Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan or line it with parchment paper.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract until fully combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
Gently fold in the blueberries, ensuring they are evenly distributed.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the cake cool in the pan for about 10 minutes.
Transfer it to a wire rack to cool completely.
Slice and serve with tea or coffee for a delightful breakfast or snack.
Tips for Success
Adjust Sweetness: Customize the sweetness by reducing the sugar or sprinkling powdered sugar on top after baking.
Fresh or Frozen Blueberries: Use fresh blueberries for best results, but if using frozen, avoid thawing to prevent extra moisture.
Rustic Charm: Dust the top with powdered sugar or garnish with additional fresh blueberries for a simple yet elegant presentation.
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
This Blueberry Buttermilk Breakfast Cake isn’t just a recipe—it’s a tradition of comfort and joy. Each bite brings you closer to the warmth of home-baked goodness. So, gather your ingredients and start baking to create delicious memories!
