Fluffy Blueberry Buttermilk Breakfast Cake Recipe

A tender cake loaded with juicy blueberries and topped with a golden crumble.

Scale

4 cups all-purpose flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

1½ cups white sugar

½ cup unsalted butter, softened

2 large eggs

1 tsp pure vanilla extract

2 cups buttermilk (or homemade: mix 2 cups milk with 2 tbsp lemon juice, let sit 10 mins)

2 cups fresh blueberries

½ cup all-purpose flour

½ cup white sugar

6 tbsp unsalted butter, softened

Preheat oven: Set to 180°C (350°F). Grease and flour a 9×13-inch baking pan.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter & sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
Combine: Gradually mix in the dry ingredients alternately with buttermilk, starting and ending with the flour mixture. Fold in blueberries gently.
Prepare topping: Mix flour, sugar, and butter in a small bowl until crumbly.
Assemble & bake: Pour batter into the prepared pan, sprinkle evenly with crumble topping, and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Find it online: https://tasteandrecipes.com/fluffy-blueberry-buttermilk-breakfast-cake-recipe/