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Are you a fan of breakfast? We sure are! And if you’re looking for a new and delicious dish to try, we’ve got just the thing for you. Instead of the usual blueberry pancakes, why not switch it up this weekend with a mouthwatering blueberry buttermilk breakfast cake. Trust us, these moist and cakey bars are so good, you won’t be able to stop at just one.
You can enjoy them straight out of the oven, piping hot and maybe even glazed for an extra treat. And the best part? They taste just as amazing even when they’re cold from the fridge after three days. So go ahead and give these bad boys a try!
Blueberry Breakfast Cake
Serves 12-16 Preparation time: 1 hour 10 minutes
Share or you’re making mealtime meaningful. 100% of the Share to Care sponsor fees fund meals for families in need. Learn More
Ingredients
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1 cup sugar, plus 1 tablespoon
- 1 large egg, at room temperature
- 1/2 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Preparation
- Preheat your oven to 350º F and lightly grease a 9×5-inch baking dish with butter or non-stick spray.
- Take the blueberries and toss them in 1/4 cup of flour until they’re coated. Set them aside for now.
- In a large bowl or mixer, cream together the butter, sugar, and lemon zest for 3-5 minutes, or until it becomes fluffy and light in color.
- Add in the egg and mix well. Once fully incorporated, add in the vanilla extract.
- In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon (if using).
- Alternating between the flour mixture and the buttermilk, add both to the batter, beginning and ending with the dry ingredients.
- Gently fold the floured blueberries into the batter, then pour the batter into the greased baking dish. Sprinkle 1 tablespoon of sugar on top.
- Place the dish in the oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Once it’s baked, remove the cake from the oven and transfer it to a wire rack to cool for at least 15 minutes.
- You can enjoy this breakfast cake either warm or at room temperature. Serve it up and savor each delicious bite.
Recipe adapted from Alexandra Cooks
Now that you have the recipe, why not give it a go? We’ve even included a delightful video to guide you along the way. Enjoy!
