Buttermilk Blueberry Breakfast Cake Recipe
If you’re looking to greet your morning with something special, the Buttermilk Blueberry Breakfast Cake is a treat you’ll want on your table. This delightful bake combines fluffy cake layers, juicy bursts of blueberries, and a subtle tang from buttermilk, making every bite a celebration of fresh, homey flavor. It’s the kind of recipe that brings warmth to breakfast gatherings and invites invitations for “just one more slice.” Brightly speckled with berries and topped with a whisper of sugar, this cake transforms humble ingredients into an irresistible breakfast centerpiece that’s easy enough for any day of the week.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity — just everyday ingredients, each working magic on the flavor, texture, or color of your Buttermilk Blueberry Breakfast Cake. Gather these staples and get ready to see how they shine together!
- Unsalted Butter (1/2 cup, softened): The base of that tender crumb and irresistible richness you’ll love in every bite.
- Granulated Sugar (1 cup): Not only for sweetness, but also to help create a light and fluffy texture when creamed with butter.
- Large Egg (1): Gives structure and binds the batter, ensuring the cake holds together beautifully.
- Vanilla Extract (1 teaspoon): Adds fragrant depth and warmth that balances out the tartness of the berries.
- All-Purpose Flour (2 cups, divided): You’ll use most in the batter and a little more to coat the blueberries, keeping them suspended throughout the cake.
- Baking Powder (2 teaspoons): Helps the cake rise tall and fluffy without being dry.
- Salt (1/2 teaspoon): A little bit goes a long way to brighten and balance all the flavors.
- Fresh Blueberries (2 cups, or frozen unthawed): The star ingredient — juicy and sweet, they burst in your mouth with every forkful.
- Buttermilk (1/2 cup): This magic ingredient brings tenderness, moisture, and a lovely tang to the breakfast cake.
- Optional: Coarse Sugar for Topping: A sprinkle on top creates a delicate, sparkly crunch that’s simply irresistible.
How to Make Buttermilk Blueberry Breakfast Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C), which gives your cake a perfectly even bake. Grease and flour either an 8×8-inch or 9×9-inch baking pan — this quick step ensures your Buttermilk Blueberry Breakfast Cake lifts out cleanly and doesn’t stick, even at the corners.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and sugar until the mixture becomes light and fluffy. Don’t rush this step — the more air you whip into this base, the softer and lighter your cake will be in the end.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat until everything is fully incorporated, creating a smooth, creamy batter that’s rich in flavor and color.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. This ensures the leavening is evenly spread throughout your cake and helps prevent any pockets of dry ingredients.
Step 5: Alternate Wet and Dry Mix-ins
Gradually add the dry ingredients to your creamed mixture, alternating with the buttermilk. Start and end with the dry, mixing gently between each addition to keep the batter tender and light — it’s how you get the signature crumb of this breakfast cake.
Step 6: Toss and Fold in Blueberries
In a small bowl, toss the blueberries with the remaining 1/4 cup flour. This clever trick keeps the berries from sinking straight to the bottom. Gently fold them into the batter to keep each bite packed with fruity goodness.
Step 7: Bake to Perfection
Spread the batter evenly in your prepared pan and, if you’re feeling fancy, sprinkle the top with a little coarse sugar for a sparkly crust. Slide it into the oven and bake for 40–45 minutes. When a toothpick inserted in the center comes out clean, your Buttermilk Blueberry Breakfast Cake is ready for its grand entrance. Let it cool in the pan before slicing for those perfect squares.
How to Serve Buttermilk Blueberry Breakfast Cake
Garnishes
A generous dusting of powdered sugar adds snowy charm, while a dollop of whipped cream or a spoonful of thick yogurt can make your Buttermilk Blueberry Breakfast Cake a breakfast-worthy indulgence. If you’re in the mood for a pop of color, scatter a few extra fresh blueberries on top just before serving.
Side Dishes
This cake shines alongside a mug of strong coffee or your favorite tea, bringing out its homey sweetness. Add a simple fruit salad, a smoothie, or perhaps scrambled eggs on the side for a well-rounded breakfast spread that’s both comforting and impressive.
Creative Ways to Present
Serve the cake warm in thick-cut squares directly from the pan for a cozy, casual feel. Or, amp up the presentation by cutting into wedges, layering with whipped cream, and offering toppings buffet-style for guests to build their own breakfast treat. You can even transform leftovers into a decadent brunch trifle by layering cubes of cake with vanilla yogurt and more berries.
Make Ahead and Storage
Storing Leftovers
Your Buttermilk Blueberry Breakfast Cake holds up beautifully at room temperature for a day, covered well. For longer storage, keep it in an airtight container in the fridge for up to 3 days — it stays moist and delicious throughout.
Freezing
To freeze, cool the cake completely, then wrap individual pieces in plastic wrap and store them in a freezer-safe bag. The cake can be frozen for up to 2 months. Thaw at room temperature or gently reheat in the microwave when you’re ready for a morning treat.
Reheating
If you love your breakfast cake warm, simply microwave individual slices for 15–20 seconds or heat in a 300°F oven for about 10 minutes. This revives that freshly-baked softness and brings all the buttery, sweet aromas back to life.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure not to thaw them before adding to the batter. Frozen berries work perfectly and prevent excess moisture from making the cake soggy, keeping pockets of berry flavor distributed throughout.
Why is buttermilk important in this recipe?
Buttermilk not only adds a lovely tang, but its acidity helps tenderize the crumb and create a cake that’s moist, soft, and subtly flavorful. It also kicks up the leavening power of baking powder for that perfect rise.
Can I double the recipe for a bigger crowd?
Yes, this Buttermilk Blueberry Breakfast Cake scales up beautifully. Simply double all the ingredients and bake in a 9×13-inch pan, watching for doneness and adjusting the bake time as needed (it may take slightly longer).
What can I use if I don’t have buttermilk?
No buttermilk? No problem! Stir 1 1/2 teaspoons of lemon juice or vinegar into 1/2 cup of milk, let it sit for five minutes, and you’ll have a great homemade substitute that works just as well.
How do I prevent the blueberries from sinking?
The secret is tossing them in flour before folding into the batter. This coats the berries and helps suspend them evenly throughout the cake, giving you bursts of blueberry goodness in every slice.
Final Thoughts
If you’re looking to brighten your mornings or impress your brunch guests, you can’t go wrong with this Buttermilk Blueberry Breakfast Cake. With its simple ingredients, juicy berries, and irresistible crumb, it’s sure to become a beloved recipe in your kitchen. Give it a try and get ready to savor every sweet, buttery bite!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of tangy blueberries and rich buttermilk in this delightful Buttermilk Blueberry Breakfast Cake. Easy to make and even easier to enjoy, this tender cake is perfect for breakfast or as a sweet snack any time of the day.
Ingredients
Ingredients:
- 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
- 2 cups fresh blueberries (or frozen, unthawed)
- 1/2 cup buttermilk
- Optional: coarse sugar for topping
Instructions
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
- Mix butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups of flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Add blueberries: In a small bowl, toss blueberries with the remaining 1/4 cup flour, then gently fold into the batter.
- Bake: Spread the batter evenly in the prepared pan. Sprinkle with coarse sugar if desired. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan before slicing and serving.
Notes
Notes:
- If using frozen blueberries, do not thaw before adding to the batter.
- This cake can be served warm or at room temperature, and pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
