If you are a fan of cozy mornings and sweet breakfasts, you are going to absolutely love this Blueberry Buttermilk Breakfast Cake Recipe. It combines tender, moist cake with bursts of juicy blueberries and a delightfully crumbly topping that brings just the right amount of crunch. This breakfast cake is easy to throw together yet feels like a special treat, perfect for sharing with family or friends around the brunch table. The combination of buttermilk’s subtle tang and fresh berries in every bite makes it an unforgettable way to start your day.

Blueberry Buttermilk Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Buttermilk Breakfast Cake Recipe uses simple pantry staples that come together to create a perfect balance of flavor and texture. Each ingredient plays a crucial role, from the tangy buttermilk that tenderizes the crumb to the fresh blueberries that add natural sweetness and vibrant color.

4 cups all-purpose flour: Provides structure and tenderness to the cake, giving it that perfect crumb.
3 teaspoons baking powder: Helps the cake rise beautifully and become fluffy.
1 teaspoon baking soda: Works with buttermilk to create lightness and a slight lift.
1 teaspoon salt: Balances and enhances all the flavors in the cake.
1 ⅓ cups white sugar: Adds sweetness that complements the blueberries without overpowering them.
½ cup butter: Brings richness and moistness to every tender bite.
2 eggs: Bind the ingredients together while lending structure and moisture.
1 teaspoon vanilla extract: Adds warmth and depth of flavor.
2 cups buttermilk: Tenderizes the cake and gives it a subtle tangy note, making it irresistibly moist.
2 cups blueberries: The star of the cake — fresh, juicy bursts of summer sweetness.
Crumble Topping Ingredients: ⅔ cup all-purpose flour, ⅔ cup white sugar, and 6 tablespoons softened butter combine to create a buttery, crunchy topping.

How to Make Blueberry Buttermilk Breakfast Cake Recipe

Step 1: Prepare your pan and preheat the oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly—this ensures your cake won’t stick and will come out in one beautiful piece.

Step 2: Mix the dry ingredients

In a medium bowl, sift together the 4 cups of all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. This step is essential to evenly distribute the rising agents throughout the flour, so your cake rises perfectly and has a consistent crumb.

Step 3: Cream butter and sugar

Using a large bowl, cream together 1 ⅓ cups sugar and ½ cup butter until the mixture is light and fluffy. Don’t rush this step; it builds air into the batter which contributes to a tender, airy cake. Then beat in 2 eggs, one at a time, making sure they are fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract to infuse warmth into your batter.

Step 4: Combine dry and wet ingredients

Now, it’s time to bring the components together. Gradually add the dry flour mixture alternately with 2 cups of buttermilk, starting and ending with the flour. Mix gently and only until just combined to avoid making the cake dense. Lastly, carefully fold in the blueberries so they stay intact, adding beautiful speckles of color and juicy pops in every bite.

Step 5: Pour and add crumble topping

Pour your batter evenly into the prepared pan. For the crumble topping, mix together ⅔ cup flour and ⅔ cup sugar in a small bowl. Cut in 6 tablespoons softened butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this generously over the batter, creating that crunchy, buttery layer that contrasts so beautifully with the soft cake.

Step 6: Bake until golden and set

Bake the cake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. This slow bake ensures the cake is cooked through but stays moist and tender. Once baked, allow it to cool completely before slicing—it gives the flavors time to meld and the topping its perfect crunch.

How to Serve Blueberry Buttermilk Breakfast Cake Recipe

Garnishes

Enhance your Blueberry Buttermilk Breakfast Cake Recipe with a light dusting of powdered sugar or a drizzle of honey for added sweetness. Fresh mint leaves or a handful of extra fresh blueberries on top add a pop of color and freshness that makes your presentation shine.

Side Dishes

This cake pairs wonderfully with a cup of strong coffee or your favorite morning tea. For a heartier brunch, serve alongside scrambled eggs or a creamy yogurt parfait to balance the sweetness with protein and creaminess.

Creative Ways to Present

Looking to impress? Cut the cake into bite-sized squares and serve it on a beautiful platter for a brunch buffet. Alternatively, layer cubes of the cake with whipped cream and more berries in glasses for a quick and elegant parfait that screams indulgence.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Blueberry Buttermilk Breakfast Cake Recipe tightly with plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days, retaining its moistness and flavor beautifully.

Freezing

If you want to save some for later, blueberry buttermilk breakfast cake freezes exceptionally well. Wrap individual slices or the whole cake tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.

Reheating

To revive that just-baked feeling, warm slices of the cake in the microwave for 15–20 seconds or in a low oven (around 300°F) for 10 minutes. This refreshes the crumble topping while keeping the cake moist and delicious.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to toss frozen blueberries in a bit of flour before folding them in to prevent them from sinking to the bottom and to keep the cake from becoming too wet.

Is it okay to substitute regular milk for buttermilk?

You can, but to replicate the tang and tenderness that buttermilk provides, stir 1 tablespoon of lemon juice or white vinegar into a cup of milk and let it sit for 5 minutes before using.

Can this cake be made gluten-free?

Yes, by swapping the all-purpose flour for a gluten-free baking blend that contains xanthan gum, you can enjoy this cake gluten-free. The texture may be slightly different but still delicious.

How long does the cake take to bake?

Baking takes between 45 to 60 minutes, depending on your oven. Start checking at 45 minutes by inserting a toothpick into the center. When it comes out clean, the cake is done.

Can I add other fruits besides blueberries?

Definitely! Raspberries, chopped strawberries, or even diced peaches work beautifully in this cake, adding a fresh twist while keeping the moist crumb and sweet-tart flavor balance.

Final Thoughts

There is something truly special about starting your day with homemade comfort food like this Blueberry Buttermilk Breakfast Cake Recipe. It’s effortless yet elevates any morning with its delightful combination of textures and flavors. Whether you’re treating yourself or sharing it with loved ones, give this recipe a try—you might just find your new favorite breakfast tradition.