Many of us fall back on the same breakfast dishes every morning. After all, no one wants to spend hours over a hot stove, especially first thing in the morning when the order of the day is grabbing some food and rushing out the door!
The exception to this tends to be the weekend when many of us have extra time. Even if you don’t, this recipe can be prepared ahead of time, so it’s perfect for everyone.
Fresh blueberries feature in this breakfast bake, and you will also get plenty of amazing flavors from the lemon and vanilla, as well as a mouthwatering tang from the buttermilk.
Whether you enjoy this as a weekend brunch or make it ahead for those grab-and-go breakfast days, one thing is certain, and that’s that everyone is going to love this fluffy, fruity blueberry breakfast bake. It’s similar to blueberry muffins, but baked as one large dish you can cut into servings, so it makes a nice change.
Why You’ll Love the Recipe:
This blueberry breakfast bake makes a change from the more commonplace pancakes, muffins or bowls of cereal you might have more often. It’s an easy recipe to make, boasts incredible lemon and vanilla flavors, and you can make it ahead if you want.
How to Serve It:
This breakfast bake can be served chilled or still a bit warm from the oven. Have it by itself or pair it with a fruit cup or bacon and eggs for an indulgent brunch.
- Lemon zested
- Flour divided
- Fresh blueberries
- Baking powder
- Sugar + additional for garnish
- Vanilla extract
- Butter softened
How to make Buttermilk Blueberry Breakfast Bake:
Heat the oven to 350 degrees.
Beat together the sugar butter and lemon zest in a mixer until light and fluffy.
Mix in the egg and vanilla until smooth.
Stir together the salt, 1 ¾ cups of the flour and baking powder in a bowl.
Alternate mixing in the dry ingredients and the buttermilk until well combined.
Place the blueberries in a bowl, and toss them in the remaining flour.
Fold the coated blueberries into the batter.
Spread the mixture into a well greased 9×9 baking dish, and sprinkle it with sugar on top.
Bake for 40 minutes, or until completely cooked through.
It’s always nice to find new breakfast options and this one is especially flavor-packed. It’s light, fluffy, tasty, and a great way to use up blueberries if you’ve been picking your own or you spot some discounted ones at the grocery store.
Buttermilk Blueberry Breakfast Bake
- 1 Lemon zested
- 2 C. Flour divided
- 1 Large egg
- 2 C. Fresh blueberries
- 2 tsp. Baking powder
- 1 C. Sugar + additional for garnish
- 1 tsp. Vanilla extract
- ½ C. Buttermilk
- 1 tsp. Salt
- ½ C. Butter softened
- Heat the oven to 350 degrees.
- Beat together the sugar butter and lemon zest in a mixer until light and fluffy.
- Mix in the egg and vanilla until smooth.
- Stir together the salt, 1 ¾ cups of the flour and baking powder in a bowl.
- Alternate mixing in the dry ingredients and the buttermilk until well combined.
- Place the blueberries in a bowl, and toss them in the remaining flour.
- Fold the coated blueberries into the batter.
- Spread the mixture into a well greased 9×9 baking dish, and sprinkle it with sugar on top.
- Bake for 40 minutes, or until completely cooked through.
Can You Make It Ahead?
Yes, feel free to prepare this ahead if you want to.
Leftovers should be covered with foil or plastic wrap and refrigerated. Use them within 3 days for the best results.
Variations and Substitutions:
Swap the blueberries for any other fresh berries you like, or the vanilla for another flavor of extract. You can also adjust the amount of sugar, to make it less sweet or more so.