Blueberry Buttermilk Breakfast Cake (Print Version)

Soft breakfast cake with buttermilk, studded with blueberries and topped with a sweet buttery crumble.

# Ingredients:

→ Cake

01 - 4 cups all-purpose flour
02 - 3 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 1/2 cups granulated sugar
06 - 1/2 cup unsalted butter
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 2 cups buttermilk
10 - 2 cups fresh blueberries

→ Crumble Topping

11 - 1/2 cup all-purpose flour
12 - 1/2 cup granulated sugar
13 - 6 tablespoons unsalted butter, softened

# Steps:

01 - Preheat oven to 350°F and grease a 9x13 inch baking pan.
02 - Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
03 - In a large mixing bowl, beat together granulated sugar and unsalted butter until the mixture is light and fluffy.
04 - Incorporate eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract.
05 - Add the sifted dry ingredients alternately with the buttermilk, mixing gently until just combined.
06 - Fold fresh blueberries evenly into the batter.
07 - Spread the batter evenly in the prepared baking pan.
08 - For the topping, combine flour and granulated sugar in a small bowl, then cut in softened butter until the mixture resembles coarse crumbs.
09 - Sprinkle the crumble topping evenly over the batter.
10 - Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
11 - Cool in the pan before slicing and serving.

# Notes:

01 - Ensure blueberries are dry before folding into batter to prevent excess moisture.

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