If you’re searching for a cozy, delightful treat to brighten your mornings, this Buttermilk Blueberry Breakfast Cake Recipe is about to become your new best friend. Picture a soft, moist cake bursting with juicy blueberries, all complemented by the subtle tang of buttermilk and a hint of vanilla and lemon. It’s like sunshine on a plate, perfect for a lazy weekend or an impressive brunch with friends. This breakfast cake is comforting yet fresh, easy to make but impressive enough to make your kitchen smell irresistible and your taste buds crave more.
Ingredients You’ll Need
Getting started is a breeze with these straightforward ingredients that bring out the best in flavor and texture. Each element plays a crucial role: the flour forms a tender crumb, baking powder creates a light lift, and the buttermilk delivers that signature tang and moistness. Plus, the blueberries add a burst of freshness and color that makes this cake truly irresistible.
- 2 cups all-purpose flour: The base that provides structure and a tender crumb to your breakfast cake.
- 2 tsp baking powder: Helps the cake rise beautifully and stay light.
- ½ tsp salt: Enhances all the flavors and balances the sweetness.
- ½ cup (1 stick) unsalted butter, softened: Adds richness and a melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the cake perfectly without overpowering the blueberries.
- 1 large egg: Binds the ingredients together and adds a touch of fluffiness.
- 1 tsp vanilla extract: Infuses the cake with warmth and depth of flavor.
- ½ cup buttermilk: Brings tang and tender moisture, making the crumb delightfully soft.
- 2 cups fresh or frozen blueberries: The star ingredient that bursts with juicy, fruity goodness—use frozen straight from the freezer to avoid bleeding.
- 1 tsp lemon zest (optional): A bright pop of citrus that elevates the blueberry flavor to another level.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Prepare Your Baking Dish
Start by heating your oven to 350°F (175°C). Grease an 8-inch square baking dish generously and dust it with flour to keep the cake from sticking, or simply line it with parchment paper for an easier cleanup. This setup ensures your breakfast cake bakes evenly and releases easily once it’s done.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This little mix will provide the perfect rise and flavor balance to your cake, so make sure it’s combined thoroughly. Set this bowl aside while you move on to the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks light, fluffy, and pale. This step is essential for that tender, airy crumb since the creamed butter traps air which helps the cake expand as it bakes.
Step 4: Add Egg and Vanilla
Next, crack in the large egg and pour in the vanilla extract. Beat everything until well combined—a smooth, slightly thick batter is exactly what you want.
Step 5: Alternate Flour Mixture and Buttermilk
Now the magic begins! Add the dry flour mixture and the buttermilk alternately to your butter mixture. Start with the flour mix and end with it, mixing just enough to bring everything together without overworking the batter. Over-mixing can lead to a denser cake, and we want soft and tender every time.
Step 6: Fold in Blueberries and Lemon Zest
Gently fold in the blueberries—if you’re using frozen, don’t thaw them first! This helps prevent the batter from turning purple. Add the optional lemon zest here too for that fresh, citrusy zing that pairs perfectly with blueberries. Be gentle; you want the berries whole for that burst in every bite.
Step 7: Bake Until Golden Perfection
Pour the batter into your prepared baking dish and smooth the top with a spatula. Pop it into your preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. The cake should be golden brown on top and fragrant with blueberry goodness.
Step 8: Cool and Serve
Allow the cake to cool in the pan for a few minutes—this makes it easier to slice. Whether warm or at room temperature, this Buttermilk Blueberry Breakfast Cake Recipe is absolutely divine and ready to delight.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
Keep it simple and sweet with a light dusting of powdered sugar or a drizzle of honey or maple syrup to complement the cake’s natural flavors. Fresh lemon slices or whole blueberries scattered on the side add a vibrant, inviting touch that echoes the cake’s ingredients.
Side Dishes
This breakfast cake pairs wonderfully with classic breakfast drinks like freshly brewed coffee, a latte, or even a glass of cold milk. For something heartier, serve alongside scrambled eggs or yogurt topped with granola and fresh fruit to round out your morning meal beautifully.
Creative Ways to Present
Serve slices stacked on a rustic wooden board for a casual brunch vibe, or cut the cake into bite-sized squares to create an irresistible breakfast cake platter. You could even turn leftovers into a fun parfait by layering crumbled cake, yogurt, and berries in a glass for a sweet and textured treat.
Make Ahead and Storage
Storing Leftovers
If your Buttermilk Blueberry Breakfast Cake Recipe isn’t devoured immediately (although it probably will be), wrap it tightly in plastic wrap or store it in an airtight container. It will keep fresh in the refrigerator for up to 3 days, making it a perfect make-ahead breakfast or snack.
Freezing
To enjoy this delicious breakfast cake later, freeze it by wrapping tightly in plastic wrap and then foil to prevent freezer burn. It will hold up beautifully in the freezer for up to 2 months. When you want a sweet morning surprise, simply thaw it overnight in the fridge.
Reheating
Warm individual slices gently in the microwave for 15-20 seconds or reheat the whole cake in a 325°F oven covered loosely with foil until heated through, which preserves the moist texture and flavor. This makes for a comforting breakfast that tastes freshly baked all over again.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Using frozen blueberries directly in the batter without thawing works best. This prevents the batter from turning purple and keeps the berry flavor fresh and vibrant.
What if I don’t have buttermilk on hand?
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, and it’s ready to use. This works just as well to keep your cake moist and tender.
Can this cake be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Just make sure it contains xanthan gum for structure, and the cake will turn out wonderfully.
How should I store the cake if I want to keep it at room temperature?
Store the cake in an airtight container at room temperature for up to 2 days. Keeping it away from direct sunlight and heat will maintain its freshness and softness.
Is this recipe easy to double for a crowd?
Definitely! Simply double all the ingredients and bake in a larger pan, adjusting the baking time as needed. Keep an eye on it and test with a toothpick until it’s cooked through.
Final Thoughts
This Buttermilk Blueberry Breakfast Cake Recipe is one of those rare gems that feels like a warm hug first thing in the morning. It’s easy to make, bursting with fresh flavors, and perfect for any occasion where you want to impress without stress. I truly hope you give this recipe a try and watch it become a staple in your breakfast routine, delighting family and friends with every bite.
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Buttermilk Blueberry Breakfast Cake is a moist and tender coffee cake bursting with fresh or frozen blueberries and a hint of lemon zest. Perfect for a delightful morning treat or brunch, this cake combines the subtle tang of buttermilk with the sweetness of berries and a buttery crumb, baked to golden perfection.
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
Other
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tsp lemon zest (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking dish or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer or whisk to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This incorporates air for a tender crumb.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the creamed butter and sugar mixture until fully combined and smooth.
- Alternate Adding Flour and Buttermilk: Gradually add the flour mixture and buttermilk to the wet ingredients alternately, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Fold in Blueberries and Lemon Zest: Carefully fold the fresh or frozen blueberries and optional lemon zest into the batter, preserving the fruit’s shape and preventing them from turning the batter purple.
- Prepare to Bake: Pour the batter into your prepared baking dish and spread it evenly using a spatula to ensure uniform cooking.
- Bake the Cake: Place the dish in the preheated oven and bake for 35 to 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for a comforting breakfast or snack.
Notes
- Use fresh or frozen blueberries without thawing to prevent the batter from becoming too watery.
- Lemon zest is optional but adds a lovely brightness to the cake.
- Do not overmix the batter to keep the cake tender and light.
- This cake keeps well for up to 3 days at room temperature when covered, or it can be refrigerated for longer freshness.
- For best texture, serve within a day or two of baking.
