If you’re on the hunt for a breakfast that feels both cozy and luxuriously special, meet your new go-to: the Buttermilk Blueberry Breakfast Cake Recipe. Bursting with juicy blueberries and brimming with that irresistible, tender crumb only buttermilk can provide, this cake is everything you crave in a morning treat. It’s the perfect star for brunches, a sweet surprise for slow weekends, or even just a way to make everyday mornings a bit brighter. With simple ingredients and a foolproof method, you’re just one bake away from making mornings memorable!
Ingredients You’ll Need
This classic breakfast cake shines thanks to a handful of pantry staples and a generous dose of blueberries. Each ingredient plays a crucial role in producing a moist, buttery crumb and a burst of fruity flavor that comes together with minimal fuss.
- Unsalted Butter (1/2 cup, softened): Lends richness and a melt-in-your-mouth texture to the cake.
- Granulated Sugar (1 cup): Provides sweetness and helps cream the butter into a light, fluffy base.
- Large Egg (1): Binds the ingredients, adding structure and tenderness.
- Vanilla Extract (1 teaspoon): Infuses the cake with comforting warmth and depth of flavor.
- All-Purpose Flour (2 cups, divided): Forms the supportive backbone of the cake; dividing some to toss with blueberries helps prevent sinking.
- Baking Powder (2 teaspoons): Ensures a lofty, cake-like rise.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the flavors overall.
- Buttermilk (1/2 cup): The not-so-secret ingredient for a tender crumb and subtle tanginess.
- Blueberries (2 cups, fresh or frozen): Star of the show! If using frozen, keep them unthawed for best results and easiest folding.
- Coarse Sugar for Topping (optional): Adds a sparkling crunch to the golden top.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish. This ensures your Buttermilk Blueberry Breakfast Cake Recipe releases perfectly each time and those corners turn beautifully golden. Set your pan aside while you blend up the batter.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This is the magic moment where air gets worked in, setting the stage for that tender crumb. Take your time with this step and enjoy the sweet aroma wafting up as the two meld together!
Step 3: Add the Egg and Vanilla
Next, beat in the egg and vanilla extract. Mix until everything looks silky and well combined—the vanilla adds warmth and extra flavor, while the egg gives structure to the cake. The batter should look pale and creamy at this point.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of the all-purpose flour with the baking powder and salt. By mixing these dry ingredients first, you guarantee an even lift and balanced flavor in every bite.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Always begin and end with the dry mixture. This trick keeps the batter smooth and prevents overmixing, which results in that delicate, moist crumb the Buttermilk Blueberry Breakfast Cake Recipe is known for.
Step 6: Prepare and Fold in Blueberries
Toss your blueberries (fresh or frozen, just don’t thaw if using frozen) with the remaining 1/4 cup flour. Gently fold these flour-coated berries into the batter with a spatula. This simple technique keeps your fruit evenly distributed, so every square bursts with berry flavor.
Step 7: Pour, Sprinkle, and Bake
Spread the batter evenly into your prepared pan. If you’re feeling extra fancy, sprinkle the top with some coarse sugar for a sweet, sparkly finish. Bake for 40 to 45 minutes until the top is golden and a toothpick inserted into the center comes out clean or with just a few crumbs. Let cool slightly—if you can resist!—before slicing and serving.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
This cake is stunning on its own, but a light dusting of powdered sugar makes it look extra inviting. You could also serve slices with a dollop of whipped cream, a spoonful of vanilla yogurt, or scatter a few extra fresh blueberries on top for a bakery-worthy presentation.
Side Dishes
Round out your brunch spread with a platter of crisp bacon or veggie sausage, fluffy scrambled eggs, or a simple bowl of mixed fruit. For a cozy twist, pair your Buttermilk Blueberry Breakfast Cake Recipe with a steaming mug of coffee, chai, or fresh-squeezed orange juice.
Creative Ways to Present
Cut the cake into cubes and layer with whipped cream and lemon zest in small jars for berry trifle parfaits. Or, serve slightly warm with a scoop of vanilla ice cream for an indulgent breakfast-for-dessert moment. Individual slices also look lovely wrapped up for a sweet take-home treat after brunch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, cover the cake tightly with plastic wrap or foil and store at room temperature for up to two days. For extended freshness, keep it in the refrigerator—the tender crumb stays delightful, and the berries keep their pop.
Freezing
The Buttermilk Blueberry Breakfast Cake Recipe freezes beautifully! Cut leftover squares and wrap each piece in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight in the fridge, and you’ll have ready-made breakfast bliss whenever the craving hits.
Reheating
To bring back that fresh-baked magic, microwave individual slices for about 20–30 seconds or warm in a 300°F oven for 10 minutes. This revives both the cake’s soft crumb and its sweet berry bursts, making leftovers just as delightful as day one.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If using frozen blueberries in your Buttermilk Blueberry Breakfast Cake Recipe, don’t thaw them before adding to the batter. Tossing them with flour helps prevent streaking and ensures they’re evenly distributed.
What if I don’t have buttermilk on hand?
No worries—you can make a substitute by mixing 1/2 cup of milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using, and your cake will still have that signature tang and tenderness.
Can I double the recipe for a larger crowd?
Yes! Just double all the ingredients and bake in a 9×13-inch pan, checking for doneness at around 45 minutes. It’s the perfect way to serve the Buttermilk Blueberry Breakfast Cake Recipe at gatherings or holidays.
How do I know when the cake is done baking?
The cake is ready when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Trust your nose too—your kitchen will smell heavenly when it’s close to done!
Is this recipe suitable for making ahead?
Definitely! Bake the Buttermilk Blueberry Breakfast Cake Recipe the night before, let it cool, then cover tightly. It keeps beautifully and is always ready for a quick breakfast or brunch treat the next morning.
Final Thoughts
There’s nothing quite like the smell of this Buttermilk Blueberry Breakfast Cake Recipe wafting through your kitchen to signal a delicious start to the day. Whether you serve it for brunch, pack it for a snack, or treat yourself just because, you’ll come back to this recipe again and again. Don’t wait for a special occasion—make it soon and let it brighten your breakfast table!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Start your day with a delightful treat – Buttermilk Blueberry Breakfast Cake. This moist and flavorful cake is bursting with juicy blueberries and has a hint of tanginess from the buttermilk, making it the perfect addition to your breakfast or brunch table.
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 using frozen, do not thaw)
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk 1 3/4 cups of flour, baking powder, and salt. Gradually add to wet mixture, alternating with buttermilk.
- Add Blueberries: Toss blueberries with remaining 1/4 cup flour, then gently fold into batter.
- Bake: Spread batter in pan, sprinkle with coarse sugar, and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and Serve: Let cool slightly before serving warm or at room temperature.
Notes
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- This cake freezes well.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
