This Blueberry Buttermilk Breakfast Cake is a delightful treat, with a tender, moist crumb that melts in your mouth. The juicy blueberries burst with flavour, perfectly complementing the rich, buttery cake base.
- Ingredients:
- 250g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 115g unsalted butter, at room temperature
- 150g granulated sugar
- 2 large eggs
- 240ml buttermilk
- 1 teaspoon vanilla extract
- 150g fresh blueberries (or frozen, if unavailable)
- 1 tablespoon flour (for coating the blueberries)
Directions:
- Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line a 9-inch round cake pan.
- In a medium bowl, whisk together the plain flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the cake batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 270 kcal | Servings: 8 servings
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