If you’re looking for a breakfast that feels like a warm hug on a plate, then you’ve got to try my Blueberry Buttermilk Breakfast Cake Recipe. This cake is insanely moist, bursting with fresh blueberries, and has the subtle tang from buttermilk that makes each bite so darn comforting. Whether you’re serving a weekend brunch or just treating yourself to a cozy morning, this breakfast cake will become your new go-to—trust me, I say that from plenty of delicious experience!
Why You’ll Love This Recipe
- Every Bite is Moist & Tender: Thanks to the buttermilk, this breakfast cake stays soft for days.
- Easy to Prep: With simple ingredients and straightforward steps, it fits right into busy mornings.
- Bursting with Fresh Blueberries: The berries are tossed in flour first, so they don’t sink—keeping that fruity goodness evenly distributed.
- A Crowd-Pleaser: My family goes crazy for it, and I’m sure your friends and loved ones will too!
Ingredients You’ll Need
Each ingredient in this Blueberry Buttermilk Breakfast Cake Recipe works together to create the perfect balance of tender crumb, light sweetness, and delicious tang. When shopping, look for fresh, plump blueberries and full-fat buttermilk for the richest flavor.
- Unsalted Butter: Softened butter helps create a tender crumb without overpowering the flavor.
- Lemon Zest: Adds a bright, citrusy note that complements the blueberries beautifully.
- Sugar: Balances out the tartness of the berries and buttermilk for a perfectly sweet bite.
- Egg: Gives structure and richness to the cake.
- Vanilla: Enhances the overall flavor with warm, comforting notes.
- Flour: Divided into two parts—some mixed into the batter, some tossed with the blueberries to keep them suspended in the cake.
- Salt: A pinch brings out all the flavors beautifully.
- Baking Powder: Makes sure the cake rises to fluffy, light perfection.
- Fresh Blueberries: The star ingredient! Fresh berries give that juicy burst you want in each mouthful.
- Buttermilk: Adds moisture and a slight tang that balances sweetness perfectly.
- Coarse Sugar (for topping): Sprinkled on top for a fun, crunchy texture contrast.
Variations
I love making this Blueberry Buttermilk Breakfast Cake Recipe my own by swapping in different fruits or playing around with spices. Feel free to adjust the flavors based on what you have on hand or your family’s favorites—this cake is super adaptable!
- Mixed Berry Blast: I once swapped out half the blueberries for raspberries and strawberries—such a colorful, sweet twist that my kids adored.
- Gluten-Free Option: Use a good gluten-free baking flour blend in place of regular flour. I recommend adding an extra teaspoon of baking powder to keep it fluffy.
- Spiced Version: A pinch of cinnamon or cardamom can add a cozy hint of warmth—perfect for chilly mornings.
- Vegan Alternative: Substitute the egg with a flax egg and buttermilk with a mix of plant-based milk plus a splash of apple cider vinegar.
How to Make Blueberry Buttermilk Breakfast Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch pan well—this cake is lovely and moist, so a little extra butter or non-stick spray helps it come out clean. I usually line the pan with parchment for easy lifts and even baking.
Step 2: Cream Butter, Lemon Zest & Sugar
In a medium mixing bowl, beat together softened butter, the zest of one lemon, and sugar until it’s creamy and light. This step is so satisfying and gives the cake an airy start. Then add the egg and vanilla extract and mix until just combined—you don’t want to overbeat here!
Step 3: Combine Dry Ingredients and Prep Blueberries
In another bowl, whisk together 1¾ cups of the flour, salt, and baking powder. Then toss the fresh blueberries in the remaining ¼ cup flour—that little trick keeps the berries from sinking to the bottom when baking. Give them a gentle toss.
Step 4: Mix Batter and Fold in Blueberries
Add the dry ingredients alternately with the buttermilk to the creamed butter mixture—starting and ending with the flour—mixing gently until just combined. Be careful not to overmix! Finally, fold in the floured blueberries gently so they don’t break and color the batter.
Step 5: Bake and Finish
Spread the batter evenly into your greased pan. Sprinkle a tablespoon of coarse sugar on top for that delightful crunchy finish. Pop it in the oven for 35-40 minutes. You’ll know it’s done when the top is golden and a toothpick inserted in the center comes out clean. Let it cool and rest for about 15 minutes before slicing—it’s hard, but worth it!
Pro Tips for Making Blueberry Buttermilk Breakfast Cake Recipe
- Flour Your Blueberries: Tossing them in flour prevents them from sinking and keeps the cake evenly studded with juicy berries.
- Don’t Overmix: Mixing too much develops gluten and leads to a tough cake—I learned this the hard way!
- Use Fresh Lemon Zest: It brightens the flavor unlike any extract could, so make sure it’s fresh and aromatic.
