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Blueberry Buttermilk Breakfast Cake

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A tender and fluffy Blueberry Buttermilk Breakfast Cake bursting with fresh blueberries and topped with a buttery crumble. Perfect for brunch, breakfast, or a sweet treat any time of day.

Ingredients

  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups buttermilk
  • 2 cups fresh blueberries
  • Crumble Topping:
  • ½ cup all-purpose flour
  • ½ cup white sugar
  • 6 tablespoons butter, softened

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together sugar and butter until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the creamed mixture, stirring just until combined.
  6. Gently fold in blueberries without crushing them.
  7. Pour the batter into the prepared pan and smooth the top.
  8. In a small bowl, combine flour and sugar for the topping, then cut in butter until crumbly. Sprinkle over the batter.
  9. Bake for 45–60 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
  10. Cool in the pan before slicing and serving.

Notes

  • Use frozen blueberries tossed in flour if fresh are unavailable.
  • Add lemon zest for a brighter flavor.
  • Turn this recipe into muffins by baking in tins for 20–25 minutes.
  • Try other berries like raspberries or blackberries for variety.

Nutrition

Find it online: https://recipesbyliza.com/blueberry-buttermilk-breakfast-cake/