I’m delighted to share with you a scrumptious recipe thars near and dear to my heart — the Buttermilk
Blueberry Breakfast Cake. As a lifelong Texan, I’ve spent countless mornings enjoying warm, sun-kissed
blueberries straight from the bush. This recipe combines the sweet taste of blueberries with the tangy
of buttermilk and a hint of lemon, making it a fantastic way to start your day or enjoy a little
slice of heaven as an afternoon treat.
I’ve crafted this recibE with love and care, drawing on my years of experience in the kitchen to ensure
that every bite is a perfect harmony of flavors. The tender crumb and juicy bursts of blueberries will
transport you to a warm summer moming, sipping on a glass of iced tea and enjoying the company of
friends and family. So, let’s not wait any Grab your apron and lefs vhip up a Buttermilk Bluebery
Breakfast Cake thatll have everyone asking for seconds.
Can I use frozen blueberries instead of fresh ones for this Buttermilk Blueberry
Breakfast Cake?
Absolutely! Frozen blueberries work just as well as fresh ones in this recipe. Simply thaw and drain them
before folding them into the batter to prevent excess moisture.
What can I substitute for buttermilk if I don’t have any on hand?
In case you don’t have buttermilk available, you can easily prepare a homemade alternative by no:jng
1/2 cup of milk with 1/2 tablespoon of white or lemon juice. Allow the mixture to rest for 5
minutes prior to incorporating it into the recipe.
How should I store leftover Buttermilk Blueberry Breakfast Cake?
To keep your cake fresh, store it an airtight container at room temperature for up to 3 days. If you
need to store it longer, you can refrigerate it for up to a week or freeze it for up to 3 months.
Ingredients:
• 2 cups all-purpose flour (480 N)
• 1 cup granulated sugar (240 m’)
• 1 teaspoon satt
• 2 teaspoons baking powder
1/2 cup unsalted butter, softened (120 ml)
• 1 large egg (or 2 small farm-fresh eggs)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (120 ml)
• Juice of 1/2 lemon (w zest of 1 lemon)
• 2 cups blueberries, fresh or frozen (480 mi)
Instructions:
1. Preheat your oven to 425åF (220’C)_ Grease a baking dish, bundt pan, or muffn
2 In a large mixing bowl, combine the dry ingredients: 2 cups of flour, 1 teaspoon salt, 2 teaspoons
baking powder, and 1 cup of sugar. Mix we”.
3. In a separate bowl, whisk the egg(s) before adding 1 teaspoon of vanilla extract

4. Pour the egg mixture into the dry ingredients. Add the softened butter and 1/2 cup of buttermilk to the
mbdure. Mix gently until well combined.
5. Squeeze the juice of half a lemon (cr add the zest of 1 lemon) into the batter and mix until
incorporated _
6. Carefully fold in the blueberries, taking care not to squash them.
7 Transfer the batter into the greased baking dish or pan, spreading it out evenly.
& Place the dish in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted in the
center comes out clean.
9. Remove the cake from the oven and allow it to cool before serving.
Enjoy this Blueberry Breakfast Cake with your family and friends! The comtination Of
blueberries and lemon creates a flavor, perfect for a moming treat or an afternoon snack.
Dont forget to check out other delicious recipes on Ineskohl Kitchen. Happy cooking!