Description
This Blueberry Buttermilk Breakfast Cake is a moist, fluffy treat bursting with juicy blueberries and topped with a sweet, delicate glaze. Perfect for breakfast, brunch, or as a delightful snack, this cake combines the tangy richness of buttermilk with fresh (or frozen) blueberries for a crowd-pleasing, easy-to-make recipe.
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
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring everything is evenly distributed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture; gently stir until just combined to avoid overmixing.
- Fold in Blueberries: Carefully fold in the blueberries with a spatula, making sure not to break them up or overmix the batter.
- Transfer to Pan: Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
- Bake: Place the dish in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
- Prepare Glaze: While the cake is baking, make the glaze by stirring together the powdered sugar and milk in a small bowl until smooth and pourable.
- Finish and Serve: Once the cake is done and slightly cooled (about 10-15 minutes), drizzle the glaze evenly over the top. Slice and serve warm or at room temperature.
Notes
- If using frozen blueberries, do not thaw them before folding into the batter; this helps prevent streaking.
- For extra flavor, add a little lemon zest to the batter.
- The cake keeps well, covered, at room temperature for up to 2 days or refrigerated for up to 5 days.
- Try swapping blueberries for raspberries or a berry mix for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 220
- Sugar: 20g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg
