Description
This Blueberry Buttermilk Breakfast Cake is a perfect combination of soft, moist cake and fresh, juicy blueberries, topped with a sweet and crunchy crumble. With the addition of buttermilk, this breakfast cake has a tender crumb and is easy to make. Ideal for busy mornings or a cozy weekend brunch, it’s versatile enough to be served as a breakfast, snack, or dessert.
Ingredients
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
Crumble Topping:
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch pan.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream together sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the flour mixture alternately with buttermilk, mixing just until incorporated. Gently fold in the blueberries.
- Pour the batter into the prepared pan.
- For the crumble topping, mix the flour and sugar in a small bowl. Cut in butter until it resembles coarse crumbs. Sprinkle the topping over the cake batter.
- Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.
Notes
For a different flavor, try using raspberries or blackberries instead of blueberries.
For a change in texture, swap the crumble topping for a powdered sugar glaze.
Add chopped nuts, such as pecans or walnuts, to the crumble for added crunch.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 340 kcal
