Buttermilk Blueberry Breakfast Cake

Sharing is caring!

Irresistible 12-Slice Buttermilk Blueberry Breakfast Cake: The Ultimate Morning Treat

There’s something magical about starting your day with a homemade breakfast cake, and this Buttermilk Blueberry Breakfast Cake is guaranteed to brighten even the rainiest mornings. Featuring tangy buttermilk, bursts of juicy blueberries, and a tender crumb with a crackly sugar top, this cake is an absolute game changer for breakfast or brunch. Whether you’re hosting guests, surprising your family, or simply craving a sweet start, this recipe offers pure comfort and irresistible flavor in every bite.

Why You’ll Love Buttermilk Blueberry Breakfast Cake

• Combines the perfect balance of tart blueberries and silky buttermilk for unbeatable moisture.
• The sugar-crusted top delivers an amazing crunch with every forkful.
• Versatile enough for breakfast, brunch, or even a sweet snack with afternoon tea.
• Simple, everyday ingredients make this cake accessible to bakers of all skill levels.
• Make-ahead friendly—bake at night and enjoy a fuss-free morning.
• Lightly scented with lemon zest for a fresh, bright twist.
• Always a crowd-pleaser at holidays, potlucks, or lazy weekend breakfasts.

Ingredients for Buttermilk Blueberry Breakfast Cake

For this Buttermilk Blueberry Breakfast Cake, you’ll be using classic pantry and fridge staples that come together to form the perfect texture and flavor combo. Using fresh, quality ingredients ensures every bite is bursting with tanginess, sweetness, and a delightful crumb. Here is everything you’ll need for your cake:

• 1/2 cup (8 tablespoons) unsalted butter, at room temperature – The key to a rich, buttery base.
• Zest from 1 large lemon – For a zingy citrus note that brightens each bite.
• 1 cup sugar (set aside 1 tablespoon for sprinkling) – Adds sweetness and forms that signature sugary crust.
• 1 egg, room temperature – Helps bind and lift the cake.
• 1 teaspoon vanilla extract – For a warm, sweet depth.
• 2 cups all-purpose flour (set aside 1/4 cup to toss with blueberries) – Ensures a hearty, soft crumb and supports the fruit.
• 2 teaspoons baking powder – Gives the cake its beautiful rise.
• 1 teaspoon kosher salt – Enhances all the other flavors.
• 2 cups fresh blueberries, picked over for stems and debris – Adds pockets of juicy sweetness.
• 1/2 cup buttermilk – The secret to a moist, tangy cake with delicate texture.

These everyday ingredients come together to create a bakery-worthy breakfast treat that’s loaded with bursting blueberries and topped with a delicate sweet crust.

Necessary Tools

To bake the ultimate Buttermilk Blueberry Breakfast Cake, a few essential kitchen tools will help you achieve the best results with ease. Here’s what you’ll need for this recipe:

• Stand mixer or handheld mixer – For creaming the butter and sugar to a fluffy finish.
• 8- or 9-inch square baking pan – Ensures an even bake and perfect portioning.
• Mixing bowls (small and medium sizes) – For tossing blueberries with flour and combining dry ingredients.
• Spatula – Perfect for folding ingredients gently without crushing the blueberries.
• Whisk – For blending dry ingredients smoothly.
• Measuring cups and spoons – For accuracy.
• Microplane or zester – To capture all the bright lemon zest.
• Non-stick spray or extra butter for greasing the pan – Prevents sticking and allows for easy release.
• Toothpick or cake tester – To check for doneness.

With these basic kitchen essentials, you’ll ensure your cake bakes evenly, releases cleanly, and turns out with the perfect tender crumb every time.

