Description
A moist and tender Buttermilk Blueberry Breakfast Cake bursting with fresh blueberries and a hint of vanilla, perfect for a delightful morning treat or brunch with family and friends.
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: Preheat the oven to 175°C (350°F) and grease an 8×8 or 9×9 inch baking dish to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and well combined, which helps create a tender cake texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, blending thoroughly to ensure an even flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently to create a smooth batter without overworking.
- Prepare Blueberries: Toss the blueberries with the remaining ¼ cup of flour to prevent them from sinking in the batter, then gently fold the blueberries into the batter to maintain their integrity.
- Add Buttermilk: Slowly pour in the buttermilk and stir just until incorporated to keep the batter light and moist; avoid overmixing to prevent a dense cake.
- Transfer to Pan and Sprinkle Sugar: Evenly spread the batter into the prepared baking dish and lightly sprinkle the top with additional sugar for a sweet, crisp finish.
- Bake the Cake: Bake in the preheated oven for 35–40 minutes or until the top turns golden and a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool and Serve: Allow the cake to cool slightly to set before slicing and serving warm, perfect for breakfast or brunch.
Notes
- Using frozen blueberries without thawing prevents the batter from turning blue and watery.
- Be careful not to overmix the batter after adding the buttermilk to keep the cake tender.
- You can substitute all-purpose flour for a gluten-free mix if needed, though texture may vary.
- This cake is delicious served slightly warm with a dollop of cream or yogurt.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
