Here’s a delicious and tender Blueberry Buttermilk Breakfast Cake 🫐🍰—perfect for breakfast, brunch, or a sweet snack.
Blueberry Buttermilk Breakfast Cake
Ingredients (9×13-inch pan)
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1½ cups fresh or frozen blueberries
For the crumb topping (optional):
- ½ cup brown sugar
- ½ cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
- ½ tsp cinnamon
Instructions
1. Preheat oven
- Heat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
2. Mix dry ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla.
4. Combine
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in blueberries.
5. Make crumb topping (optional)
- In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over batter.
6. Bake
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve
- Let cake cool slightly before slicing. Serve warm or at room temperature.
Tips
- Toss blueberries in 1–2 tbsp flour before folding into batter to prevent them from sinking.
- For extra flavor, add zest of 1 lemon to the batter.
- This cake keeps well at room temperature for 2–3 days or can be refrigerated for up to a week.
If you want, I can also share a single-layer blueberry buttermilk breakfast cake with cream cheese glaze version—it’s sweeter and perfect for brunch.
Do you want me to share that?
