April 13th, 2017

Buttermilk Blueberry Breakfast Cake


Any day is a good day for breakfast!  Why not make it special with this fresh and wonderful Buttermilk Blueberry Breakfast Cake?  If you are looking for a good way to celebrate Easter morning, or any other day- this fresh cake is simple to make but will make all the difference!

Need a few more delicious ideas for Easter Sunday? Click HERE for  a peak at some of our favorites!  Happy Easter!





Buttermilk Blueberry Breakfast Cake


1/2 cup butter, softened
3/4 cup, plus 2 tablespoons sugar
1 egg, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1 teaspoon salt
2 cups fresh blueberries
1/2 cup buttermilk
1 tablespoon sugar for topping


Preheat the oven to 350º.  Prepare  a 9 inch baking dish with non-stick spray and set aside.

Cream butter and sugar until light and fluffy.  Add the egg and vanilla and beat until combined.

Toss the blueberries with ¼ cup of flour.  In a separate bowl, whisk together the remaining flour, baking powder and salt.  Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Spread batter into pan. Sprinkle batter with one tablespoon of sugar. Bake for 35-45 minutes or until a toothpick comes out clean.  Let cool at least 15 minutes before serving.

Recipe adapted from Alexandra’s Kitchen


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One Response to “Buttermilk Blueberry Breakfast Cake”

  1. Can you use frozen blueberries ?? Thanks!


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