Blueberry Buttermilk Breakfast Cake

Step-by-Step Instructions for Blueberry Buttermilk Breakfast Cake

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal after baking. This will prevent the cake from sticking to the pan and ensure it comes out cleanly.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the 2 cups of flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures that the leavening agents are evenly distributed throughout the flour and that the cake rises evenly.

Step 3: Cream Butter and Sugar

In a separate large mixing bowl, beat the softened butter and 1 cup of granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy. This process typically takes about 3-4 minutes and helps create a tender texture in the cake.

Step 4: Add Eggs and Vanilla

Add the 2 eggs, one at a time, beating well after each addition. Then add the 1 teaspoon of vanilla extract, mixing it in until fully incorporated.

Step 5: Add Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry flour mixture in three parts, alternating with the 1 cup of buttermilk. Start and end with the dry ingredients. Mix just until combined after each addition—be careful not to overmix, as this can make the cake dense.

Step 6: Coat the Blueberries

If using fresh blueberries, place them in a small bowl and sprinkle with 1 tablespoon of flour. Toss gently to coat. This prevents the blueberries from sinking to the bottom of the cake during baking and ensures an even distribution throughout.

Step 7: Fold in the Blueberries

Carefully fold the floured blueberries into the batter with a spatula. Take care not to crush the berries, as you want them to stay intact and burst open while baking.

Step 8: Bake the Cake

Pour the batter into your prepared cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

If the top of the cake begins to brown too quickly, you can tent it with a piece of aluminum foil halfway through the baking time.

Step 9: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top with a light sprinkling of powdered sugar if desired. This adds a touch of sweetness and makes it look beautifully finished.

Tips for Perfect Blueberry Buttermilk Breakfast Cake

1. Use Fresh Blueberries: Fresh blueberries give the cake a burst of flavor and a vibrant color. If you use frozen, be sure to add them directly to the batter without thawing to prevent the cake from turning blue.
2. Don’t Overmix the Batter: Overmixing can result in a dense, tough cake. Mix just until the dry ingredients are incorporated to keep the cake light and airy.
3. Substitute with Other Berries: While blueberries are classic for this breakfast cake, feel free to experiment with other berries like raspberries, blackberries, or strawberries for a delicious variation.
4. Adjust for Sweetness: If you prefer a sweeter cake, you can increase the sugar slightly. However, the buttermilk’s tang and the sweetness of the berries provide a perfect balance of flavors without being too sweet.
5. Serve with Toppings: For an extra special touch, serve this breakfast cake with whipped cream, Greek yogurt, or a drizzle of honey for added richness.

How to Store and Serve Blueberry Buttermilk Breakfast Cake

• Room Temperature: This cake is best enjoyed the day it’s baked, but it will keep well at room temperature for up to 3 days. Store it in an airtight container to prevent it from drying out.
• Refrigeration: If you want to extend its shelf life, you can refrigerate the cake for up to 5 days. Just be sure to bring it to room temperature before serving.
• Freezing: This cake also freezes beautifully! Simply wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It will stay fresh for up to 2-3 months. Thaw at room temperature before serving.

Conclusion

Blueberry Buttermilk Breakfast Cake is the perfect balance of sweetness, richness, and freshness. With its tender crumb, tangy buttermilk base, and burst of juicy blueberries, it’s a breakfast treat that will become a regular in your baking rotation. Whether you enjoy it with a cup of coffee in the morning or serve it at a weekend brunch, this cake is sure to delight everyone at the table. Simple yet decadent, this is one recipe you’ll return to again and again. Enjoy!