Start your morning with the sweet, nostalgic comfort of buttermilk blueberry breakfast cake—moist, golden, and bursting with juicy berries in every bite.
This tender cake brings together rich buttermilk and sun-ripened blueberries for a treat that’s perfect for quiet mornings or weekend brunches alike.
Star Players in This Buttermilk Blueberry Breakfast Cake
- Unsalted butter – Creates a moist, tender crumb and enriches the flavor
- Fresh lemon zest – Brightens the cake with citrus notes that balance the sweetness
- Granulated sugar – Sweetens the cake and forms a delicate, golden top crust when sprinkled before baking
- Egg – Binds the ingredients and gives the cake a light, structured texture
- Vanilla extract – Adds warm, floral undertones that complement the berries
- All-purpose flour – Provides structure and stability for the batter
- Baking powder – Lifts the cake for a fluffy bite
- Kosher salt – Enhances all other flavors, subtly intensifying the sweetness
- Fresh blueberries – The stars of the show, juicy and sweet-tart in every forkful
- Buttermilk – The secret to the cake’s tangy flavor and tender, melt-in-your-mouth crumb
How to Make This Morning Favorite
Start by creaming butter, sugar, and lemon zest until fluffy—this step builds the foundation of flavor and texture.
Beat in the egg and vanilla, infusing the base with warmth and subtle richness. Toss the blueberries with a touch of flour to prevent sinking.
Whisk the dry ingredients separately, then alternate folding them into the wet batter with buttermilk. This keeps the cake tender, not tough.
Fold in the flour-dusted blueberries last. Pour the batter into a prepared square baking pan, smoothing the top and finishing with a sugar sprinkle for that delicate crust.
Bake until golden and a toothpick comes out clean, about 35 to 45 minutes—longer if using an 8-inch pan. Let cool before serving to allow flavors to settle and crumb to set.
Extra Tips & Blueberry Boosts
For extra brightness, squeeze a touch of fresh lemon juice into the batter. If you’re short on buttermilk, substitute with milk and a teaspoon of vinegar or lemon juice—let it sit for 5 minutes before using.
You can also experiment with a mix of berries—raspberries or blackberries pair beautifully here. If using frozen blueberries, toss them in flour straight from the freezer; do not thaw, or they’ll bleed into the batter.
Want a richer cake? Add a dollop of sour cream or swap part of the buttermilk with Greek yogurt. It adds moisture and tang with a slightly denser texture.
Keeping It Fresh: Storing Your Blueberry Cake
This breakfast cake keeps beautifully. Once cooled completely, cover and store at room temperature for up to two days. For longer storage, refrigerate up to five days.
It also freezes well—wrap individual squares tightly in plastic wrap, then in foil or a freezer bag. Thaw overnight in the fridge or warm gently in the microwave for a fresh-from-the-oven feel.
If reheating a larger portion, cover loosely with foil and warm in a 300°F oven until heated through.
Buttermilk Blueberry Breakfast Bake
Ingredients
- 1 tsp kosher salt or up to 1¼ tsp for enhanced flavor
- 2 tsp baking powder
- 2 cups fresh blueberries sorted and cleaned
- 1 cup 214 g sugar (reserve 1 tablespoon for topping)
- ½ cup 8 tablespoons | 4 oz | 113 g unsalted butter, at room temperature
- 2 cups 256 g all-purpose flour (reserve ¼ cup for coating blueberries)
- ½ cup buttermilk
- 1 egg at room temperature
- Zest from 1 large lemon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350ºF. In a mixing bowl, beat together the butter, lemon zest, and sugar (withholding 1 tablespoon) until the mixture becomes light and airy. Incorporate the egg and vanilla extract, blending until evenly mixed. In a separate small bowl, combine ¼ cup of the flour with the blueberries and toss to coat. Whisk the remaining flour with the baking powder and salt. Gently stir half of the flour mixture into the batter until partially integrated, then add all the buttermilk and mix to combine. Add the rest of the flour mixture, stirring just until no dry streaks remain. Carefully fold in the floured blueberries, excluding any excess flour from the bowl. Grease an 8- or 9-inch square baking dish with butter or non-stick spray; optionally, line with parchment for ease of removal. Transfer the batter into the pan and smooth the top. Sprinkle the reserved tablespoon of sugar evenly over the surface. Bake for 35–45 minutes, depending on pan size—closer to 35 minutes for a 9-inch pan and 40–50 minutes for an 8-inch one. Test for doneness using a toothpick. If needed, extend baking by several minutes. Allow to cool for a minimum of 15 minutes before slicing.
