Name: Blueberry Buttermilk Breakfast Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup buttermilk; 2 cups blueberries (fresh or frozen, not thawed); 1 tablespoon coarse sugar (optional, for topping)

I’ve made this Blueberry Buttermilk Breakfast Cake more times than I can count, and it never disappoints. It’s the kind of cozy, reliable treat that makes your kitchen smell like a warm hug. Imagine a golden, buttery crust that gives way to a tender crumb packed with juicy blueberries. That sweet burst in every bite, paired with a slight tang from the buttermilk, makes this cake feel nostalgic and comforting — like something your grandmother might have made, but even easier.

What I love most about this recipe is how simple and satisfying it is. You don’t need any fancy ingredients or baking skills, just a few pantry staples and fresh or frozen blueberries. Whether I’m making it for a slow Sunday morning or packing it up for a casual brunch, this cake always finds a way to steal the spotlight. It’s soft, moist, and just sweet enough to feel indulgent without being over the top.

Why You’ll Love This Blueberry Buttermilk Breakfast Cake

Quick and easy – Minimal prep, one bowl, and into the oven it goes.
Deliciously moist – The buttermilk keeps the crumb super tender.
Perfect for any time – Serve it for breakfast, brunch, or even dessert.
Freezer-friendly – Make ahead and freeze slices for busy mornings.
Versatile – Works with fresh or frozen blueberries and simple swaps.

What Kind of Blueberries Work Best in Blueberry Buttermilk Breakfast Cake?

Fresh blueberries are always my go-to when they’re in season. They burst perfectly in the oven and don’t release too much liquid into the batter. However, when fresh berries aren’t available, frozen ones are a great alternative. Just remember not to thaw them before folding them into the batter—this helps avoid turning the cake purple. If you’re using wild blueberries, they’re smaller and spread more evenly throughout the cake, giving you a little pop of berry in every bite.

Options for Substitutions

This recipe is flexible enough to adapt based on what you have on hand. Here are some easy swaps that still give you delicious results:

Buttermilk substitute – No buttermilk? Just mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5–10 minutes.
Butter alternatives – Swap with melted coconut oil or a neutral vegetable oil for a dairy-free option.
Gluten-free version – Use a 1:1 gluten-free flour blend. It still turns out soft and fluffy.
Sugar options – Swap white sugar with coconut sugar or a mix of white and brown sugar for a deeper flavor.
Berries – Out of blueberries? Try raspberries, blackberries, or even chopped strawberries.

Ingredients for This Blueberry Buttermilk Breakfast Cake

Unsalted Butter
Adds richness and creates that soft, buttery crumb. Room temperature butter creams beautifully with sugar for a light texture.
Granulated Sugar
Sweetens the batter and helps the top develop a golden, lightly crisp edge.
Egg
Binds the ingredients together and adds structure to the cake.
Vanilla Extract
Enhances the flavor with warm, aromatic notes that pair perfectly with blueberries.
All-Purpose Flour
The base of the cake — gives structure while keeping the texture tender.
Baking Powder
Helps the cake rise for a light, fluffy bite.
Salt
Balances the sweetness and enhances the overall flavor.
Buttermilk
Adds tang and moisture, making the cake extra soft without being dense.
Blueberries
The star of the show! Juicy, sweet, and slightly tart — they add bursts of flavor in every bite.
Coarse Sugar (optional)
A sprinkle on top before baking gives the cake a subtle crunch and sparkle.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy cleanup.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes 2–3 minutes with a hand or stand mixer on medium speed.

Step 3: Add Egg and Vanilla

Beat in the egg until fully incorporated, then mix in the vanilla extract. The batter should look smooth and creamy at this stage.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agents evenly throughout the batter.

Step 5: Alternate Mixing with Buttermilk

Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined — don’t overmix, or the cake can become tough.

Step 6: Fold in the Blueberries

Gently fold in the blueberries with a spatula to prevent them from sinking or breaking apart. Reserve a few to scatter on top for a pretty finish.

Step 7: Bake

Pour the batter into the prepared baking dish and smooth out the top. Sprinkle with a bit of coarse sugar if desired, then bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

Step 8: Cool and Serve

Let the cake cool in the pan for about 10–15 minutes before slicing. Serve warm, at room temperature, or even chilled — it’s delicious any way you slice it.

How Long to Cook the Blueberry Buttermilk Breakfast Cake

This cake typically bakes beautifully in 40 to 45 minutes at 350°F (175°C). You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If your oven tends to run hot or cold, start checking at the 38-minute mark to avoid overbaking.

Let it cool for at least 10–15 minutes before slicing so the crumb can set and the blueberries aren’t too hot to enjoy.

