Blueberry Buttermilk Breakfast Cake

by

Blueberry Buttermilk Breakfast Cake
This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable

Ingredients:

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

⅞ cup* + 1 tablespoon sugar for sprinkling

1 egg, room temperature

1 tsp. vanilla

2 cups flour (set aside ¼ cup of this to toss with the blueberries)

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

⅞ cup = ¾ cup + 2 tablespoons


FUNNEL CAKE BITES RECIPE

To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

INSTRUCTIONS:

Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Blueberry Buttermilk Breakfast Cake is a delicious, versatile treat. Here are some variations and tips to enhance your baking experience:

Variations

  1. Berry Blend: Substitute blueberries with raspberries, blackberries, or strawberries, or use a mix of berries for different flavors.
  2. Nutty Twist: Add chopped nuts like walnuts or pecans for extra crunch and flavor.
  3. Citrus Zest: Incorporate lemon or orange zest into the batter for a refreshing citrus note.
  4. Spices: Experiment with spices such as cinnamon, nutmeg, or cardamom for added warmth and depth.
  5. Swirls: Add a swirl of fruit jam or a cream cheese mixture for a marbled effect and extra richness.
  6. Glaze: Drizzle a simple glaze (powdered sugar mixed with milk or lemon juice) over the cooled cake for added sweetness and a touch of elegance.

Tips

  1. Berry Prep: Toss the blueberries in a bit of flour before folding them into the batter to prevent them from sinking.
  2. Buttermilk Substitute: If you don’t have buttermilk, you can use a mixture of milk and lemon juice or vinegar (1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes).
  3. Even Baking: Ensure even baking by rotating the cake halfway through the baking time if your oven has hot spots.
  4. Cool Properly: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps prevent it from falling apart.

Feel free to mix and match these ideas to find your perfect version of this delightful breakfast cake!

Leave a Comment