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!
Servings: 12
Calories: 176kcal
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
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
