Buttermilk Blueberry Breakfast Cake
Bursting with fresh Oregon blueberries, this Buttermilk Blueberry Breakfast Cake is moist and soft. Optional to use frozen blueberries. Make in 8x8 pan.
Ingredients
Buttermilk Blueberry Cake:
- 2 ½ c fresh or frozen blueberries
- 1 stick unsalted butter, plus 2 tsp to grease pan
- ½ c buttermilk, room temp
- 1 c flour
- 1 egg and 1 yolk
- ⅓ c white sugar
- ⅓ c brown sugar
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp vanilla extract
- 1 tsp almond extract
Board:
- 1 recipe Buttermilk Blueberry Cake
- Berries
- Cherries
Instructions
- Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round, with butter, and set aside.
- Combine the brown sugar with the blueberries. Set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, vanilla, and almond extract.
- Incorporate the flour mixture into the wet ingredients, adding about 1/4 cup at a time, until a smooth batter forms. Pour into the prepared pan, and smooth the top using a spatula.
- Spread the sugared blueberries over the top evenly, then bake for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice cream, or a sweetened crème fraîche!
- Serve on The Big Board (20-inch).
Notes
Reposted from June 2021.
Nutrition Facts
Calories: 171kcal, Carbohydrates: 37g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Cholesterol: 22mg, Sodium: 153mg, Potassium: 94mg, Fiber: 2g, Sugar: 23g, Vitamin A: 83IU, Vitamin C: 4mg, Calcium: 63mg, Iron: 1mg