If you love waking up to something sweet, moist, and packed with bursts of fresh berries, you are absolutely going to adore this Buttermilk Blueberry Breakfast Cake Recipe. It’s the perfect blend of tender crumb, tangy buttermilk richness, and juicy blueberries that makes each bite feel like a warm, cozy hug first thing in the morning. Whether you’re feeding family, impressing guests, or just treating yourself, this cake delivers that irresistible homemade comfort that breakfast dreams are made of.
Ingredients You’ll Need
Ingredients You’ll Need
Before we dive into the baking, it’s amazing how a handful of simple, everyday ingredients come together to create such magic. Each component not only plays its part in flavor and texture but also in giving this cake its inviting aroma and beautiful golden color.
- 1 1/2 cups all-purpose flour: The backbone of the cake, providing structure and softness.
- 1 teaspoon baking powder: Helps the cake rise beautifully for that fluffy texture.
- 1/2 teaspoon baking soda: Pairs with buttermilk to add lightness and tenderness.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 teaspoon ground cinnamon: Adds a gentle warmth that complements the blueberries perfectly.
- 1/2 cup unsalted butter, softened: Gives a rich, buttery flavor and a moist crumb.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering the fruit.
- 2 large eggs: Bind everything together and provide structure.
- 1 teaspoon vanilla extract: Infuses a lovely aromatic depth into the batter.
- 1/2 cup buttermilk: Brings tang and tender moisture, elevating this breakfast cake to another level.
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained): The star ingredient, bursting with juicy flavor and color.
- 2 tablespoons all-purpose flour (for coating blueberries): Prevents the berries from sinking to the bottom of the cake.
- 2 tablespoons sugar (for sprinkling on top): Creates a delightful sweet, crackly finish once baked.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F (175°C). Grease your 9-inch round cake pan or an 8-inch square baking dish well, then dust it lightly with flour. This simple step ensures your cake will come out clean and maintain its perfect shape.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This dry mix is what creates the tender, flavorful base for your cake.
Step 3: Cream Butter and Sugar
Grab a large bowl and your electric mixer, and beat the softened butter with the granulated sugar on medium speed until the mixture is light and fluffy. This usually takes about 3 to 4 minutes and is what gives the cake its wonderful airiness.
Step 4: Add Eggs and Vanilla
Add your eggs one at a time to the creamed butter and sugar, beating well after each addition to make sure everything is well combined. Stir in the vanilla extract to infuse a lovely aroma throughout the batter.
Step 5: Combine Wet and Dry Ingredients
Now, it’s time to gradually add your dry ingredients to the butter mixture, but in alternating batches with the buttermilk. Start with dry ingredients, then buttermilk, and finish with dry again. Mix gently and just until everything is evenly combined to keep the texture light.
Step 6: Toss and Fold in Blueberries
To keep those beautiful blueberries evenly distributed and prevent them from sinking, toss them with the 2 tablespoons of flour. Then, gently fold the blueberries into your cake batter with a spatula, taking care not to overmix and crush the berries.
Step 7: Bake and Sprinkle Sugar
Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle the 2 tablespoons of sugar over the top to give the cake a subtle, sparkling crust once baked. Pop the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8: Cool and Serve
After baking, let your cake cool in the pan for about 10 minutes to set up nicely. Then transfer it to a wire rack to cool completely or enjoy it warm if you can’t wait to dig in. Pro tip: a light dusting of powdered sugar before serving takes this Buttermilk Blueberry Breakfast Cake Recipe to an extra-special level.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
A simple dusting of powdered sugar is classic and charming, but don’t stop there. Fresh mint leaves or a dollop of whipped cream can add a refreshing touch, especially if you’re serving this cake for a weekend brunch with friends. If you want to make it a bit decadent, a drizzle of honey or maple syrup on top complements the fruity sweetness perfectly.
Side Dishes
This breakfast cake pairs wonderfully with a few crispy bacon strips or a side of scrambled eggs if you want a heartier breakfast. For a lighter approach, some Greek yogurt or a small bowl of fresh fruit salad keeps the morning feast bright and balanced. A cup of strong coffee or a fruity herbal tea rounds things out nicely.
