If you’re on the hunt for a breakfast treat that feels like a warm hug from the inside, this Buttermilk Blueberry Breakfast Cake Recipe is exactly what you need. Imagine tender cake infused with bright bursts of fresh blueberries and a subtle zing from lemon zest, all softened and enriched by creamy buttermilk. It’s not just a cake; it’s the kind of dish that turns ordinary mornings into something special, inviting you to slow down and savor every delicious bite.
Ingredients You’ll Need
Gathering the right ingredients is part of the fun, and here you’ll find simple staples that come together to create an extraordinary flavor and texture. Each ingredient plays a vital role, from tenderizing the crumb to balancing sweet and tangy notes, giving this cake its irresistible charm.
- Unsalted butter: At room temperature for easy creaming and to impart a rich, creamy texture.
- Lemon zest: Adds a fresh, citrusy brightness that wakes up the flavor without overpowering.
- Sugar: Mostly mixed into the batter for sweetness, with a pinch reserved for a slight crunchy topping.
- Egg: Brings moisture and structure to the batter, helping the cake rise beautifully.
- Vanilla extract: Enhances the cake’s flavor with warm, fragrant notes.
- All-purpose flour: The backbone of the cake, plus a bit to dust the blueberries so they don’t sink.
- Baking powder: The leavening agent responsible for a tender and fluffy crumb.
- Kosher salt: Balances flavors and sharpens sweetness, making every bite sing.
- Fresh blueberries: The star ingredient, bursting with juicy sweetness and a hint of tartness in every bite.
- Buttermilk: Adds moisture and a subtle tang, keeping the cake soft and tender while enhancing flavor complexity.
How to Make Buttermilk Blueberry Breakfast Cake Recipe
Step 1: Cream the Butter, Sugar, and Lemon Zest
Start by preheating your oven to 350ºF—getting this ready early sets you up perfectly. Use a mixer to cream the soft unsalted butter, lemon zest, and most of your sugar until the mixture is light and fluffy. This step is key to creating a tender crumb packed with fresh citrus aroma.
Step 2: Incorporate Egg and Vanilla
Add the egg and vanilla extract into the creamed mixture and beat until everything is smooth and combined. These ingredients help provide structure and subtly deepen the flavor profile.
Step 3: Prepare the Dry Ingredients and Toss Blueberries
In a separate bowl, whisk the remaining flour with baking powder and salt. Toss the fresh blueberries with a small amount of flour to coat them. This clever trick prevents them from sinking to the bottom and keeps that vibrant blueberry distribution even throughout your cake.
Step 4: Mix Flour and Buttermilk into the Batter
Add half of the flour mixture to your wet batter and gently stir with a spatula. Pour in all the buttermilk; the liquid will create a luxuriously moist texture. Add the remaining flour and stir just until absorbed — be careful not to overmix or you’ll risk losing that tender crumb everyone loves.
Step 5: Fold in Blueberries and Prepare for Baking
Gently fold the floured blueberries into the batter, leaving any excess flour behind. This ensures pockets of juicy bursts without any bitter floury taste. Grease your 8- or 9-inch square pan—or line it with parchment for easy removal—then spread the batter evenly.
Step 6: Bake to Golden Perfection
Sprinkle the top with the reserved tablespoon of sugar to add a subtle crunchy crust. Bake for anywhere between 35 to 45 minutes depending on your pan size (the smaller the pan, the longer the bake). Use a toothpick to check doneness—it should come out clean. Don’t rush cooling; letting the cake rest for at least 15 minutes helps it set and makes serving a breeze.
How to Serve Buttermilk Blueberry Breakfast Cake Recipe
Garnishes
This cake is beautiful on its own, but a light dusting of powdered sugar or a dollop of whipped cream instantly elevates it for guests or a special weekend treat. Fresh extra blueberries on top can add a pop of color and freshness, and if you like, a drizzle of honey or a smear of lemon curd complements the zesty undertones perfectly.
Side Dishes
Pair this cake with a cup of your favorite coffee or a glass of cold milk for a classic breakfast combo. It also pairs splendidly with Greek yogurt or creamy ricotta, whether plain or lightly sweetened, balancing richness and offering a variety of textures.
Creative Ways to Present
Cut into rustic squares for a cozy family breakfast or dress it up by serving smaller slices with a scoop of vanilla ice cream and a sprinkle of toasted almonds for a brunch or dessert twist. For a crowd, place the cake on a pretty cake stand with fresh berries around the base to create an inviting centerpiece everyone will want to dig into.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and delicious for several days if stored in an airtight container at room temperature. If your kitchen is warm, refrigerate it, but be sure to bring it to room temperature before serving for the best texture.
