Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, buttermilk blueberry breakfast cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
With a Variety of Flavors, We Have a Bundt Cake Everyone Will Love. Bite-Sized Bundtinis to Full-Sized Bundt Cakes for the Entire Family. Blueberry Buttermilk Breakfast Cake is so easy to throw together for breakfast.
Buttermilk Blueberry Breakfast Cake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Buttermilk Blueberry Breakfast Cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook buttermilk blueberry breakfast cake using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk Blueberry Breakfast Cake:
- Take unsalted butter, room temperature
- Take Zest from 1 large lemon
- Make ready sugar (set aside 1 tablespoon for sprinkling)
- Get egg, room temperature
- Get vanilla
- Get all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- Take baking powder
- Make ready kosher salt
- Prepare fresh blueberries, picked over
- Make ready buttermilk, see recipe below
Cream butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined. Toss the blueberries with ¼ cup of flour. A quick homemade coffee cake that is the perfect brunch recipe.
Steps to make Buttermilk Blueberry Breakfast Cake:
- 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
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. The Blueberry Buttermilk Coffeecake was a HUGE hit! Cream butter with lemon zest and ⅞ cup of sugar until light and fluffy. Add the egg and vanilla and beat until combined.
So that is going to wrap this up with this exceptional food buttermilk blueberry breakfast cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
