Buttermilk Blueberry Breakfast Cake

Buttermilk blueberry breakfast cake always reminds me of those cozy mornings when I wake up a little earlier just to surprise everyone with a sweet, warm treat and I love watching the kitchen slowly fill with the scent of vanilla and juicy berries. I still remember the first time I served this cake at a family brunch because everyone thought it looked like something from a bakery and the moment they took that first bite they asked me to make it again and again.

Every time I see a basket of fresh blueberries, I can’t help but think of this cake because it’s soft, fluffy, and full of little berry pockets that burst in your mouth making each bite special. Adding buttermilk gives it that perfect tenderness and a slight tang that pairs so well with the sweetness of the berries so now it’s become one of my favorite go-to recipes whenever I want to make breakfast feel extra special and a little more magical.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Forms the base and gives the cake a tender crumb.
• Sugar – Sweetens the cake and helps create a light golden crust.
• Baking powder – Provides lift and makes the cake fluffy.
• Salt – Balances the flavors throughout.
• Egg – Adds structure and richness to the cake.
• Buttermilk – Keeps the cake extra moist and tender with a hint of tang.
• Unsalted butter – Adds richness and a soft texture.
• Vanilla extract – Brings warm, sweet notes to the cake.
• Fresh blueberries – The star ingredient that gives juicy bursts in every bite.
• Powdered sugar – For a light, pretty dusting on top.

Tools You’ll Need

• Mixing bowls – To separate and combine the dry and wet ingredients easily.
• Whisk – Helps blend ingredients smoothly and evenly.
• Spatula – For folding in blueberries without smashing them.
• 9-inch round cake pan – Perfect size to bake this breakfast treat evenly.
• Measuring cups and spoons – To keep all proportions accurate.
• Cooling rack – So the cake can cool nicely without getting soggy.

Instructions

Step 1

I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, then set it aside.

Step 2

In a medium bowl, I whisk together the flour, baking powder, and salt until they’re well mixed.

Step 3

In another large bowl, I cream the softened butter and sugar together until it’s light and fluffy using a whisk or hand mixer.

Step 4

I add the egg and vanilla extract to the butter-sugar mixture and mix until fully combined.

Step 5

I slowly add the dry ingredients, alternating with buttermilk, starting and ending with flour. I stir gently so the batter stays soft and fluffy.

Step 6

I carefully fold in most of the blueberries using a spatula, keeping a handful aside for topping.

Step 7

I pour the batter into the prepared pan and scatter the remaining blueberries on top.

Step 8

I bake the cake for about 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Once slightly cooled, I dust the top with powdered sugar before slicing and serving.

Tips

If you want extra flavor, I recommend adding a little lemon zest to the batter for a bright, fresh twist. You can also sprinkle coarse sugar on top before baking to give it a crisp, sweet crust. Sometimes I use frozen blueberries when fresh aren’t in season — just be sure not to thaw them first to avoid streaking.

Ways to Serve

I love serving this buttermilk blueberry breakfast cake slightly warm with a pat of butter or a spoonful of Greek yogurt. It’s wonderful alongside a hot cup of coffee or tea, and it also makes a beautiful addition to a brunch spread with eggs and fresh fruit. You can even enjoy a slice as an afternoon snack.

Frequently Asked Questions

Can I use frozen blueberries in buttermilk blueberry breakfast cake?

Yes! Just add them straight from the freezer and fold them in gently to avoid too much bleeding into the batter.

How do I store buttermilk blueberry breakfast cake?

I keep it covered at room temperature for up to two days or in the fridge for up to five days. You can also freeze slices individually.

What can I use instead of buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

See You in the Kitchen

I hope you give this buttermilk blueberry breakfast cake a try! It’s one of my absolute favorite ways to start the day, and I can’t wait to hear how you like it. Please feel free to comment below or share your beautiful creations with me! And if you loved this recipe, save it for your next brunch or cozy weekend morning.

Happy Cooking!

Print