Description
Blueberry Buttermilk Breakfast Cake: A moist, comforting cake filled with juicy blueberries and tangy buttermilk. Perfect for a quick and delicious breakfast treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk, room temperature
- 2 cups fresh blueberries
- 2 tablespoons turbinado sugar for topping (optional)
Instructions
- Step 1: Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Prepare a 9-inch square baking pan by greasing it thoroughly with butter or non-stick spray, then line it with parchment paper, leaving some overhang for easy removal. This extra step ensures your **Blueberry Buttermilk Breakfast Cake** won’t stick to the pan.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, and salt. This even distribution of leavening agents ensures your cake rises uniformly. Set this mixture aside while you prepare the wet ingredients.
- Step 3: Cream Butter and Sugar In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air into the batter, creating that tender crumb we’re after. The mixture should noticeably change color to a pale yellow.
- Step 4: Add Egg and Vanilla Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Step 5: Alternate Dry Ingredients and Buttermilk With the mixer on low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour (three additions of flour and two of buttermilk). Mix just until incorporated after each addition—this gentle approach prevents overmixing and keeps your breakfast cake tender.
- Step 6: Fold in Blueberries Gently fold in 1¾ cups of the blueberries using a rubber spatula. The folding motion preserves the air bubbles in your batter while minimizing berry breakage. Reserve the remaining berries for topping.
- Step 7: Transfer and Top Pour the batter into your prepared pan, smoothing the top with a spatula. Scatter the reserved blueberries over the surface and sprinkle with turbinado sugar for a delightful crunch.
- Step 8: Bake to Perfection Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The top should be golden brown and spring back slightly when touched.
- Step 9: Cool and Serve Allow your **Blueberry Buttermilk Breakfast Cake** to cool in the pan for 15 minutes before using the parchment overhang to lift it out. Let it cool on a wire rack for another 15 minutes before slicing—though it’s delicious warm, allowing some cooling time helps the cake set properly for clean slices.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg