Imagine waking up to the aroma of a freshly baked Buttermilk Blueberry Breakfast Cake—its golden crust concealing a pillowy, berry-studded crumb. This cake embodies everything joyful about a slow morning: simple ingredients, pops of tangy blueberry, and a moist, tender bite that melts in your mouth. Whether you bake it for a family brunch or a cozy weekend treat, the Buttermilk Blueberry Breakfast Cake is guaranteed to brighten any breakfast table and earn rave reviews from everyone lucky enough to snag a slice.
Ingredients You’ll Need
You won’t believe how easily this show-stopping cake comes together from just a handful of pantry staples. Every ingredient here plays its part: the richness of butter, tang of buttermilk, burst of blueberries, and a hint of vanilla make each bite truly unforgettable. Let’s break down what you’ll need and why you can’t skip a single one!
- Unsalted Butter (½ cup, softened): This gives your cake a velvety, rich crumb and helps achieve that gorgeous golden hue on top.
- Granulated Sugar (1 cup): Adds the perfect touch of sweetness to each bite, balancing the tartness of blueberries.
- Large Egg (1): Provides structure and creates that luscious, tender texture we all crave in a breakfast cake.
- Vanilla Extract (1 teaspoon): Infuses the batter with warmth and rounds out the flavors.
- All-Purpose Flour (2 cups, divided): Makes up the bulk of the batter, with a clever trick—extra for tossing the berries so they won’t sink!
- Baking Powder (2 teaspoons): Ensures the cake rises perfectly, making it light and fluffy.
- Salt (½ teaspoon): Heightens all the flavors, never skip it!
- Buttermilk (½ cup): The secret to this cake’s moist crumb and that signature tang—it sets this breakfast cake apart.
- Blueberries (2 cups, fresh or frozen—do not thaw): The star ingredient, bursting in every bite; toss in flour for even distribution.
- Coarse Sugar (optional, for topping): The sparkling crunchy top makes this cake look like it came straight from a bakery window.
How to Make Buttermilk Blueberry Breakfast Cake
Step 1: Prep Your Pan and Preheat the Oven
Set the stage for success by preheating your oven to 350°F (175°C). Grab an 8×8 or 9×9-inch baking dish and give it a nice coating of butter or non-stick spray; this ensures your Buttermilk Blueberry Breakfast Cake pops out easily with those picture-perfect edges.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and sugar until the mixture is light, fluffy, and pale in color. Don’t rush this—creaming adds air which makes for a beautifully tender crumb. Your cake will thank you with every bite!
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Beat until everything is thoroughly combined; you want a smooth, creamy batter at this stage which sets you up for cake perfection later on.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together 1¾ cups of flour, baking powder, and salt. Mixing your dry ingredients ensures that the baking powder and salt get evenly distributed, so your cake rises reliably and the flavor sings in every bite.
Step 5: Combine Wet and Dry Ingredients, Alternating with Buttermilk
Add the dry mixture to your creamy wet batter in three parts, alternating with the buttermilk. Begin and end with the flour mixture. This gradual approach keeps your batter smooth and helps maintain that irresistibly moist texture that defines the Buttermilk Blueberry Breakfast Cake.
Step 6: Toss Blueberries in Flour and Fold In
Place your fresh or frozen blueberries in a small bowl with the reserved ¼ cup flour, and toss to coat. This simple step keeps the blueberries from sinking to the bottom as the cake bakes. Gently fold them into your batter until just mixed—you want pockets of berries scattered throughout!
Step 7: Fill the Pan and Top with Sugar
Spread your beautifully thick batter into the prepared pan, smoothing it out evenly. If you like, sprinkle the surface with coarse sugar for a crunchy, shimmering finish. It takes your Buttermilk Blueberry Breakfast Cake from homemade to bakery-worthy in seconds.
Step 8: Bake to Perfection
Transfer your pan to the center rack of the oven and bake for 40–45 minutes. The cake should be gently golden on top, and a toothpick inserted into the center should come out clean. Let it cool for about 15 minutes before slicing—waiting is the hardest part (but so worth it)!
