Blueberry Buttermilk Breakfast Cake

By srumbel

This Blueberry Buttermilk Breakfast Cake is a delicious way to use up some fresh or frozen blueberries! It’s so good!
from aprettylifeinthesuburbs.com

Ingredients

• 21/2 cups flour
• 11/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup sugar
• 1/2 cup butter or margarine
• 2 eggs
• 1 tsp vanilla
• 1 cup buttermilk
• 11/2 - 2 cups fresh blueberries
• 1 tsp flour
• 1 - 2 tbsp sugar for garnish

Details

Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Preheat your oven to 350 degrees.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
With a mixer, cream together the butter and sugar until creamy.
Add the eggs, and one at a time.
Add the vanilla. Mix well.
To the butter mix, add 1/3 of the flour mix, then 1/2 of the buttermilk. Repeat until all combined.
In a bowl, gently toss the blueberries with 1 tsp of flour. This will make sure that the blueberries don't stain the cake batter.
Gently stir the blueberries into the cake batter. Don't use a mixer, just hand mix it with a spoon, being careful not to mash the blueberries.
Pour/press the batter into a 9x9 baking pan.
Sprinkle the cake with 1 - 2 tbsp of granulated sugar.
Bake for 50 - 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.