Description
This Buttermilk Blueberry Breakfast Cake is a moist, buttery treat bursting with juicy blueberries and a tender crumb. Perfect for brunch or a cozy morning, it’s easy to make with pantry staples and has a delightful sugar-sprinkled crust. Enjoy it warm with coffee or as a comforting afternoon snack.
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
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Preheat the oven to 175°C (350°F). Grease an 8×8 or 9×9 inch baking dish.
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Cream the butter and sugar in a large bowl until light and fluffy.
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Add the egg and vanilla; mix well.
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In a separate bowl, whisk together 1¾ cups flour, baking powder, and salt.
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Gradually mix the dry ingredients into the wet mixture.
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Toss the blueberries with the remaining ¼ cup of flour and fold them gently into the batter.
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Pour in the buttermilk slowly and mix just until combined—do not overmix.
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Spread the batter evenly into the prepared pan. Sprinkle the top lightly with sugar.
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Bake for 35–40 minutes, or until golden on top and a toothpick comes out clean.
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Let cool slightly before slicing and serving warm.
Notes
Swap blueberries for raspberries or strawberries for a fruity variation.
Add a lemon glaze for extra brightness or a pinch of cinnamon for warmth.
To make it dairy-free, use plant-based butter and a buttermilk substitute (milk + vinegar).
Store at room temperature for 2 days or refrigerate for up to 5 days.
Reheat in the microwave (10–15 seconds) or a 300°F oven (5–10 minutes).
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
