Description
This Buttermilk Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries and a hint of cinnamon. Perfect for a weekend brunch or a cozy breakfast, it balances the tang of buttermilk with sweet bursts of fruit and a lightly crisp sugar topping. Simple to make and delightfully satisfying, this cake is an excellent way to start your day with a touch of homemade comfort.
Ingredients
Scale
Cake Batter
- 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
- 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)
Additional
- 2 tablespoons all-purpose flour (for coating blueberries)
- 2 tablespoons granulated 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 ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk these together to distribute all leavening agents and spices evenly.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter with 1 cup of granulated sugar. Beat for about 3-4 minutes until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture in alternating batches with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix to maintain cake tenderness.
- Prepare Blueberries: Toss the blueberries with 2 tablespoons of flour to coat them lightly. This step helps prevent the berries from sinking to the bottom during baking. Gently fold the coated blueberries into the batter until evenly distributed.
- Transfer Batter and Add Sugar Topping: Pour the prepared batter into the greased and floured cake pan and smooth the surface evenly. Sprinkle 2 tablespoons of granulated sugar evenly over the top to create a slight crunchy crust after baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 35-40 minutes. Test doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely, allowing the cake to set properly and making it easier to slice.
- Serve: Slice the cake and serve warm or at room temperature. Optionally, dust the top with powdered sugar for an extra touch of sweetness and an attractive finish.
Notes
- Use fresh or thoroughly thawed and drained frozen blueberries to avoid excess moisture in the batter.
- Coating the blueberries with flour prevents them from sinking to the bottom during baking.
- If you prefer, you can substitute buttermilk with a mixture of milk and lemon juice or vinegar (1/2 cup milk + 1/2 tbsp acid, let sit 5 minutes).
- Ensure butter is properly softened to cream well with sugar for a better texture.
- Check the cake a few minutes before the end of baking time to avoid over-baking and drying out.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
