Description
This Blueberry Buttermilk Breakfast Cake is a moist, tender cake bursting with fresh blueberries and topped with a sweet, buttery crumble. Perfect for a brunch or breakfast treat, this cake combines the tanginess of buttermilk with the natural sweetness of blueberries and a delightful crumb topping for added texture and flavor.
Ingredients
Scale
Cake Ingredients
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 â…“ cups white sugar
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups blueberries
Crumble Topping
- â…” cup all-purpose flour
- â…” cup white sugar
- 6 tablespoons butter, softened
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream together the white sugar and butter until the mixture is light and fluffy. Then beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the creamed ingredients alternately with the buttermilk, mixing just until everything is incorporated. Be careful not to overmix. Gently fold in the blueberries to distribute them evenly without breaking them.
- Pour Batter into Pan: Transfer the cake batter into the prepared baking pan, spreading it out evenly.
- Prepare Crumble Topping: In a small bowl, combine the flour and sugar for the crumble. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumble topping evenly over the batter in the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, toss them in a little flour to prevent sinking.
- Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar if needed.
- Be careful not to overmix the batter for a tender crumb.
- Let the cake cool completely before cutting to ensure clean slices.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
