Buttermilk Blueberry Breakfast Cake Recipe

If you’re on the hunt for something that feels both comforting and a little bit special, this Buttermilk Blueberry Breakfast Cake Recipe is an absolute gem you’ll want to make again and again. It perfectly balances a tender crumb with bursts of juicy blueberries and a subtle hint of tanginess from the buttermilk—creating a breakfast treat that’s more cake than coffee accompaniment but oh-so-suitable for the morning. Whether you’re serving it for a leisurely weekend brunch or just craving something sweet to start your day, this cake delivers everything you could hope for and more.

Ingredients You’ll Need

Simple ingredients make magic happen in this recipe. Each component plays an essential role, whether adding moisture, lift, or flavor. Let’s break down what you’ll need to craft your own delightful breakfast cake.

• Unsalted butter (½ cup/115 g): Softened butter lends richness and a tender, melt-in-your-mouth texture.
• Sugar (1 cup/200 g plus extra): The sweetness balances the tart blueberries while the sprinkle on top gives a lovely, crisp finish.
• Egg (1): Acts as a binder, helping the cake hold together perfectly.
• Vanilla extract (1 tsp): A flavor enhancer that adds warmth and depth to the cake.
• All-purpose flour (2 cups/250 g total): Provides the structure for the cake, with a bit reserved to coat the berries for even distribution.
• Baking powder (2 tsp): The secret to a fluffy, risen texture that isn’t too dense.
• Salt (½ tsp): Elevates the flavors and balances the sweetness.
• Fresh blueberries (2 cups): Juicy, vibrant bursts of flavor that bring freshness and color throughout the cake.
• Buttermilk (½ cup): Adds moisture and a gentle tang that pairs beautifully with the blueberries and creates a soft crumb.

How to Make Buttermilk Blueberry Breakfast Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 175°C (350°F). Grease an 8×8 or 9×9 inch baking dish to ensure the cake doesn’t stick and bakes evenly. This prep makes the baking process smooth and guarantees an easy release.

Step 2: Cream Butter and Sugar Until Fluffy

In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy. This step is crucial for creating a tender crumb and ensures the cake isn’t dense. It’s worth spending a little time here to get the texture just right.

Step 3: Add the Egg and Vanilla

Mix in the egg and vanilla extract thoroughly. This adds richness and a lovely aroma to your batter, making the cake smell as wonderful as it tastes while the egg provides essential structure.

Step 4: Combine Dry Ingredients Separately

In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and salt. Doing this separately avoids clumps and ensures that the leavening power is evenly distributed throughout the cake for optimal rise.

Step 5: Mix Dry Ingredients Into Wet Mixture

Gradually add your dry mixture to the creamed butter and sugar, mixing gently to combine. Avoid overmixing here; you want just enough to incorporate the flour for a tender texture without making the cake tough.

Step 6: Toss Blueberries With Flour and Fold In

Coat the blueberries with the remaining ¼ cup of flour before folding them into the batter. This clever trick helps prevent the berries from sinking to the bottom during baking and ensures even bursts of juicy flavor in every bite.

Step 7: Add Buttermilk Slowly and Mix

Pour in the buttermilk a little at a time and mix gently until just combined. The buttermilk keeps the cake moist with a subtle tang that pairs perfectly with the sweet berries, enhancing the overall flavor profile.

Step 8: Spread Batter and Sprinkle Sugar

Evenly spread your batter into the prepared pan. A light sprinkle of sugar on top will give your cake a lovely golden, slightly crunchy finish once baked—it’s those little details that make all the difference.

Step 9: Bake Until Golden and Set

Bake for 35 to 40 minutes. You’ll know it’s ready when the top is a beautiful golden color and a toothpick inserted in the center comes out clean. Patience here means a perfectly cooked, moist breakfast cake.

Step 10: Cool and Serve Warm

Let your cake cool slightly before slicing. Enjoy it warm for the ultimate comforting breakfast treat or let it cool completely for a firmer slice. Either way, it’s downright irresistible.

How to Serve Buttermilk Blueberry Breakfast Cake Recipe

Garnishes

A light dusting of powdered sugar adds an elegant touch and just a hint more sweetness. For a fresh pop, add a handful of extra blueberries on top or a dollop of whipped cream to lend creaminess that complements the cake’s texture.

Side Dishes

This cake pairs beautifully with a cup of strong coffee or a latte, balancing its sweetness. For a more substantial breakfast, serve alongside crispy bacon or scrambled eggs to create a well-rounded, crowd-pleasing spread.

Creative Ways to Present

Try serving slices topped with a drizzle of honey or lemon glaze for a bright twist. Alternatively, toast leftover slices lightly and spread with cream cheese for a delightful breakfast snack with a twist.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This keeps it moist and fresh without absorbing other odors.

Freezing

You can freeze the cake by wrapping individual slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to three months and thaw overnight in the refrigerator for easy enjoyment later.

Reheating

Warm slices gently in the microwave for 15-20 seconds or into a 150°C (300°F) oven for about 10 minutes. This refreshes the cake’s softness and brings back that freshly-baked feel.

FAQs

Can I use frozen blueberries for this recipe?

Absolutely! Use frozen blueberries straight from the freezer without thawing to prevent excess moisture from affecting the batter. Toss them in flour as instructed for best results.

Is buttermilk necessary, or can I substitute it?

While buttermilk adds a wonderful tang and tender texture, you can substitute with milk mixed with a teaspoon of lemon juice or vinegar as a quick buttermilk alternative.

Can I make this cake dairy-free?

Yes, by swapping the butter for a plant-based margarine and using a non-dairy milk plus a bit of vinegar as your buttermilk substitute, you can easily adapt the recipe to be dairy-free.

How can I prevent the blueberries from sinking?

Coating the blueberries with a bit of flour before folding them into the batter helps suspend them evenly throughout the cake, preventing them from settling at the bottom.

Can this cake be made gluten-free?

Replacing the all-purpose flour with a gluten-free blend that contains xanthan gum typically works well. Just be sure to follow the blend’s guidelines for measuring and mixing.

Final Thoughts

This Buttermilk Blueberry Breakfast Cake Recipe is one of those dishes that feels like a warm hug wrapped in a slice. It’s simple enough for a weekday treat yet special enough for guests or weekend leisurely mornings. I encourage you to try making it soon—you might just find it becoming your new favorite way to start the day with a smile on your face and a satisfied belly.

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