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Here’s a full, detailed, unique article for the Blueberry Buttermilk Breakfast Cake, with step-by-step instructions:

Blueberry Buttermilk Breakfast Cake: A Sweet and Tangy Morning Treat

If you’ve ever wanted a breakfast that feels like a warm hug, the Blueberry Buttermilk Breakfast Cake is exactly what you need. This cake combines the tender crumb of a classic cake with the tang of buttermilk and the juicy burst of fresh blueberries, creating a breakfast delight that pairs perfectly with your morning coffee or tea. Best of all, it’s simple enough to make any morning feel special.

Ingredients You’ll Need

For the Cake:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
1 ½ cups fresh or frozen blueberries

For the Crumb Topping (Optional but recommended):

½ cup all-purpose flour
⅓ cup granulated sugar
¼ teaspoon salt
4 tablespoons cold unsalted butter, cubed
½ teaspoon ground cinnamon

Step-by-Step Method

1. Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal. This ensures your breakfast cake comes out cleanly without sticking.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

2 cups flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Set this mixture aside. These dry ingredients will give your cake structure and help it rise evenly.

3. Cream Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream the softened butter and ¾ cup sugar together until the mixture is light and fluffy—about 3–4 minutes. Creaming introduces air, which helps make the cake tender.

4. Add Eggs and Vanilla

Add 2 large eggs one at a time, beating well after each addition. Then stir in 1 tsp vanilla extract. Your batter should now look smooth and slightly glossy.