Description
This tender and moist buttermilk blueberry breakfast cake is the perfect morning treat. Bursting with juicy blueberries and topped with a hint of cinnamon sugar, it’s the ideal way to start your day. With its soft crumb and slightly tangy buttermilk flavor, this cake pairs wonderfully with your morning coffee or tea.
Ingredients
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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1 1/2 cups fresh blueberries (or frozen, thawed and drained)
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2 tablespoons all-purpose flour (for coating blueberries)
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2 tablespoons sugar (for sprinkling on top)
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8-inch square baking dish.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
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In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
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Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture in alternating batches with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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Toss the blueberries with the 2 tablespoons of flour to coat them, then gently fold them into the batter.
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Pour the batter into the prepared pan and smooth the top. Sprinkle the 2 tablespoons of sugar evenly over the batter.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Slice and serve warm or at room temperature. Optional: Dust with powdered sugar before serving.
Notes
You can substitute the blueberries with raspberries or blackberries for a twist on this classic breakfast cake.
For a richer flavor, you can use sour cream instead of buttermilk.
If you’re using frozen blueberries, make sure to thaw them and drain any excess liquid to prevent the batter from becoming too watery.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Cake
- Method: Baking
- Cuisine: American