Name: Blueberry Buttermilk Breakfast Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 1 cup granulated sugar (plus 1 tablespoon for topping); 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour (divided); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup buttermilk; 2 cups fresh or frozen blueberries (if frozen, do not thaw)

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If you love breakfast that tastes like a celebration, you’re going to fall head-over-heels for Blueberry Buttermilk Breakfast Cake. This irresistible treat is bursting with juicy blueberries, perfectly moist thanks to tangy buttermilk, and finished with a sparkling sugar crust. It’s a morning game-changer that balances simple, wholesome ingredients with bakery-worthy results – ideal for lazy weekends, brunch gatherings, or any time you want something special with your coffee. Once you try it, this comforting cake will quickly earn a top spot in your breakfast line-up!

Blueberry Buttermilk Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Buttermilk Breakfast Cake uses pantry staples that combine to create layers of flavor and a tender crumb. Each ingredient has a delicious role — from the creamy richness of butter to the burst of fresh blueberries — making every bite a delightful experience.

Unsalted Butter: Softened butter makes the cake wonderfully rich and moist; always start with room temperature for the best texture.
Granulated Sugar: Adds a balanced sweetness throughout the cake and creates a sparkling, crunchy finish on top.
Egg: Binds the batter and helps the cake rise while adding to the soft texture.
Vanilla Extract: Customary for warmth and aroma, vanilla rounds out the flavors beautifully.
All-Purpose Flour: Divided; most forms the sturdy base, while a bit coats the blueberries to keep them from sinking.
Baking Powder: Gives the cake its lovely rise and fluffy crumb.
Salt: Just enough to highlight the natural sweetness and deepen flavors.
Buttermilk: The secret weapon for ultimate tenderness and a gentle tang that pairs perfectly with blueberries.
Blueberries: Fresh or frozen (no need to thaw) give the cake vibrant color, sweet-tart flavor, and juicy pockets in every slice.

How to Make Blueberry Buttermilk Breakfast Cake

Step 1: Prep the Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan to guarantee an easy, clean release — nobody wants to lose a single crumb of this cake! If you’re using frozen blueberries, measure them straight from the freezer so they don’t bleed into the batter.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and one cup of sugar. Mixing until light and fluffy is key here — it introduces air, which means a lighter, softer cake. Don’t rush this step; two to three minutes with a hand mixer is perfect. Beat in the egg and vanilla extract until the mixture is smooth and glossy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups flour, baking powder, and salt. Whisking evenly distributes the leavening and salt, ensuring each bite of the Blueberry Buttermilk Breakfast Cake is flavorful and rises perfectly.

Step 4: Mix Wet and Dry — Plus Buttermilk Magic

Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Begin and end with the flour mixture. This gentle method helps prevent overmixing and results in a beautifully tender cake.

Step 5: Fold in Blueberries

Toss the blueberries with the remaining 1/4 cup flour, then gently fold them into the batter. Coating the berries in flour keeps them buoyant, so you’ll find bursts of blueberry all through your cake — not just at the bottom. Fold slowly to keep the berries whole and the batter light.

Step 6: Assemble and Top

Spread the batter evenly in your prepared pan. Sprinkle the remaining tablespoon of sugar evenly over the surface. This will bake into a gorgeous, sparkly crust atop your Blueberry Buttermilk Breakfast Cake, adding a delightful bite of sweetness to every piece.

Step 7: Bake to Perfection

Bake for 40 to 45 minutes, until the top is golden and a toothpick in the center comes out clean. Let the cake cool slightly in the pan before slicing; the aroma is irresistible, but letting it set ensures clean slices with no smushing.

How to Serve Blueberry Buttermilk Breakfast Cake

Garnishes

This cake shines on its own, but a light dusting of powdered sugar or a swoop of whipped cream can take it to new heights. For extra indulgence, top each slice with a handful of fresh blueberries or a drizzle of homemade lemon glaze — the tartness contrasts wonderfully with the cake’s sweetness.

Side Dishes

Serve Blueberry Buttermilk Breakfast Cake with bowls of Greek yogurt, fresh fruit, or crispy bacon for a brunch-worthy spread. A hot cup of coffee or fragrant tea alongside makes every bite feel like a comforting, slow morning no matter the day of the week!

Creative Ways to Present

Cut the cake into small squares and stack them on a platter for potlucks or brunch buffets. Use a biscuit cutter for cute rounds or layer slices in parfait glasses with yogurt and extra berries for an elegant breakfast trifle. The options are only limited by your imagination!

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Buttermilk Breakfast Cake can be kept covered at room temperature for up to two days. If you have warm weather or want to stretch the freshness, pop it in the fridge for up to four days. Make sure it’s well wrapped to keep it moist and prevent it from absorbing fridge odors.

Freezing

This cake freezes beautifully! Once cooled, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to three months, making it easy to enjoy a taste of summer at any time.

Reheating

For that just-baked taste, warm a slice gently in the microwave for 10 to 20 seconds. You can also reheat several pieces in a low oven (300°F) for about five minutes. The crumb will return to its soft, tender glory — perfect for waking up sluggish mornings!

FAQs

Can I use frozen blueberries for Blueberry Buttermilk Breakfast Cake?

Absolutely! There’s no need to thaw them; just toss frozen berries in flour as directed and add directly to the batter. This not only prevents the cake from turning blue but also keeps the berries from sinking or becoming mushy.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute: add 1/2 tablespoon of lemon juice or vinegar to 1/2 cup whole milk, then let it sit for 5 minutes before using.

Can I double the recipe for a bigger crowd?

You can! Bake in a 9×13-inch pan, checking for doneness around the 45-minute mark — it may need a few extra minutes depending on your oven and pan size. Make sure to increase ingredients proportionally for perfect results.

How do I keep my cake from sticking to the pan?

Greasing and flouring the pan is the best trick. You can also line the bottom with parchment for extra insurance. Let the cake cool for 10 minutes before removing or slicing for clean edges.

Is Blueberry Buttermilk Breakfast Cake good for making ahead?

Yes! The flavors deepen as it sits, and it stays soft and moist for days. It’s a reliable make-ahead treat for brunches, busy mornings, or anytime you want something special ready to grab and go.

Final Thoughts

There’s something magical about sharing a Blueberry Buttermilk Breakfast Cake with the people you love. It’s easy to make, endlessly comforting, and always delightfully delicious. Give it a try and let it become your newest breakfast tradition!

Blueberry Buttermilk Breakfast Cake Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 1 hour
Yield: 9 servings 1x
Diet: Vegetarian

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Description

This Blueberry Buttermilk Breakfast Cake is a delightful treat that’s perfect for breakfast or brunch. It’s moist, tender, and bursting with juicy blueberries. The hint of buttermilk adds a lovely tanginess to balance the sweetness of the cake. Enjoy a square with your morning coffee or as a sweet ending to any meal.

Ingredients

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For the cake:

1/2 cup unsalted butter (softened)
1 cup granulated sugar (plus 1 tablespoon for topping)
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour (divided)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2 cups fresh or frozen blueberries (if frozen, do not thaw)

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
Mix wet ingredients: In a large mixing bowl, cream together the butter and 1 cup of sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture.
Add blueberries: Toss the blueberries with the remaining 1/4 cup flour, then gently fold them into the batter. Spread the batter evenly into the prepared pan and sprinkle the top with the remaining tablespoon of sugar.
Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Let cool slightly before serving.