Looking for a delicious breakfast treat to kick-start your day? Look no further than our Buttermilk Blueberry Breakfast Bake! This mouthwatering dish is the perfect balance of sweet and tart, thanks to the combination of fresh blueberries and tangy buttermilk. With a fluffy texture and irresistible flavor, this bake is sure to become a new favorite in your household.
My family absolutely adores this Buttermilk Blueberry Breakfast Bake. Whenever I make it, the entire house is filled with the heavenly aroma of blueberries and lemon zest. One of my favorite memories is from last summer when my husband and I hosted a brunch with some close friends. I made this bake and it was an instant hit! Everyone was asking for the recipe and raving about the delicious flavor. Since then, it has become a staple in our household and a go-to dish for any special occasion.
Why This Buttermilk Blueberry Breakfast Bake is a Must-Try
- Fresh blueberries add a burst of juicy sweetness to every bite
- Tangy buttermilk creates a tender, fluffy texture that melts in your mouth
- Lemon zest adds a bright, citrusy flavor that balances the sweetness
- Simple ingredients make this recipe easy to whip up in no time
- Perfect for brunch, breakfast, or a sweet afternoon snack
Ingredients:
- 2 cups all-purpose flour (250g)
- 2 cups fresh blueberries (300g)
- 1 cup sugar, plus extra for sprinkling on cake (200g)
- 1/2 cup buttermilk (120ml)
- 1/2 cup (1 stick) unsalted butter, softened (113g)
- 1 lemon, zested
- 1 large egg, room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Directions:
- Preheat oven to 350º F (180º C) and lightly grease a square baking dish with butter or non-stick spray.
- In a medium bowl, whisk together 1 3/4 cups (220g) flour, baking powder, and salt.
- In a large bowl or mixer, cream together butter, sugar, and lemon zest for 3-5 minutes, or until fluffy and lightened in color.
- Add in egg and vanilla extract and continue to beat until incorporated.
- Starting with the liquid, take turns adding in buttermilk and flour mixture until everything is just combined.
- Toss blueberries in remaining 1/4 cup (30g) flour until coated, then fold blueberries into batter.
- Pour batter into greased baking dish, then top with 1-2 tablespoons sugar.
- Place baking dish in oven and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove dish from the oven and let cool before serving. Enjoy!
Notes:
- For a gluten-free version, try using a gluten-free flour blend instead of all-purpose flour
- Don’t overmix the batter as this can result in a tough and dense bake
- Leftovers can be stored in an airtight container in the fridge for up to 3 days
- This recipe can easily be doubled to feed a larger crowd.
Buttermilk Blueberry Breakfast Bake
Ingredients
- 2 cups all-purpose flour 250g
- 2 cups fresh blueberries 300g
- 1 cup sugar plus extra for sprinkling on cake (200g)
- 1/2 cup buttermilk 120ml
- 1/2 cup 1 stick unsalted butter, softened (113g)
- 1 lemon zested
- 1 large egg room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350º F (180º C) and lightly grease a square baking dish with butter or non-stick spray.
- In a medium bowl, whisk together 1 3/4 cups (220g) flour, baking powder, and salt.
- In a large bowl or mixer, cream together butter, sugar, and lemon zest for 3-5 minutes, or until fluffy and lightened in color.
- Add in egg and vanilla extract and continue to beat until incorporated.
- Starting with the liquid, take turns adding in buttermilk and flour mixture until everything is just combined.
- Toss blueberries in remaining 1/4 cup (30g) flour until coated, then fold blueberries into batter.
- Pour batter into greased baking dish, then top with 1-2 tablespoons sugar.
- Place baking dish in oven and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove dish from the oven and let cool before serving. Enjoy!
Notes
Don't overmix the batter as this can result in a tough and dense bake
Leftovers can be stored in an airtight container in the fridge for up to 3 days
This recipe can easily be doubled to feed a larger crowd.