Blueberry Buttermilk Breakfast Cake

Ingredients

• Flour (all-purpose), 4 cups
• Baking powder, 3 teaspoons
• Baking soda, 1 teaspoon
• Salt, 1 teaspoon
• White sugar, 1 ⅓ cups
• Butter (room temperature), ½ cup
• Large eggs, 2
• Pure vanilla extract, 1 teaspoon
• Fresh buttermilk, 2 cups
• Blueberries, 2 cups

For the Crumbly Crown:

• All-purpose flour, ⅔ cup
• White sugar, ⅔ cup
• Softened butter, 6 tablespoons

Directions

Begin by preheating your oven to 350°F (or 175°C) and lovingly grease and flour a 9×13 inch baking dish.

In a bowl, meticulously sift together the flour, baking powder, baking soda, and salt, setting them aside for later use.

In another large mixing bowl, combine sugar and butter, whisking them together until they morph into a light and fluffy fusion. Gracefully beat in the eggs, one at a time, then stir in the fragrant vanilla extract.

Embrace the harmony of alternating ingredients by beating in the flour mixture and the buttermilk, ensuring you only mix until they’re just combined. Tenderly fold in the blueberries and gently transfer this delightful concoction into your prepared baking dish.

Now, for the crumbly crown, take a small bowl and combine flour and sugar. Integrate the butter, slicing and dicing until the mixture takes on the form of coarse crumbs. Shower this sweet snowfall over the top of your cake batter.

Bake this masterpiece in your preheated oven for 45-60 minutes, or until a toothpick introduced into the heart of the cake comes out clean. Practice patience and allow it to cool before serving.