Description
Indulge in a delightful treat with this Blueberry Buttermilk Breakfast Cake. Bursting with juicy blueberries and a hint of buttermilk, this moist and tender cake is perfect for starting your day on a sweet note.
Ingredients
Scale
Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
- ½ cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and salt.
- Combine wet and dry ingredients: Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
- Add blueberries: Toss the blueberries with the remaining ¼ cup of flour, then gently fold them into the batter.
- Bake: Spread the batter evenly into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before serving warm or at room temperature.
Notes
- Dust the top with powdered sugar for a simple finish, or add a crumb topping before baking for extra texture.
- If using frozen blueberries, do not thaw to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
