If you’re seeking a delicious, seasonal, berry cake recipe so as to feature for your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter could be made sooner than time and stashed within the fridge, permitting you to bake the cake off within the morning. What’s more? It freezes beautifully!
Buttermilk is magic. It turns everything into gold: super-moist, super-delicious gold.
This morning I wakened desiring a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of Ben’s chums had crashed right right here final night, and I idea it in basic terms right to deal with him to a genuine breakfast.
In different words, I was yearning sugar and carbs. The actuality is I’ve been yearning sugar and carbs and a cake like this for months. But seriously, who doesn’t desire a good, seasonal, berry cake recipe of their morning-treat repertoire?
Nobody. And I assume I’ve discovered the recipe that matches the bill: buttermilk blueberry breakfast cake. On an vintage photocopied sheet of paper in my mother’s hand writing, I spotted a note: “Baby Boy’s Favorite.”
Oh Baby Boy. Baby Boy is my young brother, my parents’ favourite child, and one in every of probably one of the foremost satisfying folks to prepare dinner for. If it was Baby Boy’s favourite cake, it's going to quickly be mine, too. This cake is delectable! I assume you’ll like it, too.
(And if you’re seeking extra fruit options, this cake is so nice with cranberries.)
PS: Divine Lemon-Blueberry Muffins
Five Favorite Recipes Made with Buttermilk
One-Bowl Buttermilk Birthday Cake
Buttermilk Panna Cotta with Simple Rhubarb Compote
Tartine’s Buttermilk-Blueberry Scones
Joanne Chang’s Buttermilk Biscuits with Maple and Sea Salt
One-Bowl Buttermilk Pancakes
Bonus: Favorite Buttermilk Dressing for Slaw
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 complete is best) till it reaches the 1/2-cup line.
Let stand for five minutes. Use as directed.
buttermilk blueberry breakfast cake
4.8 from 196 reviews
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:12 to 16 pieces
This cake is a long-time household favorite. My mom made it for my siblings and me while we have been young, and each time I pull it out of the oven, clichè because it sounds, I am reminded of summer time mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂
Over the years, many questions have been asked, which I’ve answered as greatest as I can within the comments. I’ve answered a pair of FAQs within the notes underneath the recipe as well.
Also, if you’re new here, welcome! You’ve landed on one in every of the NULL most familiar recipes on Alexandra’s Kitchen, the different being My Mother’s Peasant Bread, which resulted in the introduction of my cookbook, Bread Toast Crumbs, which consists of 40 easy bread recipes and 70+ recipes for consuming them up. (If you're keen on baking, you’ll love this no-knead bread.)
½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp. vanilla
2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt (I like 1.25 tsp)
2 cups contemporary blueberries, picked over
½ cup buttermilk, see FAQs below
Preheat the oven to 350ºF. Using a stand mixer or handheld mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar till faded and fluffy.
Add the egg and vanilla and beat till combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk collectively the rest flour, baking powder and salt.
Add half of the flour combination to the batter, and stir with spatula to incorporate. Add all the buttermilk. Stir. Add remaining flour, and stir till flour is absorbed. Fold within the blueberries. (Leave extra flour from the blueberry bowl behind.)
Grease an 8- or 9-inch sq. baking pan (or anything similar—I prefer this 8-inch pan because I just like the thicker pieces) with butter or coat with non-stick spray. If you've got parchment paper on hand, line the pan with parchment on upper of the butter. Spread the batter into the pan. Sprinkle the batter with the rest tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan could possibly be completed in nearer to 35 minutes; an 8-inch pan typically desires 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a pair of extra minutes. (Note: Baking for as lengthy as 10 minutes extra may be necessary, exceptionally if you’re utilizing a smaller pan akin to an 8×8-inch. It’s now not strange for this cake to take 50 minutes, so simply be patient.) Let cool at the very least 15 minutes earlier than serving.