Buttermilk Blueberry Breakfast Bake

Weekends are a great time to relax, but we all know they’re also a good time to get things done, and for us, that often means doing a little food prep for the week ahead. We like to have a few items ready to go so that everyone can get out of the house both on time and fed. Our blueberry buttermilk breakfast bake is just one of those recipes that we can go to for a weekend brunch or have on deck as a grab-and-go breakfast or snack. Sure, we could whip up a batch of blueberry muffins, but sometimes it’s fun to change up that routine and do something a little different.

Why You’ll Love This Recipe

Buttermilk is an amazing ingredient to add to baked goods. The acidity of the milk reacts with baking soda, resulting in the production of bubbles. These bubbles bring a lighter and fluffier texture to baked goods. Now, on to the good stuff: part of the joy of baking is sharing with those we care about, and this is also a great dish to share, especially as a part of a care package for friends and family. It’s always nice to get something homemade, especially when it’s a meal or treat that you don’t have to cook!

Blueberry muffins meet blueberry pancakes in this super yummy breakfast bake. It’s so easy to fall back on a plain ol’ piece of toast or a bowl of cereal in the morning – in fact, it’s probably easier to skip breakfast altogether. We want to make sure everyone gets out of the house with a little something in their tummy to start the day. When there isn’t enough time to whip up bacon and eggs, we can fall back on a slice of our super delicious blueberry bake, along with a glass of milk or a cup of coffee, to help get us up and moving.

Kitchen Equipment You’ll Need

• Square baking dish
• Medium mixing bowl
• Large mixing bowl or mixer
• Whisk
• Spatula
• Measuring cups and spoons
• Zester

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 and juiced
• 1 large egg, room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Step-by-Step Instructions

1. Preheat your oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
2. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, and salt.
3. In a large bowl or mixer, cream together butter, sugar, and lemon zest for 3-5 minutes, or until fluffy and lightened in color.
4. Add in the egg and vanilla extract and continue to beat until incorporated.
5. Starting with the liquid, take turns adding in buttermilk and the flour mixture until everything is just combined.
6. Toss blueberries in the remaining 1/4 cup flour until coated, then fold the blueberries into the batter.
7. Pour the batter into the greased baking dish, then top with 1-2 tablespoons of sugar.
8. Place the baking dish in the oven and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the dish from the oven and let cool before serving. Enjoy!

Tips for Success

• Ensure your butter is softened to room temperature for easy creaming with the sugar.
• Room temperature eggs blend better with the batter, providing a smoother texture.
• Coating the blueberries with flour prevents them from sinking to the bottom of the bake.

Additional Tips or Variations

Feel free to swap blueberries for raspberries or blackberries for a different flavor twist. You can also add a sprinkle of cinnamon to the batter for a warm spice note.

Nutritional Highlights (Per Serving)

Each serving of this Buttermilk Blueberry Breakfast Bake is packed with fresh fruit and offers a delightful balance of sweetness and tang, thanks to the buttermilk and lemon zest. It’s a delightful way to start your day with a touch of indulgence.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well to avoid excess moisture in the bake.

Can I substitute the buttermilk?

If you’re out of buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze slices for up to a month.

Conclusion

We hope you enjoy making and savoring this Buttermilk Blueberry Breakfast Bake as much as we do. It’s a delightful, versatile dish perfect for a cozy weekend brunch or a quick weekday breakfast. Give it a try, and don’t forget to share your experiences and variations with us. Happy baking!