3. Cream the Butter and Sugar
In a separate bowl, beat the softened butter with the sugar until the mixture becomes pale and fluffy. This process incorporates air, which contributes to the cake’s light texture.
4. Add Egg and Vanilla
Crack in the egg and mix well until fully incorporated. Stir in the vanilla extract, which enhances the natural sweetness of the blueberries and rounds out the flavor.
5. Incorporate the Buttermilk
Add the dry ingredients in stages, alternating with the buttermilk. Begin and end with the dry mixture. Stir gently, just until combined—overmixing can make the cake dense instead of tender.
6. Fold in the Blueberries
Gently fold the blueberries into the batter using a spatula. If using frozen berries, do not thaw them first; this helps prevent excess color bleeding into the batter.
7. Transfer and Finish
Spread the batter evenly into the prepared pan. Sprinkle a thin layer of sugar over the top—this creates a lightly crisp, sparkling crust once baked.
8. Bake to Perfection
Place the pan in the preheated oven and bake until the top is lightly golden and a toothpick inserted into the center comes out clean. This usually takes 35–45 minutes, depending on your pan and oven.
9. Cool and Serve
Allow the cake to cool in the pan for about 15 minutes before removing it. Serve slightly warm or at room temperature for the best texture and flavor.
Serving Ideas
- Enjoy plain with coffee or tea for a simple breakfast.
- Add a spoonful of Greek yogurt or whipped cream for a brunch-style presentation.
- Dust lightly with powdered sugar for a bakery-style finish.
Final Thoughts
Blueberry Buttermilk Breakfast Cake is proof that breakfast can be both comforting and elegant without being complicated. With its soft crumb, tangy undertones, and juicy berries, it’s the kind of recipe you’ll return to again and again—perfect for quiet mornings, shared brunches, or anytime you want a slice of something gently sweet and satisfying.
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