Easiest Way to Cook Perfect Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake. Add the egg and vanilla and beat until combined. Blueberry Buttermilk Breakfast Cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside.

A quick homemade coffee cake that is the perfect brunch recipe. A few weeks ago we made our lemon blueberry coffee cake for a weekend treat. This Buttermilk Blueberry Cake can be served as dessert, an afternoon snack or as a coffee cake to eat with breakfast. You can cook Buttermilk Blueberry Breakfast Cake using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Buttermilk Blueberry Breakfast Cake

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

This buttermilk blueberry cake is perfect for any occasion. It makes a great breakfast cake, snack cake, dessert cake, or tea cake. And if you finish it off with a generous dollop of the sweetened cream cheese whipped cream, it also makes an amazing birthday cake! Blueberry Buttermilk Cake Variations: Use frozen blueberries instead of fresh.

Buttermilk Blueberry Breakfast Cake step by step

1. 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..
2. 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..
3. 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..
4. 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.).
5. 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.

Swap the blueberries for strawberries, raspberries, or blackberries. Or use a combination and make this blueberry cake a mixed berry cake. Pour the batter into two muffin pans to make blueberry buttermilk muffins. I catered a PTA Board breakfast meeting last week and made this coffeecake plus other coffeecakes muffins casseroles etc. The Blueberry Buttermilk Coffeecake was a HUGE hit!