Gluten Free or Regular Blueberry Breakfast Bake
First off… internally, we call this buttermilk blueberry breakfast cake a breakfast bake. I mean… “bake” just sounds healthier than “cake”, right? 😇That said, this blueberry breakfast cake is actually relatively healthy.
This is one of our family’s FAVORITE blueberry breakfast bakes. We love blueberries in all forms: fresh, frozen, baked, in jams and jellies, and every other possible way.
About Gluten Free and Recipes and Me
We have family members who are gluten intolerant as well as they who are not. As such, we’re morphing most of our recipes to have both options.
Gluten Free Substitutes
We’ve found that most any recipe we use can be easily converted to gluten free. In fact, there are so many more flours today, that even if you are not gluten intolerant, we highly recommend that you try out some of the fantastic GF flour options.
TRY IT… Even if You’re Not GF!
Not only will some of the GF flours add variety and different nutrients, but many people today are gluten sensitive without yet being aware of it. I know, because that was me, and also my mom.
In fact, while I’m acutely gluten intolerant now (it didn’t start that way… usually doesn’t), my mom is just gluten sensitive. That means that she tries to avoid it to prevent it getting worse or damaging her health. However, unlike me, she won’t “crash and burn” into full blown flu-like fibromyalgia symptoms if she has gluten.
You can find a good list of some of the best Gluten Free Flours here.
Favorite Ways to Use Blueberries
- Breakfast cakes & bakes
- Fresh, by the handful (especially when picking them!)smoothies)
- In yogurt or cottage cheese (optional dash of 100% pure maple syrup)
- For smoothies with coconut water, banana and vanilla protein powder
- Frozen in yogurt – (optional maple syrup)
For quick “ice cream”, stir frozen berries into yogurt. The berries cause the yogurt to fast freeze to an ice cream consistency, but healthier!! Add a Tbsp of maple syrup or monk sweetener if you want it a little sweeter.
In fact, we’re so fond of the power packed blueberry, power packed with nutrients, antioxidants and flavor that we’re growing our own blueberry bushes. You can read more about here, if you’re interested. So far in July of 2019, we’ve harvested around 30 lbs of fresh, organic blueberries from our blueberry patch!
Everyone who tried it loved it! From kids to adults, it quickly became a favorite.
Buttermilk Blueberry Breakfast Cake Recipe
Buttermilk Blueberry Breakfast Cake
- 1/2 cup unsalted butter room temperature
- 2 tsp lemon zest or more (from 1 large lemon)
- 7/8 cup* + 1 tablespoon sugar** (see notes)
- 1 egg room temperature
- 1 tsp vanilla
- 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk*** (see notes)
- Preheat the oven to 350ºF
- Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy
- Add the egg and vanilla and beat until well combined
- Toss the blueberries with ¼ cup of flour
- Whisk together the remaining flour, baking powder and salt
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk
- Fold in the blueberries
- Coat an 8-inch square baking pan with non-stick spray
- Spread batter into pan
- Sprinkle batter with the remaining tablespoon of sugar
- Bake for 35 to 45 minutes. Check with a toothpick for doneness. If needed, return pan to oven for a few more minutes.
- Before serving, let cool at least 15 minutes
Buttermilk Breakfast Cake Variations
While the blueberry version of this cake is absolutely delicious, there’s no reason why you can’t use other berries and even other fruits.
Try it with blackberries, raspberries (YUM!), and even peaches. You can use these fruits frozen as well: just toss them in right out of the freezer.