Description
Indulge in a delightful Buttermilk Blueberry Breakfast Cake that is perfect for starting your day on a sweet note. This moist and tender cake bursting with juicy blueberries is a great option for breakfast or brunch, paired wonderfully with a hot cup of coffee or tea.
Ingredients
Scale
For the Cake:
- 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 coarse sugar for topping
Instructions
- Preheat the Oven: Preheat the 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 the butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Add Blueberries: Toss the blueberries with the remaining 1/4 cup of flour, then gently fold them into the batter.
- Bake: Spread the batter evenly into the prepared baking dish, sprinkle the top with coarse sugar if using, and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool and Serve: Allow to cool slightly before serving.
Notes
- If using frozen blueberries, do not thaw before folding into the batter to prevent discoloration.
- This cake is delicious warm or at room temperature and pairs perfectly with coffee or tea.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
