Description
Indulge in the deliciousness of Buttermilk Blueberry Breakfast Cake, a moist and flavorful treat perfect for breakfast or brunch. This easy-to-make cake is bursting with juicy blueberries and has a delightful hint of buttermilk in every bite.
Ingredients
Scale
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
Additional:
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- Coarse sugar for topping (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease/flour an 8×8-inch or 9×9-inch baking dish.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla until well combined.
- Combine Dry Ingredients: In a small bowl, whisk 1 3/4 cups of flour, baking powder, and salt. Gradually add to the creamed mixture alternately with buttermilk.
- Fold in Blueberries: Toss blueberries with remaining 1/4 cup of flour, then gently fold into the batter.
- Bake: Spread batter in the dish, sprinkle with coarse sugar if desired, and bake for 40–45 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Cool slightly before serving.
Notes
- This cake is best served warm or at room temperature.
- If using frozen blueberries, keep them frozen and toss with flour to prevent bleeding.
- Perfect for brunch or a sweet morning treat with coffee.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
