If you are searching for a comforting, fruity, and delightfully moist morning treat, then this Buttermilk Blueberry Breakfast Cake Recipe will quickly become one of your favorites. The tender crumb infused with tangy buttermilk and bursts of juicy blueberries make each bite a perfect harmony of sweet and slightly tart, ideal for leisurely weekend brunches or to brighten up any weekday morning. This cake is so approachable to bake and truly shines as a cozy, crowd-pleasing center of your breakfast table.
Ingredients You’ll Need
Each ingredient in this Buttermilk Blueberry Breakfast Cake Recipe plays a crucial role in creating the perfect balance of flavor, texture, and color. From the richness of softened butter to the tang of buttermilk and the fresh pop of blueberries, these simple components come together beautifully.
- 1/2 cup unsalted butter (softened): Provides a rich, creamy base that keeps the cake moist and tender.
- 1 cup granulated sugar: Sweetens the batter just right, helping to create a golden crust.
- 1 large egg: Binds ingredients together and adds structure to the cake.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth to enhance all the flavors.
- 2 cups all-purpose flour (divided): The foundation of the cake, giving it body and stability while helping blueberries stay suspended.
- 2 teaspoons baking powder: Leavens the cake, making it light and fluffy.
- 1/2 teaspoon salt: Balances the sweetness and boosts the other flavors.
- 1/2 cup buttermilk: Adds a tangy moisture that tenderizes the crumb and brings a subtle complexity.
- 2 cups fresh or frozen blueberries: The star fruit, bursting with juicy sweetness and a beautiful pop of color.
- Coarse sugar for topping (optional): Creates a delightful crunchy texture and sparkly finish on top.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish. Proper greasing ensures your cake will release easily and bake evenly, setting you up for a flawless finish.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is essential as it incorporates air into the batter, contributing to a tender and risen cake texture that feels like a cloud in every bite.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined. The egg gives structure to the cake, while the vanilla adds those warm aromatic notes that just smell heavenly every time this cake bakes.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening and seasoning, preventing any clumps and ensuring a consistent rise and flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture to maintain a perfect batter consistency. This alternating method keeps the batter from becoming too dense, resulting in a moist, tender cake.
Step 6: Incorporate the Blueberries
Toss the blueberries with the remaining 1/4 cup of flour, then gently fold them into the batter. Coating the blueberries in flour prevents them from sinking to the bottom and ensures that every slice has even bursts of those juicy berries.
Step 7: Bake to Perfection
Spread the batter evenly in the prepared pan, sprinkle coarse sugar on top if desired for a crunchy finish, and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean, signaling a perfectly baked, tender breakfast delight.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
For a little extra flair, top your cake slices with a dollop of whipped cream or a light dusting of powdered sugar. Fresh mint leaves or a few extra blueberries on top can brighten the presentation and enhance that fresh fruity vibe.
Side Dishes
Pair this cake with a side of creamy yogurt or a small bowl of mixed fruit for a balanced breakfast. A drizzle of warm maple syrup or a scoop of vanilla ice cream transforms this cake into a decadent treat for brunch or afternoon coffee.
Creative Ways to Present
Cut the cake into mini squares and serve as a charming finger food at brunch gatherings. You can also layer it with mascarpone and blueberry compote for a quick breakfast trifle that wows every guest with its flavor layers.
Make Ahead and Storage
Storing Leftovers
Store leftover Buttermilk Blueberry Breakfast Cake Recipe pieces covered at room temperature for up to two days. For longer freshness, keep them in the refrigerator wrapped tightly to maintain moisture and flavor without drying out.
Freezing
This cake freezes wonderfully. Wrap individual slices in plastic wrap and place them in an airtight container or freezer bag for up to three months. It’s a perfect way to have a ready-made breakfast treat waiting on busy mornings.
Reheating
Reheat slices gently in the microwave for about 20 seconds or warm them in a preheated oven at 300°F (150°C) for 10 minutes. This brings back that freshly baked softness and buttery warmth that makes this cake so comforting.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! You can use frozen blueberries directly from the freezer without thawing. Toss them in flour before folding into the batter to prevent them from making the batter too wet and sinking.
Is buttermilk necessary or can I substitute it?
Buttermilk gives the cake its wonderful tang and tender crumb, but if you don’t have any, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup milk and letting it sit for 5 minutes before use.
Can this recipe be doubled for a larger batch?
Yes! Simply double all ingredients and bake in a larger pan, like a 9×13-inch dish. Adjust baking time and check doneness with a toothpick to ensure it cooks evenly throughout.
Why does the recipe suggest tossing blueberries in flour?
Coating blueberries with flour prevents them from sinking to the bottom during baking and helps distribute them evenly throughout the cake, so every bite has those lovely juicy pops.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum, and ensure your baking powder is gluten-free too. The texture might be slightly different but still delicious!
Final Thoughts
This Buttermilk Blueberry Breakfast Cake Recipe is a true gem, combining simple ingredients into a masterpiece of flavor and texture that feels both homemade and special. Whether you’re enjoying it fresh from the oven with coffee or packing leftovers for a tasty snack later, this cake is bound to warm your heart and brighten your day. I can’t wait for you to try it and see just how much this cake can transform your breakfast!
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tender Buttermilk Blueberry Breakfast Cake bursting with fresh blueberries and a hint of vanilla. Perfect for breakfast or brunch, this easy-to-make coffee cake features a soft crumb and a slight crunchy topping of coarse sugar for added texture.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Fruit
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Optional Topping
- Coarse sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cake.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture, ensuring they are fully incorporated for flavor and structure.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups of the all-purpose flour, baking powder, and salt so they are evenly combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture to maintain batter consistency.
- Prepare Blueberries: Toss the blueberries with the remaining 1/4 cup flour to prevent them from sinking to the bottom of the cake during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to overmix, which can break the berries or toughen the batter.
- Transfer and Top Batter: Spread the batter evenly into the prepared baking dish. Sprinkle coarse sugar over the top if you desire a crunchy, sweet topping.
- Bake: Bake the cake for 40–45 minutes at 350°F, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool slightly before serving warm or at room temperature for the best texture and flavor.
Notes
- Store leftovers covered at room temperature for up to 2 days or refrigerate to maintain freshness longer.
- This cake freezes well; thaw at room temperature or warm gently before serving.
