About This Buttermilk Blueberry Breakfast Cake Recipe
What could be a better way to start the day than with a delicious breakfast cake?
This buttermilk blueberry breakfast cake is perfect for a lazy weekend morning when you have time to sit down and enjoy a slice of cake with your coffee or tea. The cake is moist and fragrant with bursts of sweet blueberry flavor in every bite.
Summer is the time for fresh blueberries. These little blue fruits are not only delicious, but also incredibly healthy. They are packed with antioxidants that help protect the body against cell damage and are also known to boost brain power and memory. In fact, scientists believe that blueberries may even be able to reverse age-related declines in cognitive function.
While blueberries are a great snack on their own, they pair exceptionally well in various recipes. And this buttermilk blueberry cake is a delicious way to get your daily dose of antioxidants.
It is a quick and easy cake that can be whipped up in no time at all. The cake is light, fluffy, and full of flavor. While we’re making it for breakfast or brunch, it would also be a wonderfully after-dinner dessert.
Serve it warm, straight from the oven, for a super moist, incredibly scrumptious delight!
What You Need for This Buttermilk Blueberry Breakfast Cake Recipe
- Blueberries: I like to use fresh blueberries that add a tart sweetness to the cake.
- Buttermilk: It is a fermented dairy drink that helps to keep the cake moist and fluffy.
- Butter: When I bake, I like to use unsalted butter in my cakes so that I can control the salt quantity. For a creamier and smoother batter, make sure the butter is at room temperature.
- Flour: I have used plain/all-purpose flour.
- Lemon: The lemon zest gives a nice citrusy flavor.
- Sugar: I have used white granulated sugar.
- Egg: It helps to bind all the ingredients. Make sure it is at room temperature.
- Vanilla Extract: A few drops of vanilla extract will enhance all the flavors.
- Baking Powder: It is a leavening agent that helps the batter rise, giving the cake a light texture.
- Butter: I like to use unsalted butter, but if you don’t have it on hand, you can also use salted butter; just don’t add any additional salt.
- Sugar: I have used white sugar, but brown sugar will also work well in this recipe.
- Blueberries: I like this cake with blueberries, but it is excellent with other fruits as well like strawberries, blackberries, or plums.
- Buttermilk: If you can’t find it, you can also use kefir or make buttermilk at home by combining 240 ml / 8.1 oz. / 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
Can this cake be made with frozen blueberries?
Yes. If you don’t have fresh blueberries, the frozen ones will work too. You can add them while still frozen. But, instead of folding them into the batter, it’s better to add them separately between layers of batter; otherwise, you’ll get a blue cake as the frozen blueberries tend to bleed into the batter.
So, pour a layer of batter into the baking pan, sprinkle some frozen blueberries, then pour another layer of batter, and sprinkle some more blueberries. Repeat until you finish the batter, ending with blueberries on top.
How can I store this cake?
Once completely cooled, you can wrap it in plastic wrap or put it in an airtight container and keep it in the fridge for 2 to 3 days.
Buttermilk Blueberry Breakfast Cake
Whether you want a filling, indulgent breakfast/brunch or a simple dessert, this buttermilk blueberry cake is perfect for any occasion. The fresh sweet blueberries combined with the tart buttermilk and lemon create a light, moist, and delicious cake that you’ll want to keep making again and again!
Yield: 12-15 servings (using a baking pan 27.5 x 17.5 x 5.5 cm / 11 x 7 x 1 ½ inch)
How To Make Buttermilk Blueberry Breakfast Cake Step By Step
Preheat the oven to 180℃ (350℉) and grease a baking pan with butter or non-stick spray, or line it with parchment paper.
Beat the butter, sugar, and lemon zest together until you get a fluffy, light consistency.
Add vanilla extract and egg and beat until combined well.
In a separate bowl, mix the blueberries with some flour and then mix the remaining flour with baking powder and salt.
In the batter, add the flour mixture and buttermilk a little at a time. Continue mixing.
Fold in the flour-tossed blueberries.
Pour the batter into the greased or parchment-lined baking pan. Sprinkle with a tablespoon of sugar on top and then bake for 40-45 minutes. Use a toothpick to check for doneness, and once the toothpick comes out with only a few crumbles on it, remove the cake from the oven.
Let it cool before serving, and enjoy!
- The tablespoon of sugar sprinkled on top gives the cake a nice crunchy topping.