Description
This Blueberry Buttermilk Breakfast Cake is a moist and tender cake bursting with fresh blueberries and topped with a delicious crumbly topping. Perfect for a hearty breakfast or brunch, this cake combines the tanginess of buttermilk with a sweet buttery crumble, resulting in a delightful treat that pairs wonderfully with coffee or tea.
Ingredients
Scale
Cake
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 â…“ cups white sugar
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups blueberries
Crumble Topping
- â…” cup all-purpose flour
- â…” cup white sugar
- 6 tablespoons butter, softened
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix dry ingredients: In a bowl, sift together the 4 cups flour, baking powder, baking soda, and salt. Set this mixture aside to ensure even distribution of the leavening agents.
- Cream sugar and butter: In a large mixing bowl, cream together 1 ⅓ cups sugar and ½ cup butter until the mixture is light and fluffy. This step incorporates air, giving the cake a tender crumb. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the flour mixture alternately with the 2 cups buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter, which can make the cake tough. Gently fold in the 2 cups blueberries, distributing them evenly but carefully to avoid breaking them.
- Prepare the batter in the pan: Pour the batter into the prepared 9×13-inch pan, spreading it evenly.
- Make the crumble topping: In a small bowl, combine â…” cup flour and â…” cup sugar. Cut in the 6 tablespoons softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the top of the cake batter.
- Bake: Bake the cake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. This baking time ensures the cake is fully cooked and the topping is golden and crisp.
- Cool and serve: Allow the cake to cool in the pan before slicing and serving. This resting period helps the cake set and improves texture.
Notes
- Fresh or frozen blueberries can be used, but if using frozen, do not thaw to avoid excess moisture.
- Ensure buttermilk is at room temperature for better mixing and texture.
- For a more decadent variation, you can add lemon zest to the batter for a citrus note.
- The crumble topping can be made ahead and refrigerated until ready to use.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
