Description
Blueberry Buttermilk Breakfast Cake is a delightfully moist and tender cake bursting with juicy blueberries and a hint of tangy buttermilk. Finished with a sweet glaze, it’s perfect for a breakfast treat, brunch, or even an afternoon snack. Whether you use fresh or frozen berries, this easy-to-make cake is sure to brighten any morning.
Ingredients
Cake
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to ensure your cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and pale, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leaveners evenly throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold in the blueberries, being careful not to overmix or smash the berries, which helps keep the cake tender and the blueberries whole.
- Bake the Cake: Pour the batter into the prepared baking dish, smoothing out the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake is baking, stir together the powdered sugar and milk in a small bowl until you have a smooth and pourable glaze.
- Glaze the Cake: Once the cake is done and slightly cooled, drizzle the glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent discoloration.
- For an extra lemony zing, try adding some lemon zest to the batter or glaze.
- The cake can be stored at room temperature for up to 2 days, or refrigerated for longer freshness.
- Substitute plain yogurt or sour cream if you don’t have buttermilk on hand.
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 20g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
