Whew. Say that five times fast!
One of my FAVOURITE breakfasts to make during the summer months is this buttermilk blueberry breakfast cake. It’s truly hard to beat the pairing of sweet, plump blueberries and tart lemon! BUT, I just may have found another version that is just as delicious and is perfect for the winter months!
This version has tart cranberries, bright orange notes and of course it’s all folded in a thick, delicious buttermilk batter. To me, this recipe screams winter and it combines two of my favorite flavors.
The holidays were hectic, as I’m sure they were for all of you. I cooked and cooked and cooked, and then cooked some more! I LOVED every moment of it, but by the time it was all said and done I was ready to plop on my couch, grab a cup of coffee and binge watch some shows.
One of the things that was at the topped the breakfast menu was this cranberry orange buttermilk breakfast cake. During the holidays I always have fresh cranberries on hand.
I mean, I LOVE them. They are beautiful, delicious, scream winter and I truly look for any excuse to add them to a recipe!
The combination of cranberry and orange is one I truly adore, so the idea using this flavor combo in a breakfast dish was truly a no-brainer!
The buttermilk batter alone is bursting with flavor. It’s thick, rich and the perfect base for the beautiful, deep read cranberries and notes of orange. The topping of sugar sparkles and makes this a beautifully, festive dish.
The finished product is picture perfect and a terrific addition to any breakfast or brunch menu!
This cake is perfect with a mug of steamy, bold coffee but if you want to truly get festive and make spirits bright, pair with a delicious cranberry mimosa!
Cranberry Orange Buttermilk Breakfast Cake
Tart cranberries combined with bright citrus notes enveloped in thick, beautiful buttermilk batter and dusted with a sprinkling of sparkly sugar. This cake is beautiful, bright and the perfect addition to you breakfast, brunch or dessert table.
Ingredients
- 1/2 Cup unsalted butter, room temperature
- 1 Cup + 1 Tbsp sugar, divided
- Zest of 1 orange
- 1 Egg, room temperature
- 1 Tsp vanilla
- 2 Cups flour
- 2 Tsp baking powder
- 1 Tsp salt
- 1/2 Cup buttermilk
- 2 Cups fresh cranberries, washed and dried
Instructions
- Preheat oven to 350. Spray an 8x8 or 9x9 pan with cooking spray and set aside.
- Toss cranberries with 1 tablespoon of flour and set aside.
- Combine remaining flour, salt and baking powder to a bowl and whisk to combine. Set aside.
- Place butter in a bowl and beat until smooth. Add 1 cup of sugar and lemon zest and beat until light and fluffy.
- Add the egg and vanilla and mix until just combined.
- Add half of the flour mixture and mix until just combined. Add the buttermilk, mix until incorporated. Add the remaining flour mixture and mix until combined.
- Add the cranberries and gently fold in using a spatula.
- Pour the batter into the prepared pan. Sprinkle with remaining tablespoon of sugar. Place in the preheated oven and bake about 35 minutes, increasing time as needed.*
Notes
*This recipe can be made ahead of time. Simply make batter, as directed, place in a storage container and refrigerate. When ready to make, pour batter in prepared dish and bake.
*You may also make ahead of time and store in the container in which it will be baked. Simply cover with plastic wrap and refrigerate. When ready to bake, remove and allow it to come to room temperature and then bake. OR remove from fridge, place in cold oven and allow the dish to warm up as the oven preheats.
*This recipe is slightly adapted from my bluberry buttermilk breakfast cake. I upped the amount of sugar from 3/4 Cup to 1 Cup to offset the tartness of the cranberries.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 363mgCarbohydrates: 26gFiber: 2gSugar: 4gProtein: 4g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.