Here’s a moist, tender, and perfectly sweet Blueberry Buttermilk Breakfast Cake — a delightful way to start your day or enjoy with an afternoon cup of coffee or tea.
🫐 Blueberry Buttermilk Breakfast Cake
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar (plus 1–2 tbsp for topping)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour (divided)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup buttermilk (room temperature)
- 2 cups fresh blueberries (or frozen, not thawed)
🧑🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or line with parchment paper.
- Cream butter and sugar:
- In a large mixing bowl, beat the butter and 1 cup sugar until light and fluffy (about 3–4 minutes).
- Add egg and vanilla:
- Mix in the egg and vanilla extract until well combined.
- Combine dry ingredients:
- In a separate bowl, whisk 1¾ cups flour with baking powder and salt.
- Alternate adding flour and buttermilk:
- Add the flour mixture to the wet ingredients in 2–3 parts, alternating with buttermilk. Mix gently after each addition until just combined.
- Prepare the blueberries:
- Toss blueberries with remaining ¼ cup flour to prevent sinking. Fold them gently into the batter.
- Spread and top:
- Spread batter into the prepared pan. Sprinkle the top with 1–2 tablespoons of sugar for a sweet crust.
- Bake:
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and serve:
- Let cool at least 15–20 minutes before slicing. Serve warm or at room temperature.
☕ Serving Ideas:
- Dust with powdered sugar for a pretty finish.
- Delicious with a dollop of whipped cream or a drizzle of lemon glaze.
Would you like a lemon-blueberry twist or a gluten-free version?