Buttermilk Blueberry Breakfast Cake: A Sweet and Simple Morning

Introduction & Inspiration

As someone who loves to start the day with a touch of sweetness, I’m always on the lookout for breakfast recipes that are both delicious and easy to prepare. This Buttermilk Blueberry Breakfast Cake is a winner on both fronts! It’s a simple yet satisfying cake that’s perfect for a cozy morning at home or a special weekend brunch. The inspiration for this recipe came from my love of classic blueberry muffins and my desire to create a cake that was equally delicious but even easier to make.

Homemade Focus

While you can certainly find pre-made cake mixes and blueberry fillings, there’s nothing quite like the satisfaction of baking a cake from scratch. This recipe is surprisingly straightforward, and the result is a cake that’s far superior to anything you can buy at the store. Plus, making it yourself allows you to control the quality of ingredients and customize the flavors to your liking.

Flavor Goal

The goal here is to create a breakfast cake that’s bursting with fresh, fruity flavors and a tender, moist crumb. We’re talking sweet blueberries, tangy buttermilk, and a hint of zesty lemon, all wrapped up in a soft and fluffy cake. This combination creates a harmonious blend of flavors that will tantalize your taste buds and leave you feeling satisfied and ready to take on the day.

Ingredient Insights

Let’s explore the key players in this delicious breakfast cake:

• Unsalted Butter: Room temperature unsalted butter adds richness and flavor to the cake.
• Lemon Zest: Lemon zest adds a bright and zesty flavor that complements the sweetness of the blueberries.
• Sugar: Sugar provides sweetness and helps to create a tender crumb.
• Egg: An egg binds the ingredients together and adds richness and structure to the cake.
• Vanilla Extract: Vanilla extract enhances the overall flavor of the cake with its warm and sweet notes.
• All-Purpose Flour: All-purpose flour provides the structure for the cake.
• Baking Powder: Baking powder acts as a leavening agent, helping the cake to rise and become light and fluffy.
• Kosher Salt: Kosher salt enhances the flavors of the other ingredients.
• Fresh Blueberries: Fresh blueberries add a burst of sweetness and a juicy texture to the cake.
• Buttermilk: Buttermilk adds a tangy flavor and helps to create a moist and tender crumb.

Equipment

You’ll need just a few essential tools to whip up this breakfast cake:

• 8- or 9-inch square baking pan
• Stand mixer or hand-held mixer
• Spatula
• Mixing bowls
• Whisk
• Measuring cups and spoons

Ingredients

• 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 teaspoon vanilla extract
• 2 cups (256 g) all-purpose flour (set aside ¼ cup of this to toss with the blueberries)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries, picked over  
• ½ cup buttermilk

Instructions

1. Preheat and Cream Butter and Sugar: Preheat the oven to 350°F (177°C). Cream together the butter, lemon zest, and sugar until light and fluffy using a stand mixer or hand-held mixer.
2. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until well combined.
3. Prepare Dry Ingredients and Blueberries: Toss the blueberries with ¼ cup of the flour. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.
5. Fold in Blueberries: Gently fold in the blueberries, leaving any excess flour behind in the bowl.
6. Bake: Grease an 8- or 9-inch square baking pan with butter or non-stick spray. If desired, line the pan with parchment paper. Spread the batter into the pan and sprinkle with the remaining tablespoon of sugar. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the cake cool in the pan for at least 15 minutes before serving.

Troubleshooting

• Cake too dense: Make sure the butter is at room temperature and properly creamed with the sugar. Avoid overmixing the batter, as this can lead to a dense cake.
• Cake not cooked through: If the center of the cake is still wet, bake it for a few more minutes until a toothpick inserted into the center comes out clean.
• Blueberries sinking: Tossing the blueberries with flour helps to prevent them from sinking to the bottom of the cake.

Tips and Variations

• For a richer flavor, you can use brown sugar instead of granulated sugar.
• Feel free to substitute the blueberries with other fruits, such as raspberries, blackberries, or chopped strawberries.
• You can add a streusel topping to the cake for added texture and flavor.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.  

Serving and Pairing Suggestions

This Buttermilk Blueberry Breakfast Cake is a delightful treat that can be enjoyed on its own or with a variety of accompaniments. It pairs well with a cup of coffee, a glass of milk, or a dollop of whipped cream or yogurt. It’s perfect for a cozy morning at home, a special occasion brunch, or a sweet afternoon snack.

Nutritional Information

(Per serving, approximate)

• Calories: ~250
• Fat: ~10g
• Cholesterol: ~50mg
• Sodium: ~300mg
• Carbohydrates: ~40g
• Protein: ~5g

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Recipe Summary and Q&A

Recipe Name: Buttermilk Blueberry Breakfast Cake

Prep Time: 15 minutes

Cook Time: 35-45 minutes

Yields: 9 servings

Q: Can I use frozen blueberries?

A: Yes, you can use frozen blueberries, but do not thaw them before adding them to the batter.

Q: Can I use a different type of pan?

A: Yes, you can use a round cake pan or a loaf pan. Adjust the baking time accordingly.

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake a day or two in advance and store it in an airtight container at room temperature.