Description
A tender and moist Blueberry Buttermilk Breakfast Cake bursting with fresh or frozen blueberries, perfect for brunch, potlucks, or cozy mornings. Made with buttermilk, butter, and vanilla for rich flavor, this easy recipe feeds a crowd and stays soft for days. Enjoy it warm or chilled. A delicious twist on classic breakfast cakes.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
1 teaspoon lemon zest (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking dish.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until smooth.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with flour. Mix just until combined.
6. Gently fold in the blueberries (tossed in a little flour if using frozen).
7. Spread batter evenly in the baking dish.
8. Bake for 35–40 minutes or until golden on top and a toothpick comes out clean.
9. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Use frozen blueberries straight from the freezer to avoid streaky batter.
Do not overmix the batter; it keeps the crumb tender.
Add a dusting of powdered sugar for a bakery-style finish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg