How To Make A Soft And Delicious Blueberry Breakfast Cake
My family is always on the run, and as bad as it is, we rarely have time for a proper sit-down breakfast. That’s why I’m always on the lookout for grab-and-go snacks and recipe ideas that ensure everyone gets fed in the morning. I just came across this drool-worthy recipe for blueberry buttermilk breakfast cake, and I’m already confident it’s about to become my family’s new favorite recipe!
The recipe comes from 12 Tomatoes and contains delicious ingredients like blueberries, lemon zest, cinnamon, and buttermilk. Once mixed, the batter is poured into a baking dish and baked for 40-50 minutes at 350 degrees. Low and slow baking is what gives you that soft, moist cake consistency.
Once cooled, you can slice the cake into squares for easy snacking. In our case, I can pre-portion the slices ahead of time, keeping each in a separate container that my family and I will be able to easily grab on our way out the door. Even if I’m driving, at least I’ll have something quick and tasty to eat for breakfast rather than just a coffee (a bad habit, I know!).
This would also be a great recipe to whip up for a brunch, baby/bridal shower, or other similar occasion. The combination of ingredients is bound to be a crowd-pleaser. For the full list of ingredients and step-by-step directions, click here. I can’t wait to make a big batch of this cake tonight for the week ahead!