Blueberry Buttermilk Breakfast Cake: A Delicious Way to Start Your Day
Breakfast is often referred to as the most important meal of the day, and what better way to start it than with a slice of homemade Blueberry Buttermilk Breakfast Cake? This moist, flavorful cake is packed with juicy blueberries, complemented by the tanginess of buttermilk and the brightness of lemon zest. In this article, we’ll dive into the recipe, explore the ingredients, and provide tips for perfecting this delightful dish.
What Makes This Blueberry Buttermilk Breakfast Cake Special? Blueberry Buttermilk Breakfast Cake is not your average breakfast treat. Its charm lies in its simplicity and the perfect balance of flavors. Here are some reasons why this recipe is a must-try:
- Bursting with Blueberries: Fresh blueberries add natural sweetness and a juicy texture to every bite.
- Tangy Buttermilk: The buttermilk gives the cake a tender crumb and a slight tang that complements the sweetness of the blueberries.
- Lemon Zest: A touch of lemon zest elevates the flavor, adding a refreshing citrus note.
- Versatility: This cake is perfect for breakfast, brunch, or even as a dessert with a dollop of whipped cream.
Ingredients You’ll Need Let’s take a closer look at the ingredients that make this cake irresistible:
Main Ingredients
- Unsalted Butter (1/2 cup, room temperature): Provides richness and helps create a soft texture.
- Lemon Zest (from 1 large lemon): Adds a bright and fresh flavor.
- Sugar (1 cup, reserve 1 tablespoon for sprinkling): Sweetens the cake and creates a slight crunch on top.
- Egg (1, room temperature): Binds the ingredients together and adds structure.
- Vanilla Extract (1 tsp): Enhances the overall flavor profile.
- All-Purpose Flour (2 cups, reserve 1/4 cup for tossing blueberries): Forms the base of the cake while keeping it light.
- Baking Powder (2 tsp): Helps the cake rise and achieve a fluffy texture.
- Kosher Salt (1 tsp): Balances the sweetness and enhances the flavors.
- Fresh Blueberries (2 cups): The star of the show, providing bursts of juiciness.
- Buttermilk (1/2 cup): Creates a tender crumb and adds tanginess.
Step-by-Step Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch square baking pan with butter or non-stick spray. For easy removal, you can line the pan with parchment paper.
- Prepare the blueberries by tossing them with 1/4 cup of flour to prevent them from sinking to the bottom of the cake during baking.
Making the Batter
- Cream the butter, sugar, and lemon zest. In a mixing bowl, use a mixer to cream together the butter, lemon zest, and 1 cup of sugar (reserving 1 tablespoon for later) until the mixture is light and fluffy.
- Add the egg and vanilla. Beat in the egg and vanilla extract until well combined. The mixture should look smooth and creamy.
- Mix the dry ingredients. In a separate bowl, whisk together the remaining flour (1 3/4 cups), baking powder, and salt.
- Combine wet and dry ingredients. Add half of the dry mixture to the wet batter and stir until just incorporated. Pour in the buttermilk and mix gently. Add the remaining dry mixture and stir until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in the blueberries. Gently fold the floured blueberries into the batter, leaving any excess flour behind.
Baking the Cake
- Spread the batter. Transfer the batter into the prepared baking pan, spreading it evenly.
- Sprinkle with sugar. Sprinkle the reserved tablespoon of sugar evenly over the top of the batter. This will create a slightly crunchy, caramelized topping.
- Bake. Place the pan in the preheated oven and bake for 35 to 45 minutes. If you’re using an 8-inch pan, it may take up to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and serve. Allow the cake to cool for at least 15 minutes before slicing and serving. Enjoy it warm or at room temperature with a cup of coffee or tea.
Tips for Success
- Ensure the butter, egg, and buttermilk are at room temperature for a smoother batter.
- Overmixing can result in a dense cake. Stir just until the ingredients are combined.
- Fresh blueberries work best for this recipe, but if you’re using frozen, do not thaw them before adding to the batter.
- An 8-inch pan will yield a taller cake, while a 9-inch pan will result in a thinner one. Adjust the baking time accordingly.
Serving Suggestions
- Serve the cake with a cup of hot coffee or tea for a classic breakfast.
- Pair it with scrambled eggs, bacon, or fresh fruit for a complete brunch meal.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
FAQs About Blueberry Buttermilk Breakfast Cake
Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Make sure not to thaw them before adding to the batter to prevent excess moisture.
What can I substitute for buttermilk? If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
How do I store the cake? Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the other ingredients are also gluten-free.
How can I tell if the cake is done? The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown.
This Blueberry Buttermilk Breakfast Cake is a versatile and delightful recipe that will quickly become a family favorite. Whether you’re hosting a brunch or simply looking for a special way to start your day, this cake is sure to impress!