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Blueberry Buttermilk Breakfast Cake

Baking Bliss: Elevate Your Mornings with Blueberry Buttermilk Breakfast Cake

Step into the realm of morning perfection with the delightful fusion of sweetness and tanginess in Blueberry Buttermilk Breakfast Cake. This heavenly creation is more than just a cake; it’s a symphony of flavors that dance on your taste buds, setting the stage for a day filled with warmth and satisfaction. Join us on a culinary adventure as we explore the art of crafting this breakfast masterpiece that’s sure to become a cherished part of your mornings.

Ingredients

For the Cake:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk

For the Blueberry Layer:

  • 2 cups fresh blueberries
  • 2 tablespoons all-purpose flour

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, chilled and cubed
  • 1/2 teaspoon ground cinnamon

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

Cake Preparation:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and mix well.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Blueberry Layer:

  1. Coat Blueberries: Toss fresh blueberries in 2 tablespoons of flour to coat them evenly.
  2. Layer the Batter: Spread half of the cake batter into the prepared pan. Sprinkle the flour-coated blueberries over the batter.
  3. Cover with Remaining Batter: Gently spread the remaining batter over the blueberry layer, ensuring an even distribution.

Streusel Topping:

  1. Combine Streusel Ingredients: In a bowl, combine flour, granulated sugar, chilled and cubed butter, and ground cinnamon. Use your fingers or a pastry cutter to create a crumbly streusel mixture.
  2. Sprinkle Over Cake: Sprinkle the streusel topping evenly over the batter.

Baking:

  1. Bake to Perfection: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  2. Cooling Time: Allow the Blueberry Buttermilk Breakfast Cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Optional Glaze:

  1. Prepare Glaze: If desired, whisk together powdered sugar, milk, and vanilla extract to create a simple glaze.
  2. Drizzle Over Cake: Once the cake is completely cooled, drizzle the glaze over the top for a sweet finishing touch.

Cook Notes

  • Fresh vs. Frozen Blueberries: While fresh blueberries are ideal, you can use frozen ones in a pinch. Just be sure to thaw and pat them dry before coating in flour.
  • Streusel Texture: The key to a perfect streusel topping is maintaining a crumbly texture. Avoid overmixing, and use cold butter for the best results.
  • Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.

Variations

Keto Version:

  • Almond Flour Adaptation: Replace all-purpose flour with almond flour for a keto-friendly version.
  • Low-Carb Sweeteners: Substitute granulated sugar with a keto-approved sweetener like erythritol or stevia.

Low-Carb Version:

  • Coconut Flour Magic: Experiment with coconut flour as a lower-carb alternative to all-purpose flour.
  • Berries Galore: Introduce a mix of lower-carb berries like strawberries and raspberries for a burst of flavor without the added carbohydrates.

As we conclude our journey into the realm of breakfast perfection, the Blueberry Buttermilk Breakfast Cake stands tall as a testament to the joy that a well-crafted morning treat can bring. From the tender crumb of the cake to the burst of blueberries and the delightful streusel topping, every bite is a celebration of flavor and texture.

Whether you opt for the classic recipe or explore keto and low-carb variations, this breakfast cake is a versatile canvas for your culinary creativity. Share it with loved ones, make it a centerpiece for brunch, or simply savor a quiet morning moment with a slice and a cup of coffee.

So, preheat your ovens, gather your ingredients, and let the aroma of baking Blueberry Buttermilk Breakfast Cake fill your kitchen with the promise of a delicious day ahead. Happy baking!

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