Buttermilk Blueberry Breakfast Cake

There’s something timeless and comforting about a cake that feels like it was made with love from scratch—especially when it’s served for breakfast. Buttermilk Blueberry Breakfast Cake is a soft, tender, and sweet start to the day, bursting with fresh blueberries and brightened with a hint of lemon zest. Whether served warm out of the oven with a steaming mug of coffee or enjoyed at room temperature with a dollop of cream, it’s a cozy, crowd-pleasing treat.

What makes this cake truly special is the combination of tangy buttermilk and juicy blueberries, creating a perfectly moist crumb that’s light yet satisfying. The lemon zest adds a subtle brightness that enhances the natural sweetness of the berries without overpowering. It’s simple to prepare, made from everyday pantry staples, and comes together in under an hour—making it ideal for brunches, potlucks, or a weekend breakfast with the family.

This cake isn’t just for mornings, either. It makes a lovely afternoon snack or light dessert. The sugary top bakes into a crisp, golden crust, contrasting beautifully with the soft interior. Easy, versatile, and always delicious—this breakfast cake is sure to become a cherished recipe in your collection.

Why You’ll Love This Recipe

1. Moist and Tender Texture – The buttermilk ensures a fluffy crumb while keeping the cake super moist.
2. Loaded with Fresh Blueberries – Every bite is bursting with juