Description
Indulge in a delicious Blueberry Buttermilk Breakfast Cake, perfect for brunch! Moist, fluffy, and packed with fresh blueberries for a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (or frozen)
- Powdered sugar for dusting (optional)
- Lemon zest for extra flavor (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter until light and fluffy, then gradually add sugar and mix for 3-4 minutes.
- Add the buttermilk, eggs, and vanilla extract to the butter mixture and beat until fully incorporated.
- Gradually add the dry mixture to the wet mixture, mixing gently until combined.
- Fold in the blueberries carefully.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar and garnish with lemon zest if desired. Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cool time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Fat: 10g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g