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Blueberry Buttermilk Breakfast Cake

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A comforting Blueberry Buttermilk Breakfast Cake with a soft crumb, tangy buttermilk, and juicy blueberries, topped with a sweet glaze.

Ingredients

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

2 cups fresh or frozen blueberries

1/2 cup powdered sugar

2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, and then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture.
  6. Gently fold in the blueberries, being careful not to overmix.
  7. Pour the batter into the prepared baking dish and spread it out evenly.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake is baking, make the glaze by stirring together the powdered sugar and milk until smooth.
  10. Once the cake is done and slightly cooled, drizzle the glaze over the top.
  11. Let the cake cool completely before slicing and serving. Enjoy!

Notes

  • For a crunchy texture, add chopped walnuts or pecans.
  • Substitute the blueberries for raspberries, strawberries, or blackberries for a different flavor.
  • To make the cake dairy-free, use dairy-free butter and plant-based milk.
  • For a spiced twist, add a teaspoon of cinnamon or nutmeg to the batter.

Nutrition

Find it online: https://recipesbyjanet.com/blueberry-buttermilk-breakfast-cake/