Blueberry Buttermilk Breakfast Cake
A delightful and fluffy breakfast cake bursting with sweet blueberries, making it perfect for brunch or breakfast.
Ingredients
For the Cake
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 cups white sugar
- 0.5 cups butter softened
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups fresh blueberries or use frozen if necessary
For the Crumble Topping
- 0.5 cups all-purpose flour
- 0.5 cups white sugar
- 6 tablespoons butter softened
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch pan.
- In a bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture and buttermilk, mixing gently until combined.
- Fold in the fresh blueberries.
- Pour the batter into the prepared pan.
Crumble Topping
- In a separate bowl, mix together the flour and sugar, then cut in the softened butter until coarse crumbs form.
- Sprinkle the crumble topping over the batter.
Baking
- Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
This cake is best served warm or at room temperature. You can enjoy it plain, or with a drizzle of icing or a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.