Buttermilk Blueberry Breakfast Cake Recipe

If you’re searching for the perfect morning treat that feels like a comforting hug in dessert form, you have to try this Buttermilk Blueberry Breakfast Cake Recipe. It’s the kind of cake that’s moist, fluffy, and bursting with juicy blueberries, all wrapped up in a tender crumb thanks to the tangy buttermilk. Whether you’re hosting brunch or just craving something special to kickstart your day, this cake brings warmth and sweetness together in a way that makes every bite a little moment of joy.

Ingredients You’ll Need

These ingredients might be humble, but each one is key to building the perfect balance of flavor, texture, and color in this Buttermilk Blueberry Breakfast Cake Recipe. From the creamy butter to the fresh blueberries, every component works in harmony to create that melt-in-your-mouth experience.

• ½ cup unsalted butter, softened: Adds richness and a tender crumb to the cake.
• 1 cup sugar (plus extra for sprinkling): Sweetens the cake and creates a slight crunch on top when sprinkled.
• 1 egg: Binds the ingredients together and adds moisture for a soft texture.
• 1 tsp vanilla extract: Enhances the overall flavor with a warm, inviting aroma.
• 2 cups all-purpose flour (divided): Provides structure; dividing it helps coat the blueberries and prevents them from sinking.
• 2 tsp baking powder: Gives the cake its delightful rise and fluffy texture.
• ½ tsp salt: Balances the sweetness and deepens the flavors.
• 2 cups fresh blueberries (or frozen, not thawed): Offers bursts of juicy sweetness and a pop of color.
• ½ cup buttermilk: Infuses the cake with moisture and a subtle tang for that classic breakfast cake flavor.

How to Make Buttermilk Blueberry Breakfast Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 175°C (350°F) and greasing your 8×8 or 9×9 inch baking dish. This ensures your cake will bake evenly and come out of the pan effortlessly once cooked.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This step is crucial because it incorporates air that helps give your cake a tender texture.

Step 3: Add the Egg and Vanilla

Beat in the egg and vanilla extract, mixing well to combine. This adds moisture and a lovely aromatic hint, setting the stage for the rest of the ingredients to shine.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together 1¾ cups of the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and prevents any lumps in the batter.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet, stirring gently. You want to blend them just enough to bring everything together without overmixing, which can make the cake tough.

Step 6: Prepare the Blueberries

Take the remaining ¼ cup of flour and toss the blueberries in it. This simple trick prevents the berries from sinking to the bottom of the cake while baking and keeps them evenly distributed.

Step 7: Fold Blueberries into Batter

Gently fold the floured blueberries into the batter. Be careful not to break the berries, as you want their juices to stay intact inside the cake for those wonderful bursts of flavor.

Step 8: Add Buttermilk

Slowly pour the buttermilk into the batter, mixing just until everything is combined. The buttermilk adds moisture and a slight tang that’s signature to this breakfast cake.

Step 9: Bake the Cake

Pour the batter evenly into your prepared pan, then sprinkle a little extra sugar on top for a delicate crunch. Bake for 35 to 40 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean.

Step 10: Cool and Serve

Allow the cake to cool slightly before slicing. Serving it warm really brings out the fresh blueberry flavor and the comforting feel of this Buttermilk Blueberry Breakfast Cake Recipe.

How to Serve Buttermilk Blueberry Breakfast Cake Recipe

Garnishes

Adding a simple garnish can elevate the look and taste of this cake effortlessly. Consider a dusting of powdered sugar for a delicate finish or a few fresh blueberries and a sprig of mint to brighten the presentation. A dollop of whipped cream or a drizzle of honey also pairs wonderfully for extra indulgence.

Side Dishes

This breakfast cake is a treat on its own but pairing it with fresh fruit salad or a side of Greek yogurt can balance the sweetness beautifully. For a heartier meal, serve with crispy bacon or a light omelet to complement the cake’s tender texture and subtle tang.

Creative Ways to Present

Thinking beyond the classic square slice, try serving this cake as individual portions by baking it in muffin tins or mini loaf pans. Not only is it adorable, but it also makes for easy grab-and-go breakfasts. You could also layer slices with yogurt and granola to create a stunning parfait with all the flavors of the cake in a new format.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Buttermilk Blueberry Breakfast Cake Recipe, store them in an airtight container at room temperature for up to 2 days. For longer keeping, keep the cake wrapped tightly in plastic wrap and place it in the refrigerator where it will stay moist for up to 5 days.

Freezing

This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen slices can be stored for up to 3 months, making it perfect to prepare ahead for busy mornings.

Reheating

To enjoy your cake warm after storage, thaw frozen slices overnight in the refrigerator, then warm them in the oven at 160°C (320°F) for about 10 minutes or microwave for 20-30 seconds. Warming brings back that fresh-baked feeling and intensifies the blueberry aroma.

FAQs

Can I use frozen blueberries for this Buttermilk Blueberry Breakfast Cake Recipe?

Absolutely! Just be sure to toss the frozen blueberries with flour before folding them into the batter to prevent excess moisture and keep the berries evenly distributed throughout the cake.

What can I substitute for buttermilk if I don’t have any?

You can make a quick buttermilk substitute by combining ½ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding it to the batter.

Can I make this cake gluten-free?

Yes, you can try using a gluten-free all-purpose flour blend in place of regular flour, but be sure it contains xanthan gum or another binder to keep the texture just right.

Is this cake suitable to bake in a larger pan?

Yes, if you want a thinner cake, you can bake it in a larger pan like 9×13 inches, but reduce the baking time and keep a close eye on it to prevent overbaking.

How long will this cake keep fresh at room temperature?

Stored in an airtight container, the cake will stay fresh for about 2 days at room temperature before it’s best refrigerated.

Final Thoughts

This Buttermilk Blueberry Breakfast Cake Recipe is truly a gem worth adding to your morning repertoire. Its delightful balance of moisture, tang, and fruity bursts will brighten up any breakfast table and win hearts with every bite. Trust me, once you try baking it, it will become a treasured favorite you’ll want to share with everyone you know.

Print