INSTRUCTIONS:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it out into an even layer.
- Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the Blueberry Buttermilk Breakfast Cake into wedges and serve. Enjoy it warm or at room temperature, with a dusting of powdered sugar or a dollop of whipped cream, if desired.
Blueberry Buttermilk Breakfast Cake is a delightful way to start your day with a touch of sweetness and a burst of fresh flavor. Whether enjoyed as a special treat on the weekends or as a weekday indulgence, this moist and tender cake is sure to become a breakfast favorite in your household. So gather your ingredients, preheat your oven, and get ready to bake up a batch of Blueberry Buttermilk Breakfast Cake that's sure to brighten your mornings and leave you craving more
