Buttermilk Blueberry Breakfast Cake Recipe
If you are looking for the perfect way to kick off a lazy weekend morning, look no further than a slice of Buttermilk Blueberry Breakfast Cake. This tender, lemon-kissed delight is packed with juicy blueberries and just the right amount of sweetness, making it an irresistible treat for breakfast, brunch, or simply with your afternoon cup of coffee. Every bite is moist and fluffy, thanks to tangy buttermilk and rich butter, while a hint of lemon adds brightness that brings the whole cake to life. Whether you’re baking for loved ones or treating yourself to something special, this cake is destined to become your new morning favorite.
Ingredients You’ll Need
One of the best things about this Buttermilk Blueberry Breakfast Cake is how straightforward the ingredient list is. Each item plays a crucial role, combining pantry staples and a few fresh ingredients to give you a beautifully textured and flavorful cake.
- Unsalted butter (1/2 cup, softened): Lends richness and makes the crumb soft and moist.
- Granulated sugar (1 cup): Provides the right level of sweetness and helps with the tender texture.
- Lemon zest (zest of 1 lemon): Lifts the flavor with a burst of bright citrus that pairs perfectly with blueberries.
- Large egg (1): Adds structure and binds everything together for a perfect sliceable cake.
- Vanilla extract (1 teaspoon): Deepens the flavor and rounds out the fruit notes.
- All-purpose flour (2 cups, divided): Forms the body of the cake, with a bit set aside to keep those berries from sinking.
- Baking powder (2 teaspoons): Ensures the cake rises beautifully every time.
- Salt (1/2 teaspoon): Balances the sweetness and brings all the flavors together.
- Fresh blueberries (2 cups): Bursts of juicy flavor in every bite—fresh are best, but frozen work, too!
- Buttermilk (1/2 cup): Adds a subtle tang and keeps the cake wonderfully moist and tender.
How to Make Buttermilk Blueberry Breakfast Cake
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or line it with parchment paper for easy lift-out later. This will ensure your Buttermilk Blueberry Breakfast Cake bakes evenly and releases without sticking—no breakfast cake tragedy here!
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large bowl, beat together the softened butter, granulated sugar, and fresh lemon zest until the mixture is light and fluffy. This step adds air to the batter, promising a cake that’s tender rather than dense, and deeply infuses every bite with that citrusy aroma.
Step 3: Add the Egg and Vanilla
Crack in your egg and add the vanilla extract. Beat until fully incorporated, so your batter becomes smooth and creamy. This is the secret to a uniform crumb in your Buttermilk Blueberry Breakfast Cake and adds that comforting, homey flavor.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. This ensures the leavening is evenly distributed, so every square puffs up just right.
Step 5: Combine Wet and Dry Ingredients with Buttermilk
Gradually add the dry mixture to your butter mixture, alternating with the buttermilk and beginning and ending with dry ingredients. Mixing in stages helps keep the cake ultra-tender and avoids overworking the flour.
Step 6: Fold in Blueberries
Toss the fresh blueberries with the reserved 1/4 cup of flour, then gently fold them into the batter. The flour coating keeps the berries from sinking to the bottom and bursting all over one spot. Gentle folding ensures the berries stay whole and pretty.
Step 7: Bake
Spread the batter evenly in your prepared pan. Bake for 35-40 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Your kitchen will smell like blueberry heaven as the Buttermilk Blueberry Breakfast Cake rises.
Step 8: Cool and Serve
Let the cake cool for a few minutes in the pan—just enough that you don’t burn your fingers—then slice and serve while it’s still a tad warm. This is when the cake is at its most irresistible!
How to Serve Buttermilk Blueberry Breakfast Cake
Garnishes
A simple dusting of powdered sugar creates a pretty, snowy topping and adds a touch of extra sweetness. For brunch flair, try a dollop of homemade whipped cream or a spoonful of lemon yogurt; the creamy tang pairs beautifully with the bright berries in Buttermilk Blueberry Breakfast Cake.
Side Dishes
This cake shines alongside a bowl of fresh fruit or mixed berries, which mirror the flavors inside. A cup of hot coffee or a pot of fragrant tea is also a must—the moist, tangy-sweet Goodness of this cake was born to be sipped alongside.
Creative Ways to Present
If you’d like to wow guests, slice the cake into small squares and layer them with a bit of blueberry compote in jars for a brunch parfait. Or serve warm slices with a scoop of vanilla ice cream for a shortcake-style dessert that celebrates Buttermilk Blueberry Breakfast Cake in a whole new way.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra cake, store leftovers well-covered at room temperature for up to two days. The buttermilk helps the cake stay moist, but if your kitchen is especially warm, refrigerate to maintain peak freshness.
Freezing
To freeze, let your Buttermilk Blueberry Breakfast Cake cool completely, then wrap slices or the whole slab tightly in plastic wrap and foil. It freezes beautifully for up to two months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
For a freshly baked experience, gently reheat slices in the microwave for 10–15 seconds or pop them in a 300°F oven for a few minutes. This brings back that just-baked taste and revives the blueberries’ juiciness.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well. Toss them with the flour and add directly to the batter while still frozen to keep the color and texture sharp.
Why do I need to toss the blueberries in flour?
Coating the blueberries with flour helps suspend them evenly throughout the batter and prevents them from sinking to the bottom during baking, ensuring every bite of Buttermilk Blueberry Breakfast Cake has juicy berry bursts.
What can I substitute for buttermilk?
If you don’t have buttermilk, make a quick substitute by adding 1 1/2 teaspoons of lemon juice or vinegar to 1/2 cup of milk. Let it sit for a few minutes until thickened, then use as directed.
Can I double the recipe for a crowd?
Certainly! Just double all the ingredients and bake in a 9×13-inch pan, watching closely as the baking time may be a few minutes longer.
Is this cake suitable for brunch and dessert?
Yes! While it’s called a breakfast cake, its soft crumb, juicy berries, and not-too-sweet flavor make Buttermilk Blueberry Breakfast Cake just as welcome on the dessert table as at your morning spread.
Final Thoughts
If you haven’t baked a Buttermilk Blueberry Breakfast Cake yet, now is the perfect time to give it a try. With its simple recipe and unforgettable flavor, it’s the sort of treat that draws everyone into the kitchen. One slice and you’ll be hooked—happy baking!
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Buttermilk Blueberry Breakfast Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Buttermilk Blueberry Breakfast Cake. A tender, lemon-infused cake studded with juicy blueberries makes for a perfect morning treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line with parchment paper.
- Mix Wet Ingredients: Cream butter, sugar, and lemon zest. Add egg and vanilla, mix well.
- Combine Dry Ingredients: In a separate bowl, whisk 1 3/4 cups flour, baking powder, and salt.
- Combine Mixtures: Gradually add dry ingredients to wet, alternating with buttermilk.
- Add Blueberries: Toss blueberries with remaining flour, fold into batter.
- Bake: Spread batter in pan, bake 35–40 minutes until toothpick comes out clean.
- Cool and Serve: Let cake cool slightly before serving.
Notes
- This cake can also be made with frozen blueberries—do not thaw before adding.
- Delicious served warm with powdered sugar or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
