Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buttermilk Blueberry Breakfast Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 22 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Buttermilk Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries, perfect for a delightful morning treat. Made with simple ingredients like buttermilk, butter, and vanilla, this cake offers a subtle sweetness and a delicate crumb that pairs wonderfully with a cup of coffee or tea.

Ingredients

Wet Ingredients

  • ½ cup (115 g) unsalted butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup buttermilk

Dry Ingredients

  • 1 cup (200 g) sugar (plus extra for sprinkling)
  • 2 cups (250 g) all-purpose flour (divided as 1¾ cups and ¼ cup)
  • 2 tsp baking powder
  • ½ tsp salt

Fruit

  • 2 cups fresh blueberries (or frozen, not thawed)

Instructions

  1. Preheat the oven and prepare dish: Preheat your oven to 175°C (350°F) and grease an 8×8 or 9×9 inch baking dish to prevent sticking.
  2. Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy, which helps to incorporate air for a tender crumb.
  3. Add egg and vanilla: Beat in the egg and vanilla extract thoroughly to combine well with the creamed butter and sugar.
  4. Whisk dry ingredients: In a separate bowl, whisk together 1¾ cups of the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  5. Combine dry with wet ingredients: Gradually add the dry mixture to the wet ingredients, mixing carefully to incorporate without overworking the batter.
  6. Prepare blueberries: Toss the blueberries with the remaining ¼ cup of flour to prevent them from sinking to the bottom and gently fold them into the batter.
  7. Add buttermilk: Slowly pour in the buttermilk and mix just until combined, being cautious not to overmix to keep the cake light.
  8. Spread batter in dish: Evenly spread the batter into the prepared baking dish and lightly sprinkle the top with extra sugar to add a delicate crust after baking.
  9. Bake the cake: Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  10. Cool and serve: Allow the cake to cool slightly before slicing so it sets well. Serve warm for the best flavor and texture.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before adding to batter to prevent excess moisture.
  • Do not overmix the batter once the buttermilk is added to avoid a dense texture.
  • Greasing the baking dish well ensures easy removal of the cake after baking.
  • Sprinkling sugar on top before baking adds a pleasant crunchy texture to the crust.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

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