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Blueberry Breakfast Cake Recipe
This blueberry breakfast cake with buttermilk is a modern twist on a traditional coffee cake recipe. It’s a light, fluffy breakfast cake, studded with a generous amount of fresh blueberries (substitute frozen blueberries), and topped with a crunchy quick-to-make streusel. This breakfast cake can be baked in a 10-inch cast iron skillet (pictured), a 10-inch round or 9-inch square cake pan.