Description
This Buttermilk Blueberry Breakfast Cake is the perfect start to your day! Light, fluffy, and bursting with fresh blueberries, this cake combines the richness of buttermilk with a touch of sweetness to create a moist, flavorful treat. It’s perfect for breakfast, brunch, or as a light dessert. The crunchy topping adds texture, while the soft, buttery cake keeps it deliciously tender. Whether you’re hosting guests or enjoying a quiet morning, this cake is sure to impress.
Ingredients
For the Cake:
-
1 and 1/2 cups (190g) all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1/2 cup (113g) unsalted butter, softened
-
1 cup (200g) granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1/2 cup (120ml) buttermilk
-
1 and 1/2 cups (225g) fresh blueberries (or frozen, if fresh is unavailable)
For the Topping:
-
1/4 cup (50g) granulated sugar
-
1 teaspoon ground cinnamon
-
1/4 cup (35g) all-purpose flour
-
1 tablespoon unsalted butter, cold and cubed
Instructions
-
Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line with parchment paper for easy removal. -
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
Gently fold in the blueberries using a spatula. -
Make the Topping:
In a small bowl, mix together the sugar, cinnamon, and flour. Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. -
Assemble the Cake:
Pour the batter into the prepared cake pan and spread it out evenly. Sprinkle the cinnamon-sugar topping evenly over the top of the cake batter. -
Bake:
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown. -
Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and cool completely on a wire rack. Slice and serve!
Notes
-
Blueberries: Fresh blueberries work best, but frozen blueberries can also be used. If using frozen, do not thaw them to prevent the color from bleeding into the batter.
-
Buttermilk Substitution: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it up with milk to the 1/2 cup line. Let it sit for 5 minutes before using.
-
Storing: Store any leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: American
Keywords: Buttermilk Cake, Blueberry Breakfast Cake, Breakfast Cake, Blueberry Dessert, Easy Cake, Brunch CakeButtermilk Cake, Blueberry Breakfast Cake, Breakfast Cake, Blueberry Dessert, Easy Cake, Brunch Cake