Blueberry Buttermilk Breakfast Cake

A Taste of Nostalgia: Blueberry Buttermilk Breakfast Cake

This Blueberry Buttermilk Breakfast Cake isn't just a recipe; it's a warm hug on a plate. Bursting with fresh blueberries and a hint of lemon, every bite evokes cherished memories of childhood mornings spent gathered around the kitchen table. This recipe, passed down through generations, is not only delicious but also surprisingly simple to make. With its adaptable nature and make-ahead friendly qualities, it's a perfect choice for busy weekday breakfasts or weekend brunches filled with laughter and loved ones.

Why This Blueberry Buttermilk Cake Belongs on Your Breakfast Table:

• A Nostalgic Tradition: This recipe has been a family favorite for generations, creating a sense of connection and tradition. Sharing this cake with loved ones is a wonderful way to spark happy memories and create new ones.
• Simple Yet Spectacular: Despite its impressive flavor and moist crumb, this cake is surprisingly easy to make. Even novice bakers can achieve breakfast cake mastery with this recipe's readily available ingredients and straightforward instructions.
• Adaptable and Make-Ahead Friendly: This recipe is a canvas for creativity! Substitute different berries, such as raspberries or blackberries, for a delightful twist. You can even add chopped nuts, like pecans or walnuts, for an extra textural element. The cake can also be made ahead of time and stored at room temperature overnight, making it a lifesaver for busy mornings.

Ingredients for Your Blueberry Breakfast Cake Adventure:

• Buttery Base:
• ½ cup (1 stick) unsalted butter, softened to room temperature
• Zest for Life:
• 2 teaspoons lemon zest (for an extra zing, use the zest of a whole lemon)
• Sweetness:
• ⅞ cup granulated sugar, plus 1 tablespoon for sprinkling
• Binding Magic:
• 1 large egg, at room temperature
• Vanilla Touch:
• 1 teaspoon pure vanilla extract
• Dry Ingredients:
• 2 cups all-purpose flour (reserve ¼ cup of this flour to toss with the blueberries)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• Star of the Show:
• 2 cups fresh blueberries
• Buttermilk Bliss:
• ½ cup buttermilk

Step-by-Step Guide to Blueberry Breakfast Cake Bliss:

1. Preheat and Prep: Get your oven ready for baking by preheating it to 350°F (175°C). Ensure even baking by greasing a 9-inch square baking pan. In a large bowl, using an electric mixer on medium speed, cream together the softened butter, lemon zest, and ⅞ cup of sugar until light and fluffy. This creaming process incorporates air into the batter, resulting in a lighter and more tender cake.
2. Egg and Vanilla: Once the butter mixture is light and fluffy, beat in the egg and vanilla extract until well combined. The egg adds structure and richness to the cake, while the vanilla enhances the overall flavor profile.
3. Coating the Blueberries: In a separate bowl, toss the fresh blueberries with the reserved ¼ cup of flour. This coating helps prevent the blueberries from sinking to the bottom of the cake during baking and ensures they remain beautifully suspended throughout the batter.
4. Dry Ingredients: In another bowl, whisk together the remaining flour, baking powder, and salt. These dry ingredients provide the structure and leavening for the cake, allowing it to rise beautifully in the oven.
5. Alternating Wet and Dry: Now comes the fun part – building the cake batter! Add the dry ingredients to the wet ingredients alternately with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Overmixing can lead to a tough cake, so be gentle with your mixing technique.
6. Gently Fold in the Blueberries: Using a rubber spatula, gently fold the blueberries into the batter. Be careful not to overmix, as this can cause the blueberries to burst and bleed into the batter, resulting in a less vibrant color.
7. Baking to Perfection: Pour the batter into your greased 9-inch square baking pan. Sprinkle the top of the batter with the remaining tablespoon of sugar. This creates a delightful caramelized crust during baking, adding a touch of sweetness and texture to the top of the cake.
8. Golden Goodness: The delightful aroma of baking blueberries will fill your kitchen as the cake transforms in the oven. Once the baking time is complete, remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing and serving. This allows the cake to set and prevents it from crumbling.

Serving and Enjoying: Enjoy this delicious Blueberry Buttermilk Breakfast Cake warm or at room temperature. It's perfect on its own, offering a delightful balance of sweetness and tartness. If you desire an extra decadent treat, serve it with a dollop of whipped cream, a drizzle of maple syrup, or a scoop of vanilla ice cream. The creaminess of the whipped cream or the coldness of the ice cream will perfectly complement the warm cake, creating a delightful textural contrast.

This Blueberry Buttermilk Breakfast Cake is ideal for any occasion, from cozy mornings at home to potlucks and brunches. It's a recipe that's sure to be enjoyed by people of all ages.

Tips:

• For a richer flavor, use brown sugar instead of granulated sugar in the cake batter (¾ cup brown sugar and ½ cup granulated sugar).
• If you don't have buttermilk, you can create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let the mixture sit for 5 minutes before using.
• Leftover cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

With this easy-to-follow recipe and a little love, you can create this delicious Blueberry Buttermilk Breakfast Cake and share a taste of nostalgia with your loved ones!