Blueberry Buttermilk Breakfast Cake Recipe
If you could bottle the taste of a summer morning, I’m convinced it would taste just like Blueberry Buttermilk Breakfast Cake. Bursting with juicy blueberries, crowned with a tender crumb, and lightly tangy from buttermilk, this easy bake is all about transforming simple ingredients into something downright magical. It’s the sort of cake you make once and instantly know you’ll be coming back for, whether you want to spoil your brunch guests or just treat yourself to something special with your coffee.
Ingredients You’ll Need
Even the most irresistible recipes often begin with everyday ingredients, and this Blueberry Buttermilk Breakfast Cake is the best kind of proof. Each item in this lineup brings its own little superpower, from moisture to flavor to that gorgeous rise. Here are the essentials, along with why you need each:
- Unsalted butter (½ cup, softened): Lends the cake its rich, tender crumb and lovely buttery aroma.
- Granulated sugar (¾ cup): Sweetens the cake and helps create a golden top.
- Large egg (1): Provides structure and binds everything together for a satisfying slice.
- Vanilla extract (1 teaspoon): Infuses the cake with comforting warmth and depth of flavor.
- All-purpose flour (2 cups, divided): The backbone of the cake, giving it substance and support; dividing the flour keeps blueberries from sinking.
- Baking powder (2 teaspoons): Helps the cake puff up beautifully in the oven for that perfect bite.
- Salt (½ teaspoon): Balances the sweetness and brightens the blueberry flavor.
- Blueberries (2 cups, fresh or frozen): Juicy bursts of fruit bring color, flavor, and extra moisture.
- Buttermilk (½ cup): The secret to the cake’s irresistibly soft, tangy texture.
How to Make Blueberry Buttermilk Breakfast Cake
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 350°F (175°C) so it’s nice and hot when the batter’s ready. Grease an 8×8-inch baking pan or line it with parchment paper—this makes it a breeze to lift out your finished Blueberry Buttermilk Breakfast Cake, whether you’ll be slicing neat squares for guests or nibbling straight from the pan.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale, smooth, and a little fluffy. This step incorporates air, giving your Blueberry Buttermilk Breakfast Cake a lighter crumb. It sets the stage for all the deliciousness to come.
Step 3: Add the Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Mix until everything is fully combined and silky—no streaks of egg left behind. The egg binds the ingredients and the vanilla lifts all the flavors in the cake.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together 1¾ cups of your flour, baking powder, and salt. This quick blend ensures the leavening gets evenly distributed, which helps the Blueberry Buttermilk Breakfast Cake bake up evenly every single time.
Step 5: Mix Wet and Dry Ingredients with Buttermilk
Add the dry ingredients to your creamed mixture, alternating with buttermilk—start and finish with the dry mix. This old-fashioned approach keeps the batter from getting tough and makes the cake wonderfully moist.
Step 6: Coat Blueberries and Fold Them In
Toss your blueberries with the remaining ¼ cup of flour. This quick toss is a smart baker’s trick to keep berries evenly distributed and prevent them from sinking. Gently fold the flour-coated berries into the batter so they stay whole and juicy.
Step 7: Spread in Pan and Bake
Spoon the thick batter into your prepared pan and smooth the top gently. Pop the pan in the oven and bake for 40 to 45 minutes, or until a toothpick poked in the center emerges clean. The kitchen will fill with a mouthwatering, blueberry-laced aroma—pure happiness in cake form.
Step 8: Cool and Serve
Let the Blueberry Buttermilk Breakfast Cake cool for a bit before slicing. Enjoy it warm for a cozy treat, or let it reach room temperature for easier slicing and sharing.
How to Serve Blueberry Buttermilk Breakfast Cake
Garnishes
A shower of powdered sugar is the simplest—and possibly prettiest—way to finish your Blueberry Buttermilk Breakfast Cake. For a more decadent touch, try a drizzle of quick lemon glaze or a scoop of gently whipped cream. If you love crunch, sprinkle a bit of turbinado sugar on top before baking for a sweet, crisp crust.
Side Dishes
This cake shines alongside savory breakfast classics. Pair slices with crispy bacon or herby scrambled eggs, and let its soft crumb complement them both. For a lighter breakfast, serve with a bowl of Greek yogurt, some extra fresh berries, or a fruit salad for refreshing balance.
Creative Ways to Present
You can dress up your Blueberry Buttermilk Breakfast Cake by cutting it into dainty cubes and stacking them on a tiered platter, perfect for brunch gatherings. Try serving it layered with yogurt and more berries in a parfait glass, or bake it in muffin tins for single-serve treats that are perfect for on-the-go mornings.
Make Ahead and Storage
Storing Leftovers
Store any extra Blueberry Buttermilk Breakfast Cake tightly wrapped or in an airtight container at room temperature for up to two days. If you plan to keep it longer, move it to the fridge—just let it come to room temp or gently warm it before serving to restore its plushness.
Freezing
This breakfast cake is a fantastic make-ahead option. Once cooled completely, wrap individual slices or the whole cake in plastic wrap, then airtight foil, and freeze for up to two months. Thaw in the fridge or on the counter for easy, spontaneous treats.
Reheating
If you love your cake warm, give individual pieces a 10 to 15 second spin in the microwave, or loosely cover larger portions with foil and warm in a 300°F oven for 10 minutes. This brings back the cake’s freshly-baked moisture and makes the blueberries even juicier.
FAQs
Can I use frozen blueberries for Blueberry Buttermilk Breakfast Cake?
Absolutely! If you use frozen berries, don’t thaw them first—use them straight from the freezer to prevent streaks of blue in the batter. Just toss them with flour and fold in as directed.
What can I substitute for buttermilk?
If you’re out of buttermilk, make a quick substitute: mix ½ cup of milk with 1½ teaspoons of lemon juice or white vinegar, let it sit for five minutes, and use in place of buttermilk. The tangy flavor is essential for Blueberry Buttermilk Breakfast Cake’s tender crumb.
How do I keep my cake from becoming soggy?
Be sure to bake until a toothpick comes out clean and let the cake cool a bit before slicing. If using a lot of really juicy berries, or if your kitchen is humid, you might need a few extra minutes of baking time.
Can I double the recipe for a crowd?
Yes! For a larger batch, double the ingredients and bake in a 9×13-inch pan. You may need to add a few minutes to the baking time, so keep an eye on it and test for doneness with a toothpick.
Is Blueberry Buttermilk Breakfast Cake suitable for brunch events?
Definitely—it’s a standout for brunch tables, potlucks, and family gatherings. You can bake it the night before and dust with powdered sugar just before serving for a beautiful, stress-free treat.
Final Thoughts
I’m convinced once you’ve tasted a fresh, tender slice still warm from the oven, Blueberry Buttermilk Breakfast Cake will become your go-to for breakfast or any excuse to indulge. Give it a try, share it with loved ones, and make your mornings (or afternoons!) a little brighter and sweeter.
Print
Blueberry Buttermilk Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful treat with this Blueberry Buttermilk Breakfast Cake. Bursting with juicy blueberries and a hint of buttermilk, this moist and tender cake is perfect for starting your day on a sweet note.
Ingredients
Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
- ½ cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and salt.
- Combine wet and dry ingredients: Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
- Add blueberries: Toss the blueberries with the remaining ¼ cup of flour, then gently fold them into the batter.
- Bake: Spread the batter evenly into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before serving warm or at room temperature.
Notes
- Dust the top with powdered sugar for a simple finish, or add a crumb topping before baking for extra texture.
- If using frozen blueberries, do not thaw to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
