Buttermilk Blueberry Breakfast Cake

Ingredients:

½ cup (115 g) unsalted butter, softened

1 cup (200 g) sugar (plus extra for sprinkling)

1 egg

1 tsp vanilla extract

2 cups (250 g) 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 175°C (350°F). Grease an 8×8 or 9×9 inch baking dish.

Cream butter and sugar until fluffy. Add egg and vanilla, mix well.

In a small bowl, mix 1¾ cups flour, baking powder, and salt. Gradually add to wet mixture.

Toss blueberries with remaining ¼ cup flour. Gently fold into batter.

Add buttermilk slowly, mixing just until combined.

Spread batter into the pan. Sprinkle top with a little sugar.

Bake 35-40 minutes or until golden and a toothpick comes out clean.

Cool slightly & enjoy warm!

Want it extra fancy?
→ Dust with powdered sugar or drizzle with a lemon glaze!

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