Delicious Buttermilk Blueberry Breakfast Cake [+Video]

This delicious buttermilk blueberry breakfast cake is like having the perfect blueberry buttermilk pancakes in cake form! Who doesn’t want cake for breakfast? With sweet, fresh blueberries nestled in a tender cake, this delightful dish is exactly what I crave to start my day.

Last year, I tested recipe after recipe in search of the best and most delicious blueberry muffin recipe. The kids were incredible, tasting, testing, sampling, devouring, and analyzing every single muffin. At the end of our quest, one little one said, “Why don’t you just make a blueberry breakfast cake? That way, you won’t have to spend so much time filling individual muffins.”

Truth.

And there you have it—our delicious Buttermilk Blueberry Pancake Cake was born! It captures all the yumminess of blueberry pancakes in a delightful cake form!

It all starts with rubbing sugar and lemon zest between your fingers, which blooms and enhances the lemon oils, making the flavor really pop in the cake.

Next, you’ll cream butter and sugar together, giving the cake that rich buttery flavor and fluffy texture. However, there’s a catch: while butter is delicious, it can dry out a cake. That’s why we also add oil to keep it moist, along with buttermilk to elevate it to the ultimate level of fluffiness, tanginess, and moisture.

When it comes to incorporating the blueberries, remember to fold them in gently instead of stirring—this is key to maintaining their integrity!

Ingredients for Buttermilk Blueberry Pancake Cake

This recipe has a bunch of the standard cake ingredients plus some key ingredients (that I just mentioned) to make this cake moist and fluffy. Here is your shopping list:

• Butter
• Vegetable Oil
• Sugar
• Eggs
• Lemon Zest
• Vanilla Extract
• Almond Extract
• Flour
• Baking Powder
• Salt
• Buttermilk (If you don’t have buttermilk on hand you can make a buttermilk substitute with 1 cup of milk with 1 tablespoon of lemon juice or white vinegar)
• Blueberries

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Buttermilk Blueberry Pancake Cake

I love a fun breakfast that is super easy to make, like our tasty buttermilk pancakes! This breakfast cake comes together like a dessert cake and everyone is going to feel like they are eating dessert for breakfast! Here are the basic steps:

1. Preheat the oven and prepare your baking dish.
2. Add the sugar (minus 2 tablespoons) to a bowl and add the lemon zest. Rub the sugar and zest together with your fingers. This enhances the lemon flavor.
3. Whisk the butter and sugar in a standing mixer until it is fluffy. Add the oil and mix

Instant Pot Italian Chicken Soup [+Video]

This Instant Pot Italian Chicken Soup is the perfect cozy meal for a chilly day. Loaded with hearty vegetables and tender chicken, it’s a delicious twist on classic chicken soup. Plus, it can be made in just minutes using an Instant Pot. Watch the video for step-by-step instructions!

The yummiest Instant Pot chicken soup recipe I’ve ever made! It is healthy, quick and easy. This might just be my new favorite chicken soup!! And that is saying a lot because I LOVE so many soups. Pure comfort food!

If you haven’t tried “The Soup“, you have to do that! It is a staple around here, but this new Italian chicken soup recipe is light, but filling, and so, so flavorful.

And then there is our chicken tortilla soup, which is the best chicken tortilla soup that has ever existed, but still, there’s something about this Italian chicken soup that just hits the spot for me! You have to try it!

With the Instant Pot, you end up with a soup in less than an hour that tastes like it has been simmering all day!

Ingredients Needed for Instant Pot Chicken Soup

This soup is packed with veggies, rotisserie chicken, fresh herbs and orzo and topped with Parmesan and chunks of crusty bread. I’ve also seen it called chicken pastina soup or penicillin soup because it’s so nourishing to the soul that it will cure anything that ails you! Head down to the recipe card for the exact measurements, but here is your grocery list:

• Extra Virgin Olive Oil
• Vegetables: Yellow Onion, Garlic, Carrots, Celery and Tomatoes
• Water or Chicken Broth
• Better than Bouillon Chicken (not needed if you use chicken broth)
• Seasonings: Bay Leaves, Kosher Salt, Black Pepper
• Herbs: Fresh Parsley and Fresh Basil
• Orzo Pasta
  • NOTE: If you want to keep this gluten-free, skip the orzo and bread chunks.
• Rotisserie Chicken
• Lemon
• Parmesan Cheese
• Bread (optional)

How to Make Italian Chicken Soup in the Instant Pot

Your going to want to start this recipe by chopping all the veggies so that they are ready to add at the appropriate time. I know most people hate chopping veggies, but I kind of like it. Does that make me the nerdiest? Once the veggies are chopped, you are ready to start cooking.

