This Blueberry Buttermilk Breakfast Cake is the kind of cozy, old-fashioned treat that feels like a warm hug with every bite. Bursting with juicy blueberries and a hint of lemon zest, this soft, buttery cake is perfect for breakfast, brunch, or afternoon coffee. The tender crumb and slightly crisp sugared top make it a crowd favorite — whether you serve it warm from the oven or enjoy it chilled the next morning.
Who Is This Recipe For
This recipe is perfect for:
- Home bakers who love classic, simple desserts.
- Breakfast lovers looking for a sweet start to the day.
- Anyone who enjoys a fresh, fruity cake with old-fashioned flavor.
Why You’ll Love It
✅ Moist, buttery, and bursting with fresh blueberries.
✅ Easy to make with pantry staples and one bowl.
✅ The perfect balance of tangy lemon and sweet berries.
✅ Doubles beautifully as both breakfast and dessert!
Ingredients
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1 cup sugar, plus 1 tablespoon (for topping)
- 1 large egg, room temperature
- ½ cup buttermilk
- ½ cup (1 stick) unsalted butter, softened
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1½ teaspoons vanilla extract
- 1 teaspoon salt
- ½ teaspoon cinnamon (optional)
Preparation
- Preheat oven: Set to 350°F (175°C) and lightly grease a 9×9-inch baking dish with butter or non-stick spray.
- Prep the blueberries: Toss blueberries with ¼ cup of the flour to coat, then set aside.
- Cream butter and sugar: In a large bowl or stand mixer, beat together butter, sugar, and lemon zest until fluffy and pale — about 3–5 minutes.
- Add wet ingredients: Beat in the egg until fully combined, then mix in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon (if using).
- Alternate mixing: Add the dry ingredients and buttermilk to the butter mixture in three parts — starting and ending with the dry. Mix until just combined.
- Add blueberries: Gently fold in the floured blueberries using a spatula.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Sprinkle with 1 tablespoon of sugar for a light crust. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Transfer to a wire rack and let cool for at least 15 minutes before slicing.
Storage Tips
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight before serving.
FAQs
Can I use frozen blueberries?
Yes! Just don’t thaw them — fold them into the batter straight from the freezer to prevent bleeding.
Can I replace buttermilk?
Yes, make a quick substitute by mixing ½ cup milk with 1 teaspoon lemon juice or vinegar and letting it sit for 5 minutes.
Can I make it in a different pan size?
Absolutely. A round 9-inch cake pan works perfectly, or double the recipe for a 9×13-inch dish.
Conclusion
This Blueberry Buttermilk Breakfast Cake is the perfect blend of sweet, tangy, and buttery — a timeless treat that tastes like home. Whether you’re baking it for a lazy weekend brunch or to share with friends, it’s guaranteed to brighten your morning (and your kitchen) with its fresh, summery flavor.