Freezing
Wrap slices individually in plastic wrap and place them in a freezer-safe container or bag. Frozen slices of this Buttermilk Blueberry Breakfast Cake Recipe can last up to three months, making it perfect for prepping ahead or saving a sweet treat for later.
Reheating
Gently warm slices in the microwave for about 20 seconds or pop them in a 300ºF oven wrapped in foil for 10-15 minutes. This refreshes the cake’s tender crumb and revives that just-baked aroma you love so much.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and drain frozen blueberries well, then toss them in flour as you would fresh to prevent them from sinking or bleeding too much into the batter.
What if I don’t have buttermilk on hand?
You can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using—it will mimic the tang and acidity of buttermilk perfectly.
Why do I toss blueberries in flour before adding them to the batter?
Tossing blueberries in flour helps them suspend evenly in the cake batter, which stops them from sinking to the bottom and ensures every bite has those juicy bursts.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum, you can enjoy this cake without gluten. Just watch the texture closely, as gluten-free flours behave differently.
Is this cake suitable for morning meal or dessert?
This Buttermilk Blueberry Breakfast Cake Recipe is delightfully versatile—you can serve it as a special breakfast, a mid-morning snack, or even a light dessert with a scoop of ice cream or a drizzle of honey.
Final Thoughts
There’s something truly comforting about this Buttermilk Blueberry Breakfast Cake Recipe that makes it hard to resist. It’s a wonderful way to brighten up your mornings or surprise your loved ones with an easy, crowd-pleasing treat. Give it a try—you’ll quickly understand why it’s become such a treasured favorite around here.
Print
Buttermilk Blueberry Breakfast Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Description
A moist and tender buttermilk blueberry breakfast cake infused with fresh lemon zest, perfect for a delightful morning treat or brunch. This easy-to-make cake combines fluffy batter with juicy blueberries and a slight crunch from a sugar topping, baked to golden perfection in under an hour.
Ingredients
Wet Ingredients
- ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
- 1 egg, room temperature
- 1 tsp. vanilla extract
- ½ cup buttermilk
Dry Ingredients
- 2 cups (256 g) all-purpose flour (set aside ¼ cup for tossing with blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt (or 1.25 tsp if preferred)
- 1 cup (214 g) sugar (reserve 1 tablespoon for sprinkling on top)
Additional
- Zest from 1 large lemon
- 2 cups fresh blueberries, picked over
Instructions
- Preheat and Cream Butter: Preheat your oven to 350ºF (177ºC). Using a stand mixer or hand-held mixer, beat the unsalted butter with the lemon zest and 1 cup minus 1 tablespoon of sugar until the mixture is light and fluffy, which will take about 3 to 5 minutes.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until fully combined. Meanwhile, toss the blueberries with ¼ cup of the flour to prevent them from sinking during baking. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Mix Batter: Add half of the dry flour mixture to the wet ingredients, stirring gently with a spatula to incorporate. Pour in all the buttermilk and stir gently. Add the remaining flour mixture and stir until just absorbed. Fold in the floured blueberries carefully, leaving any excess flour behind.
- Prepare Pan and Bake: Grease an 8- or 9-inch square baking pan with butter or coat it with non-stick spray. If available, line the pan with parchment paper on top of the butter to ensure easy removal. Spread the batter evenly into the pan. Sprinkle the reserved tablespoon of sugar evenly over the top. Bake the cake for 35 to 45 minutes — closer to 35 minutes if using a 9-inch pan, or 40 to 45 minutes if using an 8-inch pan. Test doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. If not, continue baking in 2- to 5-minute increments, up to 50 minutes total.
- Cool and Serve: Remove the cake from the oven and let it cool at least 15 minutes before slicing and serving for the best texture and flavor.
Notes
- Use fresh blueberries for the best flavor and texture, and be sure to pick over and discard any stems or bad berries.
- Tossing blueberries in flour helps to prevent them sinking to the bottom of the cake during baking.
- Adjust the baking time depending on your pan size; smaller pans may require longer baking times.
- For easier cake removal, line the baking pan with parchment paper in addition to greasing.
- Room temperature ingredients blend more evenly and produce better texture.
- Leftover cake can be stored tightly covered at room temperature for 2 days or refrigerated up to 5 days.