How to Serve Buttermilk Blueberry Breakfast Cake
Garnishes
A light dusting of powdered sugar or a scoop of whipped cream can transform your Buttermilk Blueberry Breakfast Cake into an utterly decadent breakfast treat. For a pop of color and freshness, scatter a few extra blueberries and a little lemon zest on top—total brunch goals!
Side Dishes
This cake pairs beautifully with a bowl of tangy Greek yogurt, a fresh fruit salad, or crispy bacon for a heartier plate. For the ultimate cozy indulgence, try serving slices alongside a frothy cappuccino or a big mug of tea.
Creative Ways to Present
Cut the cake into dainty squares for a pretty brunch platter, or serve warm wedges with a drizzle of maple syrup for a pancake-inspired twist. You can also stack layered cake slices with fresh berries and a dollop of whipped cream for a show-stopping brunch centerpiece!
Make Ahead and Storage
Storing Leftovers
Store any leftover Buttermilk Blueberry Breakfast Cake tightly wrapped at room temperature for up to 2 days to keep it nice and moist. For longer storage, pop it in the fridge for up to 5 days—just let it come to room temperature before serving for the best flavor.
Freezing
This breakfast cake freezes beautifully! Cut cooled cake into portions and wrap each piece in plastic wrap, then tuck them into an airtight container or freezer bag. It will keep its fresh flavor and tender crumb for up to 2 months—perfect for pulling out on a busy morning!
Reheating
To reheat, simply microwave individual slices for about 15–20 seconds until just warm, or pop them in a low oven (300°F) for 5–10 minutes. The cake tastes heavenly when slightly warmed, with the berries extra luscious and juicy.
FAQs
Can I use frozen blueberries in the Buttermilk Blueberry Breakfast Cake?
Absolutely! Frozen blueberries work perfectly—just add them straight from the freezer without thawing, and toss with the reserved flour before folding them into the batter to avoid extra moisture and color streaking.
What size pan is best for this recipe?
An 8×8-inch or 9×9-inch square baking dish is just right for this cake, yielding squares with just the right thickness. Using a pan that’s too large will make the cake thinner and could affect baking time.
Can I make this cake without buttermilk?
If you don’t have buttermilk on hand, you can quickly make a substitute by mixing ½ cup milk with 1½ teaspoons lemon juice or vinegar. Let it sit for 5 minutes before using—it’s not quite the same, but it does the trick!
Why toss the blueberries in flour?
This simple trick helps prevent the berries from sinking to the bottom as the cake bakes, so each square is loaded with juicy blueberry flavor rather than having all the fruit clumped together!
How can I add extra flavor to the Buttermilk Blueberry Breakfast Cake?
Try adding a teaspoon of lemon zest to the batter—it gives an extra zing and perfumes the entire cake with a summery aroma. Almond extract or a pinch of cinnamon can also be fun and delicious twists.
Final Thoughts
The Buttermilk Blueberry Breakfast Cake is the kind of recipe you’ll turn to again and again. With its tender crumb, bright berries, and whisper of tang, it’s sure to become a treasured favorite at your breakfast table. Gather your ingredients, preheat that oven, and treat yourself and your loved ones to cake for breakfast—you absolutely deserve it!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Buttermilk Blueberry Breakfast Cake, a moist and tender treat bursting with juicy blueberries. Perfect for breakfast, brunch, or as a sweet snack with a hint of tangy buttermilk.
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)
- Optional: coarse sugar for topping
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish.
- Mix Wet Ingredients: Cream butter and sugar, then add egg and vanilla. Beat until combined.
- Combine Dry Ingredients: In a separate bowl, whisk 1 3/4 cups flour, baking powder, and salt.
- Combine Mixtures: Slowly add dry ingredients to wet mixture, alternating with buttermilk.
- Add Blueberries: Toss blueberries with remaining flour, then fold into batter.
- Bake: Spread batter in dish, sprinkle with sugar, and bake for 40–45 minutes until done.
- Cool and Serve: Cool for 15 minutes before slicing and serving.
Notes
- This cake keeps well at room temperature for 2 days or refrigerated for up to 5 days.
- For added brightness, consider adding lemon zest to the batter.
- Enjoy warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
