Buttermilk Blueberry Breakfast Cake : A Cozy Morning Favorite

Start your day right with a slice of Buttermilk Blueberry Breakfast Cake—a soft, moist, and lightly sweetened treat that’s perfect for breakfast, brunch, or even a midday snack. Bursting with juicy blueberries and balanced by the tang of buttermilk, this simple cake is easy to make and hard to resist.

Why You’ll Love This Blueberry Breakfast Cake

This cozy cake combines the comfort of a muffin with the tenderness of a coffee cake. Here’s why it’s a favorite:

• Moist and fluffy thanks to buttermilk
• Packed with blueberries in every bite
• Easy, one-bowl batter
• Perfect for weekends, potlucks, or lazy mornings
• Freezes well for quick breakfasts on the go

Ingredients Overview

Ingredient	Purpose
All-purpose flour	Structure and softness
Baking powder	Helps the cake rise
Salt	Enhances flavor
Butter	Adds richness and tenderness
Granulated sugar	Sweetness
Egg	Binds ingredients and adds moisture
Vanilla extract	Warm, aromatic flavor
Buttermilk	Moisture and slight tang
Blueberries	Sweet-tart bursts of flavor
Turbinado sugar	Optional topping for crunch and sparkle

Recommended Tools

• 8×8 or 9×9-inch baking dish
• Mixing bowls
• Electric mixer (or whisk)
• Rubber spatula
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat and Prepare

1. Preheat oven to 350°F (175°C).
2. Grease and flour your baking pan or line it with parchment paper.

2. Make the Batter

Ingredients:

• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)

Instructions:

1. In a large bowl, cream butter and sugar until fluffy.
2. Beat in the egg and vanilla.
3. In another bowl, whisk flour, baking powder, and salt.
4. Add flour mixture to the wet mixture alternately with buttermilk.
5. Fold in the floured blueberries gently.

3. Bake the Cake

1. Spread batter evenly into the prepared pan.
2. Sprinkle with turbinado sugar (optional).
3. Bake for 40–45 minutes, or until a toothpick comes out clean.
4. Cool slightly before slicing.

Tips for Best Results

• Use room temperature ingredients for better texture.
• Toss blueberries in flour to keep them from sinking.
• Don’t overmix the batter—it keeps the cake tender.
• Use frozen berries only if not thawed first.

Variations to Try

Variation	Details
Lemon Blueberry Breakfast Cake	Add 1 tsp lemon zest and 1 tbsp lemon juice
Almond Blueberry Cake	Use almond extract instead of vanilla
Mixed Berry Cake	Combine blueberries with raspberries or chopped strawberries
Cinnamon Sugar Top	Sprinkle cinnamon and sugar instead of turbinado sugar

Make Ahead & Storage

Method	Details
Room Temperature	Store covered for up to 3 days
Refrigerator	Store for up to 5 days
Freezer	Freeze slices for up to 2 months; thaw before serving

Nutritional Estimate (Per Slice)

Nutrient	Amount
Calories	270 kcal
Fat	10g
Carbs	40g
Sugars	20g
Protein	4g

Frequently Asked Questions

Can I use frozen blueberries?
Yes! Just don’t thaw them before adding to the batter.

Can I make it dairy-free?
Use plant-based butter and buttermilk alternatives (like almond milk + lemon juice).

How do I keep the cake from drying out?
Don’t overbake, and store tightly wrapped.

Is it more cake or coffee cake?
A bit of both—denser than sponge cake, softer than crumb cake.

Can I double the recipe?
Yes! Use a 9×13-inch pan and bake 5–10 minutes longer.

Serving Suggestions

• Serve warm with a pat of butter
• Pair with coffee or tea
• Dust with powdered sugar for elegance
• Add a dollop of whipped cream for dessert-style flair

Final Thoughts

This Buttermilk Blueberry Breakfast Cake is simple, satisfying, and always a hit. With minimal effort and pantry staples, you can whip up a fresh-baked breakfast that’s bursting with berries and homemade goodness.

Save this recipe and enjoy it warm out of the oven—or make it ahead and reheat for an easy weekday treat!