There’s something so joyful about pulling a freshly baked Blueberry Buttermilk Breakfast Cake from the oven on a lazy morning. The aroma alone works better than any alarm clock, and just one bite delivers a burst of juicy blueberries nestled in a tender, tangy crumb. It’s the kind of simple, homey treat that’s right at home alongside a mug of coffee or tea—and always disappears faster than anyone expects. Whether you’re feeding a hungry bunch or sneaking a square for yourself, this cake is all about pure, blueberry bliss.

Blueberry Buttermilk Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised how this irresistible breakfast treat comes together with everyday ingredients you probably already have on hand. Each one plays an essential role in creating the cake’s buttery flavor, soft crumb, and that magical, fruity pop in every bite.

Unsalted butter: Softened so it creams perfectly with the sugar for a rich and fluffy texture.
Granulated sugar: Sweetens the cake and helps achieve that golden, caramelized crust.
Large egg: Binds everything together, giving a moist, cohesive crumb.
Vanilla extract: Adds aromatic warmth that enhances the blueberries and buttery notes.
All-purpose flour (divided): Supplies structure to the cake and also coats the blueberries to prevent sinking.
Baking powder: Delivers the lift that keeps the cake beautifully light and tender.
Salt: Balances and brightens all the flavors, making the sweetness pop.
Buttermilk: Adds a slight tang and amazing softness to the crumb—absolutely worth it!
Fresh blueberries: The star! Juicy and sweet, they burst in your mouth and tint the cake with pops of color.
Flour (for berries): Tossing the berries in flour keeps them from sinking and staining the whole batter.
Coarse sugar for sprinkling (optional): Gives a sparkling crackle on top for a truly special finish.

How to Make Blueberry Buttermilk Breakfast Cake

Step 1: Prep Your Pan and Preheat

Start by heating your oven to 350°F (175°C) for an even, gentle bake. Grease an 8×8-inch or 9×9-inch baking dish—use butter, nonstick spray, or parchment paper to ensure your Blueberry Buttermilk Breakfast Cake comes out effortlessly, with edges that are soft but not stuck.

Step 2: Cream the Butter and Sugar

In your largest mixing bowl, use a hand mixer or stand mixer (or a strong arm and a sturdy spoon!) to beat together the softened butter and granulated sugar until the mixture is pale and fluffy. This step sets the tone for a light cake, so don’t rush it—it’s worth a few extra minutes.

Step 3: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, then mix until you have a smooth, cohesive batter. The egg binds the ingredients, while vanilla brings that subtle, sweet bakery flavor we all love.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and salt. This dry mix will lift your cake and keep every bite perfectly balanced—not too dense, not too airy.

Step 5: Mix Dry Ingredients and Buttermilk

Add the dry mixture to the butter mix, alternating with buttermilk. Begin and end with the flour: flour, buttermilk, flour, buttermilk, then the last of the flour. This keeps the batter silky and prevents over-mixing, which helps create a tender crumb in your Blueberry Buttermilk Breakfast Cake.

Step 6: Prep Blueberries

In a small bowl, toss your fresh blueberries with the remaining tablespoon of flour. This quick toss ensures the berries hold their place in the batter, creating those gorgeous blueberry pockets throughout each piece.

Step 7: Fold in Blueberries

Gently fold the floured blueberries into the batter with a spatula. Mix just enough to distribute the berries so they don’t burst or bleed too much—think dreamy bites, not purple batter!

Step 8: Spread and Sprinkle

Scoop the batter into your prepared baking dish, spreading it evenly to the corners. For a touch of sparkle and crunch, sprinkle coarse sugar over the top—highly recommend if you love that bakery-fresh finish!

Step 9: Bake

Slide the dish into your preheated oven and bake for 40 to 45 minutes. The Blueberry Buttermilk Breakfast Cake is ready when it’s golden on top and a toothpick inserted in the center comes out clean or with a moist crumb (not wet batter).

Step 10: Cool and Slice

Let your cake cool for at least 15 minutes. This helps everything set up perfectly and makes slicing a breeze—plus, just-warm cake is truly the best way to serve this treat!

How to Serve Blueberry Buttermilk Breakfast Cake

Garnishes

A light dusting of powdered sugar or an extra scattering of fresh blueberries brings color and a hint of sweetness to each slice. A dollop of whipped cream or a drizzle of lemon glaze turns this cake into a full-on breakfast celebration!

Side Dishes

Pair your Blueberry Buttermilk Breakfast Cake with strong coffee, fresh fruit, or a creamy yogurt parfait. For special mornings, serve alongside crispy bacon or breakfast sausages for that perfect contrast of sweet and savory.

Creative Ways to Present

Cut the cake into small cubes and serve in cupcake liners for a brunch buffet, or layer slices with mascarpone and extra berries in a trifle dish for a show-stopping presentation. You can even wrap individual slices in wax paper for the prettiest portable breakfast.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep leftovers covered or in an airtight container at room temperature for up to two days. If your kitchen is warm, stash the cake in the fridge to stay fresh and moist.

Freezing

This Blueberry Buttermilk Breakfast Cake freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge or at room temperature for a homey treat any time.

Reheating

For that just-baked warmth, pop a slice in the microwave for 10 to 15 seconds or warm in a low oven. The flavors and moisture bounce right back to life, perfect for a quick weekday indulgence.

FAQs

Can I substitute frozen blueberries for fresh?

Absolutely! Frozen blueberries work just fine—use them straight from the freezer and toss with flour as directed. There’s no need to thaw, which prevents the berries from releasing too much juice and making the cake soggy.

Can I make this cake dairy-free?

Yes! Swap in your favorite dairy-free butter and use a plant-based buttermilk (mix non-dairy milk with a splash of lemon juice or vinegar) to make a version of Blueberry Buttermilk Breakfast Cake everyone can enjoy.

Is it possible to double the recipe?

Definitely. For a crowd, double all ingredients and bake the batter in a 9×13-inch pan. Just check for doneness at around 50–55 minutes, as a larger cake may need a bit more time in the oven.

How can I add a citrusy twist?

Stir a teaspoon or two of fresh lemon zest into the batter before baking. The zingy citrus brightens up the blueberries and complements the tangy buttermilk for an extra burst of flavor.

Can I make Blueberry Buttermilk Breakfast Cake in advance?

Yes! Bake the cake the night before, cool completely, and cover tightly. In the morning, it’s ready to slice and serve—for brunch, holidays, or any day you want breakfast to feel special.

Final Thoughts

I truly believe every breakfast table deserves a pan of Blueberry Buttermilk Breakfast Cake at least once. The cozy flavors, tender crumb, and generous pockets of blueberries never fail to bring out big smiles (and requests for seconds). Give it a try, and you just might start a delicious new morning ritual!