🧑🍳 Instructions
- Preheat Oven:
- Set oven to 350°F / 175°C. Grease and flour an 8×8-inch or 9×9-inch baking pan.
- Prepare the Batter:
- Cream butter and sugar together until light and fluffy.
- Beat in egg and vanilla.
- In a separate bowl, whisk 1 ¾ cups flour, baking powder, and salt.
- Add dry mixture to butter mixture alternately with buttermilk, mixing just until combined.
- Toss the Blueberries:
- In a small bowl, toss blueberries with remaining ¼ cup flour (this helps prevent them from sinking).
- Gently fold blueberries into batter.
- Bake:
- Spread batter evenly into prepared pan.
- Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Serve:
- Let cool slightly before cutting into squares.
- Dust with powdered sugar for a pretty finish.
🌟 Tips & Variations
- For a crunchy top: Sprinkle coarse sugar on top before baking.
- For extra flavor: Add a pinch of cinnamon to the batter.
- Serve warm: This cake is amazing slightly warm with a pat of butter.
Would you like me to include a streusel topping version (like a true blueberry coffee cake) for a bakery-style crunch on top?
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