Buttermilk Blueberry Breakfast Bake

Buttermilk Blueberry Breakfast Bake

Start your day right with this delightful Buttermilk Blueberry Breakfast Bake! Combining the best of blueberry muffins and pancakes, this moist and flavorful dish is perfect for a weekend brunch or meal prep for busy mornings. Share it with loved ones or keep it on hand as a grab-and-go breakfast for the week.

Servings

• Serves 12–16

Why You’ll Love This Recipe

• Perfect for Meal Prep: Make ahead for a quick breakfast or snack during the week.
• Nutritious and Delicious: Packed with fresh blueberries and the tangy goodness of buttermilk.
• Shareable: A great option for family gatherings or as part of a care package for friends.

Ingredients

• 2 cups all-purpose flour, divided
• 2 cups fresh blueberries
• 1 cup granulated sugar, plus extra for sprinkling
• ½ cup buttermilk
• ½ cup (1 stick) unsalted butter, softened
• Zest of 1 lemon
• 1 large egg, room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Kitchen Equipment Needed

• 8- or 9-inch square baking dish
• Mixing bowls
• Whisk
• Electric mixer (optional)
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and lightly grease an 8- or 9-inch square baking dish with butter or non-stick spray.
2. Prepare the Dry Ingredients:
   In a medium bowl, whisk together 1¾ cups of flour, baking powder, and salt.
3. Cream Butter and Sugar:
   In a large bowl or stand mixer, cream together the softened butter, sugar, and lemon zest. Beat for 3–5 minutes until the mixture is fluffy and light in color.
4. Add Wet Ingredients:
   Beat in the egg and vanilla extract until fully incorporated.
5. Combine Wet and Dry Mixtures:
   Alternate adding the buttermilk and the flour mixture to the creamed butter mixture, starting and ending with the buttermilk. Mix until just combined, being careful not to overmix.
6. Prepare Blueberries:
   Toss the blueberries in the remaining ¼ cup of flour until they are evenly coated. This helps prevent them from sinking to the bottom of the bake. Gently fold the blueberries into the batter.
7. Assemble the Bake:
   Pour the batter into the prepared baking dish and spread evenly. Sprinkle 1–2 tablespoons of sugar over the top for a crispy, sweet crust.
8. Bake:
   Place the dish in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
   Remove the dish from the oven and let it cool for at least 10 minutes before slicing and serving. Enjoy with a glass of milk or a cup of coffee!

Tips for Perfect Blueberry Breakfast Bake

• Room Temperature Ingredients: Ensure the butter, egg, and buttermilk are at room temperature for a smoother batter.
• Flour-Coated Blueberries: Tossing the blueberries in flour keeps them from sinking while baking.
• Crispy Top: Sprinkle sugar generously on top for an extra-crunchy crust.

Times

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Categories

• Breakfast
• Brunch
• Baked Goods

Variations and Serving Suggestions

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free Option: Replace buttermilk with almond milk mixed with 1 teaspoon of lemon juice.
• Additional Mix-Ins: Add ½ cup of chopped nuts or white chocolate chips for extra texture and flavor.

How to Store and Reheat

• Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheat: Warm individual slices in the microwave for 10–15 seconds.

FAQs

1. Can I use frozen blueberries?
   Yes, but do not thaw them. Toss the frozen blueberries in flour and add them directly to the batter.
2. What can I use if I don’t have buttermilk?
   Combine ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let sit for 5 minutes before using.
3. Can I freeze this breakfast bake?
   Absolutely! Slice the cooled bake into portions, wrap them individually in plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Buttermilk Blueberry Breakfast Bake

A moist and flavorful breakfast bake that combines the best of blueberry muffins and pancakes. Perfect for meal prep or brunch gatherings!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast

Cuisine American

Calories 180 kcal

Equipment

• 8- or 9-inch square baking dish
• Mixing bowls
• whisk
• Electric mixer (optional)
• Measuring cups and spoons

Ingredients

  

• 2 cups all-purpose flour divided
• 2 cups fresh blueberries
• 1 cup granulated sugar plus extra for sprinkling
• ½ cup buttermilk
• ½ cup 1 stick unsalted butter, softened
• Zest of 1 lemon
• 1 large egg room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Instructions

 

• Preheat oven to 350°F and grease an 8- or 9-inch baking dish.
• In a medium bowl, whisk together 1¾ cups flour, baking powder, and salt.
• Cream butter, sugar, and lemon zest until fluffy. Beat in the egg and vanilla extract.
• Alternate adding buttermilk and flour mixture to the creamed butter mixture until combined.
• Toss blueberries in ¼ cup flour and fold into batter.
• Pour batter into the baking dish, sprinkle sugar on top, and bake for 40 minutes.
• Let cool before slicing and serving.

Notes

• For a dairy-free option, use almond milk with lemon juice.
• Use frozen blueberries if fresh ones aren’t available.

Keyword Breakfast & Brunch