This Buttermilk Blueberry Breakfast Cake is a tender, buttery delight that I love serving warm with my morning coffee or as a cozy afternoon treat. The tartness of the blueberries balances perfectly with the sweet cake, and the buttermilk gives it that irresistible moist crumb. Whether I’m hosting brunch or just craving something comforting, this cake always hits the spot.
Why You’ll Love This Recipe
I love how easy and unfussy this breakfast cake is to make—no fancy equipment or complex steps. It comes together in one bowl (and a couple of small ones), and the ingredients are pantry staples I usually already have. The blueberries add bright bursts of flavor, and the sugar-sprinkled top creates a light, crackly crust. Plus, it’s versatile enough to dress up with a glaze or keep simple for a rustic morning bake.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup (115 g) unsalted butter, softened
1 cup (200 g) sugar (plus extra for sprinkling)
1 egg
2 cups (250 g) all-purpose flour (divided)
1 tsp vanilla extract
2 tsp baking powder
½ tsp salt
2 cups fresh blueberries (or frozen, not thawed)
½ cup buttermilk
Directions
I preheat the oven to 175°C (350°F) and grease an 8×8 or 9×9 inch baking dish.
In a large bowl, I cream the butter and sugar together until fluffy.
I add the egg and vanilla, mixing until fully incorporated.
In a separate bowl, I mix 1¾ cups of flour with the baking powder and salt. I gradually add this to the wet mixture.
Then I toss the blueberries with the remaining ¼ cup of flour and gently fold them into the batter.
I pour in the buttermilk slowly, mixing just until everything comes together—being careful not to overmix.
After that i spread the batter evenly into the prepared pan and sprinkle the top with a little sugar.
I bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
I let it cool slightly, then slice and enjoy it warm.
Servings and Timing
This recipe makes about 9 generous square servings, perfect for a family breakfast or a small gathering. It takes approximately 15 minutes to prepare and 35–40 minutes to bake, with a short cooling time afterward.
Variations
I sometimes swap the blueberries for raspberries or chopped strawberries for a different fruity twist.
A lemon glaze made with powdered sugar and fresh lemon juice adds a bright finish.
For a touch of spice, I like adding a bit of cinnamon or nutmeg to the dry mix.
If I want to make it dairy-free, I use a plant-based butter and a homemade buttermilk substitute (like almond milk with a bit of vinegar).
Storage/Reheating
I store any leftovers tightly covered at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm slices in the microwave for about 10–15 seconds or pop them into a 300°F (150°C) oven for 5–10 minutes to bring back that just-baked warmth.
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FAQs
Can I use frozen blueberries?
Yes, I often use frozen blueberries straight from the freezer. I never thaw them beforehand, or they’ll release too much moisture and make the cake soggy.
What if I don’t have buttermilk?
I make a quick substitute by combining ½ cup of milk with 1½ teaspoons of lemon juice or vinegar. I let it sit for 5–10 minutes before using.
Can I make this in a different size pan?
Yes, if I double the recipe, I bake it in a 9×13 inch pan and adjust the baking time slightly. I just keep an eye on it and test for doneness.
Is this cake overly sweet?
Not at all—it’s just the right amount. The blueberries and a light sugar topping balance the sweetness perfectly. If I like it sweeter, I add a glaze or powdered sugar on top.
Can I make this ahead of time?
Definitely. I bake it the night before and either serve it at room temp or warm it up slightly before slicing. It actually gets even more flavorful the next day.
Conclusion
This Buttermilk Blueberry Breakfast Cake is one of those cozy, reliable recipes I come back to again and again. It’s simple, satisfying, and bursting with fresh blueberry flavor. Whether I serve it at brunch or enjoy a slice solo with coffee, it never disappoints.
📖 Recipe:
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Buttermilk Blueberry Breakfast Cake
- Total Time: ~55 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
This Buttermilk Blueberry Breakfast Cake is a moist, buttery treat bursting with juicy blueberries and a tender crumb. Perfect for brunch or a cozy morning, it’s easy to make with pantry staples and has a delightful sugar-sprinkled crust. Enjoy it warm with coffee or as a comforting afternoon snack.
Ingredients
½ cup (115 g) unsalted butter, softened
1 cup (200 g) sugar (plus extra for sprinkling)
1 egg
1 tsp vanilla extract
2 cups (250 g) all-purpose flour (divided)
2 tsp baking powder
½ tsp salt
2 cups fresh blueberries (or frozen, not thawed)
½ cup buttermilk
Instructions
-
Preheat the oven to 175°C (350°F). Grease an 8×8 or 9×9 inch baking dish.
-
Cream the butter and sugar in a large bowl until light and fluffy.
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Add the egg and vanilla; mix well.
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In a separate bowl, whisk together 1¾ cups flour, baking powder, and salt.
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Gradually mix the dry ingredients into the wet mixture.
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Toss the blueberries with the remaining ¼ cup of flour and fold them gently into the batter.
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Pour in the buttermilk slowly and mix just until combined—do not overmix.
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Spread the batter evenly into the prepared pan. Sprinkle the top lightly with sugar.
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Bake for 35–40 minutes, or until golden on top and a toothpick comes out clean.
-
Let cool slightly before slicing and serving warm.
Notes
Swap blueberries for raspberries or strawberries for a fruity variation.
Add a lemon glaze for extra brightness or a pinch of cinnamon for warmth.
To make it dairy-free, use plant-based butter and a buttermilk substitute (milk + vinegar).
Store at room temperature for 2 days or refrigerate for up to 5 days.
Reheat in the microwave (10–15 seconds) or a 300°F oven (5–10 minutes).
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
