Baking Blueberry Buttermilk Breakfast Cake

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour (divided)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2 cups fresh blueberries
1 tablespoon granulated sugar (for topping)

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch square baking dish or line it with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and 1 cup of granulated sugar together until light and fluffy. This step should take about 2-3 minutes. Creaming the butter and sugar properly ensures a soft and airy texture in the finished cake.

Step 3: Add the Egg and Vanilla

Add the egg and vanilla extract to the butter-sugar mixture. Beat well until the mixture is smooth and well-combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups of all-purpose flour (reserve 1/4 cup for later), baking powder, and salt. This helps ensure even distribution of the leavening agents, which will make the cake rise perfectly.

Step 5: Add the Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Start with the dry ingredients, then add half of the buttermilk, and repeat until everything is combined. Mix until just incorporated—be careful not to overmix, as this can make the cake dense.

Step 6: Prepare the Blueberries

In a small bowl, toss the fresh blueberries with the remaining 1/4 cup of flour. This step helps prevent the blueberries from sinking to the bottom of the cake during baking, ensuring they are evenly distributed throughout.

Step 7: Fold in the Blueberries

Gently fold the flour-coated blueberries into the cake batter using a spatula. Be careful not to mash the berries, as you want them to remain whole and juicy within the cake.

Step 8: Transfer to the Baking Dish

Pour the batter into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining tablespoon of granulated sugar evenly over the top of the batter. This will create a slightly crunchy, sugary crust as the cake bakes.

Step 9: Bake the Cake

Bake the cake in the preheated oven for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking at the 35-minute mark to ensure you don’t overbake it.

Step 10: Cool and Serve

Once the cake is baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely. You can serve the cake warm or at room temperature, either on its own or with a dollop of whipped cream or yogurt for a more indulgent treat.

Tips for Success

Room temperature ingredients: Make sure your butter and egg are at room temperature before you start. This helps them incorporate more easily into the batter, resulting in a smoother cake.
Buttermilk substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using.
Don’t overmix: When adding the dry ingredients and buttermilk, mix just until everything is combined. Overmixing can make the cake tough.

Variations

Lemon Blueberry Cake: Add the zest of one lemon to the batter for a bright, citrusy twist that pairs beautifully with the blueberries.
Mixed Berry Cake: Instead of using just blueberries, you can mix in other berries like raspberries, blackberries, or strawberries for a more complex flavor.
Almond Topping: For an added crunch, sprinkle sliced almonds over the top of the cake along with the sugar before baking.

Serving Suggestions

This Blueberry Buttermilk Breakfast Cake is perfect as a breakfast treat or an afternoon snack. Serve it alongside a cup of coffee or tea for a simple yet satisfying start to your day. If you’re feeling indulgent, you can serve it with a drizzle of honey, a scoop of vanilla ice cream, or a dollop of whipped cream. It’s also a great option for brunch gatherings or potlucks, where it’s sure to be a hit.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh longer. If you want to make the cake ahead of time, it freezes well too. Wrap the cooled cake tightly in plastic wrap and then in foil before freezing. When ready to eat, thaw the cake at room temperature and reheat it in the oven for a few minutes if desired.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries?

Yes, you can use frozen blueberries if fresh ones aren’t available. However, be sure to thaw and drain them well before folding them into the batter to prevent excess moisture.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by using a 1:1 gluten-free flour substitute. Make sure the flour you use is suitable for baking, as some gluten-free flours don’t provide the same texture.

Can I use a different size baking pan?

This recipe is designed for an 8-inch or 9-inch square pan, but you can also use a round cake pan or even a loaf pan. If you use a loaf pan, the baking time may be longer, so keep an eye on the cake and check for doneness with a toothpick.

This Blueberry Buttermilk Breakfast Cake is a simple yet delicious way to enjoy fresh blueberries in a soft, moist cake with a tender crumb. It’s perfect for breakfast, brunch, or as a snack any time of day. With just a few basic ingredients and minimal effort, you can create a beautiful and flavorful cake that everyone will love. Try it out, and you’ll see why this cake is a go-to for berry season!