Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake is the perfect blend of tangy buttermilk, sweet blueberries, and buttery goodness. This soft and moist breakfast cake is incredibly easy to make and loaded with fresh blueberries that burst with flavor in every bite. The subtle hint of lemon zest adds brightness, making it an irresistible treat to enjoy with your morning coffee or as a light dessert. It’s simple, homey, and full of classic flavors that everyone will love.

Ingredients:

• 1/2 cup unsalted butter, softened
• Zest from one lemon
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour, divided
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups fresh blueberries
• 1/2 cup buttermilk
• 1 tablespoon coarse sugar for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
2. In a medium mixing bowl, cream together the softened butter, lemon zest, and sugar until light and fluffy.
3. Add the egg and vanilla extract to the creamed mixture, and beat until fully combined.
4. In another bowl, whisk together 1 ¾ cups of flour, salt, and baking powder.
5. Toss the blueberries in the remaining ¼ cup of flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
7. Gently fold in the blueberries, being careful not to overmix the batter.
8. Spread the batter evenly into the prepared pan and sprinkle the top with coarse sugar.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool for about 15 minutes before slicing and serving.

Serving and Storage Tips

• Serving: Serve the Blueberry Buttermilk Breakfast Cake slightly warm for the best texture and flavor. It pairs wonderfully with a cup of coffee, tea, or a glass of cold milk. You can also serve it with a dollop of whipped cream or a drizzle of lemon glaze for extra sweetness.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
• Freezing: To freeze, wrap individual slices or the entire cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm slices in the microwave for about 10–15 seconds or in the oven at 300°F for a few minutes until just heated through.

Variations

1. Lemon Blueberry Cake: Add 2 tablespoons of lemon juice along with the zest for a bright, citrusy flavor.
2. Cinnamon Streusel Blueberry Cake: Sprinkle a cinnamon-sugar streusel topping over the batter before baking for extra crunch.
3. Mixed Berry Cake: Replace blueberries with a combination of raspberries, blackberries, and strawberries.
4. Glazed Blueberry Cake: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice once cooled.
5. Blueberry Almond Cake: Mix ¼ cup sliced almonds into the batter and sprinkle some on top before baking.
6. Blueberry Cream Cheese Cake: Swirl ½ cup softened cream cheese into the batter for a creamy texture.
7. Blueberry Oat Cake: Add ½ cup rolled oats for a heartier texture and nutty flavor.
8. Blueberry Coconut Cake: Mix in ½ cup shredded coconut and top with toasted coconut flakes.
9. Blueberry Maple Cake: Replace white sugar with maple syrup for a warm, rich sweetness.
10. Blueberry Chocolate Chip Cake: Add ½ cup mini chocolate chips for a dessert-style twist.
11. Gluten-Free Blueberry Cake: Substitute the all-purpose flour with a gluten-free flour blend.
12. Blueberry Walnut Cake: Fold in ½ cup chopped walnuts for crunch and depth of flavor.
13. Blueberry Banana Cake: Add 1 mashed banana to the batter for a moist, fruity variation.
14. Blueberry Yogurt Cake: Replace half of the buttermilk with plain Greek yogurt for extra moisture and tang.
15. Blueberry Orange Cake: Use orange zest and juice instead of lemon for a refreshing citrus swap.

FAQs

1. Can I use frozen blueberries instead of fresh?
   Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.
2. What can I use instead of buttermilk?
   You can make a substitute by mixing ½ cup milk with ½ tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
3. Can I make this cake in a round pan?
   Absolutely. A 9-inch round cake pan works well; just adjust the baking time slightly as needed.
4. Why do I need to coat the blueberries in flour?
   Coating blueberries in flour helps prevent them from sinking to the bottom of the cake.
5. Can I reduce the sugar in the recipe?
   Yes, you can reduce the sugar to ⅓ cup if you prefer a less sweet cake.
6. How do I know when the cake is done?
   Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.
7. Can I use almond milk instead of regular milk for buttermilk substitute?
   Yes, mix almond milk with lemon juice or vinegar to create a dairy-free buttermilk alternative.
8. Can I add a crumb topping?
   Yes, mix butter, brown sugar, and flour to make a simple crumb topping before baking.
9. How do I prevent the cake from drying out?
   Avoid overbaking and store it covered tightly to retain moisture.
10. Can I make this cake the night before?
    Yes, bake it the night before and store it covered. Warm it slightly in the morning before serving.

This Blueberry Buttermilk Breakfast Cake is a comforting, homemade treat that’s perfect for any time of day. The tangy buttermilk gives it an extra layer of tenderness, while the juicy blueberries create bursts of sweetness throughout. With its light lemon flavor and golden sugar topping, this cake is sure to become a family favorite. Serve it warm from the oven with a pat of butter or a dusting of powdered sugar for a simple yet delicious breakfast delight.

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