Blueberry Buttermilk Breakfast Cake Recipe

If you’re searching for a treat that bridges the gap between breakfast and dessert, Blueberry Buttermilk Breakfast Cake is the irresistible answer. Picture a golden, tender crumb dotted with juicy blueberries, balanced by the comforting tang of buttermilk and a whisper of vanilla. This is the kind of cake you’ll want to share with family on a slow weekend morning, but don’t be surprised if everyone comes back for a second slice. It’s naturally sweet, full of berry flavor, and just as wonderful served warm from the oven as it is enjoyed at room temperature. Gather everyone around—this one is destined to be a regular at your breakfast table.

this Recipe

Ingredients You’ll Need

With just a handful of everyday pantry staples and a heaping cup of fresh or frozen blueberries, the magic of Blueberry Buttermilk Breakfast Cake comes alive. Each ingredient brings something special—from the richness of butter to the tartness of buttermilk—and they all work together to create that signature soft, moist texture.

• Unsalted butter (1/2 cup, softened): Lends classic cake richness and keeps everything delightfully tender.
• Granulated sugar (1 cup): Sweetens the cake without overpowering the natural flavor of the berries.
• Large egg (1): Helps bind the batter and adds structure.
• Vanilla extract (1 teaspoon): Enhances the berry notes and gives the cake a comforting aroma.
• All-purpose flour (2 cups, divided): The base of the cake, with a little reserved for tossing the blueberries so they don’t sink.
• Baking powder (2 teaspoons): Gives the cake lift and a fluffy crumb.
• Salt (1/2 teaspoon): Balances flavor and brings all the sweetness to life.
• Buttermilk (1/2 cup): Provides a subtle tang and guarantees a moist, tender texture.
• Fresh or frozen blueberries (2 cups): The fruity stars—if using frozen, keep them frozen to avoid streaky batter.
• Coarse sugar for topping (1 tablespoon, optional): Adds sparkle and a lightly crunchy finish to the top.

How to Make Blueberry Buttermilk Breakfast Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F. Grease or line an 8×8-inch or 9×9-inch baking dish with parchment paper, making sure there’s a bit of overhang for easy lifting. This will keep the Blueberry Buttermilk Breakfast Cake from sticking and help you get those neat slices later.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar. Beat them until the mixture turns light, fluffy, and almost pale in color—this step whips in air and creates a beautiful cake texture. It’s worth taking a couple of extra minutes here for the perfect crumb.

Step 3: Add Egg and Vanilla

Next, crack in the egg and pour in the vanilla extract. Beat everything until thoroughly combined. The mixture should look smooth and a little glossy, promising a moist, flavorful bite in every forkful of your Blueberry Buttermilk Breakfast Cake.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. Mixing these before adding to the wet ingredients ensures the baking powder and salt are distributed evenly, giving you a cake that rises evenly and tastes just right.

Step 5: Combine Wet and Dry Mixtures

Now, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Always start and end with the dry mixture. Using a spatula or mixer on low, gently work everything together until just combined. This step keeps the crumb delicate rather than tough.

Step 6: Fold in the Blueberries

In a small bowl, toss the blueberries with the reserved 1/4 cup of flour. This simple trick stops the berries from sinking to the bottom of your Blueberry Buttermilk Breakfast Cake. Gently fold the dusted blueberries into the batter, being careful not to overmix so the batter stays tender and the berries stay whole.

Step 7: Bake to Golden Perfection

Spread the batter into your prepared pan and smooth the top. Sprinkle with coarse sugar if you like a sparkling finish. Bake for 40 to 45 minutes, or until a toothpick poked in the center comes out clean. Try your best to let it cool a little before slicing—though the aroma will make it tough to wait!

How to Serve Blueberry Buttermilk Breakfast Cake

Garnishes

This cake is lovely as-is, but a dusting of powdered sugar or a few extra fresh blueberries scattered on top brings an elegant, bakery-style touch. For an indulgent morning, a dollop of whipped cream or a drizzle of warm maple syrup over each slice can turn breakfast into a celebration.

Side Dishes

Blueberry Buttermilk Breakfast Cake pairs beautifully with lightly sweetened Greek yogurt, a medley of fresh fruit, or even a handful of toasted nuts on the side. For a coffee shop brunch vibe, pour tall mugs of good coffee or serve with herbal tea to complement the cake’s flavors.

Creative Ways to Present

Cut the cake into generous squares and stack them on a pretty platter, or serve slices on small plates with a few extra berries for color. For gatherings, you can cut the cake into mini bites and arrange on a tiered tray for an eye-catching breakfast or brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap any cooled slices tightly in plastic wrap or store in an airtight container at room temperature for up to two days. The cake stays moist and delicious, making leftovers just as tempting as the first round.

Freezing

Blueberry Buttermilk Breakfast Cake freezes like a dream. Cool the cake completely, then wrap individual pieces in plastic wrap and again in foil, or store in a freezer-safe bag. Pop them in the freezer for up to two months; just thaw overnight in the fridge for a quick treat anytime.

Reheating

When you’re ready for a warm slice, reheat individual slices in the microwave for 10–20 seconds, or pop the whole cake (covered in foil) in a 300°F oven for about 10 minutes. This brings back that just-baked softness and revives the berries’ juiciness.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, absolutely! For Blueberry Buttermilk Breakfast Cake, frozen berries work perfectly—just add them straight from the freezer and dust with flour before folding in, to keep the batter from turning purple and to evenly distribute the berries.

What can I use instead of buttermilk?

No buttermilk on hand? Mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar, let it sit for 5 minutes, and you’ll have an excellent homemade substitute for this recipe.

How do I keep the berries from sinking to the bottom?

The secret is to toss them with a bit of the flour before folding them gently into the batter. This trick ensures the blueberries stay suspended throughout your Blueberry Buttermilk Breakfast Cake.

Can I double the recipe for a crowd?

Definitely! Simply double all the ingredients and use a 9×13-inch pan. The cake will need a bit longer in the oven, so start checking doneness after about 50 minutes.

Do I have to use coarse sugar on top?

The coarse sugar is optional, but it creates a beautiful, sparkly crust and lovely texture. If you prefer, you can skip it or substitute with a light dusting of regular granulated sugar instead.

Final Thoughts

If you want a breakfast treat that’s unfussy yet special, Blueberry Buttermilk Breakfast Cake is truly a joy to bake and even more delightful to share. Give this recipe a try and see just how quickly it finds a permanent place in your breakfast rotation. When you taste the combination of tangy buttermilk, sweet berries, and that melt-in-your-mouth crumb, you’ll know you have a new favorite. Happy baking!

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