Description
A moist and tender Buttermilk Blueberry Breakfast Cake bursting with fresh blueberries and a hint of vanilla. Perfect for breakfast or brunch, this easy-to-make coffee cake features a soft crumb and a slight crunchy topping of coarse sugar for added texture.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Fruit
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Optional Topping
- Coarse sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cake.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture, ensuring they are fully incorporated for flavor and structure.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups of the all-purpose flour, baking powder, and salt so they are evenly combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture to maintain batter consistency.
- Prepare Blueberries: Toss the blueberries with the remaining 1/4 cup flour to prevent them from sinking to the bottom of the cake during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to overmix, which can break the berries or toughen the batter.
- Transfer and Top Batter: Spread the batter evenly into the prepared baking dish. Sprinkle coarse sugar over the top if you desire a crunchy, sweet topping.
- Bake: Bake the cake for 40–45 minutes at 350°F, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool slightly before serving warm or at room temperature for the best texture and flavor.
Notes
- Store leftovers covered at room temperature for up to 2 days or refrigerate to maintain freshness longer.
- This cake freezes well; thaw at room temperature or warm gently before serving.
