If you are on the lookout for a warm, moist, and inviting morning treat, look no further than this Buttermilk Blueberry Breakfast Cake Recipe. Bursting with fresh blueberries and tender crumb soaked in tangy buttermilk, this cake manages to feel both indulgent and wholesome at once. Every bite offers a perfect balance of sweetness and a beautiful golden crust that crisps just enough to provide a delightful texture. Whether you’re serving this for a weekend brunch or a special breakfast, it’s the kind of recipe that easily becomes a go-to favorite to share with loved ones.

Buttermilk Blueberry Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

This Buttermilk Blueberry Breakfast Cake Recipe comes together with simple, pantry-friendly ingredients that work harmoniously to create that luscious texture and flavor. Each item plays a crucial role in making the cake rise perfectly, taste delightful, and present beautifully with those jewel-like blueberries shining through.

Unsalted butter (½ cup/115 g): Softened butter adds richness and moisture to the cake’s crumb.
Sugar (1 cup/200 g plus extra for sprinkling): Sweetens the cake and the sprinkle on top creates a slight crunch.
Egg (1): Binds all the ingredients together and adds tenderness.
Vanilla extract (1 tsp): Enhances the overall flavor with warm, aromatic notes.
All-purpose flour (2 cups/250 g, divided): The structure builder—some mixed in the batter, and a bit to coat the blueberries to keep them from sinking.
Baking powder (2 tsp): Makes the cake light and airy with a perfect rise.
Salt (½ tsp): Balances the sweetness and enhances the other flavors.
Fresh blueberries (2 cups): The star of the show, offering juicy bursts of tartness and color.
Buttermilk (½ cup): Tenderizes the crumb with its slight acidity and adds a subtle tang.

How to Make Buttermilk Blueberry Breakfast Cake Recipe

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 175°C (350°F). Greasing an 8×8 or 9×9 inch baking dish is essential to ensure your cake slides out effortlessly once baked, making serving a breeze.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar until the mixture looks light and fluffy. This step incorporates air into the batter, which helps the cake rise beautifully and gives it a tender texture you’ll love.

Step 3: Add Egg and Vanilla

Beat in the egg along with the vanilla extract until everything is well combined. This adds flavor and helps bind the ingredients for a smooth batter.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together 1¾ cups of flour, the baking powder, and salt. This ensures even distribution of the leavening agents and seasoning, so your cake bakes evenly.

Step 5: Combine Dry and Wet Ingredients

Gently incorporate the dry ingredients into the wet mixture, mixing just until they come together. Overmixing can lead to a tough cake, so be gentle to keep it tender.

Step 6: Coat Blueberries

Toss the blueberries in the remaining ¼ cup of flour before folding them into the batter. This simple trick prevents the berries from sinking to the bottom and helps distribute them evenly throughout the cake.

Step 7: Add Buttermilk

Slowly pour in the buttermilk and fold it in just until combined. Buttermilk gives the cake its signature moist and slightly tangy crumb, which pairs perfectly with the sweet blueberries.

Step 8: Bake the Cake

Spread the batter evenly into your greased pan and sprinkle a little extra sugar on top to create a lovely crispy crust as it bakes. Bake for 35–40 minutes, or until the top turns a golden brown and a toothpick inserted into the center comes out clean.

Step 9: Cool and Serve

Allow the cake to cool slightly before slicing it into squares. Serving it warm accentuates its tender, buttery goodness and juicy blueberries in every bite.

How to Serve Buttermilk Blueberry Breakfast Cake Recipe

Garnishes

Adding a dusting of powdered sugar or a light drizzle of honey right before serving can elevate this cake’s presentation and add a touch of extra sweetness. Fresh mint leaves or a few whole blueberries on top add a fresh, vibrant pop of color.

Side Dishes

This cake pairs wonderfully with a dollop of creamy Greek yogurt or whipped cream on the side. For a heartier breakfast, serve alongside scrambled eggs or crisp bacon to balance the fruity sweetness.

Creative Ways to Present

Try turning your Buttermilk Blueberry Breakfast Cake Recipe into a trifle by layering cake cubes with yogurt and fresh blueberries in glass jars, perfect for a charming brunch table. Alternatively, slice the cake into petite squares to serve as elegant finger food at a breakfast gathering.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store it in an airtight container to keep it moist. It stays fresh at room temperature for up to two days or in the refrigerator for up to five days—perfect for savoring later breakfasts.

Freezing

You can freeze the cake by wrapping it tightly in foil and placing it in a freezer-safe bag or container. It freezes well for up to two months. Thaw overnight in the fridge before reheating or enjoying cold.

Reheating

To enjoy the cake warm, reheat in a microwave for 20-30 seconds or in a preheated oven at 160°C (325°F) for about 10 minutes. This brings back the fresh-baked softness and brings out the fruity aroma beautifully.

FAQs

Can I use frozen blueberries for this recipe?

Absolutely! Just be sure not to thaw the blueberries before adding them to the batter to avoid excess moisture, which could make the cake soggy. Toss them in flour as usual to keep them suspended throughout.

Is buttermilk essential, or can I substitute it?

Buttermilk adds a lovely tang and helps tenderize the crumb, but you can substitute it with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using.

Can I use a different type of berry?

Yes, you can swap blueberries with raspberries, blackberries, or even chopped strawberries. Just keep in mind that softer berries like strawberries might release more juice during baking.

How do I prevent the blueberries from sinking?

Coating the blueberries lightly in flour before folding them into the batter is the best trick to keep them evenly distributed and prevent them from all settling at the bottom.

Can this cake be made gluten-free?

With the right gluten-free all-purpose flour blend, this recipe can be adapted for gluten-free baking. Just ensure your baking powder is also gluten-free for best results.

Final Thoughts

This Buttermilk Blueberry Breakfast Cake Recipe is a true joy to make and even more delightful to eat. Its simple ingredients come together in such a charming way that it feels like a special treat even on the busiest mornings. I encourage you to try baking it soon—your kitchen will smell heavenly and your family or guests will thank you for this delicious, comforting start to the day.