Description
Indulge in the perfect breakfast treat with this Buttermilk Blueberry Breakfast Cake. Bursting with fresh blueberries and a tender crumb, this easy-to-make cake is a delightful way to start your day!
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
Add-ins:
- 2 cups fresh blueberries
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Combine Wet Ingredients: Beat in the egg and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.
- Add Blueberries: Toss the blueberries with the remaining flour and gently fold them into the batter.
- Bake: Spread the batter in the pan and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and Serve: Let cool slightly before serving.
Notes
- You can use frozen blueberries, but do not thaw them before adding to the batter.
- Sprinkle coarse sugar on top before baking for a crunchy crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
