Buttermilk Blueberry Breakfast Cake Recipe

If you’re searching for a delightful morning treat that feels like a warm hug, you’ve just found your new favorite with this Buttermilk Blueberry Breakfast Cake Recipe. Imagine a tender, moist cake bursting with juicy blueberries, subtly spiced cinnamon, and a hint of vanilla flavor, all elevated by the perfect tang of buttermilk. It’s a breakfast cake that feels simple yet special, perfect for lazy weekend brunches or whenever you want to start your day on a delicious note.

Ingredients You’ll Need

This Buttermilk Blueberry Breakfast Cake Recipe uses straightforward, everyday ingredients that come together to create an irresistible texture and flavor harmony. Each component plays a crucial role—from the tangy buttermilk that keeps the crumb soft, to the cinnamon that whispers warm spice notes through every bite.

• 1 1/2 cups all-purpose flour: The foundation providing structure and tenderness to the cake.
• 1 teaspoon baking powder: Helps the cake rise light and fluffy.
• 1/2 teaspoon baking soda: Works with the buttermilk to give a slight lift and soft crumb.
• 1/2 teaspoon salt: Balances sweetness and enhances flavors.
• 1/2 teaspoon ground cinnamon: Adds a warm, comforting hint of spice.
• 1/2 cup unsalted butter, softened: Infuses richness and moisture.
• 1 cup granulated sugar: Sweetens the cake perfectly without overpowering.
• 2 large eggs: Bind everything together, contributing to the cake’s fluffy texture.
• 1 teaspoon vanilla extract: Lifts and deepens the overall flavor.
• 1/2 cup buttermilk: Brings tanginess and tender crumb texture.
• 1 1/2 cups fresh blueberries (or frozen, thawed and drained): The star ingredient bursting with juicy, sweet-tart goodness.
• 2 tablespoons all-purpose flour (for coating blueberries): Keeps blueberries from sinking to the bottom during baking.
• 2 tablespoons sugar (for sprinkling on top): Adds a delightful crisp, caramelized finish.

How to Make Buttermilk Blueberry Breakfast Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8-inch square baking dish to ensure your cake slips out effortlessly after baking, making presentation a breeze.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This mix layers in the essential lift and flavor, the magic behind the cake’s fluffy yet rich texture.

Step 3: Cream Butter and Sugar

Using an electric mixer on medium speed, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy—about 3 to 4 minutes. This step is where the cake begins to build its airy foundation.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to deepen the cake’s warm, inviting aroma and flavor profile.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Gradually add your dry ingredient mixture to the butter mixture in alternating batches with the buttermilk, starting and ending with the dry ingredients. Stir gently until just combined to keep the cake tender without overmixing.

Step 6: Coat and Fold in Blueberries

Toss the blueberries in 2 tablespoons of flour to lightly coat them—this clever trick prevents them from sinking to the bottom during baking. Gently fold the berries into the batter, careful not to bruise them and stain the entire mixture blue.

Step 7: Prepare to Bake

Pour the batter evenly into your prepared pan and smooth the top with a spatula. Sprinkle the 2 tablespoons of sugar evenly over the surface; this will caramelize during baking, creating a subtle, crunchy contrast.

Step 8: Bake Until Golden

Bake your Buttermilk Blueberry Breakfast Cake Recipe for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. You’ll know it’s ready when the cake is golden and fragrant throughout your kitchen.

Step 9: Cool the Cake

Let the cake cool in the pan for 10 minutes to firm up slightly, then carefully transfer it to a wire rack to cool completely. This resting time helps the flavors meld perfectly.

Step 10: Serve and Enjoy

Slice and serve your cake warm or at room temperature. For a pretty, sweet touch, dust with powdered sugar just before serving. This Buttermilk Blueberry Breakfast Cake Recipe shines either way!

How to Serve Buttermilk Blueberry Breakfast Cake Recipe

Garnishes

A simple dusting of powdered sugar or a few fresh blueberries placed on top makes this cake look inviting and adds a touch of extra sweetness. For a bit of indulgence, a dollop of whipped cream or a spread of cream cheese frosting complements the fruity and tangy notes beautifully.

Side Dishes

This cake pairs wonderfully with a cup of freshly brewed coffee or a glass of cold milk for an easy, satisfying breakfast. For a more substantial brunch, serve alongside scrambled eggs, crispy bacon, or a fresh green salad to balance sweetness with savory flavors.

Creative Ways to Present

Try serving your Buttermilk Blueberry Breakfast Cake Recipe as mini squares on a brunch buffet, or layer it sliced in a trifle with whipped cream and lemon curd for a stunning, crowd-pleasing dessert twist. You can also toast slices lightly and spread with butter or your favorite preserves for a comfort-food vibe.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or store in an airtight container at room temperature for up to two days. Keeping your cake covered prevents it from drying out and preserves its soft texture and fresh blueberry flavor.

Freezing

This Buttermilk Blueberry Breakfast Cake Recipe freezes beautifully. Wrap slices individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months, so you can always have a sweet breakfast treat ready to thaw and enjoy.

Reheating

To bring frozen or refrigerated cake back to life, warm slices in the microwave for 20 to 30 seconds or until just warm. You can also toast slightly in a toaster oven for a crispier edge, transforming your breakfast cake into a delightful morning indulgence.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to thaw and drain the blueberries well before using, then toss them in the flour as the recipe suggests. This keeps the berries from releasing too much moisture and prevents the cake from becoming soggy.

Is it necessary to use buttermilk?

Buttermilk is key for that tender crumb and subtle tang in this breakfast cake. If you don’t have buttermilk, you can easily make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using.

How do I keep the blueberries from sinking?

Coating the blueberries in flour before folding them into the batter creates a protective layer that helps suspend the berries evenly throughout the cake instead of them settling at the bottom.

Can I make this cake gluten-free?

To make a gluten-free version, substitute a 1-to-1 gluten-free baking flour blend for the all-purpose flour, ensuring it contains xanthan gum for structure. The results will be just as delicious and moist!

How should I store the cake if I want to keep it moist?

Store the cake in an airtight container at room temperature or wrapped tightly in plastic wrap. Keeping air out is the best way to maintain moisture and keep the cake tasting fresh for several days.

Final Thoughts

This Buttermilk Blueberry Breakfast Cake Recipe is one of those recipes that becomes a beloved staple—not just because it tastes amazing but because it’s so easy and satisfying to make. Whether you’re feeding your family or treating yourself to a cozy breakfast, it’s a lovely way to start any day. Go ahead, give it a try, and watch how quickly it turns into a morning favorite!

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