Start your day on a sweet note with our Buttermilk Blueberry Breakfast Bake. Bursting with juicy blueberries and infused with the rich flavor of buttermilk, this delightful bake is the perfect way to greet the morning. Whether enjoyed with a cup of coffee or served as a special treat for brunch, this recipe is sure to become a favorite in your kitchen. Join us as we share the steps to create this irresistible breakfast bake that will have everyone asking for seconds.
Ingredients:
- 2 cups all-purpose flour, divided
- 2 cups fresh blueberries
- 1 cup sugar, plus extra for sprinkling on cake
- 1/2 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, softened
- 1 lemon, zested
- 1 large egg, room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
- Prepare Batter: In a small bowl, toss the fresh blueberries with 1/4 cup of all-purpose flour until evenly coated. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, buttermilk, lemon zest, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, sift together the remaining all-purpose flour, baking powder, and kosher salt.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the flour-coated blueberries until evenly distributed throughout the batter.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
- Sprinkle with Sugar: Sprinkle the top of the batter with a little extra sugar for added sweetness and a crispy crust.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the breakfast bake to cool slightly before slicing into squares. Serve warm and enjoy!
Cook Notes and Variations:
- Make it Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients are also gluten-free.
- Add a Streusel Topping: For extra texture and flavor, sprinkle a homemade streusel topping over the batter before baking. Simply combine flour, sugar, and cold butter until crumbly, then sprinkle over the batter.
- Mix Up the Fruit: While blueberries are the star of this recipe, feel free to experiment with other fruits such as raspberries, blackberries, or diced strawberries for a different flavor profile.
Keto and Low-Carb Versions:
For those following a keto or low-carb lifestyle, here are some tips to adapt this Buttermilk Blueberry Breakfast Bake recipe:
- Low-Carb Flour Alternatives: Substitute almond flour or coconut flour for the all-purpose flour to reduce the carb content of the bake. Keep in mind that the texture and flavor may vary slightly.
- Sugar-Free Sweeteners: Use a keto-friendly sweetener such as erythritol or stevia in place of sugar to sweeten the batter. Adjust the amount to taste, as some sweeteners may be sweeter than sugar.
- Watch Portion Sizes: Enjoy this breakfast bake in moderation, as even low-carb ingredients can add up in carbs. Stick to smaller portion sizes to keep your carb intake in check.
In conclusion, our Buttermilk Blueberry Breakfast Bake is a delightful way to start your day with a touch of sweetness and a burst of fruity flavor. Whether served as a special treat for brunch or enjoyed as a weekday indulgence, this easy-to-make bake is sure to become a morning favorite. With its fluffy texture, juicy blueberries, and hint of lemon zest, each bite is a taste of breakfast bliss.
So, preheat your oven, gather your ingredients, and get ready to savor the delicious aroma of freshly baked blueberry goodness. Whether shared with loved ones or savored on your own, this Buttermilk Blueberry Breakfast Bake is bound to brighten your morning and leave you craving more.
FAQs (Frequently Asked Questions):
Q: Can I use frozen blueberries instead of fresh? A: Yes, you can use frozen blueberries in this recipe. However, be sure to thaw and drain them thoroughly before tossing with flour to prevent excess moisture in the batter.
Q: Can I use other types of fruit? A: Absolutely! While blueberries are traditional in this recipe, you can experiment with other fruits such as raspberries, blackberries, diced strawberries, or a combination of your favorites for a unique twist.
Q: Can I make this recipe ahead of time? A: Yes, you can prepare the batter for the breakfast bake in advance and refrigerate it overnight. Simply cover the baking dish with plastic wrap and bake it the next morning as directed. You may need to adjust the baking time slightly if the batter is chilled.
Q: Can I freeze leftovers? A: Yes, you can freeze leftover breakfast bake for up to 3 months. Wrap individual slices tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container or resealable plastic bag. To reheat, thaw overnight in the refrigerator and warm in the oven or microwave until heated through.
Q: Can I serve this with a glaze or syrup? A: Absolutely! Drizzle the warm breakfast bake with a simple glaze made from powdered sugar and lemon juice, or serve it with maple syrup or honey for added sweetness.
