Blueberry Buttermilk Breakfast Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Step 2: Dry Ingredients 2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar 3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Step 4: Add Eggs and Vanilla 4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Incorporate Dry Ingredients 5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Step 6: Add Blueberries 6. Gently fold in the fresh blueberries, ensuring an even distribution throughout the batter.

Step 7: Bake 7. Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Dust 8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust the cooled cake with powdered sugar for a finishing touch.

Nutritional Information: Per Serving (1 slice):