why make this recipe
Blueberry Buttermilk Breakfast Cake is a delightful way to start your day. This cake is moist and fluffy, packed with fresh blueberries that burst with flavor in every bite. It’s an easy bake that not only satisfies your sweet tooth but also provides a yummy breakfast option. Whether you’re enjoying it with your morning coffee or serving it at a brunch, this cake is always a hit. Plus, it’s a great way to use up any extra blueberries you may have on hand!
how to make Blueberry Buttermilk Breakfast Cake
Ingredients
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups white sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups fresh blueberries
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 6 tablespoons butter, softened
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the sugar and butter until it’s light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture and buttermilk, mixing gently until combined.
- Fold in the fresh blueberries and pour the batter into the prepared pan.
- To make the crumble topping, mix the flour and sugar together, then cut in the softened butter until coarse crumbs form.
- Sprinkle the topping over the batter.
- Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool before serving.
how to serve Blueberry Buttermilk Breakfast Cake
Blueberry Buttermilk Breakfast Cake is best enjoyed warm. You can slice it up and serve it as is or add a dusting of powdered sugar for a little extra flair. It pairs well with coffee or tea and can be enjoyed plain or with a dollop of whipped cream. Fresh fruit on the side also makes a nice addition!
how to store Blueberry Buttermilk Breakfast Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze slices for up to 3 months—just wrap them well in plastic wrap and place them in a freezer bag.
tips to make Blueberry Buttermilk Breakfast Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Try to use fresh blueberries for the best taste, but you can also use frozen blueberries if they are not available.
- Avoid overmixing the batter once you add the flour and buttermilk to keep the cake light and fluffy.
- If you like a crunchy topping, bake it a few minutes longer to get that golden brown color.
variation
You can customize this cake by adding spices such as cinnamon or nutmeg to the batter for additional flavor. For a citrus twist, add some lemon zest which complements the blueberries nicely!
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just keep in mind that they may bleed a bit of color into the batter, but the taste will still be great.
Can I make this cake ahead of time?
Absolutely! You can bake the cake the night before and store it in an airtight container. Just make sure to allow it to cool completely before storing.
Can I substitute buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using it in the recipe.
