This Blueberry Buttermilk Breakfast Cake is the perfect way to start your morning or to enjoy as a delicious dessert. A soft, moist cake filled with juicy blueberries, topped with a sweet crumble, and baked to perfection, this recipe brings a delightful balance of sweetness and freshness in every bite.
Why You’ll Love This Recipe
I absolutely love how this Blueberry Buttermilk Breakfast Cake combines the light, fluffy texture of the cake with the burst of sweetness from the blueberries. The addition of buttermilk gives it an extra moist and tender crumb, while the crumble topping adds a perfect balance of crunch. It’s quick to prepare, making it ideal for busy mornings or a cozy weekend brunch. Plus, it’s versatile enough to be enjoyed as a dessert too!
Ingredients
4 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
Crumble Topping:
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch pan.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the flour mixture alternately with the buttermilk, mixing just until incorporated. Gently fold in the blueberries.
Pour the batter into the prepared pan.
For the crumble topping, mix the flour and sugar in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the cake batter.
Bake in the preheated oven for 45 to 60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 45-60 minutes
Total Time: 60-75 minutes
Servings: 12 servings
Variations
If I want to change things up, I might try using a different berry, like raspberries or blackberries, instead of blueberries. I’ve also swapped the crumble topping for a light glaze made from powdered sugar and milk when I want a different texture. For a more indulgent version, I’ve added a handful of chopped nuts like pecans or walnuts to the crumble topping for an added crunch.
Storage/Reheating
This cake stores really well at room temperature for up to 2 days in an airtight container. If I want it to last longer, I can keep it in the fridge for up to 5 days. To reheat, I just pop a slice in the microwave for about 20-30 seconds, and it’s as good as fresh. If I prefer a warm, crispy topping, I can also reheat it in the oven for about 10 minutes at 350°F.
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FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake a day before. Store it covered at room temperature or in the fridge, then reheat it when you’re ready to serve.
Can I use frozen blueberries?
Definitely! I’ve used frozen blueberries in this recipe, and it works just as well. Just don’t thaw them beforehand to prevent the cake from becoming too soggy.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. I recommend using one that’s designed for baking to ensure the best texture.
Can I freeze the cake?
Yes, I can freeze the cake! Just make sure it’s completely cooled before wrapping it tightly in plastic wrap and aluminum foil. It will stay good for up to 3 months. To serve, I thaw it at room temperature or reheat in the oven.
How can I make this cake dairy-free?
I can replace the buttermilk with a non-dairy alternative like almond milk mixed with a teaspoon of lemon juice or vinegar to mimic the tanginess of buttermilk. I’d also swap the butter with a dairy-free butter alternative.
Conclusion
This Blueberry Buttermilk Breakfast Cake is an easy and delicious treat that can be enjoyed at any time of day. With its tender crumb, juicy blueberries, and delightful crumble topping, it’s sure to be a hit at your breakfast table or as a sweet snack. The best part is that it’s versatile, so you can easily adjust the ingredients to fit your taste or dietary needs. Whether I’m serving it to guests or enjoying it on my own, it always brings a smile to my face!
📖 Recipe:
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Blueberry Buttermilk Breakfast Cake
- Total Time: 60-75 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Blueberry Buttermilk Breakfast Cake is a perfect combination of soft, moist cake and fresh, juicy blueberries, topped with a sweet and crunchy crumble. With the addition of buttermilk, this breakfast cake has a tender crumb and is easy to make. Ideal for busy mornings or a cozy weekend brunch, it’s versatile enough to be served as a breakfast, snack, or dessert.
Ingredients
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
Crumble Topping:
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch pan.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream together sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the flour mixture alternately with buttermilk, mixing just until incorporated. Gently fold in the blueberries.
- Pour the batter into the prepared pan.
- For the crumble topping, mix the flour and sugar in a small bowl. Cut in butter until it resembles coarse crumbs. Sprinkle the topping over the cake batter.
- Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.
Notes
For a different flavor, try using raspberries or blackberries instead of blueberries.
For a change in texture, swap the crumble topping for a powdered sugar glaze.
Add chopped nuts, such as pecans or walnuts, to the crumble for added crunch.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 340 kcal
