Description
This Blueberry Buttermilk Breakfast Cake is a delightful, moist, and tender cake bursting with fresh blueberries and topped with a sweet, crumbly topping. Perfect for a weekend brunch or a special breakfast treat, it combines the tanginess of buttermilk with the natural sweetness of blueberries and a buttery crumble that adds an irresistible texture.
Ingredients
Scale
Main Ingredients
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1â…“ 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 the cake from sticking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to ensure even distribution throughout the batter.
- Cream Sugar and Butter: In a large bowl, cream together the white sugar and butter until the mixture is light and fluffy. This creates a smooth texture and incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully blended before adding the next. Stir in the vanilla extract to add flavor.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix just until incorporated to keep the cake tender.
- Fold in Blueberries: Gently fold fresh blueberries into the batter to evenly distribute them without breaking or crushing.
- Pour Batter and Prepare Crumble Topping: Pour the batter into the prepared pan. In a small bowl, mix the flour and sugar for the crumble topping. Cut the softened butter into the mixture until it resembles coarse crumbs, then sprinkle evenly over the batter.
- Bake the Cake: Bake the cake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. This cooking time ensures the cake is fully cooked through and the crumble topping is golden and crisp.
- Cool and Serve: Allow the cake to cool completely before slicing and serving to let the flavors set and prevent it from crumbling.
Notes
- For best results, use fresh or frozen blueberries (if using frozen, do not thaw before folding into batter).
- You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
- Ensure not to overmix the batter after adding the flour to maintain a light texture.
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- This cake can be reheated slightly in the microwave for a warm breakfast treat.
