Okay, let’s be real—mornings can be chaotic. Between packing lunches, dodging emails, and maybe—just maybe—finding time for that lukewarm coffee, breakfast often turns into a granola bar on the go. That’s why this Buttermilk Blueberry Breakfast Cake is a total game-changer. It’s sweet, simple, and just the thing to make mornings feel a little more magical.
Plus, it smells like blueberry heaven. And the best part? You don’t need to be a pro baker to make this happen. If you’ve got some buttermilk, blueberries, and a love for cake (obviously), you’re good to go.
Looking for inspiration? Try our Blueberry Oatmeal Muffins a cozy classic you’ll love!
Why You’ll Love This Buttermilk Blueberry Breakfast Cake
Here’s the thing—this isn’t just any breakfast cake. It’s soft, slightly tangy (thank you, buttermilk!), and bursting with juicy blueberries. Whether you’re hosting brunch, surprising the kids, or just treating yourself, this cake fits the moment perfectly.
- Quick to whip up with pantry staples
- Versatile—works as breakfast, snack, or dessert
- Crowd-pleaser—even picky eaters love it
- Easy to make ahead and freeze
And honestly, it just feels like home. I first made this when my kids were begging for something sweet before school. I had some sad-looking blueberries in the fridge and just enough buttermilk left from last week’s pancakes. The result? A new family favorite I’ve made at least twenty times since.
Ingredients You’ll Need
Before you preheat that oven, here’s what you’ll need to gather:
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar (plus a little extra for sprinkling on top)
- 1 egg
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour, divided
- 2 tsp baking powder
- ½ tsp salt
- 2 cups fresh blueberries (or frozen, just don’t thaw!)
- ½ cup buttermilk
Step-by-Step: Let’s Bake This Buttermilk Blueberry Beauty
1. Preheat and Prep
Set your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter with the sugar until it’s light and fluffy. Don’t rush this—it’s what gives the cake that soft, melt-in-your-mouth texture.
3. Add the Egg and Vanilla
Mix in the egg and vanilla extract until well combined.
4. Dry Mix Time
In a separate bowl, stir together 1¾ cups of the flour, baking powder, and salt.
5. Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mix. This helps the batter stay smooth and light.
6. Toss the Blueberries
In a small bowl, toss the blueberries with the remaining ¼ cup of flour. This keeps them from sinking to the bottom of the cake.
7. Fold It All Together
Gently fold the floured blueberries into the batter. Try not to overmix—you want those juicy berries to stay whole.
8. Into the Pan
Spread the batter evenly into your prepared pan. Sprinkle a little sugar on top for that crisp, golden crust.
9. Bake and Cool
Bake for 35–45 minutes, or until a toothpick comes out clean. Let it cool before slicing (or dive in warm with a cup of coffee, we won’t judge).
Tips for a Flawless Breakfast Cake
- No buttermilk? No problem. Mix ½ cup of milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes—it’ll work like a charm.
- Using frozen blueberries? Keep ’em frozen—don’t thaw—or you’ll end up with purple batter.
- Want muffins instead? Yep, you can turn this into Buttermilk Blueberry Muffins. Just scoop into muffin tins and bake for 20–25 minutes.
Check out our Braided Chocolate Chip Brioche for more easy morning ideas.
👇📖 RECIPE 📖👇
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Buttermilk Blueberry Breakfast Cake
Okay, let’s be real—mornings can be chaotic. That’s why this Buttermilk Blueberry Breakfast Cake is a total game-changer. Sweet, simple, and makes mornings feel magical. It’s soft, slightly tangy (thank you, buttermilk!), and bursting with juicy blueberries. Whether you’re hosting brunch or need a cozy snack, this cake fits the moment perfectly.
- Total Time: 55 minutes
- Yield: 9 slices 1x
Ingredients
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar (plus a little extra for sprinkling on top)
- 1 egg
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour, divided
- 2 tsp baking powder
- ½ tsp salt
- 2 cups fresh blueberries (or frozen, just don’t thaw!)
- ½ cup buttermilk
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
- In a large bowl, cream the softened butter with the sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, stir together 1¾ cups of the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mix.
- In a small bowl, toss the blueberries with the remaining ¼ cup of flour.
- Gently fold the floured blueberries into the batter. Do not overmix.
- Spread the batter evenly into the prepared pan and sprinkle a little sugar on top.
- Bake for 35–45 minutes, or until a toothpick comes out clean. Let cool before slicing.
Notes
No buttermilk? Mix ½ cup milk with 1½ tsp lemon juice or vinegar. Let sit 5 mins. Using frozen berries? Don’t thaw. Want muffins? Scoop into tins and bake 20–25 mins.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: buttermilk, blueberry, breakfast cake, easy bake, brunch
FAQs About This Buttermilk Blueberry Recipe
Can I use other fruits instead of blueberries?
Totally! Raspberries or chopped strawberries work beautifully. Just use the same method of tossing them in flour.
How do I store leftovers?
Wrap the cake tightly and keep it at room temp for up to 2 days, or refrigerate for up to 5 days. It also freezes like a dream—slice and freeze individually for grab-and-go treats.
Can I make this cake dairy-free?
Sure! Use plant-based butter and almond milk with lemon juice for a similar texture.
And just like that, you’ve got a cozy, sweet, and tangy treat that feels like a hug in cake form. Whether it’s a lazy weekend breakfast or a Wednesday morning pick-me-up, this Buttermilk Blueberry Breakfast Cake is one of those recipes you’ll find yourself turning to again and again.
Don’t miss our Clone of a Cinnabon if you’re loving fruity baked goods.
Try this once and tell me it doesn’t taste like love and sunshine in every bite.