Blueberry Buttermilk Breakfast Cake


  • 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


  • Preheat the oven to 350º Fahrenheit.
  • Grease an 7×11 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.

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