Oh, my friends, gather ‘round because I am about to share one of my absolute favorite breakfast delights: Buttermilk Blueberry Breakfast Cake! Picture this: it’s a sunny Sunday morning, the birds are chirping, and you take a bite of this cake, instantly transported to blissful blueberry heaven. This cake brings back so many fond memories of lazy weekend mornings spent with family, sipping coffee and indulging in this delightful treat. It’s fluffy, moist, and absolutely bursting with fresh blueberries. Let’s dive into the recipe!
What’s really special about this breakfast cake is how versatile it is. You can whip it up in no time, and it fills the house with the most intoxicating aroma of vanilla and baked blueberries. Trust me, your family will come running, and you might just have to fight them off for the last piece (I know I have!). Let’s get started!
What’s in Buttermilk Blueberry Breakfast Cake?
All-purpose Flour: The foundation of our cake; it provides that lovely, fluffy texture we all crave. I love using a good quality flour – it really makes a difference!
Granulated Sugar: Sweetness, of course! It balances the tartness of the blueberries perfectly. Trust me, no one wants a breakfast cake that’s not sugary enough!
Baking Powder and Baking Soda: These little powerhouses are what make our cake rise beautifully. They create that light and fluffy texture we are after.
Salt: Just a pinch! It enhances all the other flavors. A little salt goes a long way, my friends.
Unsalted Butter: I always go for unsalted butter so I can control the sodium in my baking. Plus, melted butter gives the cake a luscious richness.
Buttermilk: Oh, buttermilk is like liquid gold in baking! It adds moisture and that signature tanginess, resulting in a supremely moist cake.
Eggs: These help bind our ingredients together and provide structure. No eggs = no cake!
Vanilla Extract: An absolute must for flavor! It just rounds everything out beautifully.
Fresh Blueberries: The star of the show! I prefer fresh blueberries because they burst with flavor, but frozen can work in a pinch. Just don’t thaw them out before using.
Cinnamon: This is optional but highly recommended for that warm, cozy flavor kick, especially on top.
Is Buttermilk Blueberry Breakfast Cake Good for You?
Now, I can’t say that cake is inherently “healthy,” but I believe it’s all about balance! This breakfast cake has some redeeming qualities.
Blueberries: Let’s not forget about our friends here. These little berries are packed with antioxidants, vitamins C and K, and have fiber, making them a guilt-free topping! They are beneficial for heart health and can even boost your brain health.
Buttermilk: This creamy goodness helps keep the cake moist and gives that delightful tang. Plus, buttermilk can be easier to digest than regular milk for some folks.
On the flip side, it’s still a cake, which means moderation is key! Just because it’s packed with blueberries doesn’t mean we should eat the whole pan – as tempting as it may be! Enjoy a slice with a side of fresh fruit or yogurt, and you’ve got a lovely breakfast!
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups fresh blueberries
– 1/4 cup granulated sugar (for topping)
– 1/2 teaspoon cinnamon (optional, for topping)
This recipe makes about 12 servings, perfect for sharing with family or friends, but you may not want to!
How to Make Buttermilk Blueberry Breakfast Cake?
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Let’s get that oven warmed up!
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. We want to ensure everything is evenly mixed.
3. In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until smooth. The smoother, the better!
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Remember, a few lumps are totally okay – overmixing is a no-no!
5. Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter. We want blueberry goodness in every bite.
6. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
7. In a small bowl, mix together the 1/4 cup sugar and cinnamon (if using). Sprinkle this mixture evenly over the top of the batter.
8. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly by now!
9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, slice into squares and serve warm or at room temperature. Enjoy your delicious buttermilk blueberry breakfast cake!
Serving Suggestions and Sweet Tweaks
Feeling adventurous? You could drizzle some cream cheese glaze on top or serve it with a dollop of whipped cream for an extra special touch. You could even swap out the blueberries for raspberries or peaches when in season – the sky’s the limit! Just make sure to adjust baking times if necessary.
As you wrap up your baking session, remember that the best ingredient is always a sprinkle of love! I can’t wait for you to try this recipe and indulge in the cozy joy that is Buttermilk Blueberry Breakfast Cake. Let me know how it turns out, and happy baking!
