Buttermilk Blueberry Breakfast Cake Recipe

If you’re looking for a show-stopping breakfast treat that’s somewhere between a fluffy cake and a classic coffee cake, you can’t go wrong with Buttermilk Blueberry Breakfast Cake. It’s equally perfect for a cozy weekend morning, impressing brunch guests, or sneaking a sweet pick-me-up any time of day. The fresh blueberries burst with flavor throughout each bite, while a hint of lemon and a tender crumb make this cake absolutely irresistible—but don’t be surprised if it disappears before lunch!

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity: each ingredient matters, and together they create the magical balance of tangy, sweet, and tender that defines Buttermilk Blueberry Breakfast Cake. Here’s what you’ll need, along with a few tips for getting the most out of each item.

• Unsalted butter: Room temperature butter creams smoothly and brings luxurious richness to every bite.
• Fresh lemon zest: The zest from one large lemon brightens the cake and pairs perfectly with the blueberries.
• Sugar: Set aside 1 tablespoon for a crunchy-sweet topping—the rest goes in the batter for just the right sweetness.
• Egg: Room temperature helps the batter blend evenly, ensuring a tender crumb.
• Vanilla extract: Adds comforting warmth and rounds out all the other flavors.
• All-purpose flour: Don’t forget to reserve 1/4 cup to toss with the blueberries—this keeps them from sinking!
• Baking powder: Gives the cake a lovely lift and fluffy texture.
• Kosher salt: Don’t skip it; salt sharpens every flavor for a more dynamic bite.
• Fresh blueberries: Plump, sweet, and juicy—they truly are the star here. Picked over to remove any stems.
• Buttermilk: The secret to a soft, moist crumb with a subtle tang that sets this cake apart.

How to Make Buttermilk Blueberry Breakfast Cake

Step 1: Cream the Butter, Lemon Zest & Sugar

Start by preheating your oven to 350ºF. In a stand mixer or using a hand-held mixer, combine the room temperature butter with the fresh lemon zest and almost all the sugar (remember to save 1 tablespoon for sprinkling later). Cream the mixture until it’s light and fluffy, which usually takes about 3-5 minutes. This step is the foundation for that irresistible Buttermilk Blueberry Breakfast Cake texture: airy and melt-in-your-mouth.

Step 2: Add the Egg and Vanilla

Crack in your egg (make sure it’s at room temperature so everything blends evenly) and pour in the vanilla extract. Beat until the mixture is smooth and fully combined. This gives your batter structure and that crave-worthy aroma that will have everyone gathering in the kitchen.

Step 3: Prepare the Blueberries and Dry Ingredients

Add 2 cups of fresh blueberries to a small bowl and toss them gently with 1/4 cup of the all-purpose flour. This little trick prevents the berries from sinking to the bottom while the cake bakes. In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt—these dry ingredients will give lift and even flavor throughout the cake.

Step 4: Mix the Batter

Now it’s time to bring everything together. Add half of the flour mixture to your creamed butter mixture and gently stir with a spatula until just combined. Next, pour in all the buttermilk and stir gently — don’t over-mix! Add the rest of your flour mixture and mix until the flour is absorbed. Finally, carefully fold in the floured blueberries, being sure to leave behind any extra flour from the bowl. This ensures those bursts of blueberry goodness are perfectly distributed.

Step 5: Pan Prep and Baking

Grease an 8- or 9-inch square baking pan (choose an 8-inch for thicker pieces or a 9-inch for more servings) with butter or non-stick spray. For the easiest removal and a lovely finish, line the pan with parchment paper on top of the butter layer. Spread your batter evenly into the pan, then sprinkle the reserved tablespoon of sugar all over the top for an irresistible, delicate crust. Bake for 35 to 45 minutes, checking for doneness with a toothpick inserted in the center. If you’re using an 8-inch pan, you might need up to 50 minutes, so don’t be afraid to give it extra time for a perfectly baked Buttermilk Blueberry Breakfast Cake.

Step 6: Cooling and Serving

Let your cake cool in the pan for at least 15 minutes before serving—this helps it set up and slice beautifully. The hardest part might just be waiting (everyone will be hovering nearby, thanks to the incredible aroma wafting from your oven). Once slightly cooled, cut into generous squares and watch them disappear!

How to Serve Buttermilk Blueberry Breakfast Cake

Garnishes

This cake is delightful on its own, but showstopping with a sprinkle of powdered sugar, a few fresh blueberries scattered across the top, or even a light drizzle of lemon glaze to amp up the citrus. For a creamy finish, dollop a bit of whipped cream, mascarpone, or vanilla yogurt alongside each slice.

Side Dishes

Lean into breakfast or brunch by pairing Buttermilk Blueberry Breakfast Cake with crisp bacon, savory sausage, or a simple scrambled egg. A fresh fruit salad or a colorful bowl of mixed berries balances the cake’s sweetness perfectly, and a pot of freshly brewed coffee or tea makes the whole experience complete.

Creative Ways to Present

Cut the cake into fun shapes with cookie cutters for a whimsical brunch platter, or layer cubes of cake with yogurt and blueberries in small glasses for impressive parfaits. For a picnic or party, wrap individual squares in parchment for easy grab-and-go servings—people will be delighted by this thoughtful touch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Buttermilk Blueberry Breakfast Cake, store it tightly covered at room temperature for up to 2 days. The cake will remain moist and the flavors just keep getting better by the second day—perfect for a sweet afternoon snack or a quick breakfast boost.

Freezing

This cake freezes beautifully. Cool it completely, then wrap individual squares tightly in plastic wrap followed by foil. Tuck the wrapped pieces into a freezer bag and freeze for up to 2 months. When you’re dreaming of summer blueberries mid-winter, a slice of this cake is just a thaw away.

Reheating

To bring back the fresh-baked experience, reheat slices gently in the microwave for about 15-20 seconds, or pop them in a 300°F oven for a few minutes until warmed through. The cake will taste like it just came out of the oven—warm, tender, and oh-so-irresistible.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just use them straight from the freezer (no need to thaw), and toss them in flour as you would with fresh berries. This helps prevent your Buttermilk Blueberry Breakfast Cake from becoming too moist, and prevents the berries from sinking.

What if I don’t have buttermilk?

No buttermilk? No problem! Stir 1 1/2 teaspoons of fresh lemon juice or white vinegar into 1/2 cup milk, let it sit for 5 minutes, and you’ve got a quick substitute that brings the same lovely tang and tenderness to your cake.

How can I tell when the cake is done?

The cake is ready when the top is golden, the edges pull slightly away from the pan, and a toothpick inserted in the center comes out clean or with just a few tender crumbs. Don’t hesitate to add extra time in 5-minute intervals if needed—the results are worth the patience!

Can I make this cake dairy free?

You can experiment with dairy-free versions by using plant-based butter and substituting buttermilk with a dairy-free milk mixed with lemon juice or vinegar. The flavor and texture will be slightly different, but you’ll still end up with a deliciously moist breakfast cake.

Is it possible to double the recipe?

Yes! Double all the ingredients and bake it in a 9×13-inch pan. The baking time may vary, so start checking at 40 minutes and continue to test every 5 minutes until your Buttermilk Blueberry Breakfast Cake is baked to perfection.

Final Thoughts

If you’re ready for a breakfast treat that wins fans every time, it’s time to whip up your own batch of Buttermilk Blueberry Breakfast Cake. With its bright flavors, tender crumb, and irresistible bursts of blueberry, it’s sure to become one of your most-requested recipes—happy baking!

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