Description
This Buttermilk Blueberry Breakfast Cake is a moist, tender cake studded with juicy blueberries and a hint of cinnamon, perfect for a comforting morning treat or brunch. The buttermilk adds a subtle tang that balances the sweetness, while a light sugar sprinkle on top creates a delightful texture contrast. Easy to prepare and baked to golden perfection, it’s ideal for sharing with family and friends.
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
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Topping
- 2 tablespoons sugar (for sprinkling on top)
Instructions
- Preheat Oven 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- 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 becomes light and fluffy, about 3 to 4 minutes, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to combine. Then stir in the vanilla extract for added flavor.
- Incorporate Dry Ingredients and Buttermilk: Gradually add the dry flour mixture to the butter mixture in alternating batches with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Coat and Fold in Blueberries: Toss the blueberries with 2 tablespoons of all-purpose flour to prevent them from sinking in the batter. Gently fold the coated blueberries into the batter to distribute them evenly.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a spatula. Evenly sprinkle the 2 tablespoons of sugar over the top to create a sweet, slightly crunchy 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, indicating it is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. This prevents sogginess from steam buildup.
- Serve: Slice and enjoy warm or at room temperature. Optionally, dust with powdered sugar for an elegant finish before serving.
Notes
- For best results, use fresh or properly thawed and drained frozen blueberries to avoid extra moisture in the batter.
- Do not overmix the batter after adding dry ingredients to maintain cake tenderness.
- You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if needed.
- Dusting with powdered sugar is optional but enhances presentation and adds a delicate sweetness.
- This cake is best enjoyed within two days and can be refrigerated to extend freshness.
