Buttermilk Blueberry Breakfast Cake: A Moist, Tender, and Fruity Delight

A Perfect Cake for Breakfast, Brunch, or Any Time

This Buttermilk Blueberry Breakfast Cake is a delightful treat that’s perfect for any time of day. It’s a moist, tender cake that’s bursting with fresh blueberry flavor, and it has a subtle tanginess from the buttermilk. While it’s called a breakfast cake, it’s truly versatile enough to be enjoyed as a snack, dessert, or a part of a brunch spread. The recipe is simple to follow and uses everyday ingredients, making it a great option for both novice and experienced bakers. The vibrant blueberries and hint of lemon zest create a beautiful and delicious cake that’s sure to impress.

A Recipe That’s Become a Weekend Tradition

I first made this Buttermilk Blueberry Breakfast Cake on a lazy Sunday morning when I wanted something special for breakfast but didn’t want to spend hours in the kitchen. The recipe was surprisingly easy, and the results were fantastic. The cake was incredibly moist and tender, with a beautiful golden-brown crust and a burst of blueberry flavor in every bite. It was an instant hit with my family, and it’s become a weekend tradition in our house. We love enjoying a slice with our morning coffee or as an afternoon snack with a cup of tea. I often make it when we have guests over for brunch, and it always gets rave reviews. I also love that it is a great way to use up fresh blueberries when they are in season.

Ingredient Insights: Choosing the Right Ingredients for a Moist and Flavorful Cake

The success of this cake lies in the combination of simple yet flavorful ingredients. Here’s what you’ll need:

• All-Purpose Flour (2 cups): Provides the structure for the cake.
  • Tip: The recipe author suggests reserving ¼ cup of the flour for tossing with the blueberries. This helps to prevent them from sinking to the bottom of the cake during baking.
• Baking Powder (2 teaspoons): The leavening agent that helps the cake rise and become light and fluffy.
• Salt (1 teaspoon): Balances the sweetness and enhances the other flavors.
  • Note: The recipe author likes to use 1.25 teaspoons of kosher salt for a slightly more pronounced flavor.
• Unsalted Butter (½ cup, softened): Adds richness, tenderness, and flavor to the cake.
  • Tip: Make sure your butter is softened to room temperature for proper creaming.
• Granulated Sugar (1 cup): Provides sweetness and contributes to the texture of the cake.
  • Note: The recipe calls for reserving 1 tablespoon of sugar for sprinkling on top of the batter before baking.
• Eggs (2 large, room temperature): Bind the ingredients together, add richness, and help with leavening.
• Vanilla Extract (1 teaspoon): Enhances the overall flavor profile with a warm, aromatic note.
• Buttermilk (½ cup): Adds moisture and a subtle tanginess that complements the blueberries.
  • Tip: If you don’t have buttermilk, you can make a substitute by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5-10 minutes before using.
  • FAQ: The recipe author also suggests that whole milk can be used as a substitute.
• Fresh Blueberries (2 cups): The star of the show! They add bursts of juicy sweetness and a beautiful pop of color.
  • Tip: If using frozen blueberries, the author notes that you do not need to thaw them first.
• Lemon Zest (from 1 large lemon): Adds a bright, citrusy flavor that complements the blueberries.

Essential Equipment: Tools for Cake Baking Success

• 8-inch or 9-inch Square Baking Pan: The recipe author prefers an 8-inch pan for thicker pieces, but a 9-inch pan will also work.
• Parchment Paper: Lining the pan with parchment paper prevents sticking and makes cleanup easier.
• Mixing Bowls (Large and Medium): For combining the wet and dry ingredients.
• Electric Mixer (Handheld or Stand): For creaming the butter and sugar and mixing the batter.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatula: For folding in the blueberries and scraping down the sides of the bowl.
• Whisk: For combining the dry ingredients.
• Zester or Microplane: For zesting the lemon.

The Recipe: A Step-by-Step Guide to Buttermilk Blueberry Breakfast Cake

Ingredients with Measurements

• ½ cup (1 stick) unsalted butter, room temperature
• Zest from 1 large lemon
• 1 cup granulated sugar (set aside 1 tablespoon for sprinkling)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (set aside ¼ cup of this to toss with the blueberries)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt (or 1 ¼ teaspoons)
• 2 cups fresh or frozen blueberries
• ½ cup buttermilk

Detailed Instructions

1. Prepare the Oven and Baking Pan: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease Pan: Grease an 8-inch or 9-inch square baking pan with butter or non-stick cooking spray.
   • Tip: The recipe author prefers an 8-inch pan for thicker pieces of cake.
3. Line with Parchment (Optional): For easier removal, line the bottom of the pan with parchment paper, leaving an overhang on two sides. Grease the parchment paper as well.

2. Prepare the Blueberries (if using fresh): Preventing Sinking

1. Toss with Flour: If using fresh blueberries, toss them with ¼ cup of the measured flour in a small bowl. This helps to prevent them from sinking to the bottom of the cake during baking.
   • Note: If using frozen blueberries, do not thaw, and do not toss in flour.

3. Combine Dry Ingredients: Ensuring Even Distribution

1. Whisk Together: In a medium bowl, whisk together the remaining 1 ¾ cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of kosher salt (or 1 ¼ teaspoons, to taste). Set aside.

4. Cream Together Butter, Lemon Zest, and Sugar: The Foundation of Flavor

1. Combine: In a large mixing bowl, combine the softened butter, lemon zest, and 1 cup minus 1 tablespoon of granulated sugar.
2. Cream: Using an electric mixer (handheld or stand mixer), beat the mixture on medium-high speed until it’s light and fluffy, about 3-4 minutes. This incorporates air into the batter, resulting in a tender cake.

5. Incorporate Egg and Vanilla: Adding Moisture and Flavor

1. Add Egg: Add the egg to the creamed butter and sugar mixture. Beat well until fully incorporated.
2. Add Vanilla: Stir in the vanilla extract and mix until combined.

6. Alternate Adding Dry Ingredients and Buttermilk: Achieving the Perfect Texture

1. Begin and End with Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. ¹
   • Example: Add about ⅓ of the dry ingredients, mix until just combined, then add ½ of the buttermilk, mix again, and repeat, ending with the final ⅓ of the dry ingredients.
   • Tip: Don’t overmix the batter. Mix only until the ingredients are just combined and no streaks of flour remain.

7. Fold in Blueberries: Adding Bursts of Juicy Sweetness

1. Gently Fold: Using a rubber spatula, gently fold in the flour-coated blueberries (or frozen blueberries) until they are evenly distributed throughout the batter.
   • Tip: Be careful not to overmix, as this can crush the blueberries and make the batter too wet.

8. Bake the Cake: Achieving a Golden-Brown Top

1. Pour Batter into Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
2. Sprinkle with Sugar: Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter. This will create a slightly crunchy, sweet crust.
3. Bake: Bake in the preheated oven for 35 to 45 minutes.
   • Note: A 9-inch pan will likely be done closer to 35 minutes, while an 8-inch pan may need closer to 40-45 minutes, or longer.
4. Check for Doneness: The cake is done when a wooden toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown.
   • Tip: If the top starts to brown too quickly, loosely cover the pan with aluminum foil for the last 10-15 minutes of baking.
   • Note: The recipe author notes that baking for as long as 50 minutes, or even longer, might be necessary. Don’t be afraid to let it bake longer.

9. Cool and Serve: Enjoying Your Blueberry Breakfast Cake

1. Cool in Pan: Remove the baking pan from the oven and let the cake cool in the pan for at least 15 minutes before serving. This allows it to firm up slightly.
2. Serve Warm or at Room Temperature: You can serve the cake warm, directly from the pan, or let it cool completely on a wire rack before slicing and serving.

Troubleshooting Common Problems: Tips for Success

• Cake Too Dry:
  • Problem: The cake is dry and crumbly.
  • Solutions: Don’t overbake. Make sure you’re using the correct amount of liquid ingredients.
• Blueberries Sinking:
  • Problem: All the blueberries sink to the bottom of the cake.
  • Solutions: Tossing the blueberries with flour before adding them to the batter helps prevent this.
• Cake Not Rising:
  • Problem: The cake doesn’t rise properly and is dense.
  • Solutions: Make sure your baking powder is fresh. Don’t overmix the batter.

Tips and Variations: Customize Your Breakfast Cake

• Other Fruits: Substitute raspberries, blackberries, or chopped strawberries for the blueberries.
• Citrus Zest: Add the zest of an orange or a lime along with the lemon zest for a more complex citrus flavor.
• Spices: Incorporate a pinch of ground cinnamon, nutmeg, or cardamom into the batter for a warm, spiced flavor.
• Nuts: Add ½ cup of chopped pecans or walnuts to the batter for added texture and flavor.
• Streusel Topping: Make a simple streusel topping with flour, brown sugar, cinnamon, and cold butter. Sprinkle it over the batter before baking for a delicious, crumbly topping.
• Glaze: Drizzle a simple powdered sugar glaze or a lemon glaze over the cooled cake for extra sweetness and visual appeal.

Serving Suggestions: A Versatile Treat for Any Time of Day

• Breakfast: A perfect way to start your day, served with a cup of coffee or tea.
• Brunch: A delicious addition to a brunch spread, alongside other sweet and savory dishes.
• Afternoon Snack: Enjoy a slice with a glass of milk or a cup of tea for a satisfying afternoon treat.
• Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a more decadent dessert.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee: A freshly brewed cup of coffee is a classic pairing for this cake.
  • Tea: Earl Grey, black tea, or a fruity herbal tea would complement the flavors.
  • Milk: A cold glass of milk is a great choice, especially for kids.
  • Mimosas: For a festive brunch pairing.
• Sides:
  • Fresh Fruit: A bowl of fresh berries or other seasonal fruit adds a refreshing touch.
  • Yogurt: A dollop of plain or vanilla yogurt provides a creamy contrast.
  • Bacon or Sausage: For a more substantial breakfast or brunch, serve alongside your favorite breakfast meat.

Nutritional Information: A Sweet and Satisfying Treat

Per serving (approximate, will vary based on size and specific ingredients): Calories: 300-350, Fat: 15-18g, Carbohydrates: 40-45g, Protein: 4-6g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Buttermilk Blueberry Breakfast Cake Questions Answered

• Q: Can I make this cake ahead of time?
  • A: Yes, you can bake the cake a day or two in advance. Store it, covered, at room temperature or in the refrigerator.
• Q: How do I store leftover cake?
  • A: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Q: Can I freeze this cake?
  • A: Yes, you can freeze the baked and cooled cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer bag. Thaw overnight in the refrigerator before serving.
• Q: Can I use frozen blueberries instead of fresh?
  • A: Yes, you can use frozen blueberries. The author of the recipe notes that there is no need to toss them in flour.
• Q: What if I don’t have buttermilk?
  • A: You can make a substitute by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5-10 minutes before using. The author also notes that regular milk can be used.
• Q: Can I use a different type of fruit?
  • A: Absolutely! Raspberries, blackberries, or chopped strawberries would all be delicious substitutes.
• Q: Can I add nuts to this cake?
  • A: Yes, ½ cup of chopped pecans or walnuts would be a great addition to the batter.
• Q: Can I make this into muffins?
  • A: Yes, you can divide the batter into muffin tins and reduce the baking time.
• Q: Can I make this cake gluten-free?
  • A: You can try using a gluten-free all-purpose flour blend, but the texture may be slightly different.
• Q: Can I make this cake vegan?
  • A: You would need to use vegan substitutes for butter, eggs, and milk. There are many vegan alternatives available on the market. The results may vary in texture and flavor.
• Q: How do I prevent the blueberries from sinking to the bottom?
  • A: Tossing the blueberries with a tablespoon of flour before adding them to the batter helps prevent this.
• Q: Can I use a different size pan?
• A: Yes, but you will need to adjust baking time.