Description
This Blueberry Buttermilk Breakfast Cake is a moist, tender cake packed with fresh blueberries and topped with a sweet, buttery crumble. Perfect for a weekend brunch or a special breakfast treat, this cake combines the tang of buttermilk with the sweetness of blueberries and a crunchy topping for a delightful morning indulgence.
Ingredients
Scale
Cake:
- 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.
- Combine dry ingredients: In a bowl, sift together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream sugar and butter: In a large bowl, cream the sugar and butter together until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- Mix wet and dry ingredients: Gradually add the dry flour mixture alternately with the buttermilk to the creamed mixture, mixing just until everything is combined. Be careful not to overmix. Gently fold in the blueberries to evenly distribute them without breaking.
- Pour batter: Pour the prepared batter into the greased and floured 9×13-inch pan, spreading evenly.
- Prepare crumble topping: In a small bowl, mix the flour and sugar. Cut in the softened butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the cake batter.
- Bake the cake: Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely before slicing and serving.
Notes
- Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent color bleeding.
- Ensure the butter is softened for easier incorporation into the crumble topping.
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
