Description
A moist and tender Buttermilk Blueberry Breakfast Cake that’s perfect for a delightful morning treat. Bursting with fresh blueberries and a hint of vanilla, this easy-to-make cake combines the richness of buttermilk with a crumbly sugar topping for the perfect balance of sweet and tangy flavors.
Ingredients
Scale
Main Ingredients
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar, plus extra for sprinkling
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour, divided
- 2 tsp baking powder
- ½ tsp salt
- 2 cups fresh blueberries (or frozen, not thawed)
- ½ cup buttermilk
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 175°C (350°F). Grease an 8×8 or 9×9 inch baking dish to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes with an electric mixer.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently to avoid overmixing that can toughen the cake.
- Prepare Blueberries: Toss the blueberries in the remaining ¼ cup of flour. This helps to prevent the berries from sinking to the bottom of the cake during baking. Gently fold the floured blueberries into the batter.
- Add Buttermilk: Pour the buttermilk slowly into the batter while mixing just until combined to maintain a tender crumb. Avoid overmixing.
- Transfer Batter and Sprinkle Sugar: Spread the batter evenly into the prepared baking dish. Lightly sprinkle extra sugar on top for a sweet, crunchy crust.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm for the best flavor and texture.
Notes
- For best results, use fresh or frozen blueberries that have not been thawed to prevent excess moisture in the batter.
- Do not overmix the batter once the buttermilk is added to ensure a light and tender crumb.
- You can substitute all-purpose flour with a gluten-free blend if desired; however, texture may vary.
- This cake is perfect served warm with a dollop of whipped cream or a drizzle of honey.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
