Description
A moist and tender Buttermilk Blueberry Breakfast Cake that’s perfect for a delightful morning treat. Lightly sweetened and bursting with fresh blueberries, this easy-to-make cake features a tender crumb enriched with buttermilk and vanilla, making it an ideal companion for your breakfast coffee or tea.
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
Additional Ingredients
- 2 cups fresh blueberries (or frozen, not thawed)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease an 8×8 or 9×9 inch baking dish thoroughly to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and sugar together until the mixture becomes light and fluffy. This process incorporates air to help the cake rise.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, blending well to combine all wet ingredients uniformly.
- Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups of all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just incorporated to avoid overworking the batter.
- Prepare Blueberries: Toss the blueberries with the remaining ¼ cup of flour. Then, fold them gently into the batter to distribute the berries evenly and prevent them from sinking during baking.
- Add Buttermilk: Slowly pour in the buttermilk and mix until just combined, taking care not to overmix which can make the cake tough.
- Transfer Batter to Pan: Spread the batter evenly into the greased baking dish. Sprinkle the top lightly with extra sugar to create a subtle sweet crust.
- Bake: Place the pan in the preheated oven and bake 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 best flavor and texture.
Notes
- Use fresh blueberries for best texture; if using frozen, do not thaw to avoid excess moisture.
- Be cautious not to overmix the batter after adding flour and buttermilk to maintain a tender crumb.
- You can substitute buttermilk with a mixture of milk and vinegar or lemon juice as a buttermilk alternative.
- For a tangier flavor, add a little lemon zest to the batter.
- This cake is best enjoyed fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
