Buttermilk Blueberry Breakfast Cake. If you're looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! Blueberry Buttermilk Breakfast Cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside.

The buttermilk makes this moist and delicious. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries. Buttermilk-Blueberry Breakfast Cake recipe: Try this Buttermilk-Blueberry Breakfast Cake recipe, or contribute your own. You can cook Buttermilk Blueberry Breakfast Cake using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Buttermilk Blueberry Breakfast Cake

It's 1/2 cup (8 tablespoons) of unsalted butter, room temperature.
You need of Zest from 1 large lemon.
Prepare 1 cup of sugar (set aside 1 tablespoon for sprinkling).
You need 1 of egg, room temperature.
You need 1 tsp. of vanilla.
Prepare 2 cups of all-purpose flour (set aside 1/4 cup of this to toss with the blueberries).
You need 2 tsp. of baking powder.
You need 1 tsp. of kosher salt.
Prepare 2 cups of fresh blueberries, picked over.
It's 1/2 cup of buttermilk, see recipe below.

Cream butter and sugar until light and fluffy. Our blueberry buttermilk breakfast bake is just one of those recipes that we can go to for a weekend brunch or have on deck as a grab-and-go breakfast or snack. Sure, we could whip up a batch of blueberry muffins, but sometimes it's fun to change up that routine and do something a little different. This Buttermilk Blueberry Breakfast Cake is just the way to beat the winter blues.

Buttermilk Blueberry Breakfast Cake instructions

How to Make Buttermilk from Scratch: Scale this recipe up as needed. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed..
Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of 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 half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.).
Grease an 8- or 9-inch square baking pan with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 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 m.

I am tempted to make some tonight. This recipe begins with the magical combination of blueberries and lemon. This farm fresh flavor is enhanced by buttermilk. Blueberry Breakfast Cake is full of healthy blueberries and sure to please your family! It's full of blueberries, which are pretty much just plain magic in the health food world, so I'm not feeling guilty.