Easy Blueberry Buttermilk Breakfast Cake Recipe

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Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake on a plate

When you wake up, you’ll smell the delicious blueberry buttermilk breakfast cake. It’s a moist and soft cake full of fresh blueberries. This cake is great for breakfast or brunch because it blends the sourness of buttermilk with the sweetness of blueberries. It’s a delicious treat that will make your morning better.

I recall the first time I made this Blueberry Buttermilk Breakfast Cake for a family brunch. As soon as I took it out of the oven, the kitchen smelled great with vanilla and fresh blueberries. My husband and kids were excited to eat, and they smiled and asked for seconds after the first taste. This cake has become a favorite element of our Saturday mornings, making our family get-togethers fun and tasty. It’s a simple yet special recipe that makes us think of the little things that make life good.

Notes on the ingredients for blueberry buttermilk breakfast cake

Ingredients for Blueberry Buttermilk Breakfast Cake

  1. Fresh Blueberries: Fresh blueberries are ideal, but if you can’t find any, frozen ones will work too. Just be sure to thaw them out and drain them first.
  2. Buttermilk: It gives the cake a tangy taste and makes it softer, which is what you want.
  3. Lemon Zest: Adds a zesty citrus flavor that makes the blueberries taste better.
  4. Butter: Use unsalted butter to make the flavor richer and the crumb softer.
  • 1/2 cup of softened unsalted butter
  • 1 cup of sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups of fresh blueberries
  • 1/2 cup of buttermilk
  • 1 teaspoon lemon zest
  • 1 tablespoon granulated sugar for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
  2. beat Butter and Sugar: In a large mixing bowl, beat together the softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Add Egg and Vanilla: Beat in the egg and vanilla essence until fully mixed.
  4. Prepare Dry Ingredients: In a separate dish, whisk together 1 3/4 cups of all-purpose flour, baking powder, and salt.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry stuff. Stir until everything is mixed.
  6. Add 1 teaspoon of lemon zest.
  7. Coat the blueberries: Mix the blueberries with the last 1/4 cup of flour to coat them. Gently mix the blueberries into the batter.

Blueberries coated in flour being mixed into batter

  1. Spread Batter: Spread the batter evenly into the prepared baking pan. Sprinkle the top with 1 tablespoon of granulated sugar.
  2. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be gently golden.
  3. Cool and Serve: Allow the cake to cool in the pan on a wire rack. Serve heated or at room temperature.

Cooling Blueberry Buttermilk Breakfast Cake on wire rack

You can keep Blueberry Buttermilk Breakfast Cake at room temperature in an airtight container for up to three days. Put it in the fridge for up to a week or freeze it for up to three months to keep it longer. Make sure the cake is absolutely cool before you put it away.

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