Why Make This Recipe
Heavenly Blueberry Buttermilk Breakfast Cake is a delightful way to start your day. It’s soft, fluffy, and bursting with fresh blueberries. This cake is perfect for breakfast or as a sweet snack, and its simple ingredients make it easy to whip up. Whether you’re feeding your family or having friends over, this cake can bring a smile to anyone’s face!
How to Make Heavenly Blueberry Buttermilk Breakfast Cake
Ingredients
- 4 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups white sugar
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla extract
- 2 cups buttermilk
- 2 cups blueberries
- Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 6 tbsp butter, softened
Directions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch pan.
- In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set this mix aside.
- In a large bowl, cream together the sugar and butter until it’s light and fluffy.
- Beat in the eggs one at a time. Then add the vanilla extract.
- Alternate adding the flour mixture and buttermilk to the bowl, mixing gently until everything is combined.
- Carefully fold in the blueberries.
- Pour the batter into the prepared pan.
- For the crumble topping, mix the flour and sugar together in a bowl. Cut in the softened butter until it gets crumbly.
- Sprinkle the topping evenly over the cake batter.
- Bake for 45–60 minutes, or until a toothpick inserted comes out clean.
- Let it cool before slicing and serving.
How to Serve Heavenly Blueberry Buttermilk Breakfast Cake
This cake can be served warm or at room temperature. It is great on its own or with a light dusting of powdered sugar. Pair it with a cup of coffee or tea for a perfect morning treat!
How to Store Heavenly Blueberry Buttermilk Breakfast Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness for about a week. If you want to keep it longer, consider freezing the cake. Wrap it tightly and store in the freezer for up to 3 months.
Tips to Make Heavenly Blueberry Buttermilk Breakfast Cake
- Make sure your butter is softened for easy mixing.
- Use fresh blueberries for the best flavor, but frozen ones can work too; just don’t thaw them before mixing.
- For added texture, you can add some chopped nuts to the batter or topping.
Variation
You can easily switch up this cake by using different fruits, such as raspberries or chopped strawberries. You can also add lemon zest for a refreshing twist!
FAQs
Can I use milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
How can I tell when the cake is done baking?
Insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, it needs more time to bake.
Can I make this cake ahead of time?
Absolutely! You can bake it the day before serving. Just store it properly and let it cool before covering it. It’s even tastier the next day!
