Blueberry Buttermilk Breakfast Cake: The Perfect Start to Your Day

Imagine waking up to the comforting aroma of freshly baked cake wafting through the house. This Blueberry Buttermilk Breakfast Cake is everything you want in a morning treat: moist, tender, and bursting with juicy blueberries. With the addition of tangy buttermilk and a slight sweetness, this cake is the perfect balance of flavors—making it a great choice for breakfast, brunch, or even a midday snack with a cup of coffee or tea.

What sets this cake apart is not only its flavor but its simplicity. The ingredients are straightforward, and the steps are easy to follow. Whether you’re an experienced baker or a novice, this recipe is designed for success. With a touch of vanilla, buttery richness, and the burst of fresh or frozen blueberries, each bite is sure to delight.

Ingredients

For the Cake:

• 2 cups all-purpose flour (plus 1 tablespoon for coating blueberries)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup buttermilk
• 2 cups fresh or frozen blueberries (if frozen, do not thaw)

For the Topping:

• 2 tablespoons granulated sugar (optional, for sprinkling)

Instructions

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal of the cake later on.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the 2 cups of flour, baking powder, and salt. Set the dry ingredients aside for later use.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together the butter and sugar until light and fluffy. This will take about 2–3 minutes. The process of creaming incorporates air into the mixture, helping the cake rise and become light. Add the eggs, one at a time, beating well after each addition. Finally, stir in the vanilla extract, which adds a lovely aroma and depth of flavor.

Step 4: Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and finish with the dry ingredients to prevent overmixing. Mix until just combined—be careful not to overwork the batter, as this can make the cake tough.

Step 5: Fold in Blueberries

To prevent the blueberries from sinking to the bottom of the cake during baking, toss them with the 1 tablespoon of flour. Gently fold the coated blueberries into the batter using a spatula, making sure they are evenly distributed throughout.

Step 6: Assemble and Bake

Transfer the batter into the prepared baking dish and spread it evenly. For an extra touch of sweetness and texture, sprinkle the top with 2 tablespoons of granulated sugar. This will create a light, crunchy crust as the cake bakes. Bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice and serve the cake warm or at room temperature.

Why You’ll Love This Recipe

• Bursting with Blueberries: Each bite is loaded with juicy, fresh blueberries, adding a burst of flavor and color to the cake.
• Tender and Moist: The buttermilk adds a slight tang and keeps the cake soft and moist, ensuring every bite is irresistible.
• Simple and Versatile: Whether it’s for breakfast, brunch, or a snack, this cake is perfect for any time of the day. Serve it with a cup of coffee or tea for a delightful treat.
• Quick to Make: With easy-to-follow steps, this recipe doesn’t require advanced baking skills, making it great for beginners or those in a hurry.

Pro Tips for Success

• Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature. This will make it easier to mix the ingredients and result in a smoother batter.
• Blueberry Substitutes: While blueberries are the star of this cake, you can easily swap them out for other berries like raspberries, blackberries, or diced strawberries for a different twist.
• Freezer-Friendly: This cake freezes beautifully! Slice individual pieces and wrap them tightly in plastic wrap or foil. Freeze them for a quick, grab-and-go breakfast or snack later.

Storage and Reheating

• Room Temperature: Store any leftover cake in an airtight container at room temperature for up to 3 days. It will stay moist and delicious.
• Refrigerate: If you need it to last longer, store the cake in the fridge for up to 5 days. Just be sure to cover it to prevent it from drying out.
• Reheat: To enjoy a fresh-from-the-oven taste, simply warm slices in the microwave for 15–20 seconds. It will be just as soft and delightful as when it was first baked.

Conclusion

This Blueberry Buttermilk Breakfast Cake is a perfect blend of flavors and textures that will brighten your morning or any occasion. The combination of juicy blueberries, soft and tender cake, and the subtle tang of buttermilk is a winner every time. Plus, with its easy prep and ability to be made ahead or frozen for later, this cake is as practical as it is delicious.

So, next time you’re craving a sweet breakfast treat, look no further than this recipe! It’s bound to become a new favorite at your breakfast table. 🫐🍰✨