Why You’ll Love This Recipe
- Moist and Tender Crumb: The buttermilk ensures a soft, melt-in-your-mouth texture.
- Bursting with Blueberries: Every bite is filled with sweet, juicy blueberries.
- Easy to Make: With straightforward steps and simple ingredients, this cake comes together effortlessly.
- Versatile: Ideal for breakfast, brunch, or a sweet snack any time of the day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Buttermilk
- Fresh blueberries
- Lemon zest (optional)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.
- Prepare Blueberries: In a small bowl, toss the blueberries with a tablespoon of flour to prevent them from sinking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the remaining flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Blueberries: Gently fold the floured blueberries and lemon zest (if using) into the batter.
- Bake: Pour the batter into the prepared pan and spread it evenly. Sprinkle a tablespoon of sugar on top for a crunchy crust. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Total Time: Approximately 1 hour
Variations
- Berry Mix: Substitute or add raspberries, blackberries, or strawberries for a mixed berry version.
- Citrus Twist: Incorporate orange or lime zest for a different citrus flavor.
- Glaze: Drizzle a simple lemon glaze over the cooled cake for added sweetness.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture. Toss them in flour as you would with fresh berries.
What can I use as a substitute for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles.
How can I prevent the blueberries from sinking to the bottom?
Tossing the blueberries in a tablespoon of flour before folding them into the batter helps prevent them from sinking during baking.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that the baking powder and other ingredients are also gluten-free.
Is it possible to make this cake vegan?
To make a vegan version, substitute the butter with a plant-based margarine, the buttermilk with a non-dairy milk mixed with a tablespoon of vinegar, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg.
Can I add nuts to this recipe?
Yes, folding in chopped nuts like walnuts or almonds can add a delightful crunch to the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The top should be golden brown.
Can I use a different size baking pan?
Yes, you can use a 9-inch round pan or a loaf pan. Adjust the baking time accordingly and check for doneness with a toothpick.
Blueberry Buttermilk Breakfast Cake
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
Start your day with this delicious Blueberry Buttermilk Breakfast Cake! Moist, tender, and loaded with juicy blueberries, it’s a perfect breakfast or brunch treat. Quick to prepare and versatile, this cake is a delightful addition to your morning routine.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar, plus 1 tablespoon for topping
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, divided (reserve 1 tablespoon for blueberries)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk
- 1 cup fresh blueberries
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line with parchment paper.
- Prepare Blueberries: Toss blueberries with 1 tablespoon of flour to prevent sinking.
- Mix Dry Ingredients: In a medium bowl, whisk 1¾ cups of flour, baking powder, and salt.
- Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Combine Ingredients: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients.
- Fold in Blueberries: Gently fold in floured blueberries and optional lemon zest.
- Bake: Spread batter evenly into the prepared pan. Sprinkle 1 tablespoon of sugar on top. Bake for 35-45 minutes or until a toothpick comes out clean.
- Cool and Serve: Let cool for 10 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- For a citrus twist, use orange or lime zest.
- Substitute or mix with other berries for variety.
- Add chopped nuts like walnuts or almonds for added texture.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
