Blueberry Buttermilk Breakfast Cake
This Blueberry Buttermilk Breakfast Cake is soft, buttery, moist, and packed with juicy blueberries. The slight tanginess of buttermilk keeps the cake tender, while a sprinkle of sugar on top creates a delicate golden crust. It is perfect for breakfast, brunch, afternoon tea, or a simple homemade dessert.
Ingredients
For the Cake
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk
- 2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour, for coating the blueberries
For the Topping
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon, optional
Directions
1. Prepare the baking pan
Preheat your oven to 350°F (175°C).
Grease an 8-inch or 9-inch square baking pan with butter or cooking spray. You can also line the bottom with parchment paper for easier removal.
Set the prepared pan aside.
2. Prepare the blueberries
Place the blueberries in a small bowl and sprinkle them with 1 tablespoon of flour.
Gently toss until lightly coated.
This helps prevent the blueberries from sinking to the bottom of the cake while baking.
If using frozen blueberries, do not thaw them first. Add them directly from the freezer and coat them with flour.
3. Cream the butter and sugar
In a large mixing bowl, add the softened butter and granulated sugar.
Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture becomes light, creamy, and fluffy.
Properly creaming the butter and sugar helps create a soft and tender cake.
4. Add the egg and vanilla
Add the egg and vanilla extract to the butter mixture.
Beat again until everything is fully combined.
Scrape down the sides of the bowl with a spatula to make sure all the ingredients are evenly mixed.
5. Combine the dry ingredients
In another bowl, whisk together:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Whisking helps distribute the baking powder and salt evenly throughout the flour.
6. Add the flour and buttermilk
Add about one-third of the flour mixture to the butter mixture and mix on low speed.
Pour in about half of the buttermilk and mix again.
Continue alternating between the flour mixture and buttermilk, ending with the flour.
Mix only until the ingredients are combined.
Do not overmix, as this can make the cake dense instead of soft and tender.
The batter will be fairly thick.
7. Fold in the blueberries
Gently fold the flour-coated blueberries into the batter using a spatula.
Try not to crush the blueberries while mixing.
If you want a prettier presentation, reserve a small handful of blueberries to scatter over the top before baking.
8. Transfer to the pan
Spoon the batter into the prepared baking pan.
Spread it evenly with a spatula.
Scatter the reserved blueberries over the top, if using.
In a small bowl, mix the granulated sugar and cinnamon. Sprinkle evenly over the batter.
The sugar creates a lightly crisp, sweet topping as the cake bakes.
9. Bake the cake
Place the pan in the preheated oven.
Bake for approximately 40–50 minutes.
Begin checking around the 40-minute mark.
Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs. Avoid testing directly through a blueberry, as the juice may make the toothpick appear wet.
The top should be lightly golden, and the edges should begin pulling slightly away from the sides of the pan.
10. Cool before serving
Remove the cake from the oven and allow it to cool in the pan for about 15–20 minutes.
For cleaner slices, let it cool longer before cutting.
Serve the cake warm or at room temperature.
Serving Ideas
This cake is delicious on its own, but you can also serve it with:
- A cup of coffee or tea
- Butter
- Whipped cream
- Vanilla yogurt
- A light dusting of powdered sugar
- Lemon glaze
- Extra fresh blueberries
Tips for the Best Blueberry Buttermilk Breakfast Cake
Use room-temperature ingredients
Softened butter, an egg at room temperature, and buttermilk that is not ice-cold will blend more smoothly and create a better cake texture.
Don’t overmix the batter
Once the flour is added, mix only until combined. Overmixing develops gluten and can make the cake tough.
Measure the flour correctly
For the best results, spoon flour into your measuring cup and level it with a knife instead of scooping directly from the flour container.
Add lemon for extra flavor
For a fresh blueberry-lemon version, add 1 teaspoon of lemon zest to the batter.
Store properly
Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
You can gently warm individual slices before serving for that fresh-from-the-oven taste.