Description
Indulge in the perfect blend of tangy blueberries and rich buttermilk in this delightful Buttermilk Blueberry Breakfast Cake. Easy to make and even easier to enjoy, this tender cake is perfect for breakfast or as a sweet snack any time of the day.
Ingredients
Scale
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries (or frozen, unthawed)
- 1/2 cup buttermilk
- Optional: coarse sugar for topping
Instructions
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
- Mix butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups of flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Add blueberries: In a small bowl, toss blueberries with the remaining 1/4 cup flour, then gently fold into the batter.
- Bake: Spread the batter evenly in the prepared pan. Sprinkle with coarse sugar if desired. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan before slicing and serving.
Notes
Notes:
- If using frozen blueberries, do not thaw before adding to the batter.
- This cake can be served warm or at room temperature, and pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
