A one bowl, simple blueberry cake recipe made snacking or breakfast style cake in a square pan. Oil and buttermilk make this cake wonderfully moist and fluffy, there’s bursts of blueberry throughout so you get some in every bite, and the sugar crusted top is a delightful treat.
Why this blueberry cake is perfect for breakfast
I started testing this one based on this lemon berry muffin recipe and later tied it in with some lessons learned from my everyday butter cake, so you’ll notice a few similarities. The major changes I made to adapt it into a cake were to: swap the lemon zest for cinnamon, swap the sugar for brown sugar.
Brown sugar: use light or dark. If it’s clumpy, press the clumps between your fingers or against the bowl with the back of a spoon.
Eggs: three large eggs. You can do it with less but it will be denser.
Cinnamon: This gives the cake a lovely, warm (an almost autumn-like) flavor. You can leave this out if you don’t like cinnamon.
Oil: I use avocado oil which is flavorless and keeps the cake moist.Grapeseed or canola oil work well too. As does melted or browned butter (if you are doing brown butter, just brown one stick or 113g, you’ll get close to 90g, and you can use that in place of the fat.)
Buttermilk: Gives the cake a fluffy, wonderful texture. You can also use kefir or a plain yogurt (not greek).
Flour: All purpose flour. But I’ve also tested this with oat flour and it worked well. Just swap for equal amounts.
Blueberries: Fresh is best because they won’t drop any more water that’s in the berries themselves. Frozen berries tend to have ice crystals around them which melt into the batter and cause an excess of water.
First, whisk or beat together the eggs and sugar:
Add the vanilla and salt and whisk. You’ll see noticeable color changes as you whisk. It’ll turn a much lighter shade of brown and become rather fluffy.
Add the oil slowly, mixing as you pour it in (in this photo I’m using browned butter):
Slow is important so that the oil emulsifies into the egg & sugar.
Add the dry ingredients (flour, baking powder):
Then add the buttermilk and whisk until you can’t see any more flour bits. It’s ok if it’s lumpy!
Fold in the blueberries and then pour the batter into the pan, and sprinkle on some sugar for the topping:
I like to add more blueberries on top:
Bake until a cake tester comes out clean or until you can press the middle top and it springs back.
Can I use a different berry for the cake?
Sure, I think raspberries would be wonderful here too!
Can I make this in a different cake tin?
You can make it in a round or square cake pan but it should be 9” inches wide.
Can I make this gluten-free?
Use a 1 to 1 gluten free flour substitute.
Can I make this dairy-free ?
To make a dairy-free blueberry cake I’d use dairy-free yogurt and thin it slightly with water.
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