Blueberry Buttermilk Breakfast Cake

Here’s a delicious recipe for Blueberry Buttermilk Breakfast Cake:

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large 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 blueberries (or frozen, thawed and drained)
• 1 tablespoon all-purpose flour
• 1 tablespoon granulated sugar (for topping)
• Powdered sugar, for dusting (optional)

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 large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
6. In another bowl, toss the blueberries with 1 tablespoon of flour until they are coated. This will help prevent the blueberries from sinking to the bottom of the cake.
7. Gently fold the flour-coated blueberries into the batter.
8. Pour the batter into the prepared cake pan, spreading it out evenly.
9. Sprinkle the tablespoon of granulated sugar evenly over the top of the batter.
10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
12. Once cooled, dust the top of the cake with powdered sugar, if desired.
13. Slice and serve the Blueberry Buttermilk Breakfast Cake as a delicious treat for breakfast or brunch!

Enjoy this moist and flavorful cake packed with juicy blueberries for a delightful start to your day!