Tips for Perfect Blueberry Buttermilk Breakfast Cake

Use room temperature ingredients – They blend more smoothly, creating a better texture.
Toss blueberries in a little flour – This prevents them from sinking to the bottom of the batter.
Don’t overmix the batter – Once the dry ingredients are added, mix just until combined to keep the cake tender.
Add sugar on top – A sprinkle of coarse sugar before baking gives a lovely crunch and sparkle.
Let it rest – Cooling the cake slightly before slicing helps hold its shape and enhances flavor.

Watch Out for These Mistakes While Cooking

Even though this recipe is beginner-friendly, a few common slip-ups can affect the final result:

Overmixing the batter – Once you add the flour, stir gently. Overworking the batter can lead to a dense, chewy cake instead of a light, fluffy one.
Using cold ingredients – Butter, eggs, and buttermilk should all be at room temperature to ensure a smooth batter and even baking.
Overbaking – A dry cake is usually the result of too much time in the oven. Check it early and trust the toothpick test.
Not prepping blueberries – If you’re using frozen blueberries, don’t thaw them. Also, lightly tossing fresh or frozen berries in flour helps keep them from sinking.
Skipping the sugar topping – It’s optional, but that extra sprinkle gives the top a delightful crunch and a bakery-style finish.

What to Serve With Blueberry Buttermilk Breakfast Cake?

A Hot Cup of Coffee

This cake pairs beautifully with a dark roast or a vanilla latte. The slight bitterness of the coffee balances the sweetness of the cake.

Scrambled Eggs or Omelet

Add a savory side to round out your breakfast or brunch. A simple cheese omelet or herby scrambled eggs is perfect.

Fresh Fruit Salad

Keep things light and refreshing with a bowl of mixed berries, melon, or citrus segments.

Yogurt or Greek Yogurt

A spoonful of tangy yogurt on the side adds creaminess and contrast—try plain or lightly sweetened versions.

Crispy Bacon or Sausage

Go for sweet and salty by serving the cake with your favorite breakfast meats.

A Drizzle of Honey or Maple Syrup

Want extra indulgence? A light drizzle of syrup or honey over a warm slice makes it feel extra special.

Lemon Curd

Bright, tart lemon curd adds a citrusy punch that complements the blueberries beautifully.

Iced Tea or Sparkling Water

For a refreshing non-caffeinated option, a glass of iced herbal tea or flavored sparkling water works great.

Storage Instructions

This Blueberry Buttermilk Breakfast Cake keeps surprisingly well — making it perfect for meal prep or leisurely snacking throughout the week.

Room Temperature: Store covered on the counter for up to 2 days. Just make sure it’s in an airtight container to maintain moisture.
Refrigerator: For longer freshness, store in the fridge for up to 5 days. Bring slices to room temp or warm them slightly before serving.
Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. To enjoy, thaw at room temp or microwave in 15-second bursts.

Estimated Nutrition

(Per serving, based on 9 servings)

Calories: ~250
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 180mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 18g
Protein: 4g

Note: Nutrition may vary slightly depending on ingredient brands and substitutions.

Frequently Asked Questions

What’s the best way to keep blueberries from sinking to the bottom?

Toss them in a little bit of flour before folding them into the batter. It helps them stay evenly distributed throughout the cake.

Can I use frozen blueberries?

Yes! No need to thaw them—just add straight from the freezer. Thawing can cause extra moisture and color bleeding into the batter.

Can I double the recipe?

Absolutely. You can double it and bake it in a 9×13-inch pan. Just add a few extra minutes to the bake time and keep an eye on the center for doneness.

Can I make this cake the night before?

Yes, this cake tastes just as good (if not better) the next day. Store it covered on the counter or in the fridge.

Is this cake overly sweet?

Not at all. It’s sweet enough for breakfast but not as sugary as a dessert cake. The blueberries add natural sweetness, too.

Can I make it dairy-free?

Yes! Use plant-based butter and substitute the buttermilk with a mix of plant milk and lemon juice (like almond milk + 1 tbsp lemon juice).

Can I use other fruits instead of blueberries?

Definitely. Try raspberries, chopped strawberries, or blackberries. Just keep the quantity the same to maintain the balance of moisture.

Do I need a mixer?

A hand or stand mixer makes creaming the butter and sugar easier, but you can do it by hand with a bit of elbow grease — just make sure the butter is soft.

Conclusion

This Blueberry Buttermilk Breakfast Cake is one of those recipes you’ll find yourself making again and again. It’s simple, satisfying, and adaptable to any season — whether you’re using fresh summer berries or digging into your frozen stash. Moist, tender, and filled with bursts of juicy blueberries, it works as breakfast, snack, or even a light dessert. If you’re looking for something easy, comforting, and crowd-pleasing, this cake ticks every box.