Buttermilk Blueberry Breakfast Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 tsp. vanilla
- 1 egg room temperature
- 2 tsp. baking powder
- zest from 1 large lemon
- 2 cups fresh blueberries picked over
- â½ cup (8 tablespoons | 4 oz | 113 g ) unsalted bu room temperature
- 1 cup (214 g) â sugar (set aside 1 tablespoon for sprink
- 2 cups (256 g) all-purpose flour (set aside 1/4 cup of t
- 1 tsp. kosher salt (i like 1.25 tsp)
- â½ cup buttermilk see faqs below
- Carbohydrate 4.27044722089947 g
- Cholesterol 0.544444443339853 mg
- Fat 0.201387777534768 g
- Fiber 0.592000023523967 g
- Protein 0.633271110197062 g
- Saturated Fat 0.0815305554042265 g
- Serving Size 1 1 to 16 piece (39g)
- Sodium 14.5698333043378 mg
- Sugar 3.67844719737551 g
- Trans Fat 0.03313766665424 g
- Calories 21 calories
My Beloved Buttermilk Blueberry Breakfast Cake: A Taste of Summer Mornings
This isn't just a recipe; it's a memory. A warm hug from my childhood kitchen, filled with the sweet aroma of blueberries and the comforting presence of my mother. This buttermilk blueberry breakfast cake has been a family staple for as long as I can remember, a constant source of joy and deliciousness that's always brought us together. Each bite is a nostalgic journey back to those lazy summer mornings, the sun streaming through the kitchen window, the sounds of birds chirping outside, and the irresistible scent of freshly baked goodness filling the air.
The beauty of this cake lies in its simplicity. It's not fussy or demanding; it's a recipe that even a beginner baker can master. Yet, despite its ease, the result is nothing short of spectacular. The tender crumb, bursting with juicy blueberries, is perfectly balanced by the tangy buttermilk and the subtle sweetness of the lemon zest. It’s the kind of cake that disappears quickly—a testament to its irresistible flavor and comforting texture.
Over the years, this recipe has become a cherished tradition in my family. It's the cake I bake for birthdays, holidays, and just because. It's a reminder of simpler times, a connection to my roots, and a taste of pure, unadulterated happiness. I've shared it with countless friends and family members, and each time, it brings a smile to their faces. The joy it evokes transcends the simple act of eating; it's a shared experience, a connection to something beautiful and timeless.
I encourage you to try this recipe and create your own cherished memories. Maybe it will become a family favorite in your home, too. Perhaps you’ll find yourself baking it on a lazy Sunday morning, reliving similar memories in your own kitchen, sharing its goodness with loved ones, and passing on the simple pleasure of homemade baking to the next generation. The pleasure of creating something delicious is a gift, and this cake is the perfect vehicle for sharing that gift.
The recipe itself is wonderfully adaptable. Feel free to experiment with different types of berries, adjust the sweetness to your liking, or even add a sprinkle of cinnamon for an extra layer of warmth. No matter how you choose to make it, this cake is sure to be a crowd-pleaser, a reminder that sometimes, the simplest things in life are the most rewarding.
Baking this cake isn't just about following a set of instructions; it's about embracing the process, savoring the moments, and creating something beautiful. It's about the warm embrace of family, the joy of sharing, and the sweet taste of happy memories. So, gather your ingredients, preheat your oven, and let's bake some happiness together!
Ingredients:- 1 tsp. vanilla
- 1 egg (room temperature)
- 2 tsp. baking powder
- Zest from 1 large lemon
- 2 cups fresh blueberries (picked over)
- ½ cup (8 tablespoons
Step-by-step
- Preheat the oven to 350°F.
- 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 ½ 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 (or something similar—I prefer an 8-inch pan because I like the thicker pieces) with butter or coat 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.
- Let cool at least 15 minutes before serving.
