Description of this recipe: This Blueberry Buttermilk Breakfast Cake is a delightful and comforting treat, perfect for a weekend brunch or a special weekday morning. Its tender, moist crumb, studded with juicy blueberries and topped with a sweet, buttery crumble, will surely become a family favorite. It’s simple enough to whip up for a casual gathering, yet elegant enough to impress guests.
Why you will love this recipe: You’ll adore this Blueberry Buttermilk Breakfast Cake for its ease of preparation, its incredible flavor and texture, and its versatility. The buttermilk adds a subtle tang and keeps the cake incredibly moist, while the blueberries burst with sweetness and provide a delightful pop of color. The crumble topping adds a delightful textural contrast and a touch of buttery richness that elevates the entire cake. It is incredibly satisfying to make and even more satisfying to eat. Imagine waking up to the aroma of this cake baking – a truly wonderful way to start the day! Plus, it’s easily customizable with different berries or a hint of lemon zest. It’s a guaranteed crowd-pleaser that everyone will rave about.
Introduction
This Blueberry Buttermilk Breakfast Cake is more than just a recipe; it’s an invitation to create a moment of joy and connection around the breakfast table. Baking, in general, has a way of bringing people together, and this particular cake has a special kind of magic. It evokes a sense of nostalgia, reminiscent of homemade treats from childhood, while offering a sophisticated flavor profile that appeals to grown-ups.
The combination of the tangy buttermilk, the sweet blueberries, and the buttery crumble is a symphony of flavors and textures that will dance on your palate. The cake itself is tender and moist, thanks to the buttermilk, which also helps to activate the baking soda and powder, creating a light and airy crumb. The blueberries, of course, are the star of the show, providing bursts of juicy sweetness that complement the cake’s delicate flavor. And the crumble topping? It’s the perfect finishing touch, adding a delightful crunch and a hint of buttery richness that ties everything together.
This recipe is also incredibly adaptable. While blueberries are the classic choice, you can easily substitute other berries, such as raspberries, strawberries, or blackberries. You can also add a touch of lemon or orange zest to the batter for an extra layer of flavor. And if you’re feeling adventurous, you can even drizzle a simple glaze over the cake after it’s cooled.
Whether you’re baking for a special occasion or simply want to treat yourself to something delicious, this Blueberry Buttermilk Breakfast Cake is sure to please. It’s a recipe that you’ll find yourself making again and again, adapting it to your own tastes and preferences, and sharing it with the people you love. Get ready to create a breakfast masterpiece that will be remembered long after the last crumb has been eaten.
Ingredients:
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ⅓ cups white sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups fresh blueberries (or frozen, but do not thaw)
Crumble Topping:
- ⅔ cup all-purpose flour
- ⅔ cup white sugar
- 6 tablespoons (3 ounces) unsalted butter, softened
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. This ensures that the cake doesn’t stick to the pan and releases easily once it’s baked. Using baking spray with flour already in it can be a quicker and easier alternative. Make sure every corner and side is evenly coated to prevent any mishaps. The slight dusting of flour will also add a nice, subtle texture to the bottom and sides of your cake.
Step 2: In a large bowl, sift together the 4 cups of all-purpose flour, baking powder, baking soda, and salt. Sifting is a crucial step that ensures the dry ingredients are evenly distributed and that there are no lumps. This leads to a lighter, more tender cake. If you don’t have a sifter, you can use a whisk to thoroughly combine the ingredients. This process ensures that the baking powder and baking soda are properly distributed throughout the flour, which is essential for a good rise and even texture in the final cake. Set the bowl aside for later.
Step 3: In a separate large bowl, cream together the 1 ⅓ cups of white sugar and ½ cup (1 stick) of softened butter until light and fluffy. This step is best done with an electric mixer, as it requires a good amount of beating to achieve the right consistency. Creaming the butter and sugar together incorporates air into the mixture, which is essential for a light and airy cake. The mixture should become noticeably lighter in color and have a fluffy texture. Be patient and continue creaming until you reach the desired consistency. Then, beat in the 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to emulsify the mixture and prevent it from curdling. Finally, stir in the 1 teaspoon of vanilla extract. Vanilla extract enhances the overall flavor profile of the cake and adds a touch of warmth.
Step 4: Gradually add the flour mixture to the wet ingredients, alternating with the 2 cups of buttermilk, mixing just until incorporated. Start by adding about one-third of the flour mixture to the butter and sugar mixture, and then add about half of the buttermilk. Mix until just combined, then repeat with another third of the flour and the remaining buttermilk. Finish with the last third of the flour. It’s important not to overmix the batter at this stage, as overmixing can develop the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined. Gently fold in the 2 cups of blueberries. If using frozen blueberries, do not thaw them, as this will cause them to bleed into the batter. Folding the blueberries in gently prevents them from breaking and releasing their color into the batter.
Step 5: Pour the batter into the prepared 9×13-inch baking pan. Spread the batter evenly to ensure that the cake bakes uniformly.
Step 6: Prepare the crumble topping. In a small bowl, mix together the ⅔ cup of all-purpose flour and the ⅔ cup of white sugar. Cut in the 6 tablespoons (3 ounces) of softened butter until the mixture resembles coarse crumbs. You can use a pastry blender or your fingers to cut in the butter. If using your fingers, work quickly to prevent the butter from melting. The mixture should have a crumbly texture with small pieces of butter still visible.
