Description
This Blueberry Buttermilk Breakfast Cake is a moist, tender treat perfect for breakfast or brunch. It combines fluffy cake layers with fresh blueberries and a sweet, buttery crumble topping baked to golden perfection. The subtle tang of buttermilk balances the sweetness, making it a delightful way to start your day.
Ingredients
Scale
Cake:
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ⅓ cups white sugar
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups blueberries
Crumble Topping:
- ⅔ cup all-purpose flour
- ⅔ cup white sugar
- 6 tablespoons butter, softened
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure an even bake.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture for later.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the butter and white sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients and Buttermilk: Gradually add the sifted flour mixture to the wet ingredients alternately with the buttermilk. Mix just until the ingredients are combined to avoid overworking the batter, which can make the cake tough.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter to distribute them evenly without breaking them.
- Pour Batter into Pan: Transfer the batter to your prepared 9×13-inch pan, spreading it evenly.
- Prepare Crumble Topping: In a small bowl, mix the flour and sugar for the topping. Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Add Crumble Topping: Sprinkle the crumble topping evenly over the cake batter in the pan.
- Bake: Place the pan in the oven and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan before slicing and serving. This helps the cake to set and makes serving easier.
Notes
- Use fresh blueberries for the best texture and flavor; frozen can be used but may add extra moisture.
- Ensure the butter for the crumble topping is softened for easier mixing into crumbs.
- Do not overmix the batter once the flour is added to keep the cake tender.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Try serving with a dollop of whipped cream or a light dusting of powdered sugar for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
