Description
Start your day with a delightful treat – Buttermilk Blueberry Breakfast Cake. This moist and flavorful cake is bursting with juicy blueberries and has a hint of tanginess from the buttermilk, making it the perfect addition to your breakfast or brunch table.
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 using frozen, do not thaw)
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk 1 3/4 cups of flour, baking powder, and salt. Gradually add to wet mixture, alternating with buttermilk.
- Add Blueberries: Toss blueberries with remaining 1/4 cup flour, then gently fold into batter.
- Bake: Spread batter in pan, sprinkle with coarse sugar, and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and Serve: Let cool slightly before serving warm or at room temperature.
Notes
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- This cake freezes well.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
