Looking for a comforting morning bake that feels like summer and tastes like home? This buttermilk blueberry breakfast cake is tender, bright, and bursting with blueberries in every bite. In this article, you’ll get the full story behind the inspiration, the exact recipe, smart substitutions, and expert baking tips that guarantee bakery-worthy results—no mixer required.
Whether you’re planning brunch, meal-prepping a wholesome treat, or just craving a slice of soft, golden cake with your morning coffee, you’re in the right place. Let’s dig into the story behind this cake and why it deserves a spot on your breakfast table.
The Story Behind My Buttermilk Blueberry Breakfast Cake
How summer mornings inspired this soft blueberry breakfast cake
There’s something nostalgic about the smell of warm blueberries in the oven. This buttermilk blueberry breakfast cake was born one Sunday morning after a long stroll through my local farmers’ market. The blueberries were deep purple and sun-warmed in their baskets—too perfect not to bake with immediately.
Back in my tiny kitchen, I remembered a simple buttermilk cake my grandma used to make in a cast iron skillet. I gave it a twist by folding in fresh blueberries and adding lemon zest for brightness. The result? A golden-topped, impossibly moist blueberry cake that’s not too sweet and perfect for breakfast. It’s now my go-to bake when guests visit or I want something cozy with my morning coffee.
Why this recipe works—every time
The secret is the buttermilk. Its natural acidity tenderizes the crumb, keeps the cake moist for days, and balances the sweetness of the berries. A touch of lemon zest lifts the flavor while a sugar-sprinkled top creates the perfect golden crust. You don’t need a mixer or any fancy ingredients—just a bowl, a spoon, and a good appetite.
This cake is versatile, too. It pairs wonderfully with a spoonful of blueberry ganache like the one in my Blueberry Ganache recipe, or you can serve it alongside coffee for a rustic brunch spread, like my Sour Cream Coffee Cake with Cake Mix.
Whether you’re baking it for family or freezing slices for weekday mornings, this blueberry breakfast cake brings a taste of sunshine to your table.
The Ingredients That Make This Buttermilk Blueberry Breakfast Cake So Good
Fresh, simple staples with room for flavor twists
Every element in this blueberry breakfast cake plays a role in its soft texture and bright flavor. Here’s a quick overview of the essential ingredients, why they matter, and how to swap them if needed.
| Ingredient | Purpose & Notes |
|---|---|
| All-purpose flour | Gives structure and balances moisture. |
| Granulated sugar | Adds sweetness and helps create a golden crust. |
| Unsalted butter | Creates a tender, rich crumb. Can sub with coconut oil. |
| Buttermilk | Acidic and creamy—key to soft texture and rise. |
| Egg | Binds and adds structure; use flax egg for vegan option. |
| Baking powder + soda | React with buttermilk to lift the batter perfectly. |
| Blueberries (fresh or frozen) | Add bursts of juicy sweetness. Toss in flour before mixing in to avoid sinking. |
| Lemon zest | Adds a fresh pop of citrus that enhances the blueberry flavor. |
Smart swaps and additions
Short on buttermilk? No problem—just mix 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit for 5 minutes. Want extra richness? Try swapping half the butter with sour cream or Greek yogurt (like in this Strawberry Cream Cheese Dump Cake).
Looking for something a little heartier? You can experiment by folding in chopped nuts or subbing part of the flour with almond meal, like I do in these Almond Croissant Cookie Bars.
And if you’re after a healthier twist, opt for whole wheat pastry flour, reduce the sugar slightly, and add a scoop of protein powder—just like I do when testing out Gluten-Free Wacky Cake variants.
This recipe is reliable and forgiving, which makes it ideal whether you’re a seasoned baker or just getting started.
How to Make Buttermilk Blueberry Breakfast Cake (Step-by-Step)
Step-by-step instructions for a golden, fluffy breakfast cake
This buttermilk blueberry breakfast cake comes together easily with just a bowl and a spoon—no stand mixer required. Here’s how to get it perfectly soft, tall, and loaded with juicy blueberries.
Step 1: Prep the pan and oven
Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper for easy removal.
Step 2: Cream butter and sugar
In a large bowl, cream together ½ cup of softened unsalted butter with ¾ cup of granulated sugar. Beat until light and fluffy—this step builds structure and lightness in the crumb.
Step 3: Add egg, vanilla, and zest
Beat in 1 egg, 1 teaspoon of vanilla extract, and the zest of one lemon. This combo adds depth and brightness.
Step 4: Add dry ingredients and buttermilk alternately
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
Add the flour mixture to the wet ingredients in three additions, alternating with 1 cup of buttermilk. Begin and end with the flour mixture.
Step 5: Fold in blueberries
Toss 1½ cups of fresh or frozen blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. Don’t overmix.
Step 6: Spread and sprinkle
Spread the batter evenly into your prepared pan. Sprinkle the top with a tablespoon of sugar for that golden crunch.
Step 7: Bake
Bake for 38–42 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Step 8: Cool and serve
Let it cool for at least 15 minutes before slicing. This cake is divine warm, at room temperature, or even chilled the next day.
Bonus Tip: If you want to take it to another level, drizzle with leftover blueberry ganache or serve with whipped sour cream, just like I do with this cherry coffee cake.
Baker’s tips for best results
- Don’t overmix the batter. Stir just until the flour disappears. Overmixing leads to dense cake.
- Use room temperature ingredients. Butter, egg, and buttermilk mix better and create a more consistent batter.
