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Moist Blueberry Buttermilk Breakfast Cake

Close-up of a slice of moist breakfast cake filled with dark berries and topped with white glaze.
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Make this moist Blueberry Buttermilk Breakfast Cake for a tender, fruit-filled morning treat perfect for brunch or a simple breakfast bake.

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
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries
  • For the Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/4 teaspoon vanilla extract

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, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This step builds air for a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  7. Pour the batter into your prepared cake pan and spread it evenly.
  8. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For the best results when folding in the blueberries, gently toss them with one tablespoon of the flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom.
  • This cake is excellent made ahead. Store it tightly covered at room temperature for up to two days.
  • If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes before using.

Nutrition

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