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!
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.