Imagine waking up to a kitchen filled with the sweet aroma of baking berries and zesty lemon—this is exactly what you get with this Buttermilk Blueberry Breakfast Cake. Bursting with juicy blueberries, tender crumb, and a hint of citrus, this cake is the epitome of breakfast comfort. Whether you’re serving it at a weekend brunch, sharing it with family, or sneaking a piece with your morning coffee, this recipe promises big morning smiles with very little fuss.
Ingredients You’ll Need
The beauty of this Buttermilk Blueberry Breakfast Cake is in its simplicity; each ingredient brings its own magic, from moisture to tang or a burst of color. As you gather these kitchen staples, know that you’re only a few steps away from something truly special.
- Unsalted butter, softened (½ cup): The base for a rich, moist crumb that sets the cake apart from the first bite.
- Granulated sugar (1 cup): Adds sweetness and helps cream the butter into a fluffy, tender structure.
- Zest from 1 lemon: Brightens the cake with a pop of citrus that plays perfectly with the blueberries.
- Large egg (1): Binds everything together and adds just the right amount of richness.
- Vanilla extract (1 teaspoon): Enhances the cake’s overall aroma and depth of flavor.
- All-purpose flour (2 cups, divided): Provides substance for a light, tender crumb—plus a little extra for coating the berries so they don’t sink.
- Baking powder (2 teaspoons): Gives the cake its beautiful lift and fluffiness.
- Salt (½ teaspoon): Balances the sweetness and heightens the flavors.
- Fresh blueberries (2 cups): The star of the show—plump, juicy, and sweet-tart in every bite.
- Buttermilk (½ cup): Makes the cake incredibly moist and subtly tangy, elevating the flavors to breakfast perfection.
How to Make Buttermilk Blueberry Breakfast Cake
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F. Lightly grease an 8-inch square baking dish to ensure a fuss-free release after baking. This might seem like a small detail, but it’s the first step to a beautiful Buttermilk Blueberry Breakfast Cake that comes out of the pan with ease.
Step 2: Cream the Butter, Sugar, and Lemon Zest
In a large mixing bowl, combine the softened butter, granulated sugar, and lively lemon zest. Beat until the mixture turns light and fluffy—this usually takes two to three minutes with an electric mixer. The goal here is airiness, which ensures your cake will be tender and not dense.
Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until everything is beautifully incorporated. You’ll notice the batter starts to look glossy and smooth, setting up the perfect foundation for the cake.
Step 4: Mix the Dry Ingredients
Whisk together 1¾ cups of flour, the baking powder, and salt in a separate bowl. This evenly distributes the leavening and seasoning, so every bite of your Buttermilk Blueberry Breakfast Cake tastes perfectly balanced.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the flour mixture to your wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture. This method keeps your batter uniform and avoids over-mixing, resulting in a soft, melt-in-your-mouth crumb.
Step 6: Toss Blueberries in Flour and Fold In
In a small bowl, toss the fresh blueberries with the remaining ¼ cup of flour. This simple step keeps the berries from sinking to the bottom. Gently fold them into your batter, being careful not to overwork it—those berries should stay whole and juicy!
Step 7: Spread and Bake
Spread the batter evenly into your greased baking dish, smoothing out the top with a spatula. Bake for 40 to 45 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. The aroma will be hard to resist, but allow your Buttermilk Blueberry Breakfast Cake to cool slightly before slicing.
How to Serve Buttermilk Blueberry Breakfast Cake
Garnishes
A dusting of powdered sugar always looks gorgeous on slices of warm cake. For extra flair, top with some fresh lemon zest, a dollop of whipped cream, or a handful of extra fresh blueberries. The colors and flavors really pop with these simple additions.
Side Dishes
Buttermilk Blueberry Breakfast Cake loves a cozy cup of coffee or tea alongside. For a brunch spread, serve it with scrambled eggs, crispy bacon, or a fresh fruit salad for contrast. However you serve it, this cake is the main attraction!
Creative Ways to Present
Try cutting the cake into bite-sized cubes and serving them on skewers with strawberries and blackberries for a brunch buffet. Or stack slices on a pretty cake stand, dusted with powdered sugar and sprinkled with berries, for a jaw-dropping centerpiece.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Buttermilk Blueberry Breakfast Cake tightly with plastic wrap or store in an airtight container. It will keep at room temperature for up to two days, or in the refrigerator for up to five days. The flavors meld beautifully overnight!
Freezing
To freeze, simply let the cake cool completely, then wrap it tightly in plastic wrap and foil. You can freeze the whole cake or individual squares for up to two months. To enjoy, just thaw at room temperature or in the fridge overnight.
Reheating
If you like your cake warm and comforting, pop a slice in the microwave for 10-15 seconds, or heat the whole pan in a low oven until just warmed through. This revives the cake’s tender crumb and makes it feel freshly baked.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work beautifully in Buttermilk Blueberry Breakfast Cake. Use them straight from the freezer and toss with flour as directed—no need to thaw, which prevents them from staining the batter too much.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can use regular milk mixed with a teaspoon of white vinegar or lemon juice. Let it sit for five minutes, and it will mimic the tangy richness of buttermilk.
Does this cake work as a dessert, too?
Yes, it’s as lovely at dessert as it is at breakfast! Serve your Buttermilk Blueberry Breakfast Cake with a scoop of vanilla ice cream or a drizzle of lemon glaze for an after-dinner treat.
Can I double the recipe?
You sure can! Simply double all ingredients and bake in a 9×13-inch pan. Watch your bake time, as a larger cake may need a few extra minutes in the oven.
How do I keep the blueberries from sinking?
Tossing the blueberries with a little flour before folding them into the batter helps suspend them throughout the cake. This trick ensures every slice is loaded with bursts of blueberry goodness.
Final Thoughts
There’s just something magical about digging into a tender, berry-filled square of Buttermilk Blueberry Breakfast Cake in the morning. I wholeheartedly encourage you to give it a try—who knows, it might just become your own breakfast tradition!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of blueberries and buttermilk with this Buttermilk Blueberry Breakfast Cake. Perfect for a morning treat or a sweet dessert, this easy-to-make cake is a sure crowd-pleaser.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- zest from 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- ½ cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease an 8-inch square baking dish.
- Mix wet ingredients: Cream together butter, sugar, and lemon zest. Add egg and vanilla extract, mix well.
- Combine dry ingredients: In a separate bowl, whisk 1¾ cups flour, baking powder, and salt.
- Combine wet and dry mixtures: Add dry ingredients to wet mixture alternating with buttermilk.
- Coat blueberries: Toss blueberries with remaining flour, fold into batter.
- Bake: Spread batter in dish, bake for 40-45 minutes until golden and toothpick comes out clean.
- Cool and serve: Allow to cool slightly before serving.
Notes
- Use frozen blueberries if fresh are not available.
- Cake can be enjoyed warm or at room temperature.
- Pair with coffee or tea for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
