Linda CainButtermilk Blueberry Breakfast Cake is a delightful treat that shines even brighter with the right accompaniments. These pairings add creaminess, freshness, and warmth to your morning.
A dollop of lightly sweetened whipped cream balances the tart blueberries perfectly. Greek yogurt offers a healthy, creamy protein boost, especially when drizzled with honey.
Coffee or tea provide comforting warmth that complements the cake’s flavors. A fresh fruit salad with strawberries, kiwis, and bananas adds vibrant color and refreshing bites to your meal.
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Welcome to the delightfully moist, tender, and fruit-packed world of Buttermilk Blueberry Breakfast Cake!
A gently warm slice that welcomes the day like a warm hug. As a registered dietitian and passionate food blogger, I’ve made it my mission to create satisfying, healthy, and quick recipes that don’t skimp on flavor. This breakfast cake is one that I frequently whip up for family gatherings—grandmas and toddlers alike can’t resist its charm.
You might wonder, “Why breakfast cake?” Well, it’s a cheerful way to start your morning without the guilt of traditional cake, and it’s so simple to prepare. This dish offers a balance of wholesome ingredients and delicious sweet-tart blueberries, which makes it not only a treat but also somewhat nutritious!
What is Buttermilk Blueberry Breakfast Cake?
Buttermilk Blueberry Breakfast Cake is a soft cake, bursting with fresh blueberries and rich in flavor thanks to the tangy buttermilk. You could think of it as a delightful hybrid between a cake and a quick bread.
It’s not only a breakfast option but also a delightful guilty pleasure for brunch or afternoon tea. Here’s what makes this cake special.
Why This Recipe Works?
Let’s break down four compelling reasons why you need to make this recipe:
1. Moisture from Buttermilk: Buttermilk is a secret weapon in baking. It keeps the cake moist and tender. The acidity in buttermilk tenderizes the gluten in the flour. You’ll find that the result is a delightful crumb—soft and inviting to sink your teeth into.
2. Fresh Blueberries: Nothing adds sweetness and a pop of flavor quite like fresh blueberries. Not only do they enhance the cake’s taste, but they also provide antioxidants that are beneficial for your health. You bite into this cake, and the blueberries burst with juiciness. It’s a delightful combination of texture and flavor.
3. Easy to Make: This cake is simple—perfect for kitchen novices and seasoned bakers alike. The steps are straightforward, and the ingredients are generally found in most pantries. In just under an hour, you can go from mixing to enjoying a beautiful breakfast cake.
4. Versatility: You can enjoy this cake by itself or pair it with yogurt, coffee, or a scoop of ice cream for dessert. It’s not limited to breakfast. The flexibility means you can showcase it at any gathering, from brunches to bake sales, and it shines every time.
Ingredients You’ll Need to Make This Buttermilk Blueberry Breakfast Cake
Now that you’re salivating, let’s talk about what you’ll need to gather. Here’s your grocery list:
- 2 cups fresh blueberries, carefully sorted
- ½ cup unsalted butter, softened to room temperature
- 2 teaspoons baking powder
- 1 large egg, at room temperature
- 1 cup granulated sugar
- 2 cups plain all-purpose flour
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup buttermilk
How to Make This Delightful Cake?
Ready to create this masterpiece? Follow these simple steps, and let’s get baking:
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You want the cake to slide out easily once it’s baked.
Step 2: Prepare Your Blueberries
Take a bowl and toss your fresh blueberries with a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking. Set this bowl aside for now.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a handheld mixer or stand mixer for this task. You should be aiming for a light and fluffy mixture, about 3-4 minutes. This adds air, giving your cake a beautiful texture.
Step 4: Add the Egg and Vanilla
Next, add the egg, vanilla extract, and lemon juice to the creamed mixture. Beat until well combined. The mixture should now look smooth and shiny.
Step 5: Mix Dry Ingredients Separately
In another bowl, whisk together your flour, baking powder, cinnamon, and salt. This ensures even distribution of the leavening agent and spices.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined. You don’t want to overmix, or your cake could turn out dense.
Step 7: Fold in the Blueberries
Gently fold in your blueberry mixture. You want the blueberries evenly distributed without breaking them apart.
Step 8: Bake
Pour the cake batter into your prepared pan and spread it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. You can also lightly press the top of the cake; if it springs back, it’s ready.
Step 9: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature, cut into generous slices.
Tips for the Perfect Cake
- Use Fresh Blueberries: Fresh berries not only taste better, but they also hold their shape during baking. Frozen blueberries can be used; just ensure they’re thawed and drained well.
- Room Temperature Ingredients: Allow your egg and buttermilk to come to room temperature. This promotes better mixing and a smoother batter.
- Don’t Overmix: Once you add the flour, mix just until you see no dry flour. Overmixing can lead to a tough texture in cakes.
- Check Oven Temperature: Baking times may vary depending on your oven. An oven thermometer can ensure accuracy.
