Looking for a delightful treat to start your morning? This Blueberry Buttermilk Breakfast Cake is the perfect choice. Bursting with juicy blueberries and balanced with the tangy richness of buttermilk, this cake is moist, tender, and just the right amount of sweet. Whether you’re hosting a brunch, treating your family, or enjoying a quiet moment with coffee, this cake is guaranteed to impress. With simple ingredients and easy steps, it’s a recipe you’ll return to time and again.
Ingredients
For the Cake:
- 2 cups all-purpose flour (plus 1 tablespoon for coating blueberries)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For Topping:
- 2 tablespoons granulated sugar (optional, for sprinkling)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Equipment Needed
- Mixing bowls
- Electric mixer (optional)
- Measuring cups and spoons
- 9-inch square baking dish
- Parchment paper (optional)
Instructions
Step 1: Prepare Your Baking Environment
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch square baking dish or line it with parchment paper for easy removal later.
Step 2: Combine the Dry Ingredients
- In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt.
- Set aside this dry mixture.
Step 3: Cream the Butter and Sugar
- In a large bowl, use an electric mixer (or a wooden spoon) to cream the butter and sugar until light and fluffy. This takes about 2-3 minutes.
- Beat in the vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Step 4: Add the Buttermilk and Dry Ingredients
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry mixture, mixing until just combined. Do not overmix, as this can make the cake dense.
Step 5: Prepare and Fold in the Blueberries
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
- Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Step 6: Bake the Cake
- Pour the batter into the prepared baking dish, spreading it evenly.
- Sprinkle the top with 2 tablespoons of sugar if you desire a slightly crisp, sweet crust.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the last 10 minutes of baking.
Step 7: Cool and Serve
- Allow the cake to cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely or serve warm.
- Slice into squares and enjoy!
Notes and Tips
- If you don’t have buttermilk on hand, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- This cake stores well. Keep it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- For a flavor twist, add a teaspoon of lemon zest to the batter for a citrusy kick.
The Blueberry Buttermilk Breakfast Cake is an effortless yet impressive dish that combines the freshness of blueberries with the creamy tang of buttermilk. Its moist texture and balanced sweetness make it a standout breakfast option, perfect for any occasion. With straightforward preparation and a universally loved flavor, it’s a recipe worth sharing. Serve it warm for the ultimate treat and watch it disappear before your eyes. Whether you’re baking for loved ones or treating yourself, this cake is a morning masterpiece you’ll bake again and again!