Blueberry Buttermilk Breakfast Cake Recipe
There’s something magical about starting your day with a slice of homemade breakfast cake, especially when it’s packed with juicy blueberries and infused with the subtle tang of buttermilk. The Blueberry Buttermilk Breakfast Cake is not only delicious but also easy to make. Here’s a detailed guide to prepare this delightful morning treat.
Ingredients:
For the Cake:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 2 cups (250g) all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) buttermilk
- 2 cups (300g) fresh or frozen blueberries (if frozen, do not thaw)
For the Topping:
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) square baking pan or line it with parchment paper for easy removal.
2. Prepare the Batter:
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer. Mix on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) of the flour, baking powder, and salt.
Alternate Mixing: With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix.
3. Fold in the Blueberries:
In a small bowl, toss the blueberries with the remaining 1/4 cup (30g) of flour. This prevents the blueberries from sinking to the bottom of the cake during baking. Gently fold the floured blueberries into the batter using a spatula.
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