Blueberry Buttermilk Breakfast Cake

### Step-by-Step Instructions for Blueberry Buttermilk Breakfast Cake

#### Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to **350°F (175°C)**. Grease and flour a **9-inch round cake pan** or line it with parchment paper for easy removal after baking. This will prevent the cake from sticking to the pan and ensure it comes out cleanly.

#### Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the **2 cups of flour**, **1 1/2 teaspoons of baking powder**, **1/2 teaspoon of baking soda**, and **1/4 teaspoon of salt**. This ensures that the leavening agents are evenly distributed throughout the flour and that the cake rises evenly.

#### Step 3: Cream Butter and Sugar

In a separate large mixing bowl, beat the **softened butter** and **1 cup of granulated sugar** together using an electric mixer on medium speed until the mixture becomes light and fluffy. This process typically takes about **3-4 minutes** and helps create a tender texture in the cake.

#### Step 4: Add Eggs and Vanilla

Add the **2 eggs**, one at a time, beating well after each addition. Then add the **1 teaspoon of vanilla extract**, mixing it in until fully incorporated.

#### Step 5: Add Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry flour mixture in three parts, alternating with the **1 cup of buttermilk**. Start and end with the dry ingredients. Mix just until combined after each addition—be careful not to overmix, as this can make the cake dense.

#### Step 6: Coat the Blueberries

If using fresh **blueberries**, place them in a small bowl and sprinkle with **1 tablespoon of flour**. Toss gently to coat. This prevents the blueberries from sinking to the bottom of the cake during baking and ensures an even distribution throughout.

#### Step 7: Fold in the Blueberries

Carefully fold the floured blueberries into the batter with a spatula. Take care not to crush the berries, as you want them to stay intact and burst open while baking.

#### Step 8: Bake the Cake

Pour the batter into your prepared cake pan, spreading it evenly with a spatula. Bake in the preheated oven for **45-50 minutes**, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

If the top of the cake begins to brown too quickly, you can tent it with a piece of aluminum foil halfway through the baking time.

#### Step 9: Cool and Serve

Allow the cake to cool in the pan for about **10 minutes**, then transfer it to a wire rack to cool completely. Once cooled, dust the top with a light sprinkling of **powdered sugar** if desired. This adds a touch of sweetness and makes it look beautifully finished.

### Tips for Perfect Blueberry Buttermilk Breakfast Cake

1. **Use Fresh Blueberries**: Fresh blueberries give the cake a burst of flavor and a vibrant color. If you use frozen, be sure to add them directly to the batter without thawing to prevent the cake from turning blue.

2. **Don’t Overmix the Batter**: Overmixing can result in a dense, tough cake. Mix just until the dry ingredients are incorporated to keep the cake light and airy.

3. **Substitute with Other Berries**: While blueberries are classic for this breakfast cake, feel free to experiment with other berries like raspberries, blackberries, or strawberries for a delicious variation.

4. **Adjust for Sweetness**: If you prefer a sweeter cake, you can increase the sugar slightly. However, the buttermilk’s tang and the sweetness of the berries provide a perfect balance of flavors without being too sweet.

5. **Serve with Toppings**: For an extra special touch, serve this breakfast cake with whipped cream, Greek yogurt, or a drizzle of honey for added richness.

### How to Store and Serve Blueberry Buttermilk Breakfast Cake

– **Room Temperature**: This cake is best enjoyed the day it’s baked, but it will keep well at room temperature for up to **3 days**. Store it in an airtight container to prevent it from drying out.
– **Refrigeration**: If you want to extend its shelf life, you can refrigerate the cake for up to **5 days**. Just be sure to bring it to room temperature before serving.
– **Freezing**: This cake also freezes beautifully! Simply wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It will stay fresh for up to **2-3 months**. Thaw at room temperature before serving.

### Conclusion

**Blueberry Buttermilk Breakfast Cake** is the perfect balance of sweetness, richness, and freshness. With its tender crumb, tangy buttermilk base, and burst of juicy blueberries, it’s a breakfast treat that will become a regular in your baking rotation. Whether you enjoy it with a cup of coffee in the morning or serve it at a weekend brunch, this cake is sure to delight everyone at the table. Simple yet decadent, this is one recipe you’ll return to again and again. Enjoy!