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

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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat oven to 350°F and grease an 8- or 9-inch baking dish.
  2. In a medium bowl, whisk together 1¾ cups flour, baking powder, and salt.
  3. Cream butter, sugar, and lemon zest until fluffy. Beat in the egg and vanilla extract.
  4. Alternate adding buttermilk and flour mixture to the creamed butter mixture until combined.
  5. Toss blueberries in ¼ cup flour and fold into batter.
  6. Pour batter into the baking dish, sprinkle sugar on top, and bake for 40 minutes.
  7. 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.