Buttermilk Blueberry Breakfast Cake Recipe 445

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BUTTERMILK BLUEBERRY BREAKFAST CAKE



Buttermilk Blueberry Breakfast Cake image

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It's simple, adaptable, and make aheadable :) Over the years, many questions have been asked, which I've answered as best as I can in the comments. I've answered a few FAQs in the notes below the recipe as well. Also, if you're new here, welcome! You've landed on one of the two most popular recipes on Alexandra's Kitchen, the other being My Mother's Peasant Bread, which led to the creation of my cookbook, Bread Toast Crumbs, which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you'll love this no-knead bread.)

Provided by Alexandra's Kitchen

Categories     Breakfast

Time 50m

Number Of Ingredients 10

½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp. vanilla
2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt (I like 1.25 tsp)
2 cups fresh blueberries, picked over
½ cup buttermilk, see FAQs below

Steps:

  • Preheat the oven to 350ºF. 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 ¼ 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 this 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. (Note: Baking for as long as 10 minutes more might be necessary, especially if you're using a smaller pan such as an 8×8-inch. It's not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.

BUTTERMILK-BLUEBERRY BREAKFAST CAKE



Buttermilk-Blueberry Breakfast Cake image

Make and share this Buttermilk-Blueberry Breakfast Cake recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest (or more)
3/4 cup sugar plus 2 tablespoons sugar, divided
1 egg, room temperature
1 teaspoon vanilla
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt (or 3/4 tsp table salt)
2 cups fresh blueberries
1/2 cup buttermilk

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.

BLUEBERRY BUTTERMILK BREAKFAST CAKE



Blueberry Buttermilk Breakfast Cake image

Provided by Alyssa Rivers

Categories     Breakfast

Time 1h15m

Number Of Ingredients 11

1/2 cup unsalted butter (softened)
zest from one lemon
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour (divided )
1 teaspoon salt
2 teaspoons baking powder
2 cups fresh blueberries
1/2 cup buttermilk
1 tablespoon coarse sugar (for topping )

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 RECIPE - (4.4/5)



Buttermilk Blueberry Breakfast Cake Recipe - (4.4/5) image

Provided by á-161932

Number Of Ingredients 10

1/2 cup butter, unsalted
2 teaspoons lemon zest or more, from 1 large lemon
1 cup granulated sugar
1 large egg, fresh
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
1/2 cup lowfat buttermilk

Steps:

  • Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour. In a separate bowl, whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

BLUEBERRY BUTTERMILK COFFEECAKE



Blueberry Buttermilk Coffeecake image

Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.

Provided by BATA

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  • In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
  • In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
  • Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g

BUTTERMILK BLUEBERRY BREAKFAST CAKE



Buttermilk Blueberry Breakfast Cake image

Provided by Sweet Basil

Categories     Over 200 Favorite Easy Breakfast Recipes

Time 55m

Number Of Ingredients 12

1/2 Cup Unsalted Butter
1/2 Cup Vegetable Oil
2 Cups Sugar (minus 2 tablespoons)
2 Eggs (large, whisked)
2 Lemons (zested)
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
4 Cups Flour
4 teaspoons Baking Powder
1 teaspoon Salt
1 Cup Buttermilk
2 1/4 Cups Blueberries (fresh)

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!

Nutrition Facts : ServingSize 1 Cup, Calories 355 kcal, Carbohydrate 54 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 37 mg, Sodium 172 mg, Fiber 2 g, Sugar 28 g, UnsaturatedFat 4 g

BLUEBERRY BREAKFAST CAKE



Blueberry Breakfast Cake image

I like to prepare this blueberry breakfast cake on the weekends. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes. -Colette Jaworski, Ormond Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
1/4 cup butter, softened
1 teaspoon grated lemon zest
2 cups fresh or frozen blueberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

  • In a bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon zest; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350° for 40-45 minutes or until cake tests done.

Nutrition Facts :

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