Here’s a Blueberry Buttermilk Breakfast Cake recipe that’s moist, fluffy, and packed with fresh blueberries—perfect for breakfast or brunch!
Ingredients:
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar (plus 1 tablespoon for topping)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (reserve ¼ cup for tossing with blueberries)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup buttermilk
• 2 cups fresh or frozen blueberries (if frozen, don’t thaw)
Instructions:
Step 1: Prep the Oven and Pan
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×9-inch baking dish (or line it with parchment paper).
Step 2: Make the Batter
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract until smooth.
5. In a separate bowl, whisk together 1¾ cups of flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined—don’t overmix.
Step 3: Add the Blueberries
7. Toss the blueberries with the reserved ¼ cup of flour (this helps prevent them from sinking).
8. Gently fold the blueberries into the batter.
Step 4: Bake
9. Spread the batter evenly into the prepared baking dish.
10. Sprinkle the top with 1 tablespoon of sugar for a slightly crisp top.
11. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
12. Let cool for 10–15 minutes before slicing.
13. Serve warm or at room temperature.
Enjoy! Let me know if you’d like any variations, like adding lemon zest or a glaze!