Name: Fluffy Blueberry Buttermilk Breakfast Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 4 cups all-purpose flour; 3 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1½ cups white sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp pure vanilla extract; 2 cups buttermilk (or homemade: mix 2 cups milk with 2 tbsp lemon juice, let sit 10 mins); 2 cups fresh blueberries; ½ cup all-purpose flour; ½ cup white sugar; 6 tbsp unsalted butter, softened

I still remember the warm Sunday mornings spent around my grandmother’s kitchen table, savoring the sweet aroma of freshly baked breakfast treats. One of my favorite memories is of her signature blueberry breakfast cake, made with love and a hint of buttermilk. Today, I’m excited to share with you my version of this classic recipe, which combines the simplicity of an easy breakfast cake with the delightful flavors of blueberries and buttermilk.

This fluffy blueberry buttermilk breakfast cake is not only a treat for the taste buds but also a breeze to make, requiring just a few ingredients like all-purpose flour, white sugar, unsalted butter, eggs, and fresh blueberries.

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Ingredients You’ll Need

To make this simple cake recipe a reality, you’ll need to gather a few essential ingredients. These are divided into two main categories: the cake batter and the crumble topping.

For the Cake Batter

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

2 cups fresh or frozen blueberries

For the Crumble Topping

1/2 cup granulated sugar

1/2 cup all-purpose flour

1/2 cup cold unsalted butter, cut into small pieces

1/2 teaspoon cinnamon

Step-by-Step Baking Instructions

Now that you have all your ingredients ready, let’s move on to the baking process.

Preparing the Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Making the Crumble Topping

In a small bowl, mix together the sugar, flour, and cinnamon. Add the cold butter pieces and use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Baking to Perfection

Pour the batter into a greased 9×13-inch baking dish. Sprinkle the crumble topping evenly over the batter. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Serving and Storing Your Breakfast Cake

Now that you’ve baked your delicious blueberry cake, it’s time to enjoy it. Serve the cake fresh, dust it with powdered sugar, or top it with your favorite fruit or whipped cream. The moist and fluffy texture makes it perfect for a weekend brunch or a quick breakfast on-the-go.

To keep your blueberry buttermilk breakfast cake fresh for a longer period, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days or freeze it for up to 2 months. Simply thaw the frozen cake at room temperature or reheat it in the microwave.

Whether you’re serving it to family and friends or enjoying it on your own, this delicious blueberry cake is sure to become a favorite. So go ahead, slice it up, and indulge in the sweet and tangy flavors of your freshly baked blueberry buttermilk breakfast cake.

FAQ

Q: What makes the Blueberry Buttermilk Breakfast Cake so fluffy?

The cake’s fluffiness comes from the combination of buttermilk, baking powder, and baking soda, which react together to create a light and airy texture.

Q: Can I use frozen blueberries instead of fresh ones?

While you can use frozen blueberries, fresh ones are recommended for the best flavor and texture. If using frozen, make sure to thaw and pat dry with a paper towel before using.

Q: How do I store leftover breakfast cake?

To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months.

Q: Can I make this recipe without buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes to curdle before using.

Q: Is this blueberry cake recipe suitable for special occasions?

Absolutely! This cake is perfect for breakfast gatherings, brunches, or even as a dessert for special occasions. You can also customize it with your favorite toppings or glazes.

Q: Can I adjust the amount of sugar in the recipe?

Yes, you can adjust the sugar to your taste. However, keep in mind that reducing the sugar may affect the cake’s texture and browning.

Q: How do I prevent the blueberries from sinking to the bottom of the cake?

To prevent this, gently fold the blueberries into the batter, and make sure the batter is thick enough to hold them in place. You can also try dusting the blueberries with a little flour before adding them to the batter.

Full Detailed Recipe