- Rest Before Slicing: Waiting 15 minutes lets the cake settle and slices cleanly without crumbling.
How to Serve Blueberry Buttermilk Breakfast Cake Recipe
Garnishes
I love serving slices with a light dusting of powdered sugar and a dollop of whipped cream on top—trust me, it feels fancy but takes seconds. Fresh lemon zest sprinkled on top can also add a lovely zing that pairs perfectly with the moist cake and blueberries.
Side Dishes
Pair this breakfast cake with crispy bacon or sausage for a bit of savory balance. If you want to keep it light, fresh fruit salad or a simple yogurt parfait works beautifully on the side.
Creative Ways to Present
For brunch gatherings, I’ve served this cake in mini squares arranged on a platter with edible flowers and fresh blueberries scattered around—it’s easy, colorful, and instantly impressive. You can even add a drizzle of warm honey or maple syrup for a little extra sweetness.
Make Ahead and Storage
Storing Leftovers
I store leftover slices tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. After that, the cake stays best refrigerated, but bring it back to room temperature before eating for the best texture.
Freezing
This cake freezes beautifully! I usually wrap individual slices in parchment and then foil before freezing. When I want a quick treat, I grab a slice and thaw it overnight in the fridge.
Reheating
To bring back that fresh-baked warmth, I pop slices into a toaster oven or microwave for about 20 seconds. The texture is almost like freshly baked, and it really perks up the flavors.
FAQs
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Can I use frozen blueberries in this Blueberry Buttermilk Breakfast Cake Recipe?
Absolutely! Just be sure NOT to thaw them before adding. Toss frozen berries in flour as you would fresh ones to help minimize color bleed and sinking. The texture might be a bit softer, but the cake will still taste amazing.
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What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using—it keeps the acidic tang that helps with texture and rise.
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Can I make this cake ahead of time?
Yes! It’s a great Make-Ahead breakfast option. You can bake it the night before, and just reheat slices in the morning. It actually tastes even better the next day once the flavors have settled.
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Is this recipe suitable for gluten-free diets?
You can use a gluten-free all-purpose baking flour blend in place of regular flour. Make sure your blend contains xanthan gum or a similar binder to keep the cake tender and rising well. Adjust baking powder slightly if you want a lighter crumb.
Final Thoughts
I absolutely love how this Blueberry Buttermilk Breakfast Cake Recipe manages to feel like a special treat but is so simple to whip up. It’s become a favorite in my house when we want a cozy morning or a sweet start to a lazy weekend. I hope you enjoy baking and sharing it as much as I have—it’s the kind of recipe that’s easy to master but makes you look like a total kitchen rockstar. Go ahead, grab those fresh blueberries, and treat yourself to a slice (or two) today!
Print
Blueberry Buttermilk Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Blueberry Buttermilk Breakfast Cake is a moist and delicious treat perfect for morning gatherings or weekend brunch. Bursting with fresh blueberries and a hint of lemon zest, it’s baked to golden perfection and topped with a crunchy coarse sugar finish. Easy to make and irresistible, it combines the tangy richness of buttermilk with a tender crumb that will delight your taste buds.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Zest from one lemon
Dry Ingredients
- 2 cups all-purpose flour, divided
- 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon coarse sugar for topping
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan thoroughly and set aside to prevent sticking.
- Cream Butter Mixture: In a medium-sized mixing bowl, cream together the softened butter, lemon zest, and sugar until light and fluffy. Then add the egg and vanilla extract, beating until fully combined and smooth.
- Mix Dry Ingredients and Prepare Blueberries: In a separate bowl, whisk together 1¾ cups of the flour, salt, and baking powder. Toss the blueberries in the remaining ¼ cup flour to coat them evenly, which helps prevent them from sinking in the batter.
- Combine Batter: Alternately add the dry flour mixture and buttermilk to the creamed butter mixture, mixing gently after each addition until just combined. Be careful not to overmix to keep the cake tender. Then, gently fold in the floured blueberries, distributing them evenly without breaking.
- Assemble and Bake: Spread the batter evenly into the prepared baking pan. Sprinkle the top with the coarse sugar for a crunchy sweet topping. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 15 minutes before slicing and serving. This allows the cake to set and makes for easier slicing.
Notes
- Using fresh blueberries will give the best flavor, but frozen blueberries can be used if thawed and drained well.
- Coating the blueberries in flour prevents them from sinking to the bottom of the cake.
- You can substitute lemon zest with orange zest for a different citrus twist.
- For a dairy-free option, substitute buttermilk with a mixture of plant milk and vinegar or lemon juice.
- Ensure not to overmix the batter to maintain a light and tender cake texture.
- This cake is best enjoyed fresh but can be stored covered at room temperature for up to two days.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
