Buttermilk Blueberry Breakfast Bake – Searching for a delightful morning cake? Try this Buttermilk Blueberry Breakfast Cake to enhance your collection of morning treats, and present it on The Big Board. Packed with juicy Oregon blueberries, this cake is wonderfully moist and tender inside. It’s an ideal way to start your day!
Are you in the mood for a tasty, seasonal berry cake recipe for your breakfast menu? This buttermilk blueberry cake is just the thing! You can prepare the batter in advance, keep it refrigerated, and simply bake it fresh in the morning. Plus, it freezes exceptionally well!
Buttermilk works like magic, transforming everything it touches into something incredibly moist and irresistibly delicious. This morning, I felt an urge for a simple, summery, and breakfast-appropriate cake that wasn’t too dessert-like. With one of Ben’s friends staying over last night, it seemed only right to offer a proper breakfast treat.
In essence, I was yearning for some sugar and carbs. Yet, who doesn’t need a fantastic, seasonal berry cake recipe in their breakfast lineup? No one. And I have just the recipe that fits the bill: buttermilk blueberry breakfast cake. Tucked away on an old, photocopied sheet in my mother’s handwriting, I found a note saying, “Baby Boy’s Favorite.”
Oh, Baby Boy. He’s my younger brother, the golden child in our family, and an absolute joy to cook for. If this was Baby Boy’s favorite cake, it was bound to become my favorite too. Infused with a hint of lemon, the right amount of sweetness, and studded with plump berries, this cake is a treat. I think you’ll enjoy it as well!
Why You’ll Love This Buttermilk Blueberry Breakfast Bake
If you’re craving a delightful start to your morning, the Buttermilk Blueberry Breakfast Bake is a must-try! This dish is a harmonious blend of tangy buttermilk and sweet, juicy blueberries nestled in a soft, cake-like batter. It’s incredibly easy to make and perfect for those lazy weekend mornings or when you want to impress at a brunch. Not only is it bursting with flavor, but the golden, slightly crisp top layer gives way to a moist, fluffy interior, making each bite truly satisfying. Whether served warm from the oven or enjoyed as a chilled treat, it’s guaranteed to become a favorite!
Ingredients notes for Buttermilk Blueberry Breakfast Bake
- All-purpose flour (2 cups): Keep some flour separate for coating the blueberries to prevent them from sinking in the batter.
- Fresh blueberries (2 cups): Adds a burst of juicy flavor and a beautiful color to the cake.
- Granulated sugar (1 cup + extra for topping): Sweetens the cake and gives the surface a delightful crunch when sprinkled on top before baking.
- Cultured buttermilk (1/2 cup): Contributes to the moist, tender texture of the cake.
- Unsalted butter (1/2 cup, 1 stick): Room temperature butter ensures a smooth, rich batter.
- Lemon zest (from 1 lemon): Provides a bright, citrus note that complements the blueberries.
- Large egg (1): At room temperature for a uniform batter.
- Baking powder (2 teaspoons): Helps the cake rise and become fluffy.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, aromatic touch.
- Kosher salt (1 teaspoon): Balances the sweetness and enhances the other flavors.
How To Make This Buttermilk Blueberry Breakfast Bake
- Start the Oven: Begin by preheating your oven to 350º F. Then, lightly grease a square baking dish with butter or a non-stick spray.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together 1 3/4 cups of flour, baking powder, and kosher salt until well combined.
- Cream Butter Mixture: In a larger bowl, add room temperature butter, granulated sugar, and lemon zest. Use an electric mixer to cream these together until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: To the butter mixture, add the egg and vanilla extract. Continue mixing until everything is thoroughly combined.
- Incorporate Buttermilk and Flour: Alternately add the cultured buttermilk and the flour mixture to the creamed butter, mixing continuously to ensure a smooth blend.
- Prepare Blueberries: In a separate bowl, toss the blueberries with 1/4 cup of flour to coat them evenly. This helps prevent the berries from sinking in the bake. Fold the coated blueberries into the batter.
- Fill the Baking Dish: Pour the batter into the prepared baking dish. Evenly sprinkle the top with some reserved granulated sugar.
- Bake: Place the dish in the preheated oven and bake for about 40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Allow the bake to cool in the dish before serving. Enjoy your delightful Buttermilk Blueberry Breakfast Bake!
Storage Options
Storing your Buttermilk Blueberry Breakfast Bake is simple and allows you to enjoy its delightful flavors for days. Once it’s cooled, you can keep the breakfast bake in the fridge covered with plastic wrap or in an airtight container for up to 5 days. For longer storage, slice and freeze individual portions wrapped tightly in foil or in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently for a delicious, quick breakfast option.
Variations and Substitutions
Whip up a delightful twist on the classic Buttermilk Blueberry Breakfast Bake with these easy variations and substitutions:
- Fruit Swaps: Not a blueberry fan or just looking for a change? Substitute blueberries with raspberries, chopped strawberries, or mixed berries for a vibrant twist.
- Dairy Options: If you’re out of buttermilk, make your own by mixing a tablespoon of vinegar or lemon juice with a cup of regular milk and letting it sit for a few minutes. For a lactose-free version, use almond, soy, or oat milk with the same acid addition.
- Flour Alternatives: Gluten-free? Replace regular flour with a gluten-free blend to cater to dietary needs without compromising texture.
- Sweetener Varieties: Swap out white sugar for honey, maple syrup, or even coconut sugar for a deeper flavor profile.
- Nutty Add-ins: Enhance the texture with a handful of chopped nuts like almonds or walnuts for an added crunch.
- Spice It Up: Add cinnamon, nutmeg, or lemon zest to the batter to elevate the aromatic warmth of the dish.
SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Ingredients
- 2 cups all-purpose flour divided
- 2 cups fresh blueberries
- 1 cup granulated sugar plus extra for topping
- 1/2 cup cultured buttermilk
- 1/2 cup unsalted butter 1 stick, room temperature
- Zest of 1 lemon
- 1 large egg room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 350º F and grease a square baking dish with butter or non-stick spray.
- In a medium bowl, whisk together 1 3/4 cups flour, baking powder, and salt.
- In a larger bowl, use an electric mixer to cream together the room temperature butter, sugar, and lemon zest until light and fluffy, about 3-5 minutes.
- Add the egg and vanilla extract to the butter mixture and mix until thoroughly combined.
- Alternately mix in the buttermilk and the flour mixture, starting and ending with the flour, to the butter mixture until just combined.
- Toss the blueberries with the remaining 1/4 cup of flour in a separate bowl; this helps prevent the berries from sinking to the bottom of the bake. Gently fold the blueberries into the batter.
- Pour the batter into the prepared baking dish. Sprinkle the top evenly with additional granulated sugar.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the dish before serving. Enjoy your Buttermilk Blueberry Breakfast Bake!
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