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Blueberry Buttermilk Breakfast Cake


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 8 1x

Description

This Blueberry Buttermilk Breakfast Cake is a delicious way to use up some fresh or frozen blueberries! It’s so good!


Scale

Ingredients

  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 1/22 cups fresh blueberries
  • 1 tsp flour
  • 12 tbsp sugar for garnish

Instructions

  1. Preheat your oven to 350 degrees.
  2. Whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. With a mixer, cream together the butter and sugar until creamy.
  4. Add the eggs, and one at a time.
  5. Add the vanilla. Mix well.
  6. To the butter mix, add 1/3 of the flour mix, then 1/2 of the buttermilk. Repeat until all combined.
  7. 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.
  8. Gently stir 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.
  9. Pour/press the batter into a 9×9 baking pan.
  10. Sprinkle the cake with 1 – 2 tbsp of granulated sugar.
  11. Bake for 50 – 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.