Description
This Buttermilk Blueberry Breakfast Cake is a moist, tender cake bursting with fresh blueberries, perfect for a delightful morning treat. Made with simple ingredients like buttermilk, butter, and vanilla, this easy-to-make cake offers a sweet start to your day with a subtle tang and a golden, sugary crust.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour (divided: 1¾ cups + ¼ cup)
- 2 tsp baking powder
- ½ tsp salt
- Extra sugar for sprinkling
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup buttermilk
Fruit
- 2 cups fresh blueberries (or frozen, not thawed)
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) and grease an 8×8 or 9×9 inch baking dish thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy, indicating that air has been incorporated for a tender crumb.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully combined, making sure the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups of the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, gently mixing to combine without overworking the batter.
- Prepare Blueberries: Toss the blueberries with the remaining ¼ cup of flour. This helps prevent the berries from sinking to the bottom of the cake during baking. Fold the floured blueberries gently into the batter.
- Add Buttermilk: Pour in the buttermilk slowly and mix just until everything is combined. Avoid overmixing to keep the cake tender.
- Transfer to Pan and Sprinkle Sugar: Spread the batter evenly in the prepared baking dish and sprinkle a light layer of sugar on top to create a sweet, crunchy crust.
- Bake: Bake the cake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm for best flavor and texture.
Notes
- Use fresh or frozen blueberries as preferred, but do not thaw frozen blueberries before adding to the batter.
- Ensure not to overmix the batter after adding buttermilk to maintain a tender texture.
- The sprinkling of sugar on top creates a slight crunchy texture that enhances the cake’s appeal.
- Allow the cake to cool slightly before slicing to prevent it from crumbling.
- This cake is best served warm but can be stored in an airtight container at room temperature for up to 2 days.
