Blueberry Buttermilk Breakfast Cake
📝 Ingredients
2 cups (250 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) sugar (plus 1–2 tbsp for topping)
1 tsp vanilla extract
1 large egg
½ cup (120 ml) buttermilk
2 cups (300 g) fresh or frozen blueberries
🥣 Instructions
- Preheat Oven
Preheat to 180°C (350°F).
Grease and line an 8–9 inch (20–23 cm) baking pan. - Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. - Cream Butter & Sugar
In another bowl, beat butter and sugar until light and fluffy.
Add egg and vanilla, mix until smooth. - Combine
Add dry ingredients in batches, alternating with buttermilk.
Mix gently—do not overmix. - Add Blueberries
Fold in most of the blueberries (save a handful for topping).
Spread batter into the pan and scatter remaining berries on top.
Sprinkle with a little sugar. - Bake
Bake for 35–45 minutes until golden and a toothpick comes out clean. - Cool & Serve
Let cool for 15–20 minutes before slicing.
✨ Tips for Success
Toss blueberries in a little flour to prevent sinking
Use room temperature ingredients for better texture
Don’t overmix—keeps the cake soft
🍽️ Optional Add-Ins
Lemon zest for a fresh citrus flavor 🍋
Cinnamon sprinkle on top
Swap blueberries for raspberries or mixed berries
🥗 Nutritional Highlights
Light, not overly sweet
Great balance of carbs and fats for breakfast
Can be made with whole wheat flour for extra fiber