Description
This Blueberry Buttermilk Breakfast Cake is a delightful treat that’s perfect for starting your day on a sweet note. The moist cake studded with fresh blueberries and a hint of buttermilk flavor is a crowd-pleaser for breakfast or brunch.
Ingredients
Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups fresh blueberries
- 1 tablespoon flour (for tossing with berries)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract and mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together 1¾ cups flour, baking powder, and salt.
- Mix wet and dry ingredients: Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
- Toss blueberries: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour.
- Fold in blueberries: Gently fold the berries into the batter.
- Bake: Spread the batter into the prepared baking dish, sprinkle with coarse sugar if desired, and bake for 40–45 minutes.
- Cool and serve: Cool for at least 15 minutes before slicing and serving.
Notes
- Frozen blueberries can be used; do not thaw before mixing.
- For a citrusy twist, add a bit of lemon zest to the batter.
- This cake is perfect served warm or at room temperature with coffee or tea.
