Can I use regular milk instead of buttermilk?

You can use whole milk, but you should add an acid to replicate the tenderizing power of buttermilk. Pour one teaspoon of fresh lemon juice or white vinegar into a liquid measuring cup, then fill it to the half-cup line with whole milk. Let this mixture sit for five minutes until it curdles slightly before adding it to your batter.

Can I use frozen blueberries instead of fresh?

Yes, frozen berries work beautifully in this recipe and do not need to be thawed beforehand. Keep them in the freezer until the moment you are ready to toss them in the flour and fold them in. This prevents the juices from bleeding and turning your cake batter an unappealing gray color.

Why are my blueberries sinking to the bottom?

Berries sink when the batter is too thin or when they are not properly coated before folding. Tossing the fruit in a quarter-cup of flour creates a dry surface that helps the berries cling to the thick batter during the rise. Additionally, make sure your batter is thick and spoonable, as a runny batter cannot support the weight of the fruit.

How do I make a breakfast cake?

Making this morning treat starts with creaming room-temperature butter and sugar together to build a light, airy structure. You then stir in your wet ingredients like egg and vanilla, followed by alternating dry ingredients and buttermilk. Finally, you fold in your flour-coated berries and bake the batter in a greased square pan until golden.

Can I make this cake in advance or freeze it?

This cake is highly make-ahead friendly and actually tastes even better the next day as the berry juices settle. You can wrap the cooled cake tightly in plastic wrap and freeze it for up to three months. To serve, let it thaw on the kitchen counter overnight and warm it in a 350-degree oven for fifteen minutes.

Can I double the recipe for a larger pan?

You can easily double the ingredients and bake the cake in a standard nine-by-thirteen-inch metal or glass baking pan. The baking time will increase slightly, so start checking for doneness around the thirty-five-minute mark. Look for a golden top and a toothpick that comes out clean from the center.

How do I know when the cake is fully baked?

The cake is done when the edges pull away slightly from the sides of the pan and the top is a beautiful golden brown. Inserting a wooden toothpick into the center should yield a clean test, with no wet batter clinging to it. The center of the cake should also spring back gently when pressed with a clean finger.

What is the best way to store Blueberry Buttermilk Breakfast Cake?

Keep the cake under a glass dome or wrapped in foil on your kitchen counter for up to twenty-four hours. If you need to store it longer, place it in an airtight container in the refrigerator for up to four days. Warming individual slices in the oven for a few minutes will restore that wonderful fresh-baked texture.

The Best Blueberry Buttermilk Breakfast Cake Recipe Ever

Description

This classic, one-bowl blueberry breakfast cake features a tender buttermilk-infused crumb and burst-in-your-mouth fresh berries. Topped with a signature crunchy sugar crust, it is the perfect uncomplicated treat for lazy Sunday mornings.

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar, plus 1 tablespoon for topping
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk
2 cups fresh blueberries
1 tablespoon fresh lemon zest

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Instructions

Prepare the oven. Preheat the oven to 350°F and grease an 8-inch square baking pan, lining the bottom with parchment paper for easy removal.
Infuse the sugar. Combine the granulated sugar and lemon zest in a mixing bowl, rubbing the zest into the sugar with your fingers until fragrant.
Cream the base. Beat the softened butter and citrus sugar together with a wooden spoon for 3 to 4 minutes until light and fluffy.
Incorporate liquids. Stir in the room-temperature egg and vanilla extract until the mixture is smooth and fully combined.
Prep the berries. Toss the blueberries with 1/4 cup of the flour in a separate bowl until evenly coated, leaving behind any excess flour.
Mix dry ingredients. Whisk the remaining flour, baking powder, and salt together, then fold half into the butter mixture, followed by the buttermilk and the final half of the flour.
Fold in berries. Gently fold the flour-coated blueberries into the thick batter until evenly distributed.
Bake the cake. Spread the batter into the prepared pan, sprinkle the reserved tablespoon of sugar over the top, and bake for 40 to 50 minutes until a toothpick comes out clean.

Notes

Use a kitchen scale for measuring flour to ensure the cake does not turn out dense or dry.
Always ensure your buttermilk and eggs are at room temperature to prevent the batter from curdling during the creaming process.
Do not overmix the batter once the flour is added to maintain a light and tender crumb structure.
If using frozen blueberries, add them directly to the batter without thawing to prevent blue streaks from coloring your cake.
Let the cake cool in the pan for at least 15 minutes to allow the structure to set before slicing.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Breakfast
Method: Baking
Cuisine: American