Blueberry buttermilk breakfast cake is a delightful way to start your day. With its rich flavor and moist texture, this cake is not only a treat for your taste buds but also a wonderful way to incorporate nutritious blueberries into your breakfast. This blog post will take you through the reasons to love this scrumptious dish, along with a detailed list of ingredients and tips for perfecting your recipe.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 1 cup |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Buttermilk | 1 cup |
| Eggs | 2 large |
| Unsalted butter | 1/2 cup (melted) |
| Vanilla extract | 1 teaspoon |
| Blueberries | 1 1/2 cups (fresh or frozen) |
All-purpose flour
All-purpose flour is the foundation of the blueberry buttermilk breakfast cake. It provides the structure and texture necessary for a tender and moist cake. The gluten in the flour helps the cake rise and gives it a delightful crumb. Make sure to measure your flour correctly to avoid a dense cake; spoon it into the measuring cup and level it off with a knife for accuracy.
Sugar
Sugar not only sweetens the cake but also contributes to its moisture and texture. In this recipe, granulated sugar is used to balance the tartness of the blueberries. You can experiment with different types of sugar, such as brown sugar, for added depth of flavor, but granulated sugar is the classic choice for this breakfast cake.
Baking powder
Baking powder is a leavening agent that helps the cake rise. It works by producing carbon dioxide gas when it comes into contact with moisture and heat, creating a light and fluffy texture. Always check the expiration date on your baking powder, as old leavening agents can lead to flat cakes.
Baking soda
Baking soda is another leavening agent that helps the cake rise, but it also neutralizes acidity. In this recipe, it complements the buttermilk’s acidity, allowing the cake to rise beautifully while contributing to its tender crumb. Make sure to use the correct amount; too much baking soda can result in a soapy taste.
Salt
Salt is an essential ingredient in baking that enhances the flavors of other ingredients. It balances the sweetness and brings out the natural flavors of the blueberries and other components of the cake. A small amount is all you need to elevate the overall taste of your breakfast cake.
Buttermilk
Buttermilk is a key ingredient in this recipe, adding moisture and a slight tang that enhances the flavor of the cake. It also reacts with the baking soda to create a tender crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
Eggs
Eggs provide structure, moisture, and richness to the cake. They also act as a binding agent, holding all the ingredients together. Using large eggs ensures that you have the right amount of moisture and richness. Be sure to bring your eggs to room temperature before mixing them into the batter for the best results.
Unsalted butter
Unsalted butter adds richness and flavor to the cake. It also contributes to the moistness of the final product. Melting the butter before incorporating it into the batter helps to create a tender texture. If you prefer, you can substitute with a plant-based butter for a dairy-free version.
Vanilla extract
Vanilla extract is a flavor enhancer that complements the sweetness of the cake and the tartness of the blueberries. It adds a warm, aromatic quality that makes the cake even more inviting. For the best flavor, opt for pure vanilla extract instead of imitation vanilla.
Blueberries
Blueberries are the star ingredient of this breakfast cake. They add natural sweetness, color, and a burst of flavor. Fresh blueberries are ideal, but frozen ones can be used as well. Just make sure to toss them in a little flour before adding to the batter to prevent them from sinking to the bottom of the cake.
FAQ
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. Just make sure to toss them in a little flour before adding them to the batter to help prevent them from sinking. They may make the batter a little purple, but the flavor will still be delicious.
Can I substitute buttermilk with regular milk?
While you can use regular milk, buttermilk adds a unique tang and contributes to the cake’s moistness. If you don’t have buttermilk, you can create a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
How should I store leftover blueberry buttermilk breakfast cake?
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it tightly to prevent freezer burn.
Can I add other fruits to the recipe?
Absolutely! You can add other fruits like raspberries or chopped strawberries for a different flavor profile. Just make sure to adjust the quantity so that the batter remains balanced.
References:
– [USDA FoodData Central](https://fdc.nal.usda.gov/)
– [FDA – Food Ingredients and Colors](https://www.fda.gov/food/food-ingredients-packaging)
