Blueberry Buttermilk Cake Breakfast
A moist, tangy, and sweet breakfast cake loaded with fresh blueberries and a hint of vanilla. Perfect for any morning.
Ingredients
- 1½ cups cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1½ cup fresh blueberries
- 1 tbsp flour (for coating blueberries)
- powdered sugar for dusting Optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Prepare the Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired and serve warm.
Notes
- For a burst of citrus flavor, add 1 tsp of lemon zest to the batter.
- Frozen blueberries can be used; do not thaw before adding to the batter.