Blueberry Buttermilk Breakfast Cake Recipe

If you’re searching for a go-to brunch treat that feels as cheery as a sunny morning, the Blueberry Buttermilk Breakfast Cake is your answer. This homey, fruit-studded cake strikes that perfect balance between moist, tender crumb and pockets of juicy blueberries, all accented by a sweet vanilla glaze. What I love most is its effortless charm — easy enough for weekdays, but impressive enough to wow your weekend crowd. It’s a flavor-packed start that brings together all the joys of bakery-fresh goodness in your own kitchen.

Ingredients You’ll Need

Gathering the ingredients for Blueberry Buttermilk Breakfast Cake is refreshingly simple. Each one plays a starring role, making this cake tender, tangy, and bursting with flavor. Nothing fussy, just pure comfort in every bite!

• Unsalted Butter, softened: This creates that classic, rich base and helps the cake stay fluffy.
• Sugar: Gives the perfect touch of sweetness and helps with the golden crust.
• Eggs: Essential for binding everything together and adding lift to the batter.
• Vanilla Extract: Infuses the cake with cozy, aromatic notes.
• All-Purpose Flour: Provides the perfect structure without making the cake dense.
• Baking Powder: Ensures the cake rises beautifully in the oven.
• Salt: Brightens up and balances the sweetness in every bite.
• Buttermilk: Lends a gentle tang and makes the crumb incredibly tender and moist.
• Blueberries (fresh or frozen): Bring the burst of juicy flavor that makes this recipe shine.
• Powdered Sugar: Keeps the glaze smooth and sweet without being grainy.
• Milk: Thins out the glaze just enough for the perfect drizzle.

How to Make Blueberry Buttermilk Breakfast Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C), so it’s ready to bake the cake evenly. Lightly grease a 9×13-inch baking dish, making sure to reach all the corners—nothing ruins the joy of a fresh Blueberry Buttermilk Breakfast Cake like getting stuck in the pan!

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. This step adds air to the mixture, creating that signature tender crumb we love in this breakfast cake.

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each, then blend in the vanilla extract. This helps the batter become rich and fragrant, setting the tone for that bakery-fresh flavor.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk the all-purpose flour with the baking powder and salt. Doing this ensures the leavening is distributed evenly, which means a perfectly risen cake every single time.

Step 5: Combine with Buttermilk

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the flour mixture. Alternating helps the ingredients blend smoothly, so the cake comes out tender without being dense or heavy.

Step 6: Fold in the Blueberries

Gently fold in the fresh or frozen blueberries, being careful not to overmix. A delicate hand keeps the berries intact and the batter light. Your Blueberry Buttermilk Breakfast Cake should look beautifully speckled with blue.

Step 7: Pour and Bake

Pour the batter into your prepared dish, spreading it evenly to the edges. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell irresistible when it’s nearly done!

Step 8: Drizzle the Glaze

While the cake cools slightly, whisk together the powdered sugar and milk in a small bowl until smooth. Drizzle the glaze over the warm cake, letting it soak in just a bit for added sweetness and shine.

How to Serve Blueberry Buttermilk Breakfast Cake

Garnishes

A sprinkle of powdered sugar over the cooled cake adds a little sparkle, while a handful of fresh blueberries on top gives a burst of color and freshness. For an extra-special touch, a sprig of mint looks lovely and smells divine!

Side Dishes

Pair your Blueberry Buttermilk Breakfast Cake with a bowl of tangy Greek yogurt, a plate of crisp bacon, or some fluffy scrambled eggs. These sides complement the sweet-tart cake and create a full, hearty breakfast spread.

Creative Ways to Present

Cut the cake into generous squares and serve on your prettiest platter for brunch buffets. Or try slicing it into thin bars and packaging them in parchment for an on-the-go breakfast. You can even layer cubes of Blueberry Buttermilk Breakfast Cake into a breakfast trifle with yogurt and fruit!

Make Ahead and Storage

Storing Leftovers

To keep your cake fresh, cover it tightly with plastic wrap or place it in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, refrigerate for up to 4 days—just let it come to room temp before serving for the best texture.

Freezing

This cake freezes beautifully. Slice it and wrap each piece in plastic wrap, then store in a freezer-safe bag or container for up to 2 months. Thaw slices in the fridge overnight or at room temperature when you’re ready for a treat.

Reheating

Reheat individual slices in the microwave for just 10–15 seconds or warm larger portions in a low oven (300°F) for 7–10 minutes. This brings back that “freshly baked” softness and wakes up the buttermilk aroma.

FAQs

Can I use frozen blueberries?

Absolutely! You can use frozen blueberries without thawing; just toss them in a bit of flour before folding into the batter to minimize color streaks. Your Blueberry Buttermilk Breakfast Cake will turn out wonderfully juicy.

Can I substitute the buttermilk?

Yes, if you don’t have buttermilk on hand, you can make a quick alternative by mixing 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar. Let it sit for 5 minutes before using.

Is this cake overly sweet?

Not at all! The balance is just right: a gentle sweetness from the sugar, tartness from the buttermilk, and fresh bursts from the blueberries. Even the glaze is light, letting the fruit shine through.

Can I bake this in another pan size?

Yes, you can use an 8×8 or 9×9 square pan for a thicker cake, just increase the bake time by about 5–10 minutes. Always check doneness with a toothpick to be sure.

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

Warm slices are wonderful with a dollop of whipped cream or Greek yogurt on the side. If you want to go all out, a drizzle of warm honey or maple syrup takes it right over the top!

Final Thoughts

If you’re ready for a breakfast that feels like a big, warm hug, don’t miss this Blueberry Buttermilk Breakfast Cake. It’s joyful, inviting, and easier than you think. Get ready to fall in love with your new favorite morning treat!

Print