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Moist Blueberry Buttermilk Breakfast Cake

Close-up of a moist blueberry breakfast cake slice showing abundant blueberries and a thick crumb topping on a wooden board.
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I am happy you found this recipe. This moist blueberry buttermilk breakfast cake offers a tender crumb and bright flavor, making it a perfect, easy bake for your morning table or brunch gathering.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the optional crumb topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, 3 tablespoons cold unsalted butter cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the blueberries using a spatula.
  7. If using the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle evenly over the batter in the prepared pan.
  8. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Notes

  • If you use frozen blueberries, do not rinse them or allow them to thaw. Gently fold them into the batter right from the freezer to prevent color bleeding.
  • This cake tastes wonderful the next day, making it a great make-ahead breakfast cake option.
  • Serve slices warm or at room temperature with coffee for a cozy morning bake.

Nutrition

Find it online: https://purecookingjoy.com/blueberry-breakfast-cake-moist-easy/

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