Ingredients
Scale
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar (plus a little extra for sprinkling on top)
- 1 egg
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour, divided
- 2 tsp baking powder
- ½ tsp salt
- 2 cups fresh blueberries (or frozen, just don’t thaw!)
- ½ cup buttermilk
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
- In a large bowl, cream the softened butter with the sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, stir together 1¾ cups of the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mix.
- In a small bowl, toss the blueberries with the remaining ¼ cup of flour.
- Gently fold the floured blueberries into the batter. Do not overmix.
- Spread the batter evenly into the prepared pan and sprinkle a little sugar on top.
- Bake for 35–45 minutes, or until a toothpick comes out clean. Let cool before slicing.
Notes
No buttermilk? Mix ½ cup milk with 1½ tsp lemon juice or vinegar. Let sit 5 mins. Using frozen berries? Don’t thaw. Want muffins? Scoop into tins and bake 20–25 mins.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: buttermilk, blueberry, breakfast cake, easy bake, brunch