Buttermilk Blueberry Breakfast Cake Recipe
If you’re searching for a breakfast that’s equal parts cozy, bright, and bursting with juicy berries, look no further than this Buttermilk Blueberry Breakfast Cake. Every bite delivers a soft, lemony crumb studded with sweet blueberries, making it the sort of treat you’ll want to bake for a lazy weekend or when you’re hosting loved ones for brunch. The buttermilk ensures a tender texture, while a hint of lemon zest wakes up your taste buds, making this cake a beloved favorite you’ll come back to again and again.
Ingredients You’ll Need
The beauty of this Buttermilk Blueberry Breakfast Cake is in its simplicity—each ingredient brings something special to the table. From the richness of butter to the tangy burst of blueberries, every element works in harmony to create a cake that’s soft, flavorful, and absolutely irresistible.
- Unsalted Butter (½ cup): Provides essential richness and a melt-in-your-mouth crumb, so make sure it’s softened for easy blending.
- Granulated Sugar (1 cup): Sweetens the cake and helps create a golden top as it bakes.
- Lemon Zest (zest of 1 lemon): Adds a bright, citrusy aroma that wakes up the whole cake—don’t skip this!
- Large Egg (1): Binds the batter for structure and a delicate, tender texture.
- Vanilla Extract (1 teaspoon): Rounds out the flavors with warm, classic sweetness.
- All-Purpose Flour (2 cups, divided): The backbone of the cake, providing just the right amount of substance to hold all those berries.
- Baking Powder (2 teaspoons): Ensures your breakfast cake rises to fluffy perfection.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- Fresh Blueberries (2 cups): The star of the show, they burst with flavor in every bite—use frozen if fresh aren’t in season, just don’t thaw them.
- Buttermilk (½ cup): Gives the cake its signature moistness and tang, making each slice extra tender.
How to Make Buttermilk Blueberry Breakfast Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan, or for easy removal, line it with parchment paper. This ensures your Buttermilk Blueberry Breakfast Cake comes out cleanly and keeps its beautiful shape.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, cream together the softened butter, sugar, and lemon zest. Use an electric mixer for about 3–4 minutes, until the mixture is light and fluffy. This step infuses the batter with citrusy fragrance and helps create that irresistible tender crumb.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated. This brings richness and depth of flavor, ensuring every bite of the Buttermilk Blueberry Breakfast Cake is perfectly balanced.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and salt. This evenly distributes the leavening, giving your cake a uniform rise and fluffy texture.
Step 5: Alternate Adding Dry Mix and Buttermilk
Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture, mixing gently after each addition. This technique keeps the batter soft without over-mixing, resulting in a cake that’s tender and moist.
Step 6: Fold in Blueberries
In a small bowl, toss the blueberries with the remaining ¼ cup flour to coat. Gently fold them into the batter—this prevents the berries from sinking to the bottom and ensures an even distribution of juicy bursts throughout your Buttermilk Blueberry Breakfast Cake.
Step 7: Bake and Cool
Spread the batter evenly in your prepared pan, smoothing the top. For a delightful crunch, sprinkle with coarse sugar if you like. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing—it’s worth the wait!
How to Serve Buttermilk Blueberry Breakfast Cake
Garnishes
A dusting of powdered sugar, a dollop of whipped cream, or a handful of extra fresh blueberries on top will make each slice of your Buttermilk Blueberry Breakfast Cake look as good as it tastes. For an extra pop, a few curls of lemon zest add brightness and color.
Side Dishes
Pair this breakfast cake with creamy Greek yogurt, crispy bacon, or a fresh fruit salad for a complete brunch spread. A hot mug of coffee or a chilled glass of orange juice complements the sweet-tart flavors beautifully.
Creative Ways to Present
Cut the cake into neat squares and serve on a tiered platter for an elegant brunch table, or wrap individual slices in parchment for a grab-and-go breakfast treat. You can even use a biscuit cutter for round “mini cakes” to add a playful twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover Buttermilk Blueberry Breakfast Cake tightly covered at room temperature for up to two days, or in the refrigerator for up to four days. The flavors meld and the texture stays wonderfully moist, making leftovers just as tempting.
Freezing
This cake freezes like a dream! Simply wrap individual slices or the entire cooled cake in plastic wrap and then foil. Store in the freezer for up to two months. Thaw overnight in the fridge before enjoying.
Reheating
To enjoy that fresh-from-the-oven taste, warm slices in the microwave for about 15–20 seconds or pop them in a low oven (300°F) for 10 minutes. This restores the cake’s soft texture and brings out the fragrance of the berries and lemon.
FAQs
Can I use frozen blueberries in the Buttermilk Blueberry Breakfast Cake?
Absolutely! Frozen blueberries work perfectly—just add them straight from the freezer and toss with flour as directed. This prevents excess moisture and keeps the berries evenly distributed.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, make your own by adding 1½ teaspoons of lemon juice or vinegar to ½ cup of milk. Let it sit for five minutes before using in the recipe.
How do I prevent the blueberries from sinking?
Tossing blueberries with a bit of flour before folding them into the batter helps suspend them throughout the cake, so every slice is packed with juicy berries.
Can I double the recipe for a larger crowd?
Yes! Simply double all the ingredients and bake in a 9×13-inch pan. Watch the baking time—it may need a few extra minutes. You’ll have plenty of Buttermilk Blueberry Breakfast Cake to share.
Is this cake very sweet?
It’s gently sweet, more like a coffee cake than a traditional dessert. The slight tang from the buttermilk and burst of blueberries keep it balanced and perfect for breakfast or brunch.
Final Thoughts
If you’re craving a breakfast treat that’s easy to make, irresistibly tender, and bursting with flavor, this Buttermilk Blueberry Breakfast Cake is sure to become a staple in your kitchen. Give it a try—you’ll be surprised how quickly it disappears!
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Buttermilk Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Buttermilk Blueberry Breakfast Cake is a moist, flavorful treat perfect for starting your day with a burst of fresh blueberries and a hint of lemon zest. Made with simple ingredients like buttermilk and butter, it’s an easy-to-make breakfast cake that offers a tender crumb and a lightly sweet flavor. Whether served warm or at room temperature, this cake pairs beautifully with your morning coffee or tea.
Ingredients
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
Dry Ingredients
- 2 cups all-purpose flour (divided: 1¾ cups and ¼ cup)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy, ensuring a smooth texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until well combined, creating a smooth batter base.
- Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups of all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agent and seasoning.
- Combine Ingredients Alternately: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture, mixing gently to avoid overworking the batter.
- Prepare Blueberries: In a small bowl, toss the blueberries with the remaining ¼ cup flour to coat them, which prevents them from sinking during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to crush them and maintaining an even distribution.
- Fill Pan and Bake: Spread the batter evenly into the prepared baking pan and smooth the top. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing to ensure neat pieces. Serve as a delightful breakfast or snack.
Notes
- You can use frozen blueberries without thawing to prevent excess moisture in the batter.
- Add a sprinkle of coarse sugar on top of the batter before baking to create a crunchy, sweet crust.
- For a dairy-free version, substitute buttermilk with a mixture of milk and lemon juice or vinegar.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
