If you’re looking for that perfect morning treat that walks the line between a tender, fruit-filled cake and a warm, nostalgic comfort bake, the Buttermilk Blueberry Breakfast Cake is about to become your new obsession. Each bite bursts with juicy blueberries and buttery crumb, all wrapped up in a tangy, slightly sweet cake that’s as welcome at brunch as it is on a lazy Sunday with a cup of coffee. Whether you’re an experienced home baker or just starting, this recipe brings together the simplicity of classic pantry staples with the irresistible flavor of fresh blueberries for a breakfast cake that friends and family will beg you to make again and again.
Ingredients You’ll Need
Every ingredient in this Buttermilk Blueberry Breakfast Cake recipe is chosen for a reason—whether it’s building rich flavor, creating a tender crumb, or helping those luscious blueberries shine. Let’s break down what you need and why it matters.
- Unsalted butter (1/2 cup, softened): Brings richness and moisture, ensuring every slice is soft and flavorful.
- Granulated sugar (1 cup): Sweetens the cake just enough to highlight the berries without overpowering them.
- Large egg (1): Binds the batter together and adds a welcome touch of richness.
- Vanilla extract (1 teaspoon): Infuses the cake with warm, aromatic depth.
- All-purpose flour (2 cups, divided): Creates structure and stability while providing the ideal backdrop for those blueberries.
- Baking powder (2 teaspoons): Lifts the cake for a lovely, tender crumb.
- Salt (1/2 teaspoon): Enhances all the other flavors and keeps the sweetness in check.
- Fresh blueberries (2 cups): The star ingredient—bursting with juicy, tangy-sweet flavor in every bite.
- Buttermilk (1/2 cup): Responsible for the cake’s moist, tangy crumb and signature breakfast cake flavor.
How to Make Buttermilk Blueberry Breakfast Cake
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot by the time your batter is ready. Give your 8×8-inch baking pan a generous greasing with butter or nonstick spray, making sure to get into those corners—this keeps your cake from sticking and ensures easy removal later.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns light, fluffy, and pale in color. This important step introduces air into the batter, setting you up for a cake that rises beautifully and stays soft.
Step 3: Add Egg and Vanilla
Crack in your large egg and pour in the vanilla extract. Beat until the batter looks smooth and glossy—this helps emulsify the fat and liquid, making sure your Buttermilk Blueberry Breakfast Cake is evenly textured from edge to center.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1¾ cups all-purpose flour, the baking powder, and the salt. This quick step evenly disperses the leavening so every bite is perfectly light and fluffy.
Step 5: Bring the Batter Together
Add a third of the flour mixture to the creamed butter mixture, then pour in half of the buttermilk. Repeat, alternating flour and buttermilk and ending with the flour. Gently mix after each addition—this keeps the batter smooth and prevents overworking, so your breakfast cake stays tender, not tough.
Step 6: Prepare and Fold in Blueberries
Toss your fresh blueberries with the remaining 1/4 cup of flour—this simple trick helps suspend the berries throughout the batter and prevents them from sinking to the bottom. Gently fold the dusted berries into your batter with a spatula, being careful not to crush them.
Step 7: Bake
Spoon the batter into your prepared pan and gently smooth the top. If you like a little crunch, sprinkle some coarse sugar over the surface. Slide the pan into your preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (watch the aroma, too—your kitchen will smell incredible!).
Step 8: Cool and Serve
Let the Buttermilk Blueberry Breakfast Cake cool in the pan for at least 15–20 minutes before slicing. It’s tempting to dig in right away, but a brief cooling time makes the cake easier to slice, allowing those juicy berry pockets to set just right.
How to Serve Buttermilk Blueberry Breakfast Cake
Garnishes
A dusting of powdered sugar adds instant elegance, while a few extra fresh blueberries on top make each piece pop with color. For an extra special touch, add a dollop of whipped cream or a drizzle of honey as you serve each slice of Buttermilk Blueberry Breakfast Cake.
Side Dishes
This breakfast cake pairs beautifully with savory brunch classics like scrambled eggs or breakfast sausage for a balanced plate. For a lighter pairing, serve with creamy Greek yogurt and a freshly brewed cup of coffee or tea.
Creative Ways to Present
For a brunch gathering, cut the cake into small squares and stack them high on a vintage cake stand. Or, serve each slice warm in a bowl with a splash of cold milk for a comforting vibe. You can even layer squares with lemon curd or vanilla yogurt in a parfait glass for a show-stopping twist on this classic Buttermilk Blueberry Breakfast Cake.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, cover the cake tightly with plastic wrap or transfer slices to an airtight container. It will stay moist and flavorful at room temperature for up to two days, or in the refrigerator for up to four days—perfect for grab-and-go breakfasts all week.
Freezing
You can absolutely freeze your Buttermilk Blueberry Breakfast Cake. Wrap individual squares tightly in plastic wrap and then foil, or place the whole (cooled) cake in a large freezer bag. It’ll keep for up to two months. When the craving strikes, thaw overnight in the refrigerator or on the counter and enjoy that fresh-baked taste anytime.
Reheating
For best results, warm individual slices in the microwave for 10–15 seconds or reheat larger pieces in a low oven (300°F) for 5–8 minutes. This “just baked” warmth brings out the berry flavor and restores that melt-in-your-mouth texture—almost as good as the day it was baked.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! You can substitute frozen blueberries for fresh in this recipe—just be sure to toss them in flour as directed and don’t thaw before adding to the batter. This helps prevent discoloration and keeps the berries from getting too soft inside the cake.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, make your own by combining 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar. Let it sit for 5 minutes, then use as a perfect substitute in your Buttermilk Blueberry Breakfast Cake batter.
Can I use a different pan size?
While an 8×8-inch baking pan gives you just the right thickness, you can use a 9-inch round or even double the recipe for a 9×13-inch pan. Just keep an eye on baking time and check for doneness with a toothpick.
How can I make the top extra crunchy?
For a bakery-style crust, sprinkle coarse sugar generously over the batter just before baking. This simple step creates an irresistible crunchy lid that contrasts beautifully with the soft cake inside.
Is this cake good for brunch entertaining?
Absolutely! Buttermilk Blueberry Breakfast Cake is as lovely for a holiday brunch or baby shower as it is for casual family weekends. Its rustic charm and universal appeal guarantee rave reviews from any crowd.
Final Thoughts
I genuinely can’t recommend the Buttermilk Blueberry Breakfast Cake enough—it’s that classic, heartwarming bake you’ll want to keep in your repertoire forever. Try it the next time you want to spoil your friends or just treat yourself to something truly special in the morning. Happy baking!
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Buttermilk Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect breakfast treat with this Buttermilk Blueberry Breakfast Cake. Bursting with fresh blueberries and a tender crumb, this easy-to-make cake is a delightful way to start your day!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Add-ins:
- 2 cups fresh blueberries
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Combine Wet Ingredients: Beat in the egg and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.
- Add Blueberries: Toss the blueberries with the remaining flour and gently fold them into the batter.
- Bake: Spread the batter in the pan and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and Serve: Let cool slightly before serving.
Notes
- You can use frozen blueberries, but do not thaw them before adding to the batter.
- Sprinkle coarse sugar on top before baking for a crunchy crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
