Buttermilk Blueberry Breakfast Bake
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.
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
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.
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.