Blueberry Buttermilk Breakfast Cake
Blueberry Buttermilk Breakfast Cake is a delightful and comforting treat that’s perfect for mornings filled with family and friends or even a quiet moment with a hot cup of coffee. Bursting with juicy blueberries, this cake offers a light, fluffy texture balanced by the tanginess of buttermilk. Its rustic charm and homemade appeal make it a go-to recipe for special breakfasts or weekend brunches. Whether served warm from the oven or cooled to perfection, this cake brings a sense of joy and satisfaction to every bite.
Not only is this cake delicious, but it’s also incredibly easy to make. With simple ingredients and a straightforward process, even beginner bakers can create this masterpiece. In just over an hour, you’ll have a freshly baked cake that fills your kitchen with the tantalizing aroma of buttery sweetness. Ready to impress your family or guests? Let’s dive into this recipe that celebrates the harmony of flavors and the joy of baking from scratch.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Servings: 8-10 slices
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries (if using frozen, do not thaw)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch square or round baking pan and lightly dust with flour to prevent sticking. - Prepare the Batter
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Use a hand or stand mixer for about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract for a fragrant boost.
- Combine Dry Ingredients
- In a separate bowl, whisk together 1 3/4 cups of flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients to ensure the batter stays smooth.
- Add the Blueberries
- Toss the blueberries with the remaining 1/4 cup of flour to prevent them from sinking to the bottom of the cake during baking.
- Gently fold the floured blueberries into the batter using a spatula, taking care not to crush the berries.
- Transfer to the Pan
Pour the batter into the prepared baking pan, spreading it evenly. The batter will be thick but manageable. - Bake the Cake
Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature, dusted with powdered sugar for extra sweetness if desired.
Blueberry Buttermilk Breakfast Cake is more than just a recipe; it’s an experience that combines comfort, simplicity, and indulgence. Its tender crumb, juicy blueberries, and subtle tang from the buttermilk create a perfect harmony of flavors that will brighten any morning. Whether you’re sharing it with loved ones at the breakfast table or enjoying it solo, this cake brings a sense of tradition and homemade charm to your day.
So, why not give it a try? In just an hour, you can create a delicious masterpiece that makes mornings feel extra special. With its inviting aroma and irresistible taste, this cake will surely become a beloved addition to your recipe collection. Happy baking!