Buttermilk Blueberry Breakfast Cake: Your New Morning Delight!
A delicious and moist breakfast cake made with buttermilk and fresh blueberries, perfect for starting your day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, buttermilk, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, consider adding a teaspoon of lemon zest.
- This cake can be stored in an airtight container for up to 3 days.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg