Description
This buttermilk blueberry breakfast cake is soft, buttery, and bursting with fresh berries. A simple make-ahead treat that’s perfect for breakfast, brunch, or snack time.
Ingredients
½ cup unsalted butter, softened
1 cup sugar (plus extra for sprinkling)
1 egg
1 tsp vanilla extract
2 cups all-purpose flour (divided)
2 tsp baking powder
½ tsp salt
2 cups fresh blueberries (or frozen, not thawed)
½ cup buttermilk
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking dish.
Cream together butter and sugar until fluffy. Add egg and vanilla; mix well.
In a separate bowl, whisk 1¾ cups flour, baking powder, and salt. Gradually add to wet ingredients.
Toss blueberries with the remaining ¼ cup flour. Gently fold them into the batter.
Stir in buttermilk just until combined.
Spread batter into prepared pan and sprinkle top lightly with sugar.
Bake for 35–40 minutes, or until golden and a toothpick inserted comes out clean.
Let cool slightly before serving.
Notes
For citrus flavor, add 1 tsp lemon zest or drizzle with a lemon glaze.
A cinnamon-sugar topping adds a cozy spice twist.
Swap blueberries for mixed berries or raspberries for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Snack, Dessert
- Method: Baking
- Cuisine: American