- Add More Flavor: Experiment with spices like nutmeg or cardamom, or even swap blueberries with raspberries or blackberries for a unique twist.
Nutrition Information
Buttermilk Blueberry Breakfast Cake Nutrition Facts
How to Store Leftovers
If you find yourself with leftovers (which is often the case), storing them correctly ensures freshness:
- Cooling: Make sure the cake is completely cooled before storing it.
- Wrap Well: Place the cake in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out.
- Room Temperature: The cake can be stored at room temperature for up to 2-3 days.
- Refrigeration: If you want to extend its life, place it in the fridge for up to a week.
- Freezing: For longer storage, wrap slices individually in plastic wrap and store them in a freezer bag for up to 3 months.
Recommended Side Dishes for Buttermilk Blueberry Breakfast Cake
While this cake stands tall on its own, consider these side dish ideas:
- Yogurt Parfait: Layer Greek yogurt with fresh granola and seasonal fruits. The creaminess of the yogurt balances the sweetness of the cake and makes for a fulfilling breakfast.
- Smoothie Bowl: Blend your favorite fruits and leafy greens and pour them into a bowl. Top it off with nuts, seeds, and a sprinkle of granola. It offers a refreshing counter to the density of the cake.
- Savory Breakfast Sausage: There’s nothing like pairing something sweet with something savory. Cook up some juicy breakfast sausage links for a hearty meal.
- Chia Seed Pudding: Made by soaking chia seeds in almond milk, this pudding can easily be flavored with vanilla and honey. It adds a creamy texture that complements the cake beautifully.
Ingredient Substitutes
If you find yourself missing an ingredient, here are some substitutes:
- Buttermilk: If you don’t have buttermilk, you can make your own. Mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
- Unsalted Butter: You can use coconut oil, vegetable oil, or even apple sauce for a lower-fat alternative.
- Sugar: If you’re looking for a healthier option, try substituting cane sugar with coconut sugar or maple syrup but adjust the liquid content accordingly.
- Flour: If you need a gluten-free version, almond flour or a gluten-free 1:1 baking flour can work great without compromising the cake’s structure.
Buttermilk Blueberry Breakfast Cake
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You want the cake to slide out easily once it’s baked.
- Take a bowl and toss your fresh blueberries with a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking. Set this bowl aside for now.
- In a large mixing bowl, cream together the softened butter and granulated sugar. Use a handheld mixer or stand mixer for this task. You should be aiming for a light and fluffy mixture, about 3-4 minutes. This adds air, giving your cake a beautiful texture.
- Next, add the egg, vanilla extract, and lemon juice to the creamed mixture. Beat until well combined. The mixture should now look smooth and shiny.
- In another bowl, whisk together your flour, baking powder, cinnamon, and salt. This ensures even distribution of the leavening agent and spices.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined. You don’t want to overmix, or your cake could turn out dense.
- Gently fold in your blueberry mixture. You want the blueberries evenly distributed without breaking them apart.
- Pour the cake batter into your prepared pan and spread it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. You can also lightly press the top of the cake; if it springs back, it’s ready.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature, cut into generous slices.
Nutrition
Notes
- Use Fresh Blueberries: Fresh berries not only taste better, but they also hold their shape during baking. Frozen blueberries can be used; just ensure they’re thawed and drained well.
- Room Temperature Ingredients: Allow your egg and buttermilk to come to room temperature. This promotes better mixing and a smoother batter.
- Don’t Overmix: Once you add the flour, mix just until you see no dry flour. Overmixing can lead to a tough texture in cakes.
- Check Oven Temperature: Baking times may vary depending on your oven. An oven thermometer can ensure accuracy.
- Add More Flavor: Experiment with spices like nutmeg or cardamom, or even swap blueberries with raspberries or blackberries for a unique twist.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day, as the flavors meld together. Just store it in an airtight container at room temperature or in the fridge.
2. Can I use frozen blueberries instead?
Absolutely! If using frozen, do not thaw them prior to mixing; just fold them in directly. They might bleed a bit of color but will still taste fantastic.
3. How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, give it a few more minutes.
4. Can I double the recipe?
Definitely! Just increase all ingredients proportionately and ensure you use a larger pan or two separate pans. Adjust baking time accordingly if you use a larger pan.
5. What’s the best way to serve this cake?
Serve it slightly warm or at room temperature. Add toppings like a dusting of powdered sugar, whipped cream, or a scoop of vanilla ice cream. It’s versatile!
Conclusion
Buttermilk Blueberry Breakfast Cake brings joy to the breakfast table. This recipe is approachable, loaded with flavor, and versatile enough to delight everyone’s taste.
Whether you enjoy it with coffee, yogurt, or as a sweet treat in the afternoon, its moist texture and bursting blueberries promise satisfaction.
So, roll up your sleeves, grab your ingredients, and give this cake a try. Your mornings are about to get a whole lot brighter! Happy baking!
