Blueberry Buttermilk Breakfast Cake 🫐🍰✨

4. Transfer to the Pan:

Spread the batter evenly into the prepared baking pan, smoothing the top with the back of a spoon or spatula.

5. Add the Topping:

In a small bowl, mix the granulated sugar and cinnamon (if using). Sprinkle this mixture evenly over the top of the batter.

6. Bake:

Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If using frozen blueberries, you may need to add an additional 5-10 minutes to the baking time.

7. Cool and Serve:

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Slice into squares and serve warm or at room temperature.


Tips for Success:

  1. Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps the ingredients combine more easily and results in a smoother batter.
  2. Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until the ingredients are just combined.
  3. Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen, do not thaw them before adding to the batter.

Storage:

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days or freeze individual slices for up to 2 months. Thaw frozen slices at room temperature or warm them in the microwave for a few seconds before serving.


Enjoy the Perfect Start to Your Day:

This Blueberry Buttermilk Breakfast Cake is the ideal balance of sweet, tangy, and fruity. Whether paired with a hot cup of coffee or enjoyed on its own, this cake is sure to brighten your morning and leave you reaching for seconds!

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