Description
This Buttermilk Blueberry Breakfast Cake is a moist, tender cake packed with fresh blueberries and a subtle cinnamon flavor. It’s the perfect morning treat or brunch addition, offering a delightful balance of sweet and tangy notes from the fresh buttermilk and juicy berries. Easy to prepare and baked to golden perfection, this cake is great served warm or at room temperature.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour (for coating blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit & Topping
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 2 tablespoons sugar (for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8-inch square baking dish to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, salt, and cinnamon until thoroughly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air for a lighter cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition for proper incorporation. Stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in alternating batches with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to prevent overmixing which can toughen the cake.
- Coat and Fold in Blueberries: Toss the blueberries with the 2 tablespoons of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter to evenly distribute without crushing them.
- Pour Batter and Add Topping: Pour the prepared batter into the greased pan and smooth the surface with a spatula. Evenly sprinkle 2 tablespoons of sugar over the top to add a slight crunchy sweetness to the crust.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature to finish setting.
- Serve: Slice and serve the cake warm or at room temperature. Optionally, dust with powdered sugar before serving to add a decorative touch and subtle sweetness.
Notes
- For best results, use fresh blueberries. If using frozen, make sure they are thawed and well-drained to prevent excess moisture in the batter.
- The cake is perfect served warm with a cup of coffee or tea, but also stores well for next-day enjoyment.
- You can substitute the buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar as a quick homemade buttermilk substitute.
- Make sure not to overmix once adding dry ingredients to maintain a tender crumb.
- This recipe is easily doubled for a larger batch, but adjust the baking time accordingly when using larger pans.