Creative Ways to Present
Keep things fun by serving your Buttermilk Blueberry Breakfast Cake Recipe on a rustic wooden board with fresh berries scattered around for color. You can also slice it into neat squares and serve alongside small jars of jam or lemon curd for optional spreads. For a gathering, consider stacking smaller cake rounds with layers of cream cheese frosting for a blueberry breakfast cake “stack” that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough, but it happens!), store the cake in an airtight container at room temperature for up to two days. This keeps the crumb soft and the blueberries juicy without drying out.
Freezing
This Buttermilk Blueberry Breakfast Cake Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and foil, then place in an airtight container or freezer bag. Freeze for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating
To enjoy warm cake after storing or freezing, pop slices in the microwave for 15-20 seconds or reheat briefly in a 300°F oven wrapped loosely in foil. This light warming revives the moist texture and brings out the blueberry aroma again for a fresh-baked feel.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid extra moisture in the batter. Coating frozen blueberries with flour before folding them in helps prevent sinking, just like with fresh berries.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it thickens, then use as directed in the recipe. This mimics the tangy acidity of buttermilk that helps tenderize the cake.
Can I make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend that’s designed for one-to-one substitution. Just be sure your baking powder and baking soda are gluten-free as well. The texture might be a bit different, but the blueberry goodness remains front and center.
Is this cake suitable for a brunch crowd?
Definitely! It’s large enough to serve 8 and has a sophisticated but homey flavor that works great for casual or elegant brunch gatherings. Plus, it pairs wonderfully with both sweet and savory brunch staples.
How can I make the cake more moist?
Using full-fat buttermilk and not overmixing the batter are key. Also, be careful not to overbake — check with a toothpick early on. Adding a simple glaze or brushing the baked cake lightly with syrup can enhance moisture after baking.
Final Thoughts
This Buttermilk Blueberry Breakfast Cake Recipe is more than just a morning treat — it’s a little celebration of simple ingredients coming together with love and care. It’s perfect for those slower weekend mornings or whenever you want to brighten a day with a comforting bite. Give it a try, and I promise it will become one of those recipes you’ll want to bake again and again.
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings
- Category: Breakfast, Cake, Dessert
- Method: Baking
- Cuisine: American
Description
This Buttermilk Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries and a hint of cinnamon. Perfect for a weekend brunch or a cozy breakfast, it balances the tang of buttermilk with sweet bursts of fruit and a lightly crisp sugar topping. Simple to make and delightfully satisfying, this cake is an excellent way to start your day with a touch of homemade comfort.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Additional
- 2 tablespoons all-purpose flour (for coating blueberries)
- 2 tablespoons granulated sugar (for sprinkling on top)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8-inch square baking dish to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk these together to distribute all leavening agents and spices evenly.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter with 1 cup of granulated sugar. Beat for about 3-4 minutes until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture in alternating batches with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix to maintain cake tenderness.
- Prepare Blueberries: Toss the blueberries with 2 tablespoons of flour to coat them lightly. This step helps prevent the berries from sinking to the bottom during baking. Gently fold the coated blueberries into the batter until evenly distributed.
- Transfer Batter and Add Sugar Topping: Pour the prepared batter into the greased and floured cake pan and smooth the surface evenly. Sprinkle 2 tablespoons of granulated sugar evenly over the top to create a slight crunchy crust after baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 35-40 minutes. Test doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely, allowing the cake to set properly and making it easier to slice.
- Serve: Slice the cake and serve warm or at room temperature. Optionally, dust the top with powdered sugar for an extra touch of sweetness and an attractive finish.
Notes
- Use fresh or thoroughly thawed and drained frozen blueberries to avoid excess moisture in the batter.
- Coating the blueberries with flour prevents them from sinking to the bottom during baking.
- If you prefer, you can substitute buttermilk with a mixture of milk and lemon juice or vinegar (1/2 cup milk + 1/2 tbsp acid, let sit 5 minutes).
- Ensure butter is properly softened to cream well with sugar for a better texture.
- Check the cake a few minutes before the end of baking time to avoid over-baking and drying out.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
