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Moist Blueberry Buttermilk Breakfast Cake

Close-up of a moist slice of blueberry breakfast cake showing bright purple berries embedded in the yellow crumb.
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You will love this moist Blueberry Buttermilk Breakfast Cake, perfect for weekend mornings or brunch. It features tender cake bursting with fresh blueberries and a slight tang from the buttermilk, pairing wonderfully with your morning coffee.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup all-purpose flour (for coating berries)
  • Optional Topping: 2 tablespoons coarse sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
  6. In a separate small bowl, gently toss the blueberries with the remaining 1/4 cup of flour. This step helps keep the berries suspended in the batter.
  7. Gently fold the floured blueberries into the cake batter.
  8. Pour the batter into your prepared cake pan. If using, sprinkle the top evenly with coarse sugar for a slight crunch.
  9. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • If you use frozen blueberries, do not thaw them before tossing them in flour and folding them into the batter.
  • For an extra bright flavor, add 1 teaspoon of fresh orange zest to the butter and sugar mixture when creaming.
  • This cake is excellent made ahead. Store it tightly covered at room temperature for up to two days.

Nutrition

Find it online: https://flavorzine.com/best-blueberry-breakfast-cake-recipe/