Blueberry Buttermilk Breakfast Cake is a delightful way to start your day with a touch of sweetness and warmth. This cake is incredibly moist, soft, and bursting with juicy blueberries in every bite. It’s easy to make and works wonderfully as a breakfast treat, a brunch centerpiece, or even a midday snack. Whether you’re serving it fresh out of the oven or enjoying a slice with your morning coffee, this cake is sure to become a household favorite that you’ll want to bake time and time again.
Table of Contents
Why Make This Recipe
This recipe is perfect for busy mornings or lazy weekends. It’s quick to prepare, and you probably have most of the ingredients in your pantry. The blueberry flavor combined with buttermilk makes it extra special and delightful. Plus, it’s a great way to use fresh or frozen blueberries!
How to Make Blueberry Buttermilk Breakfast Cake
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 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 using frozen, don’t thaw)
- 1 tablespoon granulated sugar (for topping)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy cleanup.
- In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together 1 3/4 cups of flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Make sure to start and end with the dry ingredients. Mix until just combined—don’t overmix!
- Toss the blueberries with the remaining 1/4 cup of flour to help them stay afloat in the batter.
- Gently fold the blueberries into the batter.
- Spread the batter evenly in the prepared pan and sprinkle with 1 tablespoon of sugar on top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Serve it warm or at room temperature.
How to Serve Blueberry Buttermilk Breakfast Cake
This cake is great on its own, but you can also serve it with a drizzle of glaze or a dollop of whipped cream. It pairs perfectly with a hot cup of coffee or tea!
How to Store Blueberry Buttermilk Breakfast Cake
You can store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be refrigerated for about a week. Just make sure to allow it to come to room temperature before serving.
Tips to Make Blueberry Buttermilk Breakfast Cake
- To keep your blueberries from sinking, toss them in flour before adding them to the batter.
- Feel free to add a bit of lemon zest for a refreshing twist!
- Make sure your butter is softened for the best texture.
Variation
You can substitute other fruits, like raspberries or chopped strawberries, if you don’t have blueberries. Try adding nuts for crunch or even a sprinkle of cinnamon for extra flavor!
Blueberry Buttermilk Breakfast Cake
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 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 using frozen, don’t thaw
- 1 tablespoon granulated sugar for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy cleanup.
- In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together 1 3/4 cups of flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Make sure to start and end with the dry ingredients. Mix until just combined—don’t overmix!
- Toss the blueberries with the remaining 1/4 cup of flour to help them stay afloat in the batter.
- Gently fold the blueberries into the batter.
- Spread the batter evenly in the prepared pan and sprinkle with 1 tablespoon of sugar on top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Serve it warm or at room temperature.
Notes
- To keep your blueberries from sinking, toss them in flour before adding them to the batter.
- Feel free to add a bit of lemon zest for a refreshing twist!
- Make sure your butter is softened for the best texture.
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You May Also Like – More Tasty Breakfast Ideas!
Looking for more sweet and satisfying morning treats? Check out these delicious options:
Magic Lemon Cobbler – A bright, citrusy dessert perfect for any occasion.
Old Fashioned Pancakes – Classic, fluffy pancakes to pair with your favorite syrup.
Dutch Oven Pull-Apart Dinner Rolls – Soft, buttery rolls that complement any meal!
👉 Try one of these next and enjoy a homemade breakfast that everyone will love!
FAQs
1. Can I use frozen blueberries?
Yes! You can use frozen blueberries directly from the freezer. Do not thaw them to prevent them from getting mushy.
2. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready!
3. Can I make this cake in advance?
Absolutely! You can make it a day ahead. Just store it in an airtight container and enjoy it the next morning.
