Description
This Buttermilk Blueberry Breakfast Cake is a moist and tender cake packed with juicy blueberries and a hint of vanilla. Perfectly balanced with a tender crumb thanks to buttermilk, this cake is easy to prepare and makes a delightful breakfast or brunch treat.
Ingredients
Scale
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar (plus extra for sprinkling)
- 1 egg
- 1 tsp vanilla extract
- ½ cup buttermilk
Dry Ingredients
- 2 cups (250 g) all-purpose flour (divided: 1¾ cups + ¼ cup)
- 2 tsp baking powder
- ½ tsp salt
Fruit
- 2 cups fresh blueberries (or frozen, not thawed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease an 8×8 or 9×9 inch baking dish thoroughly to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, which helps create a tender texture in the cake.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter mixture until well combined, ensuring the batter is smooth and cohesive.
- Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups of the all-purpose flour along with the baking powder and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet mixture, mixing gently but thoroughly to avoid lumps without overworking the batter.
- Prepare Blueberries: Toss the blueberries with the remaining ¼ cup of flour to help prevent them from sinking in the batter. Gently fold the blueberries into the batter to evenly distribute them without breaking their shape.
- Add Buttermilk: Pour the buttermilk slowly into the batter, mixing just until everything is combined. Avoid overmixing to maintain a light and tender cake crumb.
- Transfer to Pan and Sprinkle Sugar: Spread the batter evenly into the prepared baking dish. Lightly sprinkle extra sugar over the top to create a subtle, sweet crust once baked.
- Bake: Bake the cake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly before slicing. Serve warm for the best flavor and texture experience.
Notes
- Using frozen blueberries without thawing helps prevent the berries from bleeding too much into the batter.
- Do not overmix the batter after adding buttermilk to avoid a dense crumb.
- For added zest, you can sprinkle a little lemon zest into the batter or on top before baking.
- This cake is best enjoyed the same day but can be stored covered at room temperature for up to 2 days.
