Blueberry Buttermilk Breakfast Cake is a delightful way to start your morning. This cake is soft, fluffy, and bursting with sweet blueberries. It combines the richness of buttermilk with the freshness of blueberries, making each bite a delicious treat. Perfect for breakfast or brunch, this cake will quickly become a family favorite.
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Why Make This Recipe
There are so many reasons to make this Blueberry Buttermilk Breakfast Cake! First, it’s easy to prepare and has simple ingredients. The buttermilk adds a wonderful flavor and keeps the cake moist. Plus, who doesn’t love the combination of blueberries and a sweet crumb topping? It’s a great way to enjoy the taste of summer all year round!
How to Make Blueberry Buttermilk Breakfast Cake
Making this breakfast cake is simple and fun! You will mix the ingredients, fold in the blueberries, and bake until golden brown. Here’s how to do it.
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 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.
- For the crumble topping, mix together the flour and sugar, then cut in the softened butter until coarse crumbs form.
- Sprinkle the crumble topping over the batter.
- Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
How to Serve Blueberry Buttermilk Breakfast Cake
This breakfast cake is best served warm or at room temperature. You can enjoy it plain, or with a drizzle of icing. Add a dollop of whipped cream or a scoop of ice cream for extra sweetness. It pairs wonderfully with a cup of coffee or tea!
How to Store Blueberry Buttermilk Breakfast Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To freeze, wrap the cake tightly in plastic wrap and aluminum foil, and store it in the freezer for up to three months.
Tips to Make Blueberry Buttermilk Breakfast Cake
- Use fresh blueberries for the best flavor, but you can also use frozen ones if that’s what you have.
- To prevent the blueberries from sinking to the bottom, toss them in a little flour before folding them into the batter.
- Make sure your ingredients are at room temperature for easier mixing.
Variation
If you want to mix it up, you can add a teaspoon of lemon zest for a citrusy kick. You could also swap out some of the blueberries for raspberries or blackberries!
FAQs
1. Can I use other types of milk instead of buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
2. Can I make this cake ahead of time?
Absolutely! You can make the cake a day ahead and store it covered at room temperature. Just warm the slices in the microwave before serving.
3. What should I do if the cake is too dry?
If your cake turns out dry, it may be overbaked. Make sure to check it a few minutes before the recommended baking time. A toothpick should come out clean, but moist crumbs are okay!
Now you’re ready to enjoy this tasty Blueberry Buttermilk Breakfast Cake. Happy baking!
Blueberry Buttermilk Breakfast Cake
Ingredients
For the Cake
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 cups white sugar
- 0.5 cups butter softened
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups fresh blueberries or use frozen if necessary
For the Crumble Topping
- 0.5 cups all-purpose flour
- 0.5 cups white sugar
- 6 tablespoons butter softened
Instructions
Preparation
- 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 separate large bowl, cream together the sugar and butter until 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.
- Pour the batter into the prepared pan.
Crumble Topping
- In a separate bowl, mix together the flour and sugar, then cut in the softened butter until coarse crumbs form.
- Sprinkle the crumble topping over the batter.
Baking
- Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
