Blueberry Buttermilk Breakfast Cake
A tender, lightly sweet cake that turns simple pantry ingredients into a cozy morning treat
There’s something especially comforting about a breakfast cake—soft, moist, and just sweet enough to feel indulgent without tipping into dessert territory. Blueberry Buttermilk Breakfast Cake is a perfect example. It combines the gentle tang of buttermilk with bursts of juicy blueberries, all wrapped in a delicate crumb that pairs beautifully with coffee or tea. Whether served warm from the oven or enjoyed the next day, this cake feels like a quiet celebration of slow mornings.
What Makes This Cake Special
- Buttermilk adds moisture and a subtle tang, keeping the crumb soft and tender.
- Blueberries provide natural sweetness and little pops of freshness in every bite.
- Simple preparation means no mixer is required—just a bowl, a whisk, and a spoon.
- Versatility allows it to be served as breakfast, brunch, or an afternoon snack.
Ingredients You’ll Need
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- One large egg
- Vanilla extract
- Buttermilk
- Fresh or frozen blueberries
- A little extra sugar for sprinkling the top
(Exact quantities can be adjusted to your preferred pan size, but the balance should remain lightly sweet and moist rather than rich.)
Step-by-Step Method
1. Prepare the Oven and Pan
Start by preheating your oven to 175°C (350°F). Lightly grease a square or round baking pan and line the bottom with parchment paper. This ensures the cake releases easily and keeps the edges from sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening agent, helping the cake rise uniformly.
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