If you’re on the hunt for a delightful, tender morning treat that feels like a loving hug in cake form, this Buttermilk Blueberry Breakfast Cake Recipe is your new best friend. Bursting with juicy blueberries and enriched with the subtle tang of buttermilk, the cake strikes the perfect balance between sweet and tangy, moist and crumbly. Whether you savor it at breakfast, brunch, or even a cozy afternoon snack, this cake’s golden crumb and aromatic lemon zest will have you coming back for seconds — and thirds! It’s a simple, adaptable recipe that turns humble ingredients into something truly special.
Ingredients You’ll Need
Each ingredient in this Buttermilk Blueberry Breakfast Cake Recipe plays a key role in crafting its perfect texture and flavor. The blend of pantry staples is straightforward but essential, giving this cake its delicate crumb, moist interior, and vibrant bursts of fruitiness.
- 2 cups all-purpose flour: Provides structure and a tender crumb to the cake.
- 2 tsp baking powder: Ensures the cake rises beautifully and stays light.
- ½ tsp salt: Balances sweetness and enhances the blueberry flavor.
- ½ cup unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the cake perfectly without overpowering the berries.
- 1 large egg: Binds the ingredients together and adds a touch of fluffiness.
- 1 tsp vanilla extract: Brings warm, aromatic depth to the batter.
- ½ cup buttermilk: Gives a subtle tanginess and keeps the cake moist and tender.
- 2 cups fresh or frozen blueberries: Bursts of natural sweetness and color that make every bite magical.
- 1 tsp lemon zest (optional): Adds a refreshing citrus sparkle that brightens the whole cake.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C) and grease and flour an 8-inch square baking dish, or line it with parchment paper. This step sets the stage for your cake to bake evenly and prevents sticking without fuss.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed, which helps the cake rise consistently and taste perfectly balanced.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This aeration creates the tender texture and delicate crumb so characteristic of this cake.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined, lending the batter richness, moisture, and a fragrant base note that complements the blueberries beautifully.
Step 5: Combine Wet and Dry Ingredients
Add the dry flour mixture and buttermilk alternately to the butter mixture, starting and finishing with the flour. Mix gently just until combined to avoid overworking the batter, which keeps the cake tender and delightfully soft.
Step 6: Fold in Blueberries and Lemon Zest
Gently fold in the fresh or frozen blueberries and optional lemon zest. The berries add juicy pockets of sweetness while the zest imparts a bright, citrusy aroma that elevates the entire cake.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Bake for 35 to 40 minutes until the top is beautifully golden and a toothpick inserted into the center comes out clean. The result is a golden crust with a moist, tender interior.
Step 8: Cool and Slice
Let your cake cool slightly before slicing into squares. This brief rest allows the juices to settle, making the cake easier to cut and enhancing its flavors.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
Top your slices with a light dusting of powdered sugar or a dollop of whipped cream for extra indulgence. Fresh blueberries or a drizzle of honey also make lovely garnishes that echo the cake’s natural sweetness and freshness.
Side Dishes
This cake pairs wonderfully with a cup of your favorite coffee or tea, making your morning feel cozy and special. For a heartier brunch, serve alongside scrambled eggs or crispy bacon to balance the sweet with savory flavors.
Creative Ways to Present
For a fun twist, turn this cake into individual servings by baking it in muffin tins or layering it with yogurt and granola for a dessert parfait. You can also add a smear of cream cheese frosting for a celebratory touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay fresh for 2 to 3 days, making it easy to enjoy your Buttermilk Blueberry Breakfast Cake Recipe over a couple of mornings.
Freezing
This cake freezes beautifully! Slice it into squares, lay pieces out on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. Frozen cake slices remain delicious for up to 3 months and thaw quickly at room temperature.
Reheating
Warm slices gently in the microwave for about 20 seconds or pop them in a toaster oven. Reheating brings back that fresh-baked feeling, reviving the moistness and making the blueberries juicy all over again.
FAQs
Can I use frozen blueberries in this recipe?
Yes! Frozen blueberries work perfectly here and add a lovely burst of flavor without losing their shape since you don’t need to thaw them first before folding into the batter.
What if I don’t have buttermilk?
No worries! You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using, and it will mimic the tangy moisture buttermilk provides.
Can I use a different fruit instead of blueberries?
Absolutely! This recipe is versatile. Try raspberries, blackberries, or diced peaches for a fresh take. Just be mindful of the moisture content and adjust baking times slightly if needed.
How do I know when the cake is done baking?
The best test is a clean toothpick inserted in the center. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.
Is this cake suitable for making ahead for a brunch?
Yes, it’s ideal for making ahead. Bake it the night before and keep it covered at room temperature or lightly warmed before serving to impress guests without last-minute stress.
Final Thoughts
This Buttermilk Blueberry Breakfast Cake Recipe is a wonderful way to start your day or wow your brunch guests with minimal effort yet maximum flavor. The soft crumb, tangy buttermilk, and bursts of sweet blueberries create a comfort food classic you’ll want to keep in your recipe rotation. Give it a try — I promise this cake will become a favorite you’ll bake time and time again!
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
Description
This Buttermilk Blueberry Breakfast Cake is a moist, tender, and flavorful treat perfect for morning meals or brunch. Made with fresh or frozen blueberries, a hint of lemon zest, and a rich buttermilk batter, this cake offers a delightful balance of sweet and tangy flavors. It’s easy to prepare and baked to golden perfection, making it a comforting and wholesome way to start your day.
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
Additional 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 to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer or whisk to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step helps create a tender texture in the cake.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully incorporated, ensuring an even flavor throughout the batter.
- Combine Flour and Buttermilk: Gradually add the dry flour mixture and buttermilk alternately to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter and to maintain moistness.
- Fold in Blueberries and Lemon Zest: Carefully fold the fresh or frozen blueberries and optional lemon zest into the batter, distributing them evenly without crushing the berries.
- Pour Batter into Pan: Transfer the prepared batter into the baking dish, spreading it evenly with a spatula for uniform baking.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, perfect for a delicious breakfast treat.
Notes
- You can use frozen blueberries directly without thawing to prevent them from bleeding into the batter excessively.
- For extra flavor, add a teaspoon of lemon zest to brighten the cake.
- Make sure not to overmix the batter to keep the cake light and tender.
- Store leftovers covered at room temperature for up to two days or refrigerate for up to a week.
- This cake is great reheated slightly or served cold, depending on your preference.
