Description

As a busy mom, I know how mornings can feel like a whirlwind. That’s why I adore this Blueberry Buttermilk Breakfast Cake! It’s a delightful treat that brings a touch of joy to any hectic day. Imagine waking up to the sweet aroma of fresh blueberries and warm vanilla wafting through your kitchen. This cake is not just a breakfast option; it’s a quick solution for those rushed mornings or a lovely dish to impress your loved ones during brunch. Trust me, once you try it, you’ll want to make it a regular part of your morning routine!

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup granulated sugar (for topping)
1/2 teaspoon cinnamon (optional, for topping)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
In a small bowl, mix together the 1/4 cup sugar and cinnamon (if using). Sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice into squares and serve warm or at room temperature.

Notes

For best results, use fresh blueberries.
Can be served with whipped cream or a dusting of powdered sugar.
Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 15g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg