Blueberry Buttermilk Breakfast Cake is a delightful and easy-to-make treat, perfect for breakfast or a mid-day snack. The combination of buttermilk, blueberries, and a tender crumb creates a moist and flavorful cake. Here’s how to make it:
Blueberry Buttermilk Breakfast Cake Recipe
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 cups fresh blueberries (or frozen, if not in season)
- 1 tbsp flour (for tossing blueberries)
- Optional: 1-2 tbsp turbinado sugar for topping
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan (or line it with parchment paper for easy removal).
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes) using an electric mixer.
- Add the Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Adding Flour and Buttermilk:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Prepare the Blueberries:
- Toss the blueberries with 1 tbsp of flour to prevent them from sinking to the bottom of the cake during baking.
- Fold in the Blueberries:
- Gently fold the flour-coated blueberries into the batter.
- Bake the Cake:
- Spread the batter evenly into the prepared baking pan. If desired, sprinkle the top with turbinado sugar for extra crunch.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- If using frozen blueberries, there’s no need to thaw them; just toss them in flour and add them directly to the batter.
- This cake is delicious on its own but can be served with a dollop of whipped cream or a dusting of powdered sugar for an extra special touch.
Enjoy this wonderfully moist and flavorful Blueberry Buttermilk Breakfast Cake with a cup of coffee or tea!
