Why Make This Recipe
Buttermilk Blueberry Breakfast Bake is an excellent choice for a hearty morning meal. It’s not just delicious, but it is also simple to make. With fresh blueberries, a rich buttery flavor, and a hint of sweetness, this breakfast bake will brighten your day. Perfect for family gatherings or a cozy breakfast at home, it combines the taste of blueberry muffins with the ease of a casserole.
How to Make Buttermilk Blueberry Breakfast Bake
Ingredients
- 2 cups fresh blueberries
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup sugar
- 1/2 cup butter, melted
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
- Let it cool slightly before serving. Enjoy your breakfast bake!
How to Serve Buttermilk Blueberry Breakfast Bake
Serve your Buttermilk Blueberry Breakfast Bake warm, straight from the oven. You can dust it with a little powdered sugar or serve it with a scoop of yogurt or whipped cream on top for added richness. This dish pairs well with coffee or tea for a complete breakfast experience.
How to Store Buttermilk Blueberry Breakfast Bake
To store any leftovers, let the bake cool completely. Then, cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for about 3-4 days. It can also be frozen for up to three months. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Buttermilk Blueberry Breakfast Bake
- Ensure your blueberries are fresh and dry before folding them into the batter to prevent excess moisture.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- Make sure not to overmix the batter; it’s okay if there are a few lumps.
Variation
You can switch out blueberries for other berries like raspberries or strawberries. If you prefer nuts, add half a cup of chopped walnuts or pecans for a crunchy texture.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just add them directly to the batter without thawing to avoid sogginess.
Can I make this recipe ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Just bake it in the morning for a fresh hot breakfast.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes to sour.
Buttermilk Blueberry Breakfast Bake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
- Let it cool slightly before serving.