Blueberry Buttermilk Breakfast Cake

Imagine waking up to the sweet, tangy aroma of blueberries and buttermilk wafting through your kitchen — that’s exactly what you get with this Blueberry Buttermilk Breakfast Cake. This recipe is pure comfort in cake form, featuring bursts of juicy blueberries nestled in a tender, buttery crumb, all finished with a simple glaze that adds just the right touch of sweetness. It’s the kind of treat that makes breakfast feel like a celebration, but it’s so easy to pull together that you’ll want to make it for any occasion (or no occasion at all!).

Ingredients You’ll Need

The beauty of Blueberry Buttermilk Breakfast Cake lies in its approachable list of ingredients. Each one plays a starring role — from the lush richness of buttermilk to the fresh pop of blueberries — working together for a cake that’s flavorsome, beautifully moist, and bursting with color.

• Unsalted butter (1/2 cup, softened): For that tender crumb and unmistakable home-baked richness.
• Sugar (1 cup): Sweetens the batter and balances the tartness of blueberries and buttermilk.
• Eggs (2): Bind the cake together and give it structure; bring them to room temperature for best results.
• Vanilla extract (1 teaspoon): Enhances all the other flavors and adds a warm, inviting aroma.
• All-purpose flour (2 cups): The sturdy backbone of the cake, ensuring it’s fluffy but not too delicate.
• Baking powder (2 teaspoons): Gives the cake a lift, so it’s soft and airy.
• Salt (1/2 teaspoon): Balances flavor and sharpens the sweetness.
• Buttermilk (1/2 cup): The secret ingredient for tender crumb and subtle tang; don’t substitute if you can help it!
• Blueberries (2 cups, fresh or frozen): The star of the show — frozen blueberries work just as well as fresh, no need to thaw.
• Powdered sugar (1/2 cup): Used for that dreamy, glossy glaze on top.
• Milk (2 tablespoons): Thins the glaze just enough for easy drizzling.

How to Make Blueberry Buttermilk Breakfast Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This quick prep is key for easy cake removal and a perfect, golden finish along the edges.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. Take your time with this step — it’s what gives your Blueberry Buttermilk Breakfast Cake that irresistible tender texture. A hand mixer or stand mixer works wonders here, but you can also use vigorous elbow grease!

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time. Make sure each egg is fully combined before adding the next. Stir in the vanilla extract, enveloping your batter with warmth and depth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Whisking ensures everything is evenly distributed, so the cake rises beautifully and every bite tastes just right.

Step 5: Build the Batter

Gradually add the dry ingredients to your wet mixture, alternating with the buttermilk. Always start and end with the flour mixture. This helps the Blueberry Buttermilk Breakfast Cake batter stay light and prevents overmixing, which can make your cake dense.

Step 6: Fold in Blueberries

Gently fold the blueberries into the batter using a spatula. Be careful not to overmix — you want the berries to stay mostly whole and dot the cake with juicy, tangy gems. If you’re using frozen blueberries, add them straight from the freezer.

Step 7: Bake

Pour the batter into your prepared baking dish and smooth the top. Slide it into the oven and bake for 35-40 minutes. When the cake is golden and a toothpick comes out clean (a berry streak or two is totally fine), it’s done. Let cool slightly before glazing.

Step 8: Glaze

While the cake cools, whip up the glaze by stirring together powdered sugar and milk until smooth and pourable. Drizzle generously over the slightly warm cake for a sweet, glossy finish that soaks into every nook.

How to Serve Blueberry Buttermilk Breakfast Cake

Garnishes

For a show-stopping presentation, sprinkle a handful of extra fresh blueberries or a dusting of powdered sugar over the glazed cake. A touch of lemon zest can also add a hint of bright, citrusy aroma that perfectly complements the buttermilk tang.

Side Dishes

Since Blueberry Buttermilk Breakfast Cake is the main attraction, keep sides simple: serve with thick Greek yogurt, a bowl of fruit salad, or a steaming cup of coffee or tea. The cake is sweet enough on its own but truly shines alongside creamy or lightly tart partners.

Creative Ways to Present

Try cutting the cake into bite-sized squares and arranging them on a brunch platter. Or, pile slices in individual bowls with a dollop of whipped cream and a smattering of extra berries. You could even layer cubes with yogurt in parfait glasses for a breakfast treat that looks every bit as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Store any leftover Blueberry Buttermilk Breakfast Cake tightly covered at room temperature for up to two days. For longer keeping, pop it in the refrigerator, where it will stay moist and delicious for 4 to 5 days. Just make sure it’s fully cooled before storing to prevent a soggy top.

Freezing

Want to save some for later? Freeze the cake (no glaze) by wrapping slices or the entire cake tightly in plastic wrap and then foil. It keeps well for up to 2 months. Thaw overnight in the fridge and glaze just before serving for best results.

Reheating

Warm individual portions in the microwave for 15–20 seconds to bring back that just-baked softness. If reheating larger portions, cover loosely with foil and bake in a 300°F oven for about 10 minutes until gently warmed through.

FAQs

Can I use frozen blueberries in Blueberry Buttermilk Breakfast Cake?

Absolutely! Frozen blueberries work just as well as fresh and can be stirred in straight from the freezer. No need to thaw — just fold them gently into the batter, and your cake will turn out wonderfully moist and vibrant.

Can I substitute regular milk for buttermilk?

Buttermilk is key for the tender crumb and subtle tang that make this cake stand out. If you must substitute, add 1/2 tablespoon lemon juice or vinegar to regular milk and let it sit for a few minutes before using, but real buttermilk gives the best result.

Is it possible to make Blueberry Buttermilk Breakfast Cake gluten-free?

Yes! Swap the all-purpose flour with a high-quality 1:1 gluten-free baking blend. The texture may be ever-so-slightly different, but the flavor and blueberry goodness will still shine.

Can I prepare the batter ahead of time?

It’s best to bake the cake right after mixing the batter, especially since the baking powder starts working immediately. However, you can prepare your dry and wet ingredients separately the night before and combine them in the morning for quick assembly.

What’s the best way to transport Blueberry Buttermilk Breakfast Cake?

Wait until the cake is completely cool, then cover tightly with foil or use a baking dish with a snap-on lid. For extra insurance, keep the glaze separate and drizzle it on just before serving at your destination — this keeps the cake looking fresh and prevents sticky messes.

Final Thoughts

There’s nothing quite like sharing a dish that brings smiles to the breakfast table, and Blueberry Buttermilk Breakfast Cake does just that. It’s easy, endlessly comforting, and packed with bright berry flavor. Give it a try — you may just find it becoming a new breakfast tradition in your home!

Print