Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, buttermilk blueberry breakfast cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Buttermilk Blueberry Breakfast Cake is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Buttermilk Blueberry Breakfast Cake is something that I’ve loved my whole life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have buttermilk blueberry breakfast cake using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Buttermilk Blueberry Breakfast Cake:
- Get 1/2 cup (8 tablespoons) unsalted butter, room temperature
- Get Zest from 1 large lemon
- Take 1 cup sugar (set aside 1 tablespoon for sprinkling)
- Get 1 egg, room temperature
- Get 1 tsp. vanilla
- Take 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- Take 2 tsp. baking powder
- Get 1 tsp. kosher salt
- Take 2 cups fresh blueberries, picked over
- Make ready 1/2 cup 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.
Instructions 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 for this special food buttermilk blueberry breakfast cake recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