1. Sauté the veggies in the Instant Pot.
2. Add broth, bay leaves, minced garlic and S&P.
3. Place lid on and set valve to sealing position.
4. Cook on high pressure for 25 minutes.
5. Cook the orzo in a pot on the stove top and then drain it while running it under cold water.
6. Quick release the pressure cooker and remove the bay leaves.
7. Add the chopped tomato, cooked orzo, shredded chicken (see next section) and herbs and place the lid

This cheesy bacon quiche has been a favorite for many years. What’s not to love about a flaky pie crust filled with fluffy, cheesy eggs and plenty of bacon?

Bacon Cheddar Quiche

I adore make-ahead and casserole-style breakfast dishes, preferably ones with plenty of protein as well. This recipe combines some of our favorite breakfast foods into a single dish that everyone in the family loves to eat.

My sister first made a bacon cheddar quiche for me about 10 years ago while I was visiting her family. I loved it at first bite and immediately asked her for the recipe.

Quiche is one of the most versatile and forgiving of all make-ahead breakfast options. You can prepare the crust and filling a day ahead and wait to assemble and bake it.

Or if you need an even faster breakfast or brunch option, you can bake the quiche ahead of time and reheat it when ready to serve. You can freeze the whole quiche once it has been baked or slice it up and freeze leftover portions for easy reheating and lightning fast breakfasts.

Looking for a low-carb or gluten-free option? I make crustless quiche more often than not, although I do enjoy both kinds. If you love the crust and don’t want to give it up, here’s a link to the best gluten free pie crust ever!

And for a couple more awesome savory breakfast options, try sausage stuffed french bread or a bacon asparagus frittata.

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Taco Ground Beef and Sweet Potato Skillet

This delicious and nutritious ground beef and sweet potato skillet meal is perfect for busy weeknights. With only one pan to clean up, it’s a quick and easy dinner option the whole family will love!

Ingredients for Taco Ground Beef and Sweet Potato Skillet

I am always looking for quick dinner recipes that have lean protein and complex carbohydrates so that everyone is fully satisfied and energized. It has quickly become a regular on our dinner rotation. Here is everything you’ll need:

• Olive Oil
• Lean Ground Beef
• Yellow Onion
• Taco Seasoning
• Cornstarch
• Garlic
• Sweet Potatoes
• Kosher Salt
• Ground Black Pepper
• Fire Roasted Diced Tomatoes
• Diced Green Chiles
• Water
• Lime
• Mexican Cheese Shreds
• Cilantro

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Taco Ground Beef and Sweet Potato Skillet

This ground beef recipe is made all in one pan, and it’s so easy! Here are the steps:

1. Brown the Ground Beef: Heat olive oil in a large skillet over medium high heat and then add the ground beef and onion. Cook until the meat is mostly browned and the onion is tender.
2. Season the Meat: Add half of the taco seasoning and cornstarch. Use a meat chopper to break up the beef and use a wooden spoon to stir. When the beef is almost completely cooked, add the garlic and cook for another minute. Then remove the beef and onions to a plate.
3. Cook the Sweet Potatoes: Add a little more oil to the skillet and add the diced sweet potatoes. Season with the remaining taco seasoning and some salt and pepper. Cook until they start to brown, stirring occasionally for about 10 minutes.
4. Combine: Add the ground beef and onions to the skillet, then add the fire roasted tomatoes, green chiles, water and lime juice and stir everything together. Cover the pan with a lid and let everything simmer for 10 minutes or until the sweet potatoes are fork tender.
5. Add the Toppings: Top with the shredded cheese. Add the lid back for a minute so the cheese melts. Then add the cilantro.

The recipe card below contains all the instructions in full detail so keep scrolling to see everything in one place.

What to Serve with Taco Sweet Potato Skillet

This sweet potato hash is really an all-in-one type of dish if you want to keep dinner simple. If you want to add a side dish