Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, buttermilk blueberry breakfast cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Blueberry Buttermilk Breakfast Cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. Your family won't be able to get enough of it!
Buttermilk Blueberry Breakfast Cake is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Buttermilk Blueberry Breakfast Cake is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook buttermilk blueberry breakfast cake using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk Blueberry Breakfast Cake:
- Prepare 1/2 cup (8 tablespoons) unsalted butter, room temperature
- Get Zest from 1 large lemon
- Make ready 1 cup sugar (set aside 1 tablespoon for sprinkling)
- Make ready 1 egg, room temperature
- Get 1 tsp. vanilla
- Take 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- Get 2 tsp. baking powder
- Get 1 tsp. kosher salt
- Get 2 cups fresh blueberries, picked over
- Get 1/2 cup buttermilk, see recipe below
Add the egg and vanilla and beat until combined. Cream butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined. Toss the blueberries with ¼ cup of flour.
Instructions to make Buttermilk Blueberry Breakfast Cake:
- How to Make Buttermilk from Scratch: Scale this recipe up as needed. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
- Grease an 8- or 9-inch square baking pan with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 m
This buttermilk blueberry cake is perfect for any occasion. It makes a great breakfast cake, snack cake, dessert cake, or tea cake. And if you finish it off with a generous dollop of the sweetened cream cheese whipped cream, it also makes an amazing birthday cake! A quick homemade coffee cake that is the perfect brunch recipe. A few weeks ago we made our lemon blueberry coffee cake for a weekend treat.
So that is going to wrap this up with this exceptional food buttermilk blueberry breakfast cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
