Introduction to Blueberry Buttermilk Breakfast Cake
As a busy mom, I know how mornings can feel like a whirlwind. That’s why I adore this Blueberry Buttermilk Breakfast Cake! It’s a delightful treat that brings a touch of joy to any hectic day. Imagine waking up to the sweet aroma of fresh blueberries and warm vanilla wafting through your kitchen. This cake is not just a breakfast option; it’s a quick solution for those rushed mornings or a lovely dish to impress your loved ones during brunch. Trust me, once you try it, you’ll want to make it a regular part of your morning routine!
Why You’ll Love This Blueberry Buttermilk Breakfast Cake
This Blueberry Buttermilk Breakfast Cake is a game-changer for busy mornings! It’s incredibly easy to whip up, taking just about 15 minutes of prep time. The moist texture and burst of blueberries make every bite a delight. Plus, it’s versatile enough to serve warm or at room temperature, making it perfect for any occasion. Whether it’s a family breakfast or a gathering with friends, this cake is sure to impress!
Ingredients for Blueberry Buttermilk Breakfast Cake
Gathering the right ingredients is the first step to creating this scrumptious Blueberry Buttermilk Breakfast Cake. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cake, providing structure and a tender crumb.
- Granulated sugar: Sweetens the cake and helps create that lovely golden crust.
- Baking powder: A leavening agent that gives the cake its light and fluffy texture.
- Baking soda: Works with the buttermilk to help the cake rise beautifully.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture; melted for easy mixing.
- Buttermilk: This tangy ingredient keeps the cake moist and tender while adding a subtle flavor.
- Large eggs: They bind the ingredients together and contribute to the cake’s structure.
- Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
- Fresh blueberries: The star of the show! They burst with flavor and add a pop of color.
- Granulated sugar (for topping): A sprinkle on top creates a delightful crunch.
- Cinnamon (optional): Adds a warm, cozy flavor that pairs beautifully with blueberries.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Blueberry Buttermilk Breakfast Cake
Now that you have all your ingredients ready, let’s dive into the fun part—making this delicious Blueberry Buttermilk Breakfast Cake! Follow these simple steps, and you’ll have a delightful treat in no time.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This is crucial for a perfect bake. While the oven warms up, grease a 9×13 inch baking pan. I like to use butter for greasing; it adds a little extra flavor!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This step ensures that all the dry ingredients are evenly distributed, which is key for a well-risen cake.
Step 3: Combine Wet Ingredients
In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until smooth. This rich mixture will create a lovely base for your cake. The melted butter adds moisture, while the buttermilk gives it that tender crumb.
Step 4: Combine Wet and Dry Mixtures
Now, pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; this is crucial for keeping your cake tender and fluffy!
Step 5: Fold in Blueberries
Gently fold in the fresh blueberries. This is where the magic happens! Make sure to be gentle to avoid breaking the berries, which will keep those beautiful bursts of flavor intact.
Step 6: Prepare for Baking
Pour the batter into your prepared baking pan, smoothing the top with a spatula. This helps ensure even baking, so every slice is just as delicious as the last.
Step 7: Add Topping
In a small bowl, mix together the granulated sugar and cinnamon (if using). Sprinkle this mixture evenly over the top of the batter. This adds a delightful crunch that contrasts beautifully with the soft cake.
Step 8: Bake
Now, it’s time to bake! Place your pan in the preheated oven and bake for about 30-35 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean, it’s ready to come out. This is the moment of anticipation!
Step 9: Cool and Serve
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps the cake set perfectly, making it easier to slice. Enjoy it warm or at room temperature!
Tips for Success
- Use fresh blueberries for the best flavor and texture.
- Don’t overmix the batter; it should be just combined for a tender cake.
- Let the cake cool completely before slicing for cleaner pieces.
- For added moisture, cover the cake with a kitchen towel while it cools.
- Experiment with different toppings like nuts or a drizzle of glaze!
Equipment Needed
- 9×13 inch baking pan: A standard size for this cake; you can also use a round cake pan if preferred.
- Mixing bowls: Use two medium bowls for mixing wet and dry ingredients; any size will do.
- Whisk: Essential for combining ingredients; a fork can work in a pinch.
- Spatula: Great for smoothing the batter; a wooden spoon can also be used.
- Wire rack: Ideal for cooling; a plate can substitute if you don’t have one.
Variations of Blueberry Buttermilk Breakfast Cake
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Vegan Option: Replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based butter alternative.
- Mixed Berries: Swap out blueberries for a mix of raspberries, blackberries, or strawberries for a colorful twist.
- Nutty Addition: Add chopped walnuts or pecans to the batter for a delightful crunch and extra flavor.
- Spiced Version: Incorporate spices like nutmeg or cardamom for a warm, aromatic touch that complements the blueberries.
Serving Suggestions for Blueberry Buttermilk Breakfast Cake
- Pair with a dollop of whipped cream for a creamy contrast.
- Serve alongside fresh fruit for a colorful, healthy plate.
- Enjoy with a hot cup of coffee or tea to enhance the flavors.
- Dust with powdered sugar for an elegant presentation.
- Slice into squares and arrange on a beautiful platter for gatherings.
FAQs about Blueberry Buttermilk Breakfast Cake
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well in this Blueberry Buttermilk Breakfast Cake. Just toss them in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months.
Can I make this cake ahead of time?
Yes! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before pouring it into the pan and baking. This makes mornings even easier!
What can I serve with this cake?
This Blueberry Buttermilk Breakfast Cake pairs beautifully with whipped cream, fresh fruit, or a drizzle of maple syrup. A hot cup of coffee or tea makes it even more delightful!
Is this cake suitable for special diets?
While this recipe is vegetarian, you can easily adapt it for vegan diets by using flax eggs and plant-based butter. For gluten-free options, substitute the all-purpose flour with a gluten-free blend.
Final Thoughts
Making this Blueberry Buttermilk Breakfast Cake is more than just baking; it’s about creating moments of joy in our busy lives. The sweet aroma that fills your kitchen, the vibrant bursts of blueberries, and the smiles around the breakfast table are what make this recipe special. It’s a simple yet delightful way to start your day or to share with loved ones. Whether you enjoy it warm with a cup of coffee or at room temperature with a dollop of whipped cream, this cake is sure to become a cherished part of your morning routine. Happy baking!
Print
Blueberry Buttermilk Breakfast Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
As a busy mom, I know how mornings can feel like a whirlwind. That’s why I adore this Blueberry Buttermilk Breakfast Cake! It’s a delightful treat that brings a touch of joy to any hectic day. Imagine waking up to the sweet aroma of fresh blueberries and warm vanilla wafting through your kitchen. This cake is not just a breakfast option; it’s a quick solution for those rushed mornings or a lovely dish to impress your loved ones during brunch. Trust me, once you try it, you’ll want to make it a regular part of your morning routine!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup granulated sugar (for topping)
- 1/2 teaspoon cinnamon (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- In a small bowl, mix together the 1/4 cup sugar and cinnamon (if using). Sprinkle this mixture evenly over the top of the batter.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice into squares and serve warm or at room temperature.
Notes
- For best results, use fresh blueberries.
- Can be served with whipped cream or a dusting of powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
