Blueberry Buttermilk Breakfast Cake Recipe

If you’re searching for the perfect morning treat, look no further than Blueberry Buttermilk Breakfast Cake. With bursts of juicy blueberries and a tender, tangy crumb, this cozy cake brings sunshine to your breakfast table any day of the week. The bright fruit, comforting vanilla, and sweet glaze strike a lovely balance, making every bite a joy—whether you’re serving family brunch, fueling up for a busy day, or sneaking a sweet slice in the afternoon. It’s a “just because” bake that always delivers big on flavor and smiles!

Ingredients You’ll Need

What makes this cake so special? It’s honestly the simple yet well-chosen ingredients that let each component shine. From the richness of buttermilk and the pop of blueberries to the buttery crumb, every element works together to create magic!

• Unsalted butter, softened: Gives the cake its rich, melt-in-your-mouth texture. Letting it reach room temperature ensures a smooth batter.
• Sugar: Adds sweetness and also helps to aerate the butter for a light crumb.
• Eggs: Add structure and moisture, ensuring your Blueberry Buttermilk Breakfast Cake stays tender.
• Vanilla extract: Brings out the flavors of both the buttermilk and berries with its warm, aromatic note.
• All-purpose flour: The foundation for a sturdy yet soft cake—perfect for soaking up those blueberry juices.
• Baking powder: Lifts the cake, making it fluffy rather than dense.
• Salt: Balances sweetness and intensifies all the flavors.
• Buttermilk: Adds a delicious tang and makes the crumb incredibly moist and tender. Don’t skip it!
• Blueberries (fresh or frozen): The star of the show; their sweet-tart burst is gorgeous and colorful.
• Powdered sugar: Essential for a smooth, sweet glaze that ties everything together.
• Milk (for glaze): Loosens the glaze so it can be drizzled dreamily over the finished cake.

How to Make Blueberry Buttermilk Breakfast Cake

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 350°F (175°C). As it preheats, lightly grease a 9×13-inch baking dish. This gives the Blueberry Buttermilk Breakfast Cake its classic sheet-cake look and ensures easy releasing once it’s baked.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with sugar until the mixture looks pale and fluffy. This airiness is the first step to a cake with a delicate, soft crumb. Don’t rush this step; a good three minutes with a hand mixer makes all the difference.

Step 3: Add in Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each. This helps to emulsify the batter, so it bakes up even and moist. Add a splash of vanilla extract and mix just until combined, infusing the cake with cozy aroma right from the start.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Combining dry ingredients beforehand guarantees your Blueberry Buttermilk Breakfast Cake rises evenly and has a uniform crumb all the way through.

Step 5: Mix It All Together

With the wet bowl ready, gradually add the dry mixture, alternating with buttermilk. Always begin and end with flour. This keeps the cake’s texture soft and prevents overworking the batter, which could make it tough.

Step 6: Fold in Blueberries

Gently fold in the blueberries with a spatula, being careful not to overmix. Whether you use fresh or frozen, this step ensures those little blueberry pockets stay whole, giving every bite of Blueberry Buttermilk Breakfast Cake the perfect burst of fruit.

Step 7: Pour and Bake

Spread the batter evenly in your prepared pan. Bake for 35-40 minutes; when a toothpick inserted in the center comes out clean, it’s ready. The aroma will make it hard to wait, but patience pays off here!

Step 8: Glaze and Enjoy

While the cake cools a bit, whisk together the powdered sugar and milk for a silky glaze. Drizzle it over the warm cake, letting it seep into the cracks. This step adds just the right touch of extra sweetness and shine.

How to Serve Blueberry Buttermilk Breakfast Cake

Garnishes

Dress up your Blueberry Buttermilk Breakfast Cake with a sprinkle of extra fresh blueberries, a dusting of powdered sugar, or a few strips of lemon zest for color and zing. If you’re feeling a little decadent, a dollop of whipped cream on top never hurts!

Side Dishes

This cake is wonderful on its own, but it also shines alongside a spread of breakfast favorites. Think creamy Greek yogurt, crispy bacon, or a platter of seasonal fruit. Pair it with a hot cup of coffee or tea to round out the morning.

Creative Ways to Present

Try cutting the Blueberry Buttermilk Breakfast Cake into small squares for a brunch buffet, or serve as generous slices for a cozy weekend breakfast. You can even layer crumbled cake with yogurt and extra berries for a quick parfait. It’s delightfully versatile!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, you’re in luck. Blueberry Buttermilk Breakfast Cake keeps beautifully at room temperature, covered airtight, for up to two days. For longer freshness, pop it in the fridge for up to a week—just make sure it’s tightly wrapped so it doesn’t dry out.

Freezing

For longer storage, the cake can be frozen. Slice it into portions, wrap each in plastic wrap, then layer them in a freezer-safe container. Freeze for up to three months. When you’re ready for a sunny morning treat, thaw a piece at room temperature or gently reheat it.

Reheating

To bring back that fresh-baked texture, simply warm a slice in the microwave for 10-20 seconds, or pop a few slices in a 300°F oven for about five minutes. The glaze may melt a little, but the cake will taste just as heavenly as the day it was baked.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in this recipe for Blueberry Buttermilk Breakfast Cake. Add them straight from the freezer—no need to thaw. This helps prevent the berries from turning the batter purple.

What if I don’t have buttermilk?

No buttermilk? No problem. Make your own by mixing just under 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for five minutes, then use as directed for that signature tender crumb.

Can I make this cake gluten-free?

Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose (check that it contains xanthan gum or add a pinch). The results are still delicious and satisfyingly fluffy.

Is this Blueberry Buttermilk Breakfast Cake very sweet?

It’s lightly sweet, designed for breakfast or brunch—a little less sugary than a dessert cake. The glaze adds just enough extra sweetness without overdoing it. You can adjust the sugar slightly to taste if you prefer.

Can I double the recipe for a larger crowd?

Yes, you can! Bake it in two 9×13 pans or use a half-sheet pan. Just keep an eye on the bake time—a larger cake could need a few extra minutes to cook through.

Final Thoughts

If you love the simple pleasure of home-baked goodness, you must give Blueberry Buttermilk Breakfast Cake a try. Every forkful is soft, fruity, and full of love—perfect for sharing or savoring all to yourself. Grab your mixing bowl and add a little joy to your next breakfast!

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