Baking Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake is a delightful way to start your day. This moist, tender cake is bursting with juicy blueberries and a subtle tang from buttermilk, making it the perfect balance of sweet and tart. Easy to whip up and ideal for brunches, family gatherings, or simply as a morning treat, this cake is sure to become a favorite in your recipe collection.

Ingredients

• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour, divided
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (120 ml) buttermilk
• 2 cups (300 g) fresh or frozen blueberries

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.

Step 4: Coat the Blueberries

In a small bowl, toss the blueberries with the remaining 1/4 cup of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the cake. Gently fold the blueberries into the batter.

Step 5: Bake the Cake

Pour the batter into the prepared baking dish and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

• Buttermilk substitute: If you don’t have buttermilk, combine 1/2 cup milk with 1/2 tbsp lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Blueberry options: Both fresh and frozen blueberries work well. If using frozen, do not thaw them before adding to the batter.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Conclusion

Baking Blueberry Buttermilk Breakfast Cake is a simple yet impressive way to brighten up your mornings. The fluffy texture, vibrant blueberry bursts, and rich buttermilk flavor make it an irresistible treat for breakfast or dessert. Try this recipe today and enjoy a slice of sweet, tangy perfection!

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Baking Blueberry Buttermilk Breakfast Cake

This delightful breakfast cake combines blueberries with a tender buttermilk batter.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2.5 cups all-purpose flour sifted
• 1.5 cups granulated sugar
• 1 cup buttermilk room temperature
• 1 cup blueberries fresh or frozen
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 cup unsalted butter melted and cooled
• 2 teaspoons vanilla extract

Instructions

 

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
• In a large bowl, mix together the flour, sugar, baking powder, and baking soda.
• In another bowl, whisk together the buttermilk, melted butter, and vanilla extract.
• Add the buttermilk mixture to the dry ingredients, stirring until just combined.
• Gently fold in the blueberries and pour the batter into the prepared baking pan.
• Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for about 15 minutes before serving.

Notes

Enjoy this cake warm or at room temperature with a dusting of powdered sugar if desired.