Blueberry Buttermilk Breakfast Cake Recipe

“A moist, tender, and slightly sweet breakfast cake bursting with juicy blueberries and a hint of tangy buttermilk – perfect for mornings or anytime!”

INGREDIENTS:

For the Cake:

2 cups all-purpose flour (plus 1 tablespoon for coating blueberries)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup buttermilk

2 cups fresh or frozen blueberries (if frozen, do not thaw)

For Topping:

2 tablespoons granulated sugar (optional, for sprinkling)

DIRECTIONS:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together the butter and sugar 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.

Step 4: Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Step 5: Fold in Blueberries

Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.

Gently fold the blueberries into the batter using a spatula …