“This was really good! Everyone loved it! Crunchy top, and so soft and moist on the inside.”
This delightful breakfast bake is like a cross between a cake and a coffee cake, studded with juicy blueberries and infused with a hint of lemon. The buttermilk adds a lovely tang and tenderness, making it a perfect start to any day or a wonderful brunch addition.
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Buttermilk Blueberry Breakfast Bake
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 2 cups (divided: 1 3/4 cups + 1/4 cup) |
| Fresh Blueberries | 2 cups |
| Sugar | 1 cup (+ extra for sprinkling) |
| Buttermilk | 1/2 cup |
| Unsalted Butter (softened) | 1/2 cup (1 stick) |
| Lemon Zest | Zest of 1 lemon |
| Large Egg (room temperature) | 1 |
| Baking Powder | 2 teaspoons |
| Vanilla Extract | 1 teaspoon |
| Kosher Salt | 1 teaspoon |
Instructions:
- Preheat oven and prepare baking dish: Preheat your oven to 350ºF (175ºC) and lightly grease an 8 or 9-inch square baking dish with butter or non-stick spray.
- Whisk dry ingredients (part 1): In a medium bowl, whisk together 1 3/4 cups of the all-purpose flour, the baking powder, and the kosher salt until well combined.
- Cream butter, sugar, and lemon zest: In a large bowl or using an electric mixer, cream together the softened unsalted butter, 1 cup of sugar, and the lemon zest for 3-5 minutes, or until the mixture is fluffy and lightened in color.
- Add egg and vanilla: Beat in the room temperature large egg and the vanilla extract until just incorporated.
- Combine wet and dry ingredients: Starting with the buttermilk (the liquid), take turns adding the buttermilk and the flour mixture (from step 2) to the butter-sugar mixture. Mix until everything is just combined. Be careful not to overmix.
- Toss blueberries with flour: In a separate small bowl, toss the fresh blueberries with the remaining 1/4 cup of all-purpose flour until they are lightly coated. This helps prevent them from sinking to the bottom of the bake.
- Fold in blueberries: Gently fold the floured blueberries into the batter until they are evenly distributed.
- Pour into baking dish: Pour the prepared batter into the greased baking dish, spreading it out evenly.
- Sprinkle with sugar: Sprinkle 1-2 tablespoons of extra sugar evenly over the top of the batter. This will create a slightly caramelized and crunchy top.
- Bake: Place the baking dish in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center of the bake comes out clean.
- Cool and serve: Remove the dish from the oven and let it cool in the baking dish before slicing and serving. Enjoy this delicious Buttermilk Blueberry Breakfast Bake warm or at room temperature!
