Here’s a reliable, easy-to-make recipe:
🫐 Blueberry Buttermilk Breakfast Cake
Ingredients:
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½ cup (1 stick) unsalted butter, softened
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¾ cup granulated sugar (plus extra for sprinkling)
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1 large egg
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1 tsp vanilla extract
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2 cups all-purpose flour, divided
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2 tsp baking powder
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½ tsp salt
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½ cup buttermilk
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2 cups fresh or frozen blueberries (if frozen, do not thaw)
Instructions:
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Preheat Oven:
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350°F (175°C).
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Grease and flour an 8×8-inch or 9×9-inch baking pan (or line with parchment paper for easy removal).
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Cream Butter & Sugar:
In a large bowl, beat the butter and sugar until light and fluffy (2–3 minutes). -
Add Egg & Vanilla:
Mix in the egg and vanilla until well combined. -
Toss Blueberries:
In a small bowl, toss the blueberries with ¼ cup of the flour (this helps prevent sinking). -
Combine Dry Ingredients:
In another bowl, whisk together the remaining 1¾ cups flour, baking powder, and salt. -
Mix the Batter:
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Add half the flour mixture to the butter mixture. Stir.
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Add the buttermilk. Stir.
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Add the remaining flour mixture. Stir until just combined — don’t overmix!
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Fold in Blueberries:
Gently fold in the flour-coated blueberries. -
Bake:
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Spread batter evenly in the prepared pan (it will be thick — that’s good!).
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Sprinkle the top with a little sugar for a light crunch.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & Serve:
Let cool in the pan for 10–15 minutes before slicing. Serve warm, at room temp, or even chilled.
💡 Tips:
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Want extra tang? Add a bit of lemon zest to the batter.
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No buttermilk? Mix ½ cup milk with 1½ tsp vinegar or lemon juice and let sit 5 minutes.
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This cake freezes well — just wrap slices individually.
Would you like a gluten-free version, or one made with whole wheat flour or oats for a more wholesome spin?
