Description
Indulge in the delightful flavors of this Buttermilk Blueberry Breakfast Cake, a moist and tender treat bursting with juicy blueberries. Perfect for breakfast, brunch, or as a sweet snack with a hint of tangy buttermilk.
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)
- Optional: coarse sugar for topping
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish.
- Mix Wet Ingredients: Cream butter and sugar, then add egg and vanilla. Beat until combined.
- Combine Dry Ingredients: In a separate bowl, whisk 1 3/4 cups flour, baking powder, and salt.
- Combine Mixtures: Slowly add dry ingredients to wet mixture, alternating with buttermilk.
- Add Blueberries: Toss blueberries with remaining flour, then fold into batter.
- Bake: Spread batter in dish, sprinkle with sugar, and bake for 40–45 minutes until done.
- Cool and Serve: Cool for 15 minutes before slicing and serving.
Notes
- This cake keeps well at room temperature for 2 days or refrigerated for up to 5 days.
- For added brightness, consider adding lemon zest to the batter.
- Enjoy warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
