Easy Buttermilk Blueberry Breakfast Bake

Weekends are a great time to relax, but we all know they’re also perfect for getting things done. 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 well-fed. Our Easy Buttermilk Blueberry Breakfast Bake is just one of those recipes. It’s perfect for a weekend brunch or as a grab-and-go breakfast or snack during the week. Sure, we could whip up a batch of blueberry muffins, but sometimes it’s fun to change up the routine and try something a little different.

Buttermilk is an amazing ingredient to add to baked goods. The acidity of the milk reacts with baking soda, creating bubbles that give a lighter and fluffier texture to the bake. One of the joys of baking is sharing with those we care about, and this dish is perfect for that. It’s a wonderful addition to a care package for friends and family. After all, who wouldn’t love receiving something homemade, especially when it’s a meal or treat that you don’t have to cook!

Imagine blueberry muffins meeting blueberry pancakes in this delightful 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 leaves 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 rely 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.

Why You’ll Love This Recipe

• Quick and easy to prepare.
• Perfect for sharing or gifting.
• Deliciously moist and packed with blueberries.
• Great for breakfast, brunch, or as a snack.

Kitchen Equipment You’ll Need

• Square baking dish
• Medium and large mixing bowls
• Whisk
• Hand mixer or stand mixer
• Spatula
• Measuring cups and spoons

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 the butter, sugar, and lemon zest for 3-5 minutes, until fluffy and light in color.
4. Add in the egg and vanilla extract, and continue to beat until incorporated.
5. Alternately add in the buttermilk and flour mixture, starting with the liquid, until everything is just combined.
6. Toss the blueberries in the remaining 1/4 cup flour until coated, then fold the blueberries into the batter.
7. Pour the batter into the prepared baking dish, then sprinkle with 1-2 tablespoons of sugar.
8. Bake in the oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the dish from the oven and let it cool before serving. Enjoy!

Tips for Success

• Ensure the butter is softened for easier creaming with sugar.
• Tossing blueberries in flour helps prevent them from sinking to the bottom of the batter.
• Allow the bake to cool slightly before serving to let it set properly.

Additional Tips and Variations

• Try adding a teaspoon of cinnamon for a hint of spice.
• Substitute half of the blueberries with raspberries for a mixed berry version.
• Sprinkle some almond slivers on top before baking for a nutty crunch.

Nutritional Highlights (Per Serving)

Calories: 210 | Total Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 150mg | Total Carbohydrates: 32g | Dietary Fiber: 1g | Sugars: 18g | Protein: 3g

Frequently Asked Questions (FAQ)

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before adding to the batter.

How should I store the leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Can I make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend.

Conclusion

We hope you enjoy making and eating this Easy Buttermilk Blueberry Breakfast Bake as much as we do! It’s a delightful twist on traditional breakfast fare that’s sure to brighten your morning. Give it a try, and don’t forget to share your experiences with us—we’d love to hear how it turns out for you!