Buttermilk Blueberry Breakfast Cake Recipe
Let’s talk about pure breakfast joy: the Buttermilk Blueberry Breakfast Cake Recipe is the kind of homemade treat that makes you want to jump out of bed, reach for a mug of coffee, and cut yourself a big, fluffy square before the rest of the house wakes up. With a delicate crumb, bursts of berries, a sunny pop of lemon zest, and a hint of tang from buttermilk, this cake delivers on every level. It’s easy enough for a lazy Sunday, but special enough for any holiday brunch—or truly any time you want to treat yourself and your loved ones to something memorable.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of the Buttermilk Blueberry Breakfast Cake Recipe is in its simplicity: every ingredient serves a delicious purpose. With just the right balance of rich dairy, fragrant lemon, and juicy blueberries, expect flavors that shine and a texture that practically melts in your mouth.
- Unsalted butter, softened: Creates a rich, tender crumb and ensures the cake is moist throughout.
- Granulated sugar: This provides the perfect amount of sweetness that lets the blueberries shine.
- Zest of 1 lemon: Adds bright, citrusy freshness and subtle complexity to the overall flavor.
- Large egg: Binds the ingredients and adds structure and lift to the cake.
- Vanilla extract: Brings warmth and depth, amplifying both the buttery and berry notes.
- All-purpose flour (divided): Gives the cake body, and a bit tossed with the blueberries keeps them from sinking.
- Baking powder: Ensures the cake rises beautifully, making every bite light and fluffy.
- Salt: Just a touch sharpens all the flavors and balances the sweetness.
- Fresh blueberries: Bursts of juicy fruit throughout each slice—use them fresh for the best flavor, but frozen will work too.
- Buttermilk: The secret to the cake’s tender crumb and gentle tang that sets it apart from ordinary cake.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). This helps the cake bake evenly right from the start. While the oven is heating, grease an 8×8-inch baking dish or line it with parchment paper for easy removal later—trust me, you’ll appreciate how effortless it’ll be to slice and serve.
Step 2: Cream the Butter, Sugar, and Lemon Zest
In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened butter, granulated sugar, and all that gorgeous lemon zest. Mix until the mixture looks pale and fluffy—this step adds air, helping create the cake’s signature tender texture and letting that zesty freshness infuse every crumb.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then beat until combined. The batter will look a little creamier and glossier. This step helps bind the ingredients and adds those subtle, warm vanilla notes.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together 1 3/4 cups of the all-purpose flour, baking powder, and salt. Whisking ensures the leavening gets evenly distributed—don’t skip this, as it’s key for a uniform rise and the perfect bite.
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to your wet mixture, alternating with the buttermilk. Start and end with the dry mixture (that’s the secret for a plush, tender cake). Gently mix until combined; avoid over-mixing to keep your cake light and fluffy.
Step 6: Toss and Fold in Blueberries
In a small bowl, toss your blueberries with the remaining 1/4 cup of flour. This helps keep them from all sinking to the bottom of the cake. Gently fold the floured berries into the batter so their juice swirls just a bit but doesn’t turn the batter purple.
Step 7: Bake and Cool
Spread the batter evenly into your prepared dish, smoothing the top. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the Buttermilk Blueberry Breakfast Cake Recipe cool slightly before slicing, so it sets up just enough for clean, tempting squares.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
Try a delicate dusting of powdered sugar, a sprinkle of extra lemon zest, or a dollop of freshly whipped cream. If you really want to make brunch feel luxe, a handful of extra blueberries on top looks inviting and adds a touch of freshness with every bite.
Side Dishes
This cake pairs beautifully with Greek yogurt, a bowl of mixed berries, or a crisp fruit salad. For larger gatherings, consider freshly squeezed orange juice and fluffy scrambled eggs to round out a charming breakfast spread.
Creative Ways to Present
Serve warm cake pieces in vintage teacups for a whimsical twist, or layer squares in mason jars for grab-and-go parfaits with extra berries and cream. For a picnic or workday treat, wrap individual portions in parchment for easy transport while keeping them irresistibly moist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Buttermilk Blueberry Breakfast Cake Recipe squares covered at room temperature for up to 2 days, or up to 4 days in the fridge. Store in an airtight container to retain moisture and prevent them from drying out.
Freezing
To freeze, wrap individual pieces in plastic wrap and pop them into a freezer-safe bag or container. They’ll hold their flavor and texture for up to 2 months—making it easy to enjoy a piece of summer no matter the season.
Reheating
Warm squares in the microwave for 15–20 seconds, or reheat in a 300°F oven for 10 minutes to revive that just-baked softness. Enjoy them as-is, or with your favorite drizzle or garnish for an elevated touch.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work beautifully in this Buttermilk Blueberry Breakfast Cake Recipe. The key tip is not to thaw them before adding—just toss straight from the freezer with a bit of flour and fold in gently.
What’s the best way to zest a lemon?
Using a microplane or fine grater is ideal—zest only the yellow part, avoiding the bitter white pith. The zest adds a vibrant, fresh element that makes this cake sing.
Does this cake work with dairy-free substitutes?
You can use plant-based butters and a dairy-free “buttermilk” (mix non-dairy milk with a splash of vinegar or lemon juice). The flavor and texture will be slightly different but still delicious.
Can I double the recipe for a larger crowd?
Yes! Just double all ingredients and bake in a 9×13-inch pan. Keep an eye on the bake time; check at 40 minutes, but it may take a bit longer to cook through.
Why do I need to alternate adding flour and buttermilk?
Alternating helps create a smoother batter and results in a more tender crumb. It prevents over-mixing, which can make the cake dense—so it’s worth the extra step.
Final Thoughts
There’s something truly magical about the Buttermilk Blueberry Breakfast Cake Recipe—easy, vibrant, and crowd-pleasing every single time. If you’re ready to add a pop of sunshine to your mornings, bake this cake and watch smiles appear with every bite!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet and tangy flavors with this Buttermilk Blueberry Breakfast Cake. A moist and tender cake bursting with juicy blueberries, ideal for a delightful morning treat or a sweet ending to any meal.
Ingredients
Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking dish.
- Mix the Wet Ingredients: In a large bowl, cream butter, sugar, and lemon zest until fluffy. Add egg and vanilla, mixing well.
- Combine Dry Ingredients: In another bowl, whisk 1 3/4 cups flour, baking powder, and salt. Gradually add to wet mixture, alternating with buttermilk.
- Add Blueberries: Toss blueberries with 1/4 cup flour, fold them into batter.
- Bake: Spread batter in dish, bake for 35–40 minutes until a toothpick comes out clean.
- Serve: Cool slightly before slicing and serving.
Notes
- You can use frozen blueberries—do not thaw before adding.
- Best served warm but also delicious at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
