Weekends are a perfect blend of relaxation and productivity, and what better way to enhance this balance than with a make-ahead breakfast that’s both comforting and convenient? Our Buttermilk Blueberry Breakfast Bake is the ideal solution for those busy mornings or leisurely brunches. It’s a delightful twist on traditional blueberry muffins and pancakes, designed to keep everyone well-fed and satisfied without the hassle.

Description:

Imagine the warm, comforting flavors of blueberry muffins and the hearty satisfaction of blueberry pancakes combined into one irresistible dish. That’s exactly what you get with this Buttermilk Blueberry Breakfast Bake. It’s a versatile recipe that’s perfect for a relaxing weekend brunch or as a grab-and-go option for busy weekday mornings. The fresh blueberries burst with sweetness, while the buttermilk and lemon zest add a delightful tang and fragrance. This bake is not just about flavor—it’s also about convenience, offering a substantial meal that can be prepared in advance and enjoyed throughout the week.

Ingredients:

• 2 cups all-purpose flour, divided
• 2 cups fresh blueberries
• 1 cup sugar, plus extra for sprinkling on top
• 1/2 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, softened
• 1 lemon, zested
• 1 large egg, room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Preparation:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a square 8 or 9-inch baking dish with butter or non-stick spray.
2. Prepare Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups of flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl or mixer, cream together the softened butter, sugar, and lemon zest for 3-5 minutes until fluffy and lightened in color.
4. Combine Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
5. Mix Batter: Alternately add the buttermilk and the flour mixture to the creamed mixture, beginning and ending with the flour. Mix until just combined.
6. Fold in Blueberries: Toss the blueberries with the remaining 1/4 cup of flour to coat them, then gently fold them into the batter.
7. Bake: Pour the batter into the prepared baking dish, smoothing the top. Sprinkle with 1-2 tablespoons of sugar for a sweet, crisp topping. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Remove from the oven and let the bake cool before serving. Enjoy warm or at room temperature.

Bonus Tip:

For an extra touch of indulgence, serve warm slices of the breakfast bake with a dollop of Greek yogurt or a drizzle of honey. It adds a creamy, slightly tangy contrast that complements the sweetness of the blueberries.

Conclusion:

The Buttermilk Blueberry Breakfast Bake is a crowd-pleaser that brings together the best of both worlds—comfort and convenience. Perfect for a relaxed weekend brunch or as a handy breakfast option throughout the week, this bake promises a delicious start to your day. With its rich flavor and easy preparation, it’s sure to become a beloved addition to your recipe collection. Enjoy the perfect blend of sweet and tangy, and make your mornings a little bit easier and a lot more enjoyable!