Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 12 to 16 Servings
I am so excited to share this recipe with you today because I know that you are going to love it! This Buttermilk Blueberry Breakfast Cake is total comfort food for this whole family! Try it now!
INGREDIENTS :
- 1 c (214 grams) sugar (set aside 1 tbsp for sprinkling)
- 2 teaspoons baking powder
- ½ c buttermilk
- 1 Egg, room temperature
- 2 c (256 grams) all-purpose flour (set aside 1/4 c of this to toss with the blueberries)
- zest 1 large lemon
- 2 c fresh blueberries, picked over
- 1 teaspoon kosher salt (I like 1.25 tsp)
- 1 teaspoon vanilla
- ½ c (8 tbsp | 4 ounces | 113 grams) unsalted butter, room temperature
DIRECTIONS :
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Apply cooking spray to the inside of a 9-inch square baking pan.
- Add sugar, lemon zest, and butter into the bowl of a stand mixer. Beat every time until well blended.
- Beat in vanilla and egg until well incorporated.
- In another bowl, add 1/4 cup of flour and blueberries. Toss to coat the berries.
- In another bowl, add the rest of the flour, salt, and baking powder. Whisk everything to combine.
- Transfer 1/2 of the flour mixture into the bowl with the batter, then whisk until well blended.
- Stir in the buttermilk until well blended.
- Add the rest of the flour and coated blueberries, then toss to combine.
- Transfer the batter to the greased baking pan and spread it evenly. Top with the reserved sugar.
- Place the pan in the preheated oven and bake the batter for about 35 to 45 minutes or until done.
- Remove the cake from the oven and allow it to cool for at least 15 minutes.
- Serve and enjoy!
Notes:
- Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last up to 3 months when frozen. Thaw and reheat for a few minutes before serving again.
- You don’t need to thaw frozen berries for this recipe.
- Feel free to use your preferred fruit in this cake.
BUTTERMILK BLUEBERRY BREAKFAST CAKE
Yield:
12-16
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients
- 1 c (214 grams) sugar (set aside 1 tbsp for sprinkling)
- 2 teaspoons baking powder
- ½ c buttermilk
- 1 Egg, room temperature
- 2 c (256 grams) all-purpose flour (set aside 1/4 c of this to toss with the blueberries)
- zest 1 large lemon
- 2 c fresh blueberries, picked over
- 1 teaspoon kosher salt (I like 1.25 tsp)
- 1 teaspoon vanilla
- ½ c (8 tbsp | 4 ounces | 113 grams) unsalted butter, room temperature
Instructions
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Apply cooking spray to the inside of a 9-inch square baking pan.
- Add sugar, lemon zest, and butter into the bowl of a stand mixer. Beat every time until well blended.
- Beat in vanilla and egg until well incorporated.
- In another bowl, add 1/4 cup of flour and blueberries. Toss to coat the berries.
- In another bowl, add the rest of the flour, salt, and baking powder. Whisk everything to combine.
- Transfer 1/2 of the flour mixture into the bowl with the batter, then whisk until well blended.
- Stir in the buttermilk until well blended.
- Add the rest of the flour and coated blueberries, then toss to combine.
- Transfer the batter to the greased baking pan and spread it evenly. Top with the reserved sugar.
- Place the pan in the preheated oven and bake the batter for about 35 to 45 minutes or until done.
- Remove the cake from the oven and allow it to cool for at least 15 minutes.
- Serve and enjoy!
