Blueberry Buttermilk Breakfast Cake

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### **Step 4: Add Blueberries**
1. Toss the **blueberries with 1 tablespoon of flour** (this helps prevent them from sinking to the bottom).
2. Gently fold the blueberries into the batter, being careful not to overmix.

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### **Step 5: Bake**
1. Pour the batter into the prepared baking dish, spreading it evenly.
2. Sprinkle with **coarse sugar** for a crispy, golden top.
3. Bake for **40-45 minutes**, or until a toothpick inserted in the center comes out clean.

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### **Step 6: Cool & Serve**
1. Let the cake cool in the pan for about **15 minutes** before slicing.
2. Serve warm and enjoy with a dusting of powdered sugar or a drizzle of honey!

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## **Serving Suggestions**
🍯 **With Honey or Maple Syrup** – A little drizzle adds extra sweetness.
☕ **With Coffee or Tea** – The perfect morning treat alongside your favorite hot drink.
🍦 **With Whipped Cream or Ice Cream** – For a more indulgent dessert twist.

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## **Pro Tips for the Best Blueberry Buttermilk Cake**
✔ **Use Fresh or Frozen Blueberries** – If using frozen, don’t thaw them before adding to the batter.
✔ **Don’t Overmix** – Mix until just combined to keep the cake soft and fluffy.
✔ **Make It Lemon-Flavored** – Add 1 teaspoon of lemon zest for a bright, citrusy twist!
✔ **Store Leftovers** – Keep in an airtight container at room temperature for up to **3 days**.

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## **Final Thoughts**

This **Blueberry Buttermilk Breakfast Cake** is a must-try for anyone who loves **easy, homemade baked goods** with **rich flavor and a light, fluffy texture**. Whether you’re making it for a special brunch or just treating yourself, this cake is guaranteed to be a favorite.

**Would you try this recipe? Let me know in the comments!** 🫐🍰💕