Description
This Buttermilk Blueberry Breakfast Cake is a moist, tender cake bursting with fresh blueberries, perfect for a delightful morning treat. Featuring a balanced sweetness and a hint of vanilla, it combines the richness of buttermilk with the fresh fruit for a comforting, easy-to-make breakfast or brunch option.
Ingredients
Scale
For the Cake Batter
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar, plus extra for sprinkling
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour, divided
- 2 tsp baking powder
- ½ tsp salt
- 2 cups fresh blueberries (or frozen, not thawed)
- ½ cup buttermilk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease an 8×8 or 9×9 inch baking dish to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, which helps ensure a tender crumb.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly to combine the flavors and bind the ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together 1¾ cups of the flour with the baking powder and salt. This ensures even distribution of leavening and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Prepare Blueberries: Toss the blueberries with the remaining ¼ cup of flour to coat. This prevents the blueberries from sinking to the bottom while baking. Gently fold them into the batter to preserve their shape.
- Add Buttermilk: Slowly pour in the buttermilk and mix just until the batter is uniform in texture; overmixing can make the cake dense.
- Transfer Batter and Add Sugar Topping: Pour the batter into the prepared baking dish and spread evenly. Lightly sprinkle additional sugar on top for a slight crunch and sweetness.
- Bake: Bake for 35 to 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 texture and flavor.
Notes
- Using frozen blueberries without thawing prevents them from bleeding too much into the batter.
- Make sure not to overmix the batter after adding buttermilk to keep the cake tender.
- The cake is best enjoyed warm but can be stored in an airtight container for up to 2 days.
- For extra flavor, sprinkle coarse sugar on top before baking.
