4.8 from 26 votes
Blueberry Buttermilk Breakfast Cake
This extraordinarily delicious Blueberry Buttermilk Breakfast Cake has a tender crumb, lots of plump, juicy berries and a crisp, sugar-kissed topping. An easy, one-bowl, no-mixer recipe!
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
12
Calories:
176 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the cake:
- ¼ cup butter I use salted, melted
- ¼ cup neutral-flavored oil safflower, sunflower, grapeseed, avocado or canola oil
- ½ cup buttermilk see Café Tips above in the post for substitutions
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour plus 1 teaspoon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups blueberries fresh
For the topping:
- 2 tablespoons granulated sugar plus a bit more
- ½ teaspoon cinnamon
Instructions
- Heat oven to 350 degrees. Spray a 9-inch round baking pan (with at least 2-inch high sides) with non-stick baking spray (or oil the pan) and line the bottom with parchment paper.
- In a medium-size bowl, whisk together the melted butter, oil, buttermilk, eggs, vanilla and sugar until well combined.
- Sprinkle the baking powder, baking soda and salt over the top of the batter and stir to combine.
- Add the flour and stir just until all of the flour is incorporated. (Some small lumps are fine.)
- Toss berries on a plate with the remaining 1 teaspoon flour. Fold into batter and transfer to the prepared baking dish.
- Combine the cinnamon and sugar and sprinkle evenly over the top.
- Place the cake on a sheet pan and bake until golden and a toothpick inserted in the middle comes out clean, 33 to 40 minutes (the internal temperature should be 205-210˚F). Sprinkle with 1-2 teaspoons more sugar.
- Cool in the pan for 15 minutes then invert onto a plate and invert again onto a cooling rack. Serve warm or at room temperature.
- Cake will keep, loosely wrapped at room temperature, for about 2-3 days.
Cup of Yum
Notes
- See Café Tips above in the post for further instructions and detailed tips.
- Adapted from NYT Cooking.
Nutrition Information
Calories
176kcal
(9%)
Carbohydrates
22g
(7%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
39mg
(13%)
Sodium
198mg
(8%)
Potassium
88mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
184IU
(4%)
Vitamin C
2mg
(2%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 176
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 198mg | 8% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.