Here’s a Gluten-Free Blueberry Buttermilk Breakfast Cake recipe that’s soft, tender, and bursting with juicy blueberries. Perfect for breakfast, brunch, or even dessert!
🌿 Gluten-Free Blueberry Buttermilk Breakfast Cake
Ingredients:
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1/2 cup (1 stick) unsalted butter, softened
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3/4 cup granulated sugar (plus 1 tbsp for sprinkling on top)
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1 large egg
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1 tsp vanilla extract
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2 cups gluten-free all-purpose flour (with xanthan gum, or add 1 tsp if your blend doesn’t include it)
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice, rested for 5 mins)
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2 cups fresh or frozen blueberries (if frozen, do not thaw)
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1 tbsp gluten-free flour (to toss with blueberries)
Instructions:
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Preheat oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper.
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Cream the butter and sugar in a large bowl until light and fluffy (about 2–3 minutes). Add the egg and vanilla and mix well.
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In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
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Add the flour mixture and buttermilk alternately to the creamed mixture, starting and ending with flour. Mix until just combined.
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Toss blueberries with 1 tbsp flour to prevent sinking, then gently fold them into the batter.
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Spread batter evenly into the prepared pan. Sprinkle the top with 1 tbsp sugar for a crisp, sweet crust.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
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Cool in pan for at least 15 minutes before slicing. Serve warm or at room temperature.
💡 Tips:
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Use Meyer lemons or lemon zest in the batter for a fresh citrus kick.
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Store leftovers in an airtight container at room temp for 1–2 days, or refrigerate for up to 4 days.