Steps to Make Super Quick Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

If you're looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made ahead of time and stashed in the fridge, allowing you to bake the cake off in the morning.

Here is the best “Buttermilk Blueberry Breakfast Cake” recipe we have found so far. This is gonna really delicious.

Ingredients of Buttermilk Blueberry Breakfast Cake

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

You will fall in love with this I loved this Buttermilk-Blueberry Breakfast Cake for many reasons.First, any cake that demands to be eaten at breakfast time is alright with me (and can.This Blueberry Buttermilk Breakfast Cake is a delicious way to use up some fresh or frozen blueberries!There's just something about the middle of winter that has me dreaming of blueberries.

Buttermilk Blueberry Breakfast Cake instructions

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.

First off… internally, we call this buttermilk blueberry breakfast cake a breakfast bake.I mean… "bake" just sounds healthier than "cake", right? 😇That said, this blueberry breakfast cake is actually relatively healthy.This Buttermilk Blueberry Breakfast Cake is a simple cake-like-but-not-dessert-like recipe to make for a morning treat.

They are after all, the quintessential summer berry, so I guess it would seem fitting to crave them as.Buttermilk-Blueberry Breakfast Cake recipe: Try this Buttermilk-Blueberry Breakfast Cake recipe, or contribute your own.Add the egg and vanilla and beat until combined.After the batter is mostly combined.This is the best blueberry breakfast cake you will ever eat.