The magic of this Blueberry Buttermilk Breakfast Cake lies in its tender crumb and vibrant flavor, perfectly balancing the tangy sweetness of blueberries with the subtle richness of buttermilk. As the cake bakes, the blueberries burst, creating pockets of juicy sweetness throughout the buttery, soft cake. The slight tang from the buttermilk elevates the flavor, making each bite a delightful contrast of tart and sweet. It’s a simple yet elegant breakfast treat that’s sure to become a family favorite, whether enjoyed with a morning cup of coffee or as a delightful afternoon snack.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk, room temperature
- 2 cups fresh blueberries, rinsed and patted dry
- Zest of 1 lemon (optional for extra flavor)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal. - Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for creating a tender crumb. - Add Egg and Vanilla:
Beat in the egg and vanilla extract until fully incorporated. Make sure the egg is at room temperature to avoid curdling the batter. - Combine Dry Ingredients:
In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the batter. - Alternate Adding Buttermilk and Dry Ingredients:
With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined after each addition; do not overmix. - Prepare Blueberries:
Toss the blueberries with the remaining 1/4 cup of flour. This helps prevent the blueberries from sinking to the bottom of the cake during baking. - Fold in Blueberries:
Gently fold the flour-coated blueberries into the batter. The batter will be thick, so be careful not to crush the berries. - Transfer to Baking Dish:
Spread the batter evenly into the prepared baking dish. The batter might be thick, so you can use a spatula to smooth it out. - Bake the Cake:
Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Check for doneness around the 35-minute mark to avoid overbaking. - Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. This cake is perfect as is, but you can also dust it with powdered sugar or serve it with a dollop of whipped cream or a drizzle of lemon glaze.
