Description
A moist and tender Buttermilk Blueberry Breakfast Cake perfect for a delightful morning treat. This easy-to-make blueberry cake combines sweet, juicy blueberries with a buttery, vanilla-infused batter, baked to golden perfection. Ideal for breakfast or brunch, it pairs wonderfully with coffee or tea.
Ingredients
Scale
For the Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
Optional Topping
- Coarse sugar for sprinkling
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish thoroughly to prevent sticking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together 1¾ cups of the all-purpose flour, baking powder, and salt to ensure an even distribution of leavening agents.
- Alternate mixing wet and dry: Gradually add the dry ingredient mixture to the wet ingredients in increments, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Prepare blueberries: Toss the blueberries with the remaining ¼ cup of flour to coat. This prevents the berries from sinking to the bottom of the cake during baking.
- Fold in blueberries: Gently fold the floured blueberries into the batter, taking care not to crush them.
- Transfer and top batter: Spread the batter evenly into the prepared baking dish. If desired, sprinkle coarse sugar evenly over the top to add a sweet, crunchy texture.
- Bake the cake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top has turned golden brown.
- Cool and serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature alongside coffee or tea for a perfect breakfast experience.
Notes
- If using frozen blueberries, do not thaw them before folding into the batter to prevent discoloration and sogginess.
- This cake is delicious served warm but also tastes great at room temperature and pairs well with coffee or tea.
- For added texture, sprinkling coarse sugar on top before baking adds a delightful crunch.