Step 7: Sprinkle the crumble topping evenly over the cake batter in the pan. This will create a delicious, crispy topping that complements the moist cake.
Step 8: Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 45 minutes and continue baking until the toothpick test indicates that the cake is fully baked. If the topping starts to brown too quickly, you can tent the cake with foil to prevent it from burning.
Step 9: Allow the cake to cool in the pan for at least 15 minutes before serving. This allows the cake to set and makes it easier to slice and serve.
COOKING Rating:
- Difficulty: Easy
- Prep time: Easy
- Tasty: Easy
- Easy Ingredients: Easy
- Time effective: Medium
Serving Suggestions:
This Blueberry Buttermilk Breakfast Cake is delicious served warm or at room temperature. It’s perfect on its own, but you can also enhance it with a few simple accompaniments.
- Vanilla ice cream: A scoop of vanilla ice cream adds a touch of richness and creaminess that complements the cake perfectly.
- Whipped cream: A dollop of freshly whipped cream is another classic choice that adds a light and airy touch.
- Fresh berries: Serve the cake with a side of fresh berries, such as blueberries, raspberries, or strawberries, for a burst of extra flavor and color.
- A drizzle of maple syrup: A drizzle of maple syrup adds a touch of sweetness and enhances the overall flavor profile of the cake.
- A cup of coffee or tea: Pair the cake with a warm cup of coffee or tea for a comforting and satisfying breakfast or brunch.
Tips:
- Use softened butter: Softened butter is essential for creaming together with the sugar. If you forget to take the butter out of the refrigerator in advance, you can microwave it for a few seconds until it’s softened but not melted.
- Don’t overmix the batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Use fresh or frozen blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, do not thaw them, as this will cause them to bleed into the batter.
- Adjust baking time as needed: Baking times may vary depending on your oven. Start checking for doneness at 45 minutes and continue baking until a toothpick inserted into the center comes out clean.
- Store the cake properly: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for longer storage.
Prep Time: 20 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour 5 minutes to 1 hour 20 minutes
Nutritional Information: (Per serving, estimated)
- Calories: 350-400
- Protein: 5-7g
- Sodium: 200-250mg
Note: Nutritional information is an estimate and will vary depending on specific ingredients and serving sizes.
Conclusion
This Blueberry Buttermilk Breakfast Cake is a recipe that will bring joy to your kitchen and your table. Its simplicity and deliciousness make it a perfect choice for any occasion, from a casual weekend brunch to a special celebration. The combination of the tangy buttermilk, the sweet blueberries, and the buttery crumble is a winning combination that will have everyone asking for seconds.
Don’t be afraid to experiment with this recipe and make it your own. Try adding different berries, spices, or extracts to create your own signature version. And most importantly, have fun in the kitchen! Baking should be a joyful experience, and this Blueberry Buttermilk Breakfast Cake is the perfect recipe to share with friends and family. So gather your ingredients, preheat your oven, and get ready to bake a cake that will be remembered long after the last crumb has been eaten.
Questions and Answers about Blueberry Buttermilk Breakfast Cake:
Q1: Can I use frozen blueberries instead of fresh blueberries?
A: Absolutely! Frozen blueberries work perfectly well in this recipe. In fact, using frozen blueberries can sometimes be even better, as they tend to hold their shape better during baking. Just be sure to add them to the batter while they’re still frozen. Don’t thaw them beforehand, as this will cause them to release their juices and potentially make the batter too wet. Tossing them lightly in flour before folding them in can also help prevent them from sinking to the bottom of the cake.
Q2: What if I don’t have buttermilk? Is there a substitute I can use?
A: Don’t worry if you don’t have buttermilk on hand! There are a few simple substitutes you can use. One popular option is to make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, add enough milk to reach the 2-cup mark. Stir the mixture and let it sit for about 5-10 minutes. The milk will curdle slightly and become a good substitute for buttermilk. Another option is to use plain yogurt thinned with a little milk to reach the desired consistency. However, note that homemade or using yogurt it may change the overall taste profile of the end result.
Q3: My crumble topping is too dry. What can I do?
A: If your crumble topping is too dry, it probably means that you need to add a little more butter. Start by adding 1 tablespoon of softened butter at a time, and mix until the mixture comes together into coarse crumbs. Be careful not to add too much butter, as this can make the topping greasy. You can also add a pinch of cinnamon or nutmeg to the crumble topping for extra flavor.
Q4: Can I make this cake ahead of time?
A: Yes, you can definitely make this cake ahead of time! In fact, it often tastes even better the next day. Once the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. You can store it at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then in a layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw the cake overnight in the refrigerator before serving.
Q5: The top of my cake is browning too quickly. What should I do?
A: If the top of your cake is browning too quickly, you can tent it with aluminum foil. Simply loosely cover the cake with a sheet of aluminum foil, being careful not to let the foil touch the top of the cake. This will help to prevent the top from burning while the rest of the cake continues to bake. You can also lower the oven temperature by 25 degrees Fahrenheit if the cake is browning too quickly.
