1 1/2 cups blueberries, fresh or frozen
Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter or cooking spray.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients in 3 separate additions, alternating with the buttermilk. Start and end with the dry ingredients.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
10. Serve the cake warm or at room temperature, and enjoy!
This Blueberry Buttermilk Breakfast Cake is the perfect way to start your day or to enjoy as a snack or dessert. It’s easy to make, delicious, and will become a favorite in your house in no time. So, save this recipe and give it a try – you won’t regret it!