Ingredient Additions & Substitutions

One of the beautiful things about the Buttermilk Blueberry Breakfast Cake is its adaptability. Here are some creative ideas and crucial substitutions, both for dietary needs and added flair:

• Flour Substitutes: Swap out the all-purpose flour for a 1:1 gluten-free baking mix if serving gluten-sensitive guests. Keep in mind that you may need to adjust the baking time slightly.
• Butter Alternatives: If dairy-free is required, use vegan butter or even refined coconut oil (for a subtle coconut undertone). Make sure it’s at room temperature for creaming.
• Buttermilk Stand-In: If you don’t have buttermilk, combine 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it stand for five minutes until slightly curdled.
• Egg Alternatives: For an eggless version, try a chia seed or flaxseed egg (1 tablespoon seeds + 2.5 tablespoons water, mixed and rested for five minutes).
• Fresh Blueberries vs. Frozen: Frozen blueberries work in a pinch; just don’t thaw them to avoid excess moisture bleeding into your batter.
• Lemon Zest Variations: Orange zest can provide a lovely, slightly sweeter citrus aroma in place of lemon.
• Sugar Adjustments: Substitute coconut sugar or a sugar alternative for a more natural sweetness, though the cake may bake up a little darker and have a different flavor profile.
• Add-Ins: Amp up the flavor and texture with 1/2 cup slivered almonds or chopped pecans for crunch. For a touch of warmth, add a half teaspoon of cinnamon or ground ginger to the dry mix.
• Vegan Options: Use non-dairy butter, plant-based milk with a splash of vinegar, and egg substitutes for a completely plant-friendly breakfast starring Buttermilk Blueberry Breakfast Cake.

With these options, you can truly tailor this cake to suit your dietary needs or unique taste preferences, ensuring that everyone at your table enjoys a slice.

How to Make Buttermilk Blueberry Breakfast Cake

Making the perfect Buttermilk Blueberry Breakfast Cake is straightforward and incredibly rewarding. This cake comes together with a few easy steps, making it ideal even for beginner bakers. The process ensures you get a light, fluffy crumb packed with juicy blueberries, topped with that irresistible crackly sugar finish. Here’s how to transform these humble ingredients into your new favorite breakfast treat.

Step 1: Cream Butter, Lemon Zest, and Sugar

Start by preheating your oven to 350°F. In your stand mixer or with a handheld mixer, cream together the room-temperature butter, lemon zest, and all except 1 tablespoon of the sugar. Continue beating until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for an airy texture and even sweet lemon flavor.

Step 2: Add Egg and Vanilla

Add the egg and vanilla extract to your butter-sugar mixture. Beat until everything is fully incorporated and your batter is pale and smooth. Scrape down the sides of your bowl to ensure an even mix. This is where your cake starts developing its signature tenderness.

Step 3: Prepare Blueberries & Dry Ingredients

While your batter is coming together, toss the fresh blueberries with 1/4 cup of the all-purpose flour in a small bowl. This prevents the berries from sinking to the bottom during baking. In another bowl, whisk together the remaining 1 3/4 cups flour, baking powder, and salt. Set aside.

Step 4: Combine Flour and Buttermilk Into Batter

Add half of the flour mixture to the creamed batter and gently stir with a spatula or mixing spoon until just incorporated. Pour in all the buttermilk and mix until combined—be careful not to overmix, which can toughen the cake. Add the remaining flour mixture and stir until no streaks of dry flour remain.

Step 5: Fold in Blueberries

Gently fold in the floured blueberries, distributing them evenly throughout the batter. This step ensures juicy pockets in every bite without breaking up the berries.

Step 6: Prepare Pan and Bake

Grease your 8

• or 9-inch square baking pan with either additional butter or non-stick spray, making sure to coat all corners. Spread the batter evenly into the pan, smoothing the top. Sprinkle the reserved tablespoon of sugar evenly over the surface—this helps create that signature crackly, golden crust.

Step 7: Bake to Perfection

Bake in the preheated oven for 35 to 45 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few crumbs. After baking, let the cake cool for at least 15 minutes to help set the structure and make serving easier.

How to Serve Buttermilk Blueberry Breakfast Cake

Serve your Buttermilk Blueberry Breakfast Cake slightly warm or at room temperature for the best flavor and texture. This cake shines as the star of a leisurely breakfast spread, paired with fresh fruit, creamy Greek yogurt, or a dusting of powdered sugar for a classic finish. For added decadence, drizzle with a light lemon glaze or serve with a dollop of whipped cream.

