If you’ve been on the hunt for a delightful morning treat to brighten your day, look no further than this Buttermilk Blueberry Breakfast Cake Recipe. It’s the perfect combination of moist, tender cake with bursts of juicy blueberries folded throughout, all mellowed by the tangy richness of buttermilk. Whether you’re sipping coffee on a lazy weekend or need a crowd-pleaser for brunch, this cake delivers a sweet, homey embrace with every bite that feels like a warm morning hug.
Ingredients You’ll Need
This recipe is wonderfully straightforward, using simple pantry staples and fresh blueberries that come together to create something truly special. Each ingredient plays a key role, from the buttery softness to the subtle tang from buttermilk that adds a tender crumb and depth of flavor.
- Unsalted butter (softened): Provides richness and a tender crumb to the cake while balancing sweetness.
- Granulated sugar: Sweetens the cake and helps achieve a lovely golden crust.
- Large egg: Acts as a binder and adds moisture, ensuring the cake holds together.
- Vanilla extract: Enhances the overall flavor with its warm, sweet aroma.
- All-purpose flour: The structure builder; dividing it helps to incorporate the blueberries evenly without sinking.
- Baking powder: Gives the cake its light, fluffy lift.
- Salt: Balances the sweetness and enhances all the flavors.
- Buttermilk: Adds moisture and a pleasant tang that brightens the cake’s flavor and makes it irresistibly tender.
- Fresh or frozen blueberries: The star of the show, providing juicy pops of fruity sweetness.
- Optional coarse sugar for topping: Adds a delightful crunch and sparkle to the cake’s surface.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by heating your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray to ensure your breakfast cake lifts out easily once baked. This simple prep step makes all the difference for a smooth removal and presentation.
Step 2: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture turns light and fluffy. This aeration step is crucial because it adds lightness to the batter and helps create a tender crumb in the finished cake.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then beat until fully incorporated. These ingredients enrich the flavor and give the cake body, creating a smooth and luscious base to which the dry ingredients will be added.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk 1¾ cups of the all-purpose flour together with the baking powder and salt. This keeps the leavening agent evenly distributed so your cake rises beautifully without any pockets of baking powder left clumped together.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing gently to avoid overworking the batter. This process ensures the cake stays light and tender.
Step 6: Toss and Fold in Blueberries
Toss the blueberries in the remaining 1/4 cup of flour to coat them—this prevents them from sinking to the bottom while baking. Gently fold the blueberries into the batter, being careful not to crush the berries and turn the batter purple.
Step 7: Bake to Perfection
Spread the batter evenly into your greased baking dish. If you like, sprinkle the top with coarse sugar for an extra touch of crunch. Bake in your preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the top turns a gorgeous golden color. Once done, let it cool slightly to allow the flavors to set.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
A simple dusting of powdered sugar, a drizzle of honey, or a dollop of whipped cream can elevate the Buttermilk Blueberry Breakfast Cake Recipe to another level. Fresh blueberries or a few mint leaves add a fresh pop of color and brightness that makes it look as good as it tastes.
Side Dishes
This breakfast cake pairs beautifully with a hot cup of coffee or tea for a cozy morning moment. For a heartier brunch, serve it alongside scrambled eggs or crispy bacon, creating a balanced plate with a sweet and savory contrast that everyone will love.
Creative Ways to Present
Cut the cake into small squares for a brunch buffet or picnic, or serve it warm with a scoop of vanilla ice cream for a decadent dessert twist. You can also layer slices with fresh yogurt and fruit in a parfait glass, turning the classic cake into a visually stunning and deliciously layered treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Buttermilk Blueberry Breakfast Cake Recipe in an airtight container at room temperature for up to two days. If you want to extend its freshness, storing it in the fridge is also a good option for up to four days.
Freezing
This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. They’ll keep for up to three months and thaw quickly at room temperature or in the fridge.
Reheating
To enjoy your cake warm again, simply microwave a slice for about 15 to 20 seconds or heat it in a toaster oven until warmed through. This helps bring back that fresh-from-the-oven taste and buttery aroma that makes this recipe so irresistible.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! You can use frozen blueberries without thawing them first. Tossing frozen berries in flour before folding them into the batter prevents them from sinking and keeps the color from bleeding throughout the cake.
What if I don’t have buttermilk on hand?
No worries! You can easily make a buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes before using. This quick fix mimics the tang and acidity buttermilk brings to the cake.
Is this cake suitable for breakfast or dessert?
This cake shines as a breakfast treat but also works perfectly as a dessert. Its balanced sweetness and tender crumb make it versatile enough to enjoy any time of day, especially when warmed and paired with ice cream or whipped cream.
Can I double this recipe for a larger crowd?
You bet! Just double all the ingredients and bake in a larger pan (like a 9×13-inch dish). Adjust the baking time accordingly, checking for doneness with a toothpick since larger pans may need extra time to bake through.
How do I prevent the blueberries from sinking in the batter?
Tossing the blueberries in some of the flour before folding them into the batter is a tried and true trick to keep them evenly distributed throughout the cake. This light coating helps the berries stay suspended and prevents them from sinking to the bottom.
Final Thoughts
I truly believe this Buttermilk Blueberry Breakfast Cake Recipe is a charming addition to any breakfast table. Its simplicity, combined with that perfect balance of sweet, tangy, and buttery flavors, makes it a recipe you’ll want to come back to again and again. So grab your blueberries and buttermilk, and treat yourself and your loved ones to this delightful breakfast cake—you’re going to love every bite.
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tender Buttermilk Blueberry Breakfast Cake perfect for a delightful morning treat. This easy-to-make blueberry cake combines sweet, juicy blueberries with a buttery, vanilla-infused batter, baked to golden perfection. Ideal for breakfast or brunch, it pairs wonderfully with coffee or tea.
Ingredients
For the Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
Optional Topping
- Coarse sugar for sprinkling
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish thoroughly to prevent sticking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together 1¾ cups of the all-purpose flour, baking powder, and salt to ensure an even distribution of leavening agents.
- Alternate mixing wet and dry: Gradually add the dry ingredient mixture to the wet ingredients in increments, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Prepare blueberries: Toss the blueberries with the remaining ¼ cup of flour to coat. This prevents the berries from sinking to the bottom of the cake during baking.
- Fold in blueberries: Gently fold the floured blueberries into the batter, taking care not to crush them.
- Transfer and top batter: Spread the batter evenly into the prepared baking dish. If desired, sprinkle coarse sugar evenly over the top to add a sweet, crunchy texture.
- Bake the cake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top has turned golden brown.
- Cool and serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature alongside coffee or tea for a perfect breakfast experience.
Notes
- If using frozen blueberries, do not thaw them before folding into the batter to prevent discoloration and sogginess.
- This cake is delicious served warm but also tastes great at room temperature and pairs well with coffee or tea.
- For added texture, sprinkling coarse sugar on top before baking adds a delightful crunch.
