Blueberry Buttermilk Breakfast Cake

This easy blueberry buttermilk breakfast cake is only 10 minutes prep! A quick homemade coffee cake that is the perfect brunch recipe.

Course Breakfast

Cuisine American

Keyword breakfast cake, cake with buttermilk, easy breakfast cake, easy breakfast recipe

Prep Time 10

Cook Time 45

Servings

Calories 189kcal

Author Julie Clark

Ingredients

½ cup butter (room temperature)
1 cup sugar
1 large egg
1 teaspoon vanilla
½ cup buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries

Instructions

Preheat the oven to 350º Fahrenheit.
Grease an 7x11 inch baking pan. Set aside.
In a medium bowl, toss the blueberries with a small amount of the measured flour. Set aside. You don't need extra flour for this...just use a tablespoon or two of the two cups needed.
In a large bowl, cream together the butter and sugar.
Add the egg and vanilla and beat until combined.
Add the buttermilk and stir well.
Add the remaining flour, baking powder and salt. Stir just until combined.
Fold in the floured blueberries.
Spread batter evenly in the prepared pan.
Bake for 40 to 45 minutes until a toothpick comes out clean.
Let cool for 15 minutes before serving.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition