Description
This Blueberry Buttermilk Breakfast Cake is tender, buttery, and packed with juicy blueberries. It’s perfect for breakfast, brunch, or a cozy snack. The tang of buttermilk paired with the natural sweetness of blueberries creates a light and satisfying cake that’s not overly sweet. Serve it warm, room temp, or cold — it’s delicious any time of day.
Ingredients
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2 cups fresh blueberries
1 tablespoon sugar (for topping)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper.
2. In a mixing bowl, cream together the butter and 1 cup of sugar until light and fluffy.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add the dry mixture to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients.
6. Gently fold in the blueberries using a rubber spatula.
7. Spread the batter evenly into the prepared baking dish and sprinkle the remaining 1 tablespoon of sugar on top.
8. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for 15 minutes before slicing and serving.
Notes
Toss blueberries in a bit of flour before folding to prevent sinking.
Do not overmix once the flour is added; this keeps the cake fluffy.
For added citrus flavor, stir in 1 teaspoon of lemon zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry, breakfast, buttermilk, cake, brunch