Buttermilk Blueberry Breakfast Cake Recipes

BLUEBERRY BUTTERMILK BREAKFAST CAKE

Steps:

• Preheat the oven to 350º Fahrenheit.
• Grease an 7x11 inch baking pan. Set aside.
• In a medium bowl, toss the blueberries with a small amount of the measured flour. Set aside. You don't need extra flour for this...just use a tablespoon or two of the two cups needed.
• In a large bowl, cream together the butter and sugar.
• Add the egg and vanilla and beat until combined.
• Add the buttermilk and stir well.
• Add the remaining flour, baking powder and salt. Stir just until combined.
• Fold in the floured blueberries.
• Spread batter evenly in the prepared pan.
• Bake for 40 to 45 minutes until a toothpick comes out clean.
• Let cool for 15 minutes before serving.

BUTTERMILK BLUEBERRY BREAKFAST CAKE

Steps:

• Heat the oven to 350 degrees and spray a 9x13" pan with nonstick spray and set aside.
• In a bowl, add the sugar, remove 2 tablespoons to a separate bowl for the topping and add lemon zest and rub together with your fingers.
• In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.
• Crack in your eggs and add the extracts and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and stir until barely combined.
• Switch to a rubber spatula and fold in the berries. Spread the batter evenly in the pan and sprinkle generously with the sugar.
• Bake 40-50 minutes (see note) or until a toothpick in the center comes out clean. Allow to cool and serve!

BLUEBERRY BUTTERMILK BREAKFAST CAKE

Steps:

• Preheat your oven to 350 degrees. Grease a 8 or 9 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
• In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
• Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
• Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

Steps:

• Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
• Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
• Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
• Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.