If you’re on the hunt for a breakfast treat that feels like a warm hug in cake form, you absolutely have to try this Buttermilk Blueberry Breakfast Cake Recipe. It’s the perfect mix of tender, moist crumb with bursts of juicy blueberries and a subtle tang from the buttermilk that makes every bite unforgettable. Whether you’re serving it to your family on a lazy weekend morning or need an impressive yet cozy dish for brunch with friends, this cake brings smiles all around. Plus, it’s straightforward enough to whip up without any fuss, making it a quick way to brighten your day.
Ingredients You’ll Need
Each ingredient in this Buttermilk Blueberry Breakfast Cake Recipe plays a starring role, creating the perfect balance of flavor, texture, and that irresistible golden color. The simplicity of these staples means you might already have everything in your pantry, ready to transform into something amazing!
- 2 cups all-purpose flour: The foundation of the cake, providing structure and that soft crumb we all love.
- 2 tsp baking powder: Helps the cake rise beautifully, ensuring it’s light and fluffy.
- ½ tsp salt: Balances sweetness and enhances all the flavors.
- ½ cup (1 stick) unsalted butter, softened: Adds richness and tenderness to the crumb.
- 1 cup granulated sugar: Sweetens the cake to perfection without overpowering the blueberries.
- 1 large egg: Binds ingredients and contributes to a moist texture.
- 1 tsp vanilla extract: Brings warmth and depth to the overall flavor.
- ½ cup buttermilk: Adds tanginess and keeps the crumb soft and tender.
- 2 cups fresh or frozen blueberries: Bursts of natural sweetness and gorgeous color throughout the cake.
- 1 tsp lemon zest (optional): A bright, citrusy touch that elevates the blueberries beautifully.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square baking dish or line it with parchment paper to make sure that golden cake releases easily once it’s baked. This simple prep will save you any hassle later on!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures the leavening agent and seasoning are evenly distributed within the flour base, which helps the cake rise uniformly.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture looks light, fluffy, and creamy. This is key for adding air into the batter so your breakfast cake has that tender crumb we all crave.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is combined smoothly. The vanilla adds a lovely aroma and subtle richness while the egg helps everything bind together seamlessly.
Step 5: Alternate Adding Flour Mixture and Buttermilk
Add the flour mixture and buttermilk alternately to the wet ingredients, starting and ending with flour. Stir gently and just until combined to avoid overmixing, which can make the cake tough instead of soft.
Step 6: Fold in Blueberries and Lemon Zest
Carefully fold in the blueberries and lemon zest, if you’re using it. This ensures the berries stay intact, so you get juicy bursts in every bite, and the lemon zest brightens that blueberry flavor even more.
Step 7: Bake the Cake
Pour the batter into your prepared baking dish, spreading it out evenly. Pop it in the oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The smell while it bakes? Pure heaven.
Step 8: Cool and Serve
Let your cake cool for a little bit before slicing. Serving it warm or at room temperature really lets those blueberry flavors shine, making it impossible not to reach for seconds.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of honey can add a beautiful finishing touch. If you want to go extra indulgent, a dollop of whipped cream or a smear of cream cheese frosting pairs wonderfully, complementing the tangy buttermilk and sweet berries.
Side Dishes
Serve this cake alongside a fresh fruit salad or a tangy yogurt parfait for a balanced breakfast. A hot cup of coffee or a freshly brewed pot of tea rounds out the meal perfectly, making for a cozy and satisfying start to your day.
Creative Ways to Present
Slice the cake into small squares for a brunch buffet or serve individual wedges with a sprinkling of toasted almonds or granola on top for added crunch. You could even turn leftovers into delightful cake parfait layers with yogurt and additional fresh berries.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to two days, or in the fridge for up to five days. This keeps the cake moist while preserving its fresh blueberry flavor perfectly.
Freezing
The Buttermilk Blueberry Breakfast Cake Recipe freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag. Freeze for up to two months and thaw overnight in the fridge when you’re ready to enjoy it.
Reheating
Warm your slices gently in the microwave for 15-20 seconds or pop them in a toaster oven until just heated through. This refreshes the tender texture and brings out the delicious aroma of the blueberries and buttermilk once more.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! You can use frozen blueberries without thawing them first. This helps prevent the batter from turning blue and keeps the fruit’s bursting texture intact during baking.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing ½ cup of milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes and use it in place of the buttermilk.
Is lemon zest necessary for the cake?
Lemon zest is optional but highly recommended because it adds a bright, fresh flavor that complements the sweetness of the blueberries beautifully. If you don’t have it, the cake will still be delicious without it.
How long does this cake keep fresh?
When stored properly, either at room temperature or in the refrigerator, this breakfast cake stays delicious for up to five days. Beyond that, freezing is your best option to keep it tasting fresh.
Can I make this cake vegan or dairy-free?
To make it vegan or dairy-free, you can substitute the butter with a plant-based alternative and use a non-dairy milk mixed with vinegar in place of buttermilk. Additionally, use a flax egg or another egg replacement instead of the large egg.
Final Thoughts
This Buttermilk Blueberry Breakfast Cake Recipe has become one of my all-time favorites for good reason. It’s a delightful blend of flavors and textures that feels both homey and just a little special. Whether you’re sharing it with loved ones or savoring a quiet moment, it promises to brighten your breakfast table every time. Give it a try — I’m confident it will become a breakfast staple in your kitchen too!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Buttermilk Blueberry Breakfast Cake is a moist, tender cake bursting with fresh or frozen blueberries, perfect for a delightful morning treat. With a balance of buttery richness and tangy buttermilk, it offers a flavorful, easy-to-make breakfast cake that pairs wonderfully with a cup of coffee or tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup buttermilk
Other Ingredients
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tsp lemon zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking dish by greasing and flouring it or lining it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step is crucial for a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter mixture until well combined, ensuring a smooth batter base.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix gently and just until all ingredients are combined, being careful not to overmix which can toughen the cake.
- Fold in Blueberries and Lemon Zest: Carefully fold in the blueberries and optional lemon zest to evenly distribute them throughout the batter without crushing the berries.
- Pour Batter into Pan: Spread the batter evenly into the prepared baking dish, smoothing the top for an even bake.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked and moist inside.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature to enjoy the best texture and flavor.
Notes
- Use frozen blueberries straight from the freezer without thawing to prevent the batter from turning purple or soggy.
- Do not overmix the batter to keep the cake light and fluffy.
- Lemon zest is optional but adds a fresh, bright flavor that complements the blueberries.
- Storage: Keep any leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be reheated slightly for a warm breakfast option.
