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Blueberry Buttermilk Breakfast Cake

One-Bowl Blueberry Buttermilk Breakfast Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups fresh blueberries
  • 1 tbsp coarse or granulated sugar for topping

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan. In a large bowl, whisk melted butter and sugar until smooth, then whisk in egg, vanilla, and buttermilk.
  2. Scatter flour, baking powder, baking soda, and salt over the wet mixture. Stir just until no streaks of flour remain; a few lumps are okay.
  3. Fold in blueberries gently with a spatula.
  4. Scrape batter into the pan, spread even, and sprinkle with sugar. Bake 40 to 45 minutes until golden and a toothpick comes out clean.
  5. Cool in the pan on a rack for at least 15 minutes, then slice and serve warm or at room temperature.

Notes

If you use frozen blueberries, fold them in straight from the freezer without thawing. The cake slices cleanly once cooled completely, but it is at its most tender while still a little warm.