The Buttermilk Blueberry Breakfast Cake is a tender, buttery treat bursting with juicy blueberries and just the right hint of tang. This homey bake strikes the perfect balance between cake and coffee cake, making it just as irresistible for breakfast as it is for an afternoon snack. Every slice comes out beautifully golden, studded with berries, and laced with subtle vanilla, making it almost impossible to eat just one piece. Whether you’re serving it at a relaxing weekend brunch or surprising your family with a midweek pick-me-up, this cake always wins rave reviews!
Ingredients You’ll Need
This recipe uses all the good stuff you probably already have on hand, plus a few essentials that bring the whole Buttermilk Blueberry Breakfast Cake together. Each ingredient has a specific job, whether it’s to keep the crumb soft, add flavor, or deliver those signature bursts of blueberry in every bite.
- Unsalted butter: Softened butter is the base for a moist, rich crumb—don’t skimp!
- Granulated sugar: Adds sweetness and helps the cake brown beautifully.
- Large egg: Provides structure and extra richness to the cake.
- Vanilla extract: Rounds out the flavors and adds a cozy aroma that’s just irresistible.
- All-purpose flour: The backbone of the cake; dividing it gives the blueberries a little flour coat, so they don’t sink.
- Baking powder: Keeps the cake plenty light and fluffy.
- Salt: Just enough to balance the sweetness and bring out all the other flavors.
- Buttermilk: Makes the crumb extra tender and adds a delightful tang that pairs perfectly with blueberries.
- Fresh or frozen blueberries: The star of the show! Use straight from the freezer if needed—no thawing required.
- Coarse sugar (optional): Sprinkled on top for a pretty, crunchy finish.
How to Make Buttermilk Blueberry Breakfast Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F so it’s ready to go when you are. Grab an 8×8-inch or 9×9-inch baking pan and give it a good grease with butter or nonstick spray. This will ensure your Buttermilk Blueberry Breakfast Cake pops out easily and retains its lovely shape.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and sugar until the mixture turns pale and fluffy. This step is key for creating the cake’s light texture, so go ahead and let the mixer run for a few minutes. You’re looking for a creamy, almost whipped consistency.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, blending them into the butter-sugar mixture. You’ll know it’s ready when everything looks smooth and homogeneous with no streaks of egg left.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of the flour, the baking powder, and the salt. Mixing them first ensures that the baking powder is evenly distributed, so you get a perfectly even rise when the cake bakes.
Step 5: Alternate Adding Dry Mixture and Buttermilk
Add the whisked dry ingredients to the wet mixture in batches, alternating with the buttermilk. Begin and end with the dry ingredients, gently mixing just until everything comes together. Overmixing can toughen the cake, so stop as soon as you no longer see streaks of flour.
Step 6: Fold in Blueberries
In a small bowl, toss the blueberries with the remaining 1/4 cup of flour—this stops them from sinking to the bottom. Gently fold the flour-coated berries into the batter, being careful not to crush them, which keeps those beautiful pockets of juicy blueberry intact.
Step 7: Assemble and Bake
Spread the batter evenly into your prepared pan, using a spatula to smooth out the top. If you like an extra crunchy finish, sprinkle some coarse sugar over the surface. Bake in the center of the oven for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean and the top is a gorgeous golden color.
Step 8: Cool and Serve
Let your Buttermilk Blueberry Breakfast Cake cool for at least 10–15 minutes in the pan before slicing. This short rest lets the flavors settle and makes for neater slices. Enjoy it warm for a cozy treat, or let it reach room temperature for easy serving later.
How to Serve Buttermilk Blueberry Breakfast Cake
Garnishes
When it comes to serving, don’t be shy about dressing up your Buttermilk Blueberry Breakfast Cake. A light dusting of powdered sugar can give it a bakery-worthy look, while a dollop of freshly whipped cream or a spoonful of vanilla yogurt takes each slice from everyday to extra-special. For a hint of brightness, try a few curls of lemon zest right before serving.
Side Dishes
If you’re serving this cake as part of a brunch spread, add some fresh fruit salad or a bowl of mixed berries on the side. It also pairs wonderfully with your favorite breakfast sausage, crispy bacon, or scrambled eggs, especially if you want to balance sweet with savory at the table.
Creative Ways to Present
For something fun, cut the cake into small squares and serve them on a platter with colorful toothpicks for a grab-and-go breakfast treat. You can also stack slices and drizzle lightly with maple syrup or honey for a pancake-inspired vibe. Or, turn leftovers into a dessert trifle layered with vanilla pudding and extra blueberries.
Make Ahead and Storage
Storing Leftovers
Buttermilk Blueberry Breakfast Cake keeps well at room temperature for about two days. Simply cover the cake tightly with foil or plastic wrap to prevent it from drying out. If you have any leftovers after that, pop them in the fridge where they’ll stay fresh for up to 5 days.
Freezing
This cake is freezer-friendly! Let it cool completely, then slice and wrap each piece individually in plastic wrap. Place the wrapped pieces in a freezer bag or airtight container. They can be frozen for up to 2 months with the flavor and texture holding up beautifully.
Reheating
If you prefer your cake warm, reheat slices in the microwave for about 15–20 seconds. Frozen cake should be thawed overnight in the fridge or for a couple hours at room temperature before reheating. A quick warm-up in a low oven works too, making it taste almost freshly baked!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just add the frozen blueberries straight from the freezer (don’t thaw). This helps prevent the berries from bleeding too much color into the batter and keeps the cake moist and lovely.
Is it possible to double the Buttermilk Blueberry Breakfast Cake recipe?
Yes, you can double the recipe and use a 9×13-inch pan for a crowd. Keep an eye on the baking time, as it may need a few extra minutes to bake through completely.
What should I do if I don’t have buttermilk?
If you’re out of buttermilk, you can substitute with sour cream or plain yogurt for similar tang and moisture. In a pinch, you can also add a teaspoon of vinegar or lemon juice to half a cup of milk and let it sit for five minutes before using.
Why coat the blueberries in flour?
Tossing the blueberries in a bit of flour helps suspend them throughout the batter. Otherwise, they might sink to the bottom during baking. It’s a simple trick that makes every slice of Buttermilk Blueberry Breakfast Cake loaded with even berry distribution!
Can I make the cake ahead of time?
Definitely! This cake can be baked the night before and stored, covered, at room temperature. Some say it’s even tastier the next day, making it a fantastic make-ahead option for busy mornings or brunch gatherings.
Final Thoughts
If you’re searching for a recipe that brings pure comfort and a wow factor to your table, you can’t go wrong with Buttermilk Blueberry Breakfast Cake. Its combination of tangy buttermilk, sweet berries, and tender crumb is truly something special. Give it a try and let this simple, joyful cake become a new favorite in your home!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect breakfast treat with this Buttermilk Blueberry Breakfast Cake. Bursting with juicy blueberries and a hint of buttermilk, this moist and tender cake is a delightful way to start your day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Add-ins:
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease an 8×8-inch or 9×9-inch baking pan.
- Mix Wet Ingredients: Cream butter and sugar until light, then beat in egg and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk 1 3/4 cups flour, baking powder, and salt. Gradually add to wet ingredients, alternating with buttermilk.
- Add Blueberries: Toss blueberries with remaining flour, then fold into batter.
- Bake: Spread batter in pan, sprinkle with coarse sugar, and bake for 40–45 minutes until golden and a toothpick comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- This cake is delicious warm or at room temperature.
- You can use sour cream or plain yogurt as substitutes for buttermilk.
Your email address will not be published. Required fields are marked *