Blueberry Buttermilk Breakfast Cake
Blueberry Buttermilk Breakfast Cake is a delicious way to use fresh or frozen blueberries! This is a sweet and tender buttermilk vanilla cake full of delicious blueberries.
Servings 8 servings
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups blueberries (and do 2 cups)
- 1 tsp all purpose flour
- 2 tbsp sugar for garnish
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 9 x 9 baking pan by lining it with parchment paper or greasing the insides with butter.
- Whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Using a stand mixer, cream together the butter and sugar until creamy.
- Add the eggs, and one at a time.
- Add the vanilla. Mix well.
- To the butter mix, add 1/3 of the flour mixture, then 1/2 of the buttermilk. Repeat until all combined.
- In a bowl, gently toss the blueberries with 1 tsp of flour. This will make sure that the blueberries don't stain the cake batter.
- Gently fold the blueberries into the cake batter. Don't use a mixer, just hand mix it with a spoon, being careful not to mash the blueberries.
- Pour/press the batter into a 9x9 baking pan.
- Sprinkle the cake with 1 - 2 tbsp of granulated sugar.
- Bake for 50 - 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.