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  • Brittney Summerville

    Blueberry Breakfast Casserole: Buttermilk-Blueberry Breakfast Cake Serves 6-8 ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk * 7/8 cup = 3/4 cup + 2 tablespoons ** This 1 tablespoon is for sprinkling on top 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the s...

  • Sharon Beach

    Blueberry Breakfast Cake. Tasted like a giant blueberry muffin! I used frozen blueberries and had to keep it in the oven for a little less than 50 minutes, though I did make the batter the night before, popped it in the fridge and then put it in the oven in the morning. Yum!

  • Susan Nissley

    Blueberry breakfast cake ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup + 1 T. sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. 2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries ...

  • ;) riveraa

    Blueberry Breakfast Cake: this may be identical to my blueberry cake, save the lemon zest and buttermilk

  • Lori Ausenhus

    Great idea for Christmas Morning!! Buttermilk-Blueberry Breakfast Cake. Serves 6-8 ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 3/4 cup + 2 tablespoons + 1 tablespoon sugar 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 ½ cup buttermilk

  • Abby McIntyre

    Buttermilk Blueberry Breakfast Cake - This is amazing!!!!! Very moist (I hate that word) and delicious! I used an entire bag of frozen blueberries (drained of the juice), and didn't roll them in the flour (Take that into account when you measure your flour. You'll need to use 1/4 cup less than the recipe calls for.) I also sprinkled sugar on the top before I put it in the oven. It made a nice crust on top. The lemon zest and buttermilk are key to this. I highly recommend this one!

Tags:
Breakfast Casseroles, Frozen Blueberries, Kosher Salts, Lemon Zest, Blueberries Cakes, Blueberries Muffins, Blueberries Breakfast Cakes, Buttermilkblueberri Breakfast, Christmas Mornings

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