Ingredients
For the Cake:
2 cups (250g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup (120ml) buttermilk (shake well before measuring)
1 1/2 cups (225g) fresh or frozen blueberries (no need to thaw if frozen)
For the Topping:
2 tbsp granulated sugar
1/4 tsp ground cinnamon (optional)
Instructions
Preheat the oven:
Preheat to 350°F (175°C).
Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
Prepare the dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar:
In a large mixing bowl, beat the softened butter and sugar with a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add wet ingredients:
Beat in the egg and vanilla extract until well combined.
Gradually add the buttermilk, mixing just until incorporated.
Combine wet and dry ingredients:
Slowly fold the dry mixture into the wet mixture using a spatula. Be careful not to overmix.
Gently fold in the blueberries, ensuring they’re evenly distributed.
Assemble the cake:
Pour the batter into the prepared baking pan, spreading it out evenly.
Mix the sugar and cinnamon for the topping (if using) and sprinkle evenly over the batter.
Bake:
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool and serve:
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Slice and enjoy warm or at room temperature!
Tips:
Buttermilk Substitute: If you don’t have buttermilk, combine 1/2 cup of milk with 1/2 tbsp of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Enjoy your homemade breakfast cake! 😊