Blueberry Buttermilk Breakfast Cake is perfect for those mornings when you want something a little more special than your usual cereal but don't have a ton of time to spare. I remember my grandmother always made this for Sunday brunch, and I swear the smell of it baking transports me right back to her cozy kitchen. The combination of tangy buttermilk and sweet blueberries is absolutely irresistible. Whether you're hosting friends for a weekend brunch or just treating yourself, this cake is sure to be a hit.

This cake pairs beautifully with a cup of fresh coffee or a steaming mug of tea. For a more complete breakfast spread, serve it alongside some scrambled eggs and crispy bacon or a fresh fruit salad. It's also delightful with a dollop of Greek yogurt on the side, adding some extra protein and creaminess to your morning meal.

Servings: 12

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2 cups fresh or frozen blueberries
1/2 cup powdered sugar
2 tablespoons milk

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs, one at a time, and then mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture.

Gently fold in the blueberries, being careful not to overmix.

Pour the batter into the prepared baking dish and spread it out evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, make the glaze by stirring together the powdered sugar and milk until smooth.

Once the cake is done and slightly cooled, drizzle the glaze over the top.

Let the cake cool completely before slicing and serving. Enjoy!

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