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 .

Buttermilk Blueberry Breakfast Cake That Tastes Like a Hug in Every Bite

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

Scale

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

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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