueberry Breakfast Cake, it’s easy to make a few common errors. Here are some mistakes to watch out for:

• Skipping the Zest: Not using lemon zest can lead to a less flavorful cake. Always remember to add this ingredient for that bright, citrusy note.
• Incorrect Butter Temperature: Using cold butter can make it hard to cream properly. Ensure your butter is at room temperature for the best texture.
• Overmixing the Batter: Mixing too much after adding flour can make the cake tough. Mix just until combined for a light and fluffy result.
• Not Tossing Blueberries in Flour: Failing to toss blueberries in flour may cause them to sink. Coat them lightly in flour before adding them to the batter.
• Ignoring Doneness Tests: Relying solely on time instead of testing for doneness can lead to an undercooked or overly dry cake. Always use a toothpick to check for doneness.

Storage & Reheating Instructions

Proper storage and reheating can help maintain the flavor and texture of your Buttermilk Blueberry Breakfast Cake.

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Make sure it cools completely before sealing it tightly.

Freezing Buttermilk Blueberry Breakfast Cake

• Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag.
• The cake can be frozen for up to 3 months.

Reheating Buttermilk Blueberry Breakfast Cake

• Oven: Preheat to 350ºF, cover with foil, and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for 20-30 seconds until warmed through.
• Stovetop: Use a skillet over low heat, covering it with a lid, and warm for about 5-7 minutes.

Frequently Asked Questions

How do I make Buttermilk Blueberry Breakfast Cake gluten-free?

You can substitute all-purpose flour with a gluten-free blend. Ensure it’s a blend suitable for baking.

Can I use frozen blueberries instead of fresh?

Yes, but be sure not to thaw them before adding; toss them directly into the flour mixture.

Is there an alternative to buttermilk?

You can make buttermilk by mixing regular milk with vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar).

How do I customize my Buttermilk Blueberry Breakfast Cake?

Consider adding nuts or different fruits like raspberries or peaches for variety.

Can I double this recipe?

Absolutely! Just ensure you have a larger pan and adjust your baking time as needed.

Final Thoughts

The Buttermilk Blueberry Breakfast Cake is a delightful treat that brings nostalgia and joy with every bite. Its versatility allows you to customize it according to your taste. Whether you enjoy it as breakfast or brunch, this cake is sure to impress your family and friends. Try it today and discover why it has become such a beloved recipe!