Blueberry Buttermilk Breakfast Cake
The smell of Blueberry Buttermilk Breakfast Cake will wake you up. This cake is soft and moist, and it is full of fresh blueberries. This cake is great for breakfast or brunch. The buttermilk makes it tangy, and the blueberries make it sweet. It’s a treat that will make your morning better.
I remember the first time I made this Blueberry Buttermilk Breakfast Cake for a family brunch. As soon as I took it out of the oven, the kitchen smelled great with the smell of fresh blueberries and vanilla. My husband and kids couldn’t wait to eat, and when they took their first bite, they smiled and asked for more. This cake has become a favorite part of our weekend mornings, bringing happiness and great taste to our family get-togethers. This recipe is easy but special, and it reminds us of the small things that make life enjoyable.
Ingredients
- ◯ 1/2 cup of softened unsalted butter
- ◯ 1 cup of sugar in granules
- ◯ 1 big egg
- ◯ 1 teaspoon of vanilla extract
- ◯ 2 cups of all-purpose flour, split
- ◯ 2 teaspoons of baking powder
- ◯ 1/2 teaspoon of salt
- ◯ 2 cups of fresh blueberries
- ◯ 1/2 cup of buttermilk
- ◯ 1 teaspoon of lemon zest
- ◯ 1 tablespoon of granulated sugar to sprinkle on top
Tips on Ingredients
Fresh Blueberries: Fresh blueberries are the best, but if you can’t find any, frozen ones will work too. You just need to thaw them out and drain them first.
Buttermilk: It gives the cake a tangy taste and makes it soft, which is the right texture.
Lemon Zest: Adds a refreshing citrus flavor that makes the blueberries taste better.
Butter: Use unsalted butter to get a rich taste and a soft crumb.
Make the Batter for the Cake
Set your oven to 350°F (175°C) before you start. Use butter and flour to grease a 9-inch square baking pan, or line it with parchment paper.
Mix 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt in a medium bowl.
In a big bowl, mix together 1 cup of granulated sugar and 1/2 cup of room-temperature unsalted butter until the mixture is light and fluffy.
Add one big egg and one teaspoon of vanilla extract and mix well.
Add the flour mixture to the butter mixture slowly, alternating with 1 cup of buttermilk. Start and end with the flour mixture. Combine until just mixed.
Add 1 teaspoon of lemon zest and 1 1/2 cups of fresh blueberries to the batter.
Make the Cake by Baking It
Pour the batter into the baking pan that has been set up and spread it out evenly.
For a sweet, crunchy crust, sprinkle 2 tablespoons of granulated sugar on top.
Put the dish in the oven that has already been heated and bake it for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for at least 15 minutes before you cut it.
Alternate Method for Preparing the Cake
Set the oven to 350°F (175°C) before you start cooking. Grease a 9-inch square baking pan or put parchment paper in it.
Mix the Butter and Sugar: In a big mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy.
Add the egg and vanilla: Mix the egg and vanilla extract in until they are well mixed.
Get the dry ingredients ready:
In another bowl, mix together the baking powder, salt, and 1 3/4 cups of all-purpose flour.
Add the dry ingredients and buttermilk in turns:
Add the dry ingredients to the butter mixture a little at a time, switching between the two. The dry ingredients should be the first and last things you do. Mix until everything is mixed together.
Coat the blueberries: Mix the blueberries with the last 1/4 cup of flour to coat them. Gently mix the blueberries into the batter.
Spread the batter evenly in the prepared baking pan. Add 1 tablespoon of granulated sugar to the top.
Bake: Put the food in the oven that has already been heated and bake it for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The top should be a light golden color.
Let the cake cool in the pan on a wire rack. Serve it warm or at room temperature.
Storage Tips
You can keep Blueberry Buttermilk Breakfast Cake at room temperature in an airtight container for up to three days. If you want to keep it for a long time, put it in the fridge for up to a week or freeze it for up to three months. Be sure to let the cake cool all the way down before putting it away.