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Irresistible Blueberry Buttermilk Breakfast Cake

A delightful breakfast cake bursting with juicy blueberries and topped with a sweet crumble, perfect for brunch or a sweet treat any time.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 cups white sugar
  • 0.5 cups butter (softened)
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 2 cups buttermilk
  • 2 cups fresh blueberries Toss with a bit of flour if using frozen.
For the crumble topping
  • 0.5 cups all-purpose flour
  • 0.5 cups white sugar
  • 6 tablespoons butter (softened)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together 4 cups of flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together ½ cup of butter and 1½ cups of sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs, one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
  6. Gently fold in the fresh blueberries with a spatula.
  7. Pour the batter into the prepared baking dish, spreading it evenly.
Topping and Baking
  1. In a small bowl, mix ½ cup flour and ½ cup sugar, then work in 6 tablespoons softened butter until it looks like coarse crumbs.
  2. Sprinkle the crumble topping over the batter.
  3. Bake for 45-50 minutes, or until a toothpick comes out clean with a few moist crumbs.
  4. Allow the cake to cool in the pan for about 15 minutes before serving.

Notes

Store in an airtight container for up to 4-5 days or freeze slices for up to 3 months. Reheat in the microwave for about 10-15 seconds.