Description
Blueberry buttermilk breakfast cake delivers a delightful morning symphony of sweet and tangy flavors. Homemade comfort arrives with each tender crumb, inviting you to savor a slice of pure breakfast bliss.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries
- 1 cup buttermilk
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
Seasoning and Leavening Agents:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cubed
Instructions
- Prepare a pristine 9×9-inch baking vessel by lightly coating with butter and dusting with flour to prevent sticking.
- Sift together the dry ingredients – flour, leavening agents, salt, and warming cinnamon – creating a uniform powdery mixture.
- In a spacious mixing bowl, transform butter and sugar into a cloud-like, aerated blend through vigorous creaming until texture becomes light and voluminous.
- Incorporate eggs individually, ensuring complete integration after each addition, then introduce fragrant vanilla extract to enhance overall flavor profile.
- Delicately marry dry ingredients with buttermilk, alternating additions to maintain a smooth, consistent batter. Mix gently to avoid overworking the mixture.
- Tenderly introduce plump, ripe blueberries, folding them through the batter with minimal disruption to preserve their delicate structure.
- Craft a rustic streusel topping by combining flour, rich brown sugar, and aromatic cinnamon. Incorporate cold butter using fingertips or a pastry cutter until mixture resembles coarse, crumbly terrain.
- Distribute streusel evenly across the cake’s surface, creating a textural landscape of sweet, crumbly potential.
- Position cake in a preheated 350°F oven, allowing it to transform for 35-40 minutes until a slender testing implement emerges cleanly from its center.
- Allow cake to rest momentarily in its baking pan, then transition to a cooling rack, permitting complete temperature equilibration before serving.
Notes
- Prevent blueberries from sinking by tossing them lightly in a tablespoon of flour before folding into the batter, ensuring even distribution throughout the cake.
- Swap fresh blueberries with frozen ones without thawing, but reduce liquid slightly to maintain cake’s texture and prevent sogginess.
- Create a gluten-free version by replacing all-purpose flour with a cup-for-cup gluten-free flour blend, which works perfectly for those with wheat sensitivities.
- Enhance nutrition by adding a handful of chopped nuts like almonds or walnuts to the streusel topping for extra crunch and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 307
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg