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Blueberry Buttermilk Breakfast Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 31 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Buttermilk Breakfast Cake is a moist and tender cake bursting with fresh blueberries and topped with a sweet, buttery crumble. Perfect for a delightful morning treat or brunch, it combines the richness of buttermilk and butter with a hint of vanilla, creating a balanced flavor profile. The crumble topping adds a satisfying crunch, making every bite irresistible.

Ingredients

Main Cake Ingredients

  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ⅓ cups white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups buttermilk
  • 2 cups blueberries, fresh or frozen

Crumble Topping

  • ⅔ cup all-purpose flour
  • ⅔ cup white sugar
  • 6 tablespoons butter, softened

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a bowl, sift together the 4 cups of all-purpose flour, 3 teaspoons of baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set this mixture aside.
  3. Cream Sugar and Butter: In a large mixing bowl, cream 1 ⅓ cups white sugar with ½ cup softened butter until the mixture is light and fluffy. This process helps incorporate air, making the cake lighter.
  4. Add Eggs and Vanilla: Beat in the 2 eggs one at a time, ensuring each is fully combined before adding the next. Stir in 1 teaspoon vanilla extract for flavor.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture alternately with 2 cups buttermilk to the sugar-butter mixture. Mix just until combined to avoid overmixing, which can toughen the cake.
  6. Fold in Blueberries: Gently fold in 2 cups of blueberries to evenly distribute them without breaking their shape.
  7. Pour Batter and Prepare Topping: Pour the prepared batter into the greased and floured 9×13-inch pan.
  8. Make Crumble Topping: In a small bowl, mix ⅔ cup all-purpose flour and ⅔ cup white sugar. Cut in 6 tablespoons of softened butter until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the cake batter.
  9. Bake: Bake in the preheated oven for 45 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  10. Cool and Serve: Allow the cake to cool in the pan before slicing and serving for best texture and flavor.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too wet.
  • Ensure butter is softened for easier creaming and crumble preparation.
  • You can substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
  • For extra flavor, add a teaspoon of lemon zest to the batter along with vanilla.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake can also be served warm with a dollop of whipped cream or yogurt for breakfast or brunch.

Find it online: https://slsrecipes.com/blueberry-buttermilk-breakfast-cake-recipe-2/