Buttermilk Blueberry Breakfast Cake
An easy and delicious breakfast treat that can also double as dessert!
Servings 9
Calories 290kcal
Ingredients
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup buttermilk
- 1 Tablespoon sugar for sprinkling on top
Instructions
- Preheat the oven to 350ºF.
- 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.
- Grease a 9-inch square baking pan with non-stick spray. Spread batter into pan.
- Sprinkle batter with remaining tablespoon of sugar.
- Bake for 35-45 minutes. Check with a toothpick for doneness.
- Let cool at least 15 minutes before serving.
Nutrition
Calories: 290kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 449mg | Potassium: 78mg | Fiber: 2g | Sugar: 22g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
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