Blueberry Buttermilk Breakfast Cake

I feel like baking something today the other day I went to the store and I found these blueberries that were speaking to me so I decided I want to make a blueberry butter a breakfast blueberry no a buttermilk blueberry breakfast cake what a mouthful hopefully right anyway that’s what I want to do today

I have seen this recipe where you can find the exact measurements and ingredients.

I just want to get right into it so my oven is preheating to 350 Fahrenheit and we can get down to business

Why You’ll Love This

Lemon and blueberries are like perfect combination tastes delicious.

This whole house smells so so good.

It’s like a big beautiful breakfast blueberry buttermilk pancake.

Good golly wowza goodness gracious this tastes so good.

This is perfect for maybe if you’re going to a brunch or you just want to make some breakfast for the weekend or the week.

It’s so easy.

Ingredients

room temperature butter
sugar
lemon zest
vanilla
egg
all-purpose flour
extra flour
two teaspoons of baking powder
kosher salts
blueberries
buttermilk
spray
flaky sea salt

Instructions

In this here bowl I’ve got my room temperature butter.
I’m gonna put my sugar in here as well as my lemon zest.
I’m gonna add a little bit more sugar and I’m gonna add a little bit more butter but you do you.
I’m gonna cream these together until they are combined.
Add my vanilla and my egg.
Give it a mix.
In a separate bowl I am going to put my flour just all-purpose flour and I’m going to set aside just a little bit in a separate smaller bowl to toss my blueberries in.
Got my baking powder.
And my kosher salts.
I’m gonna whisk this up just to combine it.
Set it aside.
Got my blueberries here that I’m just gonna toss in with that extra flour.
I’ve got all of my goods I’ve got my wet batter my dry mixture my blueberries and buttermilk.
What I’m gonna do is incorporate the buttermilk in the dry into this wet alternating.
I’m going to start with the dry.
Give it a mix.
Once that is semi-incorporated I’m going to add half of this buttermilk.
Give it a mix.
Add another portion of dry.
Add the rest of my buttermilk and the rest of my dry.
I’m gonna mix it up just to combine it.
Don’t over mix it.
To ensure no over mixing happens I’m going to just mix the rest of it by hand.
Get everything off the bottom.
No dry spots.
Now I’m gonna pop in my blueberries.
I’m gonna just fold those in gently be careful not to do a lot of smooshing.
Once those look good and incorporated we can now just kind of pop into our baking dish and pop into the oven.
I have got I’ve got a 9×9 baking dish here that I’m just gonna coat lightly with some spray.
I’m just gonna pop this into my dish.
Get my offset to help me out here get this down in an even layer.
I’m gonna top this with a little extra sugar give it a little crunch.
I’m coming in hot with this flaky sea salt.
Now I can put this into my preheated oven.
I’m going to put this in there for like 30 35 minutes or until skewer comes out clean and the top has like a nice golden thing going on.
I did broil it just on low for a couple of minutes just to get it a little browner.
I’m gonna go ahead and say it was like more like 45 minutes.

Cooking Tips

You want your butter to be a little more warm.

The reason why you flour your blueberries or anything you put into baked goods is it helps it not sink right to the bottom.

The flour is supposed to kind of grab onto the batter and hold it suspend it right there where it’s at so hopefully they won’t sink too much as long as they’re in there it’s all good.

Don’t over mix it.

Everyone’s oven is different just make sure you keep on checking it to see if the skewer comes out clean.

I’m gonna let it cool just for a little bit and then I’m gonna dig in.

Serving Suggestions

What you could do with this is actually top it with some maple syrup if you wanted to treat it like a pancake.

This is perfect prep you could just scoop it and then just nuke it it’s so easy.

You should definitely make this enjoy.