Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs until frothy, then add the buttermilk, melted and cooled unsalted butter, and vanilla extract. Whisk until smooth and well incorporated.
- Pour the wet mixture into your dry ingredients and stir gently until just combined. Be careful not to overmix.
- Gently fold in 1¼ cups of the blueberries, saving the remaining ¼ cup for the top.
- Spread the batter evenly in your prepared baking dish and scatter the reserved blueberries over the top.
- Sprinkle the coarse sugar over everything for a bakery-style finish.
- Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. The top should be golden brown and slightly crackled.
- Let it cool for about 10 minutes before serving.
Notes
No buttermilk? Mix regular milk with a tablespoon of lemon juice and let sit for 5 minutes. You can swap blueberries for other berries or diced peaches. The recipe works with whole wheat flour for a nuttier taste, and almond milk for dairy-free versions. For gluten-free, use a one-to-one gluten-free flour blend. The sugar can be reduced by a third without significantly affecting taste.