Blueberry Buttermilk Breakfast Cake is so easy to make for breakfast. It’s incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!
Each bite is filled with the sweet taste of blueberry and moist, rich cake that will wake up your taste buds early in the morning. It’s simple to make and sure to get everyone rolling out of bed, to the table for a family breakfast together. Be sure to try these other cake recipes that fill your family with warmth and love like this Strawberry Cream Cheese Coffee Cake, Banana Bread Crumb Cake, or Poppy Seed Bundt Cake and almonds!
Blueberry Buttermilk Breakfast Cake Recipe
As a mom, I’m always on the lookout for breakfast ideas that are both delicious and easy to make. That’s where Blueberry Buttermilk Breakfast Cake comes in! This sweet treat is perfect for mornings when you want something a little special without spending hours in the kitchen. With its tender crumb and juicy blueberry bursts, it’s sure to become a family favorite in no time. Plus, it’s versatile enough to serve as a dessert or snack too!
My family gobbled this up in about 2.5 seconds. It’s really unbelievable. We loved every single thing about this cake and it’s perfect for breakfast! Who wouldn’t want cake for breakfast, right? ! This cake is buttery, moist, full of juicy blueberries and SO easy to make. Easy breakfasts are the best! Especially when they taste so good! Looking for more easy and delicious breakfast recipes? Try this overnight breakfast casserole or these air fryer French toast sticks!
Buttermilk Blueberry Breakfast Cake is made with simple ingredients that you probably already have in your kitchen. Flour, sugar, baking powder and salt form the dry base of the cake, while buttermilk, eggs and melted butter make up the wet ingredients. What really makes this cake good is all the tasty blueberries! No fresh blueberries on hand? Carefree! Frozen work just as well! Note: exact measurements can all be found in the recipe card below.
- Butter: Unsalted butter gives the cake a rich buttery flavor. Softened butter is easier to work with than cold butter and mixes better with other ingredients. I like to let mine come to room temperature before using it.
- Lemon zest: Adds a splash of bright, lemony flavor to the cake.
- Granulated sugar: Adds sweetness and gives the cake a tender texture.
- Egg: Bind all the ingredients together.
- Vanilla extract: This adds a sweet, floral flavor to the Blueberry Buttermilk Breakfast Cake.
- Flour: All-purpose flour works great for giving structure to the cake!
- Salt: Salt is used to balance the sweetness of the cake and enhance the flavors of the other ingredients.
- baking powder: Helps the cake to rise and become moist.
- Blueberries: I used fresh blueberries but frozen works too! See my advice below.
- Buttermilk: Helps to tenderize the cake and adds a subtle acidity. If you don’t have it on hand, you can make your own using my simple recipe here!
- Big sugar: This is sprinkled on top of the cake before baking and gives it a crispy, sweet topping. It is larger than regular sugar and does not dissolve as easily in the oven.
Can I use frozen blueberries?
Yes you can! If you don’t thaw them, just increase the cooking time until a toothpick comes out clean because frozen blueberries add more liquid. Frozen blueberries may change the color of the batter, but the cake itself will still taste delicious!
How to Make Blueberry Buttermilk Breakfast Cake
It only takes 15 minutes to make this delicious blueberry breakfast! Then it’s off to the oven, and you’re free to enjoy your morning as you see fit!
- Preheat the oven, preparation pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish and set aside.
- Mix the ingredients : In a medium mixing bowl, cream the butter, lemon zest and sugar. Add egg and vanilla and beat until combined.
- Flour mix: In a separate mixing bowl, whisk together 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup of flour.
- Combine: Add flour mixture to creamed mixture a little at a time, alternating with buttermilk until well blended. Gently stir in the blueberries.
- Transfer to the mold: Spread batter into prepared pan. Sprinkle with coarse sugar.
- Cook and serve: Bake for 35-40 minutes or until cooked through and a toothpick comes out clean. Let stand 15 minutes before serving. (This makes it easier to cut into squares!)
Tips and variations
Here are some easy ways to make your blueberry breakfast cake just the way you like it! This is one of my all time favorite breakfasts. It’s just too good! Moist buttery cake and juicy blueberries is an irresistible combo.
- Can I substitute blueberries with other fruits? Yes! It is also very good with strawberries, apples with cinnamon and sugar, or even rhubarb. Raspberries or blackberries are also great options!
- What can I substitute for the buttermilk? For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let sit for 5 minutes. You can also use 1 cup plain yogurt or 1 ¾ teaspoons cream of tartar plus 1 cup milk.
- Avoid over-mixing your batter: The best part about this buttermilk blueberry breakfast is its soft and tender texture. If you mix your dough too much, you run the risk of it being tough and dense. You will want to avoid using a heavy hand when mixing your ingredients and only mix until combined.
- Let your cake cool: Wait at least 15 minutes before cutting your cake. This will ensure you end up with uniform pieces that don’t fall apart!
How long does the Blueberry Buttermilk Breakfast Cake last?
In an airtight container, your cake should keep for 3 days at room temperature or 5 days in the fridge. I love having leftovers of this cake. It’s the perfect breakfast on the go!
Storage in the freezer:
If you want your blueberry breakfast cake to last longer, store it in the fridge! Wrap in plastic wrap and store in an airtight container or freezer bag. It will last 2-3 months. Thaw overnight in the refrigerator before eating.
Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside. In a medium mixing bowl, cream together the butter, lemon zest and sugar. Add egg and vanilla and beat until combined.
In a separate mixing bowl, whisk together 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup of flour.
Add flour mixture to creamed mixture a little at a time, alternating with buttermilk until well blended. Gently stir in the blueberries.
Spread batter into prepared pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until cooked through and toothpick is clean. Let stand 15 minutes before serving.
Updated on February 24, 2023
calories413calories (21%)Carbohydrates59g (20%)Protein6g (12%)Fat17g (26%)Saturated fatteng (50%)Polyunsaturated fats1gMonounsaturated fat4gtrans fat1gCholesterol70mg (23%)Sodium424mg (18%)Potassium260mg (7%)Fiber2g (8%)Sugar25g (28%)Vitamin A572UI (11%)Vitamin C5mg (6%)Calcium99mg (ten%)Iron2mg (11%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.