If you’re searching for a breakfast treat that’s just the right balance of homey comfort and irresistible flavor, look no further than this Buttermilk Blueberry Breakfast Cake. This tender, buttery cake is studded with juicy blueberries and topped with a hint of sparkling sugar for a breakfast dish so inviting that one piece is never enough. It’s a family favorite that captures the taste of summer mornings—delightfully soft, not too sweet, and a breeze to make. Whether served warm out of the oven or enjoyed with an afternoon cup of coffee, the Buttermilk Blueberry Breakfast Cake is sure to become your new go-to recipe for brunches, weekends, or any time you need a little morning magic.
Ingredients You’ll Need
Every ingredient in this recipe pulls its weight, providing that signature flavor and irresistible texture of a true Buttermilk Blueberry Breakfast Cake. The simplicity of the list makes it even more inviting—you probably have most of these at home, and the little extras deliver big on taste and color!
- Unsalted Butter (1/2 cup, softened): Lends rich flavor and a tender crumb—make sure it’s soft for easy creaming.
- Granulated Sugar (1 cup): Adds sweetness and helps create that light, cake-like texture.
- Large Egg (1): Binds everything together and contributes to a fluffy rise.
- Vanilla Extract (1 teaspoon): Infuses every bite with warm, comforting aroma.
- All-Purpose Flour (2 cups, divided): Forms the structure and helps suspend the blueberries throughout the cake.
- Baking Powder (2 teaspoons): Gives the cake a nice lift and makes it beautifully soft.
- Salt (1/2 teaspoon): Enhances all the other flavors and keeps things balanced.
- Buttermilk (1/2 cup): Provides a delicate tang and keeps the cake unbelievably moist and tender.
- Blueberries (2 cups, fresh or frozen): The star—their juicy pops add bursts of flavor and vibrant color.
- Optional Coarse Sugar (for topping): A sprinkle before baking gives a delightfully crunchy, sparkling crust.
How to Make Buttermilk Blueberry Breakfast Cake
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish—parchment paper is helpful if you’d like to lift the cake out later, but a good butter or spray coating works beautifully too. This ensures your Buttermilk Blueberry Breakfast Cake pops out easily and stays gorgeously golden.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Don’t rush this step! Creaming introduces air, which leads to a lighter cake. It should look pale and smooth, like whipped cream that just can’t wait to be eaten.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then continue to mix until everything is beautifully combined. You’ll notice the batter looks even silkier at this point—now you’re building that irresistible base flavor for your Buttermilk Blueberry Breakfast Cake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1¾ cups of flour (set aside the remaining 1/4 cup for later), baking powder, and salt. This simple step evenly distributes the leaveners and salt, ensuring you get the same tender crumb in every bite.
Step 5: Alternate Dry Ingredients and Buttermilk
Add the dry mixture to the butter-egg mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. This gentle alternation creates a beautifully moist batter without overmixing—the secret to a cake that stays soft and light.
Step 6: Prepare and Fold in Blueberries
Toss the blueberries with the reserved 1/4 cup flour—this helps them stay suspended in the cake and prevents them from sinking. Gently fold the floured berries into the batter, taking care not to crush them. Blueberry streaks are welcome; blueberry mush is not!
Step 7: Assemble and Bake
Spread the batter evenly in your prepared pan, smoothing the top with a spatula. For a golden, sparkly finish, sprinkle coarse sugar generously over the top. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the top is gorgeously golden brown.
Step 8: Cool and Serve
Let your Buttermilk Blueberry Breakfast Cake cool in the pan for at least 15 minutes. It’s dreamy served warm, but just as tempting at room temperature. The scent alone will draw everyone straight to the kitchen!
How to Serve Buttermilk Blueberry Breakfast Cake
Garnishes
A dusting of powdered sugar or a scatter of extra fresh blueberries on top can make this cake look even more inviting. For a delightful contrast, a dollop of whipped cream or a drizzle of vanilla glaze can elevate each slice into something a little more decadent—perfect for guests or special occasions.
Side Dishes
This cake pairs wonderfully with savory breakfast sides like crispy bacon, fluffy scrambled eggs, or a fresh fruit salad. A hot cup of coffee, herbal tea, or an iced latte is a must for a well-rounded brunch experience—you’ll find the slightly tart lemony notes of the buttermilk cake balance all kinds of breakfast favorites.
Creative Ways to Present
Transform your Buttermilk Blueberry Breakfast Cake into individual portions by cutting it into squares and serving on pretty plates, or stack a couple of pieces with a swirl of yogurt and extra berries for a playful breakfast parfait. Individual servings in muffin tins also make for a grab-and-go option, or stack slices picnic-style for a charming brunch buffet setup.
Make Ahead and Storage
Storing Leftovers
Store any leftover Buttermilk Blueberry Breakfast Cake tightly covered at room temperature for up to 2 days. If you prefer, keep it in the refrigerator for a bit longer freshness—just bring slices to room temp or gently reheat before serving for the best texture.
Freezing
This cake freezes beautifully! Wrap individual squares tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw slices overnight in the refrigerator or at room temperature for a quick, homemade treat any day of the week.
Reheating
To bring back that fresh-from-the-oven magic, warm slices in the microwave for 15-20 seconds. For extra crispiness, pop in a toaster oven or conventional oven at 300°F for 5-7 minutes. The cake softens up and the blueberries get deliciously jammy, just like when it was first baked!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in Buttermilk Blueberry Breakfast Cake. Just add them straight from the freezer without thawing—this keeps your batter from turning blue and your berries perfectly juicy.
What if I don’t have buttermilk on hand?
No buttermilk? No problem. You can make an easy substitute by adding a teaspoon of lemon juice or vinegar to half a cup of milk, then letting it sit for five minutes. It won’t have quite the same tang, but your cake will still be dreamy.
Is this cake very sweet?
Not at all—the balance is what makes Buttermilk Blueberry Breakfast Cake so lovable. The cake is gently sweet without being overwhelming, which lets the fresh blueberries shine and makes it welcome at breakfast or brunch.
Can I double the recipe for a crowd?
Yes! Simply double all ingredients and use a 9×13-inch pan. The baking time might be slightly longer, so check for doneness with a toothpick. It’s an excellent crowd-pleaser for holidays or family gatherings.
How can I prevent blueberries from sinking to the bottom?
The trick is to toss your blueberries in a bit of extra flour before folding them into the batter. This little coating helps suspend the berries so every bite of Buttermilk Blueberry Breakfast Cake is spotted with beautiful bursts of blueberry goodness.
Final Thoughts
Whether you’re hosting brunch or just want to make your morning feel extra special, this Buttermilk Blueberry Breakfast Cake is wonderfully simple yet delightfully indulgent. Give it a try the next time you find yourself with a handful of blueberries and a craving for something warm and homemade—your kitchen (and your loved ones) will thank you!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a delightful Buttermilk Blueberry Breakfast Cake that is perfect for starting your day on a sweet note. This moist and tender cake bursting with juicy blueberries is a great option for breakfast or brunch, paired wonderfully with a hot cup of coffee or tea.
Ingredients
For the Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 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
- optional coarse sugar for topping
Instructions
- Preheat the Oven: Preheat the 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 the butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Add Blueberries: Toss the blueberries with the remaining 1/4 cup of flour, then gently fold them into the batter.
- Bake: Spread the batter evenly into the prepared baking dish, sprinkle the top with coarse sugar if using, and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool and Serve: Allow to cool slightly before serving.
Notes
- If using frozen blueberries, do not thaw before folding into the batter to prevent discoloration.
- This cake is delicious warm or at room temperature and pairs perfectly with coffee or tea.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
