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Overhead picture of Blueberry Buttermilk Breakfast Cake on a white plate with forks and napkins
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4.70 from 10 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 Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast/Brunch
Cuisine: American
Keyword: Blueberry Buttermilk Breakfast Cake, Blueberry Cake
Servings: 12
Calories: 176kcal
Author: Chris Scheuer

Ingredients

For the cake:

  • ¼ cup melted butter I use salted
  • 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 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 ½ cups plus 1 teaspoon all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups fresh blueberries

For the topping:

  • 2 tablespoons granulated sugar plus a bit more
  • ½ teaspoon cinnamon
US Customary - Metric

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.

Notes

See Café Tips above in the post for further instructions and detailed tips.
Adapted from NYT Cooking.

Nutrition

Calories: 176kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 198mg | Potassium: 88mg | Fiber: 1g | Sugar: 21g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg