Soft, buttery cake studded with juicy blueberries and kissed with tangy buttermilk. Lightly sweet, golden on top, and made for slow mornings, brunch tables, or an afternoon coffee break.
⭐ Why You’ll Love It
Ad
- Moist, tender crumb from real buttermilk
- Bursting with blueberries in every bite
- Not overly sweet—perfect for breakfast
- Easy, one-bowl style recipe
🛒 Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1½ cups fresh or frozen blueberries
Optional Topping
Ad
- 1 tablespoon sugar (for sprinkling)
👩🍳 Instructions
- Preheat Oven
Preheat to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment. - Cream Butter & Sugar
In a bowl, cream butter and sugar until light and fluffy.
Beat in egg and vanilla. - Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. - Combine
Add dry ingredients to the butter mixture alternately with buttermilk, mixing just until combined. - Fold in Blueberries
Gently fold blueberries into the batter. - Bake
Spread batter evenly in the pan. Sprinkle sugar on top if using.
Bake for 40–45 minutes, until golden and a toothpick comes out clean. - Cool & Serve
Let cool slightly before slicing. Serve warm or at room temperature.
🍽️ Serving Ideas
- With coffee or tea
- A light dusting of powdered sugar
- Warm with butter or honey
💡 Tips & Variations
- Toss blueberries in a little flour to prevent sinking
- Add lemon zest for a bright twist
- Swap blueberries for raspberries or mixed berries
Ad
Leave a Comment