Description

Indulge in the perfect breakfast treat with this Buttermilk Blueberry Breakfast Cake. Bursting with juicy blueberries and a hint of buttermilk, this moist and tender cake is a delightful way to start your day.

Ingredients

Dry Ingredients:

2 cups all-purpose flour (divided)
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk

Add-ins:

2 cups fresh or frozen blueberries (if frozen, do not thaw)
Coarse sugar for topping (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and grease an 8×8-inch or 9×9-inch baking pan.
Mix Wet Ingredients: Cream butter and sugar until light, then beat in egg and vanilla until smooth.
Combine Dry Ingredients: In a separate bowl, whisk 1 3/4 cups flour, baking powder, and salt. Gradually add to wet ingredients, alternating with buttermilk.
Add Blueberries: Toss blueberries with remaining flour, then fold into batter.
Bake: Spread batter in pan, sprinkle with coarse sugar, and bake for 40–45 minutes until golden and a toothpick comes out clean.
Serve: Let cool slightly before slicing and serving.

Notes

This cake is delicious warm or at room temperature.
You can use sour cream or plain yogurt as substitutes for buttermilk.