If you’re craving a cozy morning treat that brings a burst of fresh fruit and a tender crumb, look no further than this Buttermilk Blueberry Breakfast Cake Recipe. It’s the perfect harmony of tangy buttermilk, juicy blueberries, and a hint of lemon zest, creating a cake that feels like a warm hug with every bite. This cake isn’t just a breakfast—it’s a celebration of simple flavors and effortless baking that will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
Gathering your ingredients is the first step to baking this delightful breakfast cake. Each one plays a key role in building the cake’s perfect texture, vibrant flavor, and irresistible aroma. From the richness of butter to the freshness of blueberries, these staples come together in harmony.
- Unsalted butter, ½ cup (1 stick), softened: Ensures a creamy base and adds moisture for a tender crumb.
- Granulated sugar, 1 cup: Sweetens the cake while helping to achieve a light, fluffy texture.
- Lemon zest of 1 lemon: Adds a fragrant brightness that perfectly complements the blueberries.
- 1 large egg: Binds ingredients together and contributes to the cake’s structure.
- Vanilla extract, 1 teaspoon: Enhances the overall flavor with warm, sweet notes.
- All-purpose flour, 2 cups (divided): Forms the cake’s foundation, with a portion reserved to coat the blueberries and keep them dispersed.
- Baking powder, 2 teaspoons: Gives the cake lift and lightness, ensuring it rises beautifully.
- Salt, ½ teaspoon: Balances the sweetness and elevates all other flavors.
- Fresh blueberries, 2 cups: Bursting with juiciness, they add juiciness and delightful pops of flavor throughout.
- Buttermilk, ½ cup: Provides a subtle tang and helps keep the crumb moist and tender.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal later. This simple prep ensures your cake won’t stick, keeping your presentation flawless and baking experience stress-free.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until the mixture is light, fluffy, and bursting with citrus fragrance. This step builds the foundation of flavor and texture you’ll love in every bite.
Step 3: Add Egg and Vanilla
Next, mix in the egg and vanilla extract until everything is smooth and glossy. These ingredients add richness and smoothness, binding your batter perfectly.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together 1¾ cups of flour, baking powder, and salt. This ensures your leavening agents and seasoning are evenly distributed for consistent rising and flavor.
Step 5: Combine Wet and Dry Ingredients Alternately
Gradually add the dry mixture into your butter mixture, alternating with the buttermilk. Begin and end with the flour mixture to keep the batter balanced and luxurious, helping to achieve that tender crumb we all crave.
Step 6: Coat Blueberries and Fold into Batter
Toss the blueberries with the remaining ¼ cup flour in a small bowl—this simple trick prevents them from sinking to the bottom during baking. Gently fold the coated berries into the batter, being careful not to crush them and release too much juice.
Step 7: Bake and Cool
Spread the batter evenly into your prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool before slicing so the texture sets beautifully and the flavors meld.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
A light dusting of powdered sugar or a gentle drizzle of honey makes a lovely finishing touch, enhancing the cake’s natural sweetness without overpowering those fresh blueberries. Fresh lemon slices can also brighten up the plate visually and flavor-wise.
Side Dishes
This cake pairs wonderfully with a steaming cup of coffee or chai tea for a cozy start. For a more substantial breakfast, serve alongside creamy yogurt or a dollop of whipped cream to add richness and balance.
Creative Ways to Present
For a brunch crowd, consider cutting the cake into squares and stacking them with layers of mascarpone and fresh berries for an elegant parfait-style presentation. Alternatively, warm slices slightly and serve with a scoop of vanilla ice cream for a delightful dessert twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or keep it in an airtight container to maintain moisture. Stored at room temperature, it will stay fresh for up to 2 days; refrigerate for up to 5 days if you want it to last longer.
Freezing
This Buttermilk Blueberry Breakfast Cake Recipe freezes beautifully. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months and thawed overnight in the fridge.
Reheating
To bring your cake back to life, warm slices in the microwave for 20 to 30 seconds or in a low-temperature oven until just heated through. This revives the soft texture and boosts those fresh blueberry flavors.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly, and you don’t need to thaw them before adding to the batter. Tossing them in flour will help prevent color bleeding and sinking.
Why do I need to coat the blueberries in flour?
Coating blueberries in flour helps distribute them evenly throughout the cake and stops them from sinking to the bottom during baking, ensuring every bite gets a burst of juicy fruit.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk and letting it sit for 5-10 minutes before using.
Is this recipe suitable for vegetarians?
Yes, this recipe is completely vegetarian-friendly as it contains no meat or gelatin products. It’s a comforting option for a meat-free breakfast or snack.
How long can I store the cake in the refrigerator?
When stored properly in an airtight container, the cake will stay moist and delicious for up to 5 days in the refrigerator, perfect for enjoying throughout the week.
Final Thoughts
I can’t recommend this Buttermilk Blueberry Breakfast Cake Recipe enough for anyone who loves a simple yet sensational breakfast. It’s incredibly easy to make and offers that special homemade touch that brightens any morning. Once you try it, this cake will undoubtedly become a staple for your weekend brunches and cozy breakfasts with family and friends. Give it a go—you’re going to adore every single bite!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tender buttermilk blueberry breakfast cake bursting with fresh blueberries and a hint of lemon zest. Perfect for a delightful morning treat or coffee break, this easy-to-make cake combines the tang of buttermilk with the natural sweetness of blueberries, baked to golden perfection.
Ingredients
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Dry Ingredients
- 2 cups all-purpose flour (divided: 1¾ cups + ¼ cup)
- 2 teaspoons baking powder
- ½ teaspoon salt
Fruits
- 2 cups fresh blueberries
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter, granulated sugar, and lemon zest together using a mixer or by hand until the mixture is light and fluffy, which helps create a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, ensuring even flavor distribution throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together 1¾ cups of the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Batter: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix gently after each addition to maintain a tender crumb without overworking.
- Fold in Blueberries: Toss the remaining ¼ cup of flour with the blueberries to coat them; this prevents them from sinking. Gently fold the floured blueberries into the batter, taking care not to break them up.
- Transfer and Smooth: Pour the batter into the prepared baking pan, spreading it out evenly and smoothing the top with a spatula to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan before slicing to help it set and for easier serving. Enjoy warm or at room temperature.
Notes
- You can use frozen blueberries in place of fresh; do not thaw them before adding to avoid excess moisture in the batter.
- Sprinkle coarse sugar on top of the batter before baking for a lovely crunchy crust.
