Blueberry Buttermilk Breakfast Cake Recipe
Indulge in the delightful flavors of this Blueberry Buttermilk Breakfast Cake. With a tender crumb and bursts of juicy blueberries, this easy-to-make cake is perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Additional:
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease or line a baking dish with parchment paper.
- Mix Butter and Sugar: Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk 1 3/4 cups flour, baking powder, and salt. Add to butter mixture alternately with buttermilk.
- Add Blueberries: Toss blueberries with remaining flour and fold into batter.
- Bake: Spread batter in pan, sprinkle with sugar, and bake for 40–45 minutes.
- Cool and Serve: Let cool before slicing and serving.
Notes
- This cake is perfect warm or at room temperature.
- If using frozen blueberries, keep them frozen to prevent streaking in the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
