If you're looking for a recipe that's easy to make and perfect for a lazy weekend morning, look no further than Blueberry Buttermilk Breakfast Cake. This delicious cake is moist and tender with a slightly tangy flavor from the buttermilk and bursts of sweetness from the blueberries. It's the perfect way to start your day, and it's so good that you might find yourself making it for breakfast, brunch, and dessert!
I first discovered this recipe when I was looking for a way to use up some extra blueberries that I had in my fridge. I was a bit skeptical about the combination of blueberries and buttermilk, but after taking my first bite, I was completely hooked. The cake is so easy to make and the ingredients are pantry staples, so I find myself making it on a regular basis. It's become a staple in my house and I've even shared the recipe with family and friends who have all raved about it.
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If you're looking for a recipe that's sure to become a favorite in your house, give this Blueberry Buttermilk Breakfast Cake a try.
Ingredients:
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups blueberries, fresh or frozen
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups blueberries, fresh or frozen
Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter or cooking spray.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients in 3 separate additions, alternating with the buttermilk. Start and end with the dry ingredients.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
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10. Serve the cake warm or at room temperature, and enjoy!
This Blueberry Buttermilk Breakfast Cake is the perfect way to start your day or to enjoy as a snack or dessert. It's easy to make, delicious, and will become a favorite in your house in no time. So, save this recipe and give it a try – you won't regret it!