Blueberry Buttermilk Breakfast Cake
Blueberry Buttermilk Breakfast Cake is a delightful morning treat that transforms your kitchen into a haven of sweet, buttery aroma. This easy-to-make cake bursts with juicy blueberries and has a tender crumb thanks to rich buttermilk. Perfect for brunch or as a cozy snack, it’s sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries (or frozen, unthawed)
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, buttermilk, egg, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Carefully fold in blueberries without bursting them.
- Pour batter into the prepared pan and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - Substitute blueberries with raspberries or strawberries for a fruity twist. - Add lemon zest or cinnamon for extra flavor. - Store leftovers in an airtight container for up to three days.