The Buttermilk Blueberry Breakfast Cake Recipe is a delightful treat that combines the tender crumb of a classic buttermilk cake with juicy blueberries for a breakfast that’s as gorgeous as it is delicious. It’s the kind of recipe you’ll want to bake over and over for lazy weekends, special brunches, or just to brighten up a dreary morning. Imagine slices of soft, golden cake bursting with sweet berries, subtly tangy from buttermilk, and lightly dusted with crunchy sugar—pure comfort in every bite.
Ingredients You’ll Need
It’s amazing how a handful of simple, everyday ingredients can work together to make something truly magical. Each component of this Buttermilk Blueberry Breakfast Cake Recipe plays a key role, whether it’s adding flavor, structure, or that luscious texture everyone craves in a breakfast cake.
- Unsalted Butter (1/2 cup, softened): Brings rich flavor and yields a tender, moist crumb.
- Granulated Sugar (1 cup): Balances the tartness of blueberries and gives the cake sweetness.
- Large Egg (1): Binds everything together and adds richness to the batter.
- Vanilla Extract (1 teaspoon): Enhances the overall aroma and flavor—don’t skip it!
- All-Purpose Flour (2 cups, divided): Provides structure for the cake; extra flour coats the berries, preventing them from sinking.
- Baking Powder (2 teaspoons): Gives the cake lift and a lovely, fluffy rise.
- Salt (1/2 teaspoon): Brightens flavors and keeps sweetness in check.
- Buttermilk (1/2 cup): Adds a tangy richness, helps with tenderness, and reacts with baking powder for lift.
- Blueberries (2 cups, fresh or frozen): The star of the show—bursting with juicy, sweet-tart flavor.
- Coarse Sugar for Topping (optional): Sprinkled on top for a sweet, sparkling crunch.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking dish—this helps your cake release easily and keeps those beautiful corners golden and crisp. A quick prep here ensures cleanup will be a breeze later.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is so satisfying—the air you incorporate will make your Buttermilk Blueberry Breakfast Cake Recipe wonderfully soft with a delicate texture.
Step 3: Blend in the Egg and Vanilla
Add the egg and vanilla extract to the creamed mixture. Beat until fully combined. The vanilla adds warmth, while the egg gives the batter structure and that bakery-rich flavor everyone loves.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 1 and 3/4 cups of flour with the baking powder and salt. Combining these first ensures even distribution and perfect, even rise—no pesky pockets of baking powder here.
Step 5: Combine Wet and Dry Ingredients Alternately with Buttermilk
Gradually add the dry mixture to your creamed ingredients, alternating with the buttermilk. Start and finish with the dry. This keeps the batter smooth, preventing overmixing and giving the Buttermilk Blueberry Breakfast Cake Recipe its signature velvety crumb.
Step 6: Prepare and Fold in the Blueberries
Toss the blueberries with the remaining 1/4 cup of flour—a savvy trick that prevents berries from sinking and stops colors from bleeding. Gently fold them into the batter with a spatula to keep them whole and the batter speckled with dots of blue.
Step 7: Spread, Top, and Bake
Scrape that thick, luscious batter into your prepared dish, smoothing the top with a spatula. If you’re feeling fancy, sprinkle with coarse sugar for a crackly, golden top. Bake for 40 to 45 minutes, or until the top is beautifully golden and a toothpick comes out clean. Let cool slightly—if you can wait!
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
A light dusting of powdered sugar or a tumble of extra fresh blueberries on top instantly dresses up each slice. You can also add a dollop of whipped cream or a drizzle of warm vanilla glaze if you’re aiming for true brunch vibes.
Side Dishes
Pair this sweet, berry-studded cake with creamy Greek yogurt, a bowl of seasonal fruit, or soft scrambled eggs. A mug of hot coffee or a latte is the perfect finishing touch to your cheery breakfast plate.
Creative Ways to Present
For gatherings, try cutting the Buttermilk Blueberry Breakfast Cake Recipe into bite-sized bars or wedges. Stack them on a platter with lemon zest and edible flowers for a charming display, or serve slices warm in mini cast-iron skillets for an extra-cozy touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly covered at room temperature for up to two days so it stays soft and moist. For a longer window, refrigerate for up to a week (just bring to room temperature before serving for the best texture).
Freezing
The Buttermilk Blueberry Breakfast Cake Recipe freezes beautifully. Slice into squares, wrap individually in plastic, and store in a zip-top freezer bag for up to three months. Thaw overnight in the fridge or warm gently to enjoy a fresh-tasting treat any morning.
Reheating
To revive leftover cake, pop a slice in the microwave for 10-15 seconds or heat it up in a low oven until just warmed through. The blueberries will become juicy again, and the cake as inviting as the day it was baked.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just keep them frozen and coat them in flour before folding into the batter. This helps prevent the blueberries from bleeding and staining the cake, keeping your Buttermilk Blueberry Breakfast Cake Recipe beautifully marbled with purple streaks.
What if I don’t have buttermilk?
No buttermilk? No problem. Combine 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. This DIY version gives you the tang and tenderness buttermilk is famous for in this recipe.
Can I double this cake for a crowd?
Yes, the Buttermilk Blueberry Breakfast Cake Recipe doubles beautifully! Simply bake in a 9×13-inch pan and keep an eye on it—it may need a few extra minutes in the oven. Perfect for big brunches or potlucks.
What pan size works best?
Both 8×8-inch and 9×9-inch baking dishes yield great results. The 8-inch pan gives you a thicker, more decadent cake, while a 9-inch pan makes thinner slices that are just as delicious.
Can I add other fruits or mix-ins?
Definitely! Try halved raspberries, blackberries, or even a bit of lemon zest for a fresh twist. The base of the Buttermilk Blueberry Breakfast Cake Recipe is super forgiving and welcomes all sorts of fruity add-ins.
Final Thoughts
I truly hope you’ll give this Buttermilk Blueberry Breakfast Cake Recipe a spot at your breakfast table. It’s one of those tried-and-true favorites that never fails to impress—homey, bursting with fruit, and so simple to make. From quiet mornings to joyful brunches with friends, this cake delivers cozy comfort and bright flavor every time.
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of Buttermilk Blueberry Breakfast Cake, a moist and flavorful treat perfect for breakfast or brunch. This easy-to-make cake is bursting with juicy blueberries and has a delightful hint of buttermilk in every bite.
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
Additional:
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- Coarse sugar for topping (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease/flour an 8×8-inch or 9×9-inch baking dish.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla until well combined.
- Combine Dry Ingredients: In a small bowl, whisk 1 3/4 cups of flour, baking powder, and salt. Gradually add to the creamed mixture alternately with buttermilk.
- Fold in Blueberries: Toss blueberries with remaining 1/4 cup of flour, then gently fold into the batter.
- Bake: Spread batter in the dish, sprinkle with coarse sugar if desired, and bake for 40–45 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Cool slightly before serving.
Notes
- This cake is best served warm or at room temperature.
- If using frozen blueberries, keep them frozen and toss with flour to prevent bleeding.
- Perfect for brunch or a sweet morning treat with coffee.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
