Blueberry Saffron Breakfast Cake
- 6 Tablespoons unsalted butter, room temperature, plus more for pan
- ½ Cup buttermilk, warmed
- ⅛ Teaspoon crushed saffron threads
- 1½ Cups (188 g) all-purpose flour
- 1 Teaspoon baking powder
- ¾ Teaspoon Diamond Crystal or ½ tsp. Morton kosher salt
- ½ Teaspoon ground cardamom
- ¼ Teaspoon baking soda
- 1 Cup (200 g) granulated sugar
- 2 Large eggs, room temperature
- 2 Cups fresh blueberries, divided
- Plus more blueberries for serving (optional)
- Unsalted butter
- Saffron threads
- Ground cardamom
- All-purpose flour
- Baking powder
- Kosher salt
- Baking soda
- Granulated sugar
- Preheat the oven to 350°. Butter a 9"-diameter cake pan. Line bottom with a parchment paper round; butter parchment. Combine buttermilk and saffron in a small bowl; let sit for 5 minutes.
- Meanwhile, whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine.
- Using an electric mixer on medium speed, beat granulated sugar and remaining 6 Tbsp. butter until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until combined and scraping down sides of bowl as needed. Reduce the mixer speed to low and beat in half of the dry ingredients. Add buttermilk mixture and beat just to combine, then mix in remaining dry ingredients (be careful not to overmix batter). Gently fold in 1 cup blueberries.
- Scrape batter into prepared pan and smooth surface. Sprinkle remaining 1 cup blueberries over top of cake, then sprinkle with sugar. Bake cake until a tester inserted into the center comes out with a few moist crumbs attached, 50–65 minutes. Transfer the pan to a wire rack and let the cake cool for 20 minutes. Turn out the cake onto the rack, then turn right side up.
- Serve slices of cake warm or at room temperature, topped with sweetened sour cream and more blueberries if desired.