Description
Start your morning with a warm slice of this *Blueberry Buttermilk Breakfast Cake* — a fluffy, buttery treat bursting with juicy blueberries. It’s quick to make, easy to love, and perfect for cozy mornings or casual brunch gatherings. The tang of buttermilk complements the sweetness of the berries, and a golden crust tops it all off beautifully. Whether you’re after a quick breakfast, a make-ahead brunch idea, or an easy recipe for weekday snacking, this cake delivers every time.
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)
Instructions
1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, then mix in the vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients.
6. Gently fold in the blueberries, reserving a few to sprinkle on top if desired.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar.
8. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool for at least 10–15 minutes before slicing and serving.
10. Serve warm, room temp, or chilled — all ways are delicious!
Notes
If using frozen blueberries, do not thaw — this prevents bleeding and excess moisture.
Lightly toss your berries in a spoonful of flour before folding in to help them stay evenly distributed.
For a bakery-style finish, don’t skip the sprinkle of coarse sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: blueberry cake, breakfast ideas, easy recipe, brunch cake, buttermilk cake