Moist Blueberry Buttermilk Breakfast Cake
I am happy you found this recipe. This moist blueberry buttermilk breakfast cake offers a tender crumb and bright flavor, making it a perfect, easy bake for your morning table or brunch gathering.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- For the optional crumb topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, 3 tablespoons cold unsalted butter cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
- Gently fold in the blueberries using a spatula.
- If using the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle evenly over the batter in the prepared pan.
- Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
- Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
Notes
- If you use frozen blueberries, do not rinse them or allow them to thaw. Gently fold them into the batter right from the freezer to prevent color bleeding.
- This cake tastes wonderful the next day, making it a great make-ahead breakfast cake option.
- Serve slices warm or at room temperature with coffee for a cozy morning bake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg