Blueberry Buttermilk Breakfast Cake

Start your morning right with this delightful Blueberry Buttermilk Breakfast Cake. This easy recipe combines the tangy richness of buttermilk with the sweetness of fresh blueberries to create a soft, buttery breakfast treat that everyone will love. Perfect for weekend brunches, family gatherings, or a sweet morning indulgence, this cake is incredibly simple to make and full of fresh, bright flavor.

Ingredients

• 1/2 cup unsalted butter, softened
• Zest from one lemon
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour, divided
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups fresh blueberries
• 1/2 cup buttermilk
• 1 tablespoon coarse sugar for topping

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
2. In a medium mixing bowl, cream together the butter, lemon zest, and sugar until light and fluffy.
3. Add the egg and vanilla, then beat until well combined.
4. In a separate bowl, whisk together 1¾ cups of flour, salt, and baking powder.
5. Toss the blueberries in the remaining ¼ cup flour to keep them from sinking in the batter.
6. Add the dry mixture to the creamed butter mixture gradually, alternating with the buttermilk. Mix until just combined.
7. Gently fold in the blueberries.
8. Spread the batter evenly into the prepared pan and sprinkle with coarse sugar for a sweet, crisp topping.
9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake rest for 15 minutes before slicing and serving.

Serving and Storage Tips

Serve the Blueberry Buttermilk Breakfast Cake warm or at room temperature for the best texture and flavor. It’s perfect alongside a hot cup of coffee or tea for breakfast or brunch. You can also top it with whipped cream, vanilla ice cream, or a drizzle of lemon glaze for an extra-special touch. To store, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. For longer storage, freeze the cake (whole or in slices) by wrapping it in plastic wrap and foil. It will stay fresh in the freezer for up to 3 months. Thaw at room temperature before serving.

Variations

1. Lemon Blueberry Breakfast Cake: Add 2 tablespoons of lemon juice and an extra teaspoon of zest for a bright, tangy flavor.
2. Mixed Berry Breakfast Cake: Combine blueberries, raspberries, and blackberries for a colorful, juicy variation.
3. Cinnamon Sugar Swirl: Mix 1 teaspoon cinnamon and 2 tablespoons brown sugar into half the batter for a warm, cozy flavor.
4. Cream Cheese Layer: Spread a thin layer of softened cream cheese between two layers of batter before baking for a creamy surprise.
5. Blueberry Almond Cake: Add 1 teaspoon almond extract and sprinkle sliced almonds on top for a nutty twist.
6. Lemon Glazed Cake: Drizzle with a glaze made of powdered sugar and lemon juice after cooling for extra sweetness and shine.
7. Blueberry Coconut Cake: Stir in 1/2 cup shredded coconut for added texture and tropical flavor.
8. Oat Streusel Topping: Mix oats, butter, brown sugar, and flour for a crumbly topping before baking.
9. Whole Wheat Version: Replace half the flour with whole wheat flour for a healthier, hearty cake.
10. Blueberry Muffin Cake: Pour the batter into muffin tins and bake for 20–25 minutes for grab-and-go breakfast muffins.
11. Sugar-Free Cake: Use a sugar substitute like Stevia or monk fruit sweetener for a low-calorie version.
12. Buttermilk Crumb Cake: Add a layer of crumb topping made from butter, brown sugar, and flour before baking.
13. Lemon Poppy Seed Blueberry Cake: Add 1 tablespoon poppy seeds for extra crunch and a bakery-style touch.
14. Chocolate Chip Blueberry Cake: Stir in 1/2 cup white or dark chocolate chips for a dessert-style variation.
15. Blueberry Peach Breakfast Cake: Add chopped peaches with the blueberries for a juicy, summery blend of flavors.

FAQs

Can I double the recipe? Yes, simply double all ingredients and bake in a larger pan, adjusting the baking time as needed.

Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries straight from the freezer. Don’t thaw them before adding.

What can I use if I don’t have buttermilk? Mix 1/2 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.

Can I make this cake ahead of time? Absolutely. Bake it the night before and store covered at room temperature.

Can I make this recipe gluten-free? Yes, just substitute the flour with a 1:1 gluten-free baking blend.

Can I add nuts to this cake? Yes, chopped pecans, walnuts, or almonds add a nice crunch.

How do I keep the blueberries from sinking? Toss them in a little flour before adding to the batter.

How do I know when the cake is done? A toothpick inserted into the center should come out clean.

Can I use oil instead of butter? Butter adds flavor and texture, but you can substitute with equal parts vegetable oil.

Can I make this cake dairy-free? Yes, use plant-based butter and dairy-free buttermilk alternatives.

This Blueberry Buttermilk Breakfast Cake is a comforting and versatile treat that’s perfect for any breakfast table. The tender crumb, bright lemon zest, and juicy blueberries make every bite a delicious experience. With its simple ingredients and effortless preparation, this recipe is one you’ll come back to again and again—ideal for busy mornings, family gatherings, or any time you crave something sweet and satisfying.

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