Sure! Here’s a recipe for an incredible Blueberry Buttermilk Breakfast Cake:
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, chilled and cubed
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or do it by hand with a wooden spoon.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined. Do not overmix.
- Gently fold in the fresh blueberries, being careful not to crush them.
- In a small bowl, combine the ingredients for the streusel topping: flour, sugar, and chilled butter. Use your fingertips or a fork to cut the butter into the flour and sugar until crumbly.
- Pour the cake batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter.
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the cake is completely cooled, you can serve it as is or dust it with powdered sugar for an extra touch.
Enjoy your incredible Blueberry Buttermilk Breakfast Cake! It’s perfect for a delicious breakfast or brunch treat.