If you’re preparing this cake for a brunch buffet, slice it into generous squares and offer alongside coffee, tea, or cold milk. It also makes a wonderful grab-and-go snack, just the thing for those busy mornings when you need something sweet yet satisfying. Don’t hesitate to get creative—this cake pairs beautifully with summer berries or even a scoop of vanilla ice cream for dessert!

Pro Tips & Tricks

• Room Temperature Matters: Always use room temperature butter and eggs for the fluffiest cake texture.
• Don’t Overmix: Overmixing the batter can result in a tough crumb. Stir just until no streaks of flour remain after each addition.
• Springform Pan Option: For a round cake, this recipe also works beautifully in a 9-inch springform pan—just check a few minutes earlier for doneness.
• Keep Blueberries Even: Tossing blueberries with flour is a key step to prevent them from sinking, ensuring even pockets of fruit in each slice.
• Sugar Topping: The sprinkle of sugar just before baking is what gives that signature bakery-style crackle—don’t skip it!
• Test for Doneness: Every oven runs a little differently. Start checking around the 35-minute mark. The cake is done when a toothpick emerges with a few crumbs, not wet batter.
• Cooling Time: Allow the cake to cool for at least 15 minutes before slicing. This helps it set and results in clean squares.
• Freeze for Later: After cooling completely, wrap individual slices tightly for a quick, homemade breakfast on a busy day.

Storage Instructions

Your Buttermilk Blueberry Breakfast Cake stays fresh at room temperature, tightly covered, for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days, bringing slices to room temperature or gently reheating before serving for the best flavor and texture. To freeze, wrap cooled squares individually in plastic wrap and place them in a freezer-safe bag or container. Cake can be frozen for up to 2 months; thaw overnight in the refrigerator or reheat gently in the microwave or oven. Avoid storing in the baking pan for extended periods to prevent sogginess.

General Information

The Buttermilk Blueberry Breakfast Cake is a classic American home baking recipe beloved for its comforting flavors and easy preparation. Perfect for seasonal blueberries during the spring and summer, it’s also adaptable to year-round baking with frozen fruit. This cake is ideal for potlucks, brunches, or just treating yourself on a quiet weekend morning. Since it serves 12, it’s great for gatherings or for keeping breakfast sorted for the entire week. Enjoy the nostalgia and warmth of a traditional breakfast cake with modern convenience and big flavor!

FAQs

Can I use frozen blueberries in Buttermilk Blueberry Breakfast Cake?

Absolutely! Just keep the blueberries frozen and toss them with flour as directed before folding into the batter. This minimizes color bleeding and prevents excess moisture.

Can I make this Buttermilk Blueberry Breakfast Cake gluten-free?

Yes—swap in a gluten-free all-purpose flour blend in a 1:1 ratio. Be sure to check your specific blend for any adjustments in baking time or liquid ratios.

Can I make this Buttermilk Blueberry Breakfast Cake in advance?

Definitely. The flavors deepen overnight, making it perfect for make-ahead breakfasts. Store at room temperature or in the refrigerator until ready to serve.

Does this cake work with other berries?

It does! Blackberries, raspberries, or even a mix of summer berries taste delicious in this recipe.

What’s the best way to serve leftovers?

Warm leftover slices briefly in the microwave, or let them come to room temperature. Enjoy with fresh berries, yogurt, or whipped cream for an extra indulgent treat.

Conclusion

This irresistible Buttermilk Blueberry Breakfast Cake is truly the ultimate way to start your morning. Whether you enjoy it warm out of the oven or as a grab-and-go snack, the tender crumb, burst of berries, and hint of citrus will keep everyone coming back for more. Give this recipe a try and let it become a cherished breakfast staple in your kitchen—delicious days are just a slice away!

Nutritional Information

Each serving of Buttermilk Blueberry Breakfast Cake is approximately 210-250 calories, depending on portion size. Expect wholesome carbs from the flour, healthy antioxidants from blueberries, and a delicious balance of fat and protein from the buttermilk and eggs. Serve it as a balanced breakfast treat when paired with eggs or Greek yogurt for extra protein. Always remember to adjust for dietary needs or ingredient swaps.

Print