If you’re seeking out a scrumptious, seasonal, berry cake recipe to add in your morning-deal with repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made in advance of time and stashed in the fridge, allowing you to bake the cake off in the morning. What’s more? It freezes beautifully!
Buttermilk is magic. It turns the entirety into gold: extremely good-moist, remarkable-delicious gold.
This morning I wakened desiring a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of Ben’s pals had crashed right here closing night time, and I notion it most effective appropriate to treat him to a proper breakfast.
In other phrases, I became yearning sugar and carbs. The reality is I’ve been yearning sugar and carbs and a cake like this for months. But critically, who doesn’t want a very good, seasonal, berry cake recipe of their morning-treat repertoire?
Nobody. And I assume I’ve found the recipe that fits the bill: buttermilk blueberry breakfast cake. On an old photocopied sheet of paper in my mother’s hand writing, I spotted a notice: “Baby Boy’s Favorite.”
Oh Baby Boy. Baby Boy is my more youthful brother, my dad and mom’ favorite baby, and one of the maximum pleasant humans to cook for. If it changed into Baby Boy’s preferred cake, it’d quickly be mine, too. This cake is delectable! I suppose you’ll adore it, too.
See Also: Instant Pot Sour Cream Pork Chops
- ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- zest from 1 large lemon
- 1 tsp. vanilla
- 1 egg, room temperature
- 2 tsp. baking powder
- 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 cups fresh blueberries, picked over
- 1 tsp. kosher salt (I like 1.25 tsp)
- ½ cup buttermilk
- 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 (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat 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 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.