- Cool completely before storing. This cake keeps well in an airtight container for 3–4 days at room temperature.
For longer storage, you can freeze individual slices. They reheat beautifully in a toaster oven.
This cake is a staple in my weekend rotation, especially paired with a cozy latte or even served alongside something a little indulgent like caramel cheesecake cookies.
Serving Ideas and Make-Ahead Tips for Your Buttermilk Blueberry Breakfast Cake
How to serve this cake for breakfast, brunch, or dessert
This buttermilk blueberry breakfast cake is so versatile, you can dress it up or down depending on the moment. For casual mornings, I serve a warm slice straight from the pan with a drizzle of maple syrup or a dollop of Greek yogurt. But when I want something a little more special—say, for brunch or guests—I plate it with a dusting of powdered sugar and pair it with whipped cream and extra berries.
If you love flavor layering, you’ll adore serving this cake with a spoonful of lemon cream cheese dump cake crumble on the side or even pairing it with a little blueberry ganache for dessert vibes.
For an extra cozy combo, serve this cake with your favorite tea or spiced latte. I’ve also enjoyed it chilled on summer mornings with iced coffee—pure perfection.
How to store, freeze, and reheat this cake
This blueberry breakfast cake stays tender and moist for several days, thanks to the buttermilk. Here’s how to store it like a pro:
- Room temp: Store slices in an airtight container for up to 3 days.
- Fridge: For longer freshness (up to 5 days), refrigerate and bring to room temp before serving.
- Freezer: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat gently in the oven or let thaw overnight.
Make-ahead options
Want to prep ahead for brunch or a busy week?
- Option 1: Bake it the night before and keep covered at room temp.
- Option 2: Mix the dry and wet ingredients separately the night before. Combine and bake fresh in the morning.
- Option 3: Freeze the whole baked cake (unfrosted). Let thaw at room temperature, then reheat at 300°F for 10 minutes.
This cake is every bit as flexible as it is delicious—just like the biscoff banana pudding and lemon crazy cake recipes on the site, it can be your weekday hero or weekend showstopper.
Frequently Asked Questions About Buttermilk Blueberry Breakfast Cake
What’s the difference between blueberry breakfast cake and coffee cake?
Blueberry breakfast cake is typically lighter and moister, often made with buttermilk and a simpler batter. Coffee cake, like my sour cream coffee cake with cake mix, usually has a cinnamon swirl or crumb topping and pairs beautifully with coffee, hence the name.
Can I use Martha Stewart’s blueberry buttermilk coffee cake recipe for breakfast?
Absolutely. Martha Stewart’s recipe is more of a traditional coffee cake, often made in a bundt pan and finished with streusel. It’s denser than this easy breakfast version, but still fits the morning table.
What makes blueberry buttermilk cake different from a standard cake?
The buttermilk makes all the difference—it adds acidity, which reacts with the leavening agents to create a fluffier, more tender crumb. It also balances the sweetness of the blueberries and gives the cake a slight tang.
Is this blueberry breakfast cake easy for beginners?
Yes, it’s ideal for beginner bakers. No mixer, no complicated techniques, and only one bowl. Just like this easy strawberry dump cake, it’s hard to mess up and always turns out delicious.
Can I swap in sour cream for buttermilk?
Yes! Sour cream will make the cake slightly denser and richer. Just thin it with a tablespoon of milk to mimic buttermilk’s consistency.
Are there healthy buttermilk breakfast cake options?
Absolutely. Try reducing the sugar, using whole wheat pastry flour, and swapping butter for olive oil or Greek yogurt. Fold in flaxseed or chia for a nutrient boost, similar to my gluten-free wacky cake.
Conclusion
Whether you’re chasing that first cup-of-coffee moment or planning your next brunch menu, this buttermilk blueberry breakfast cake delivers. It’s soft, bursting with berries, and easy to customize—perfect for any time you want something homemade and comforting.
From the lemon-zested batter to the golden crust, every bite of this cake feels like a warm welcome to the day. I hope it becomes part of your morning ritual like it has for mine.
For more colorful, health-forward creations and behind-the-scenes peeks into my test kitchen, connect with me on Facebook and see what’s brewing daily on Pinterest. Your next favorite recipe might just be a scroll away.
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Buttermilk Blueberry Breakfast Cake That Tastes Like a Hug in Every Bite
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This buttermilk blueberry breakfast cake is tender, fluffy, and loaded with fresh blueberries. Perfect for brunch, meal prep, or an easy morning bake. Buttermilk keeps the crumb moist while lemon zest brightens every bite.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar (plus 1 tbsp for topping)
1 egg
1 tsp vanilla extract
Zest of 1 lemon
2 cups all-purpose flour (plus 1 tbsp for berries)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 1/2 cups fresh or frozen blueberries
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add egg, vanilla, and lemon zest. Mix until combined.
4. In a separate bowl, whisk flour, baking powder, soda, and salt.
5. Alternate adding dry ingredients and buttermilk to wet mixture.
6. Toss blueberries in 1 tbsp flour, then fold into batter gently.
7. Spread batter evenly into pan and sprinkle with 1 tbsp sugar.
8. Bake 38–42 minutes until golden and set. Cool before slicing.
Notes
Substitute sour cream for buttermilk if needed.
Use frozen blueberries straight from freezer (don’t thaw).
Store at room temperature 3 days, or freeze up to 2 months.
Add chopped nuts or a lemon glaze for variation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 15g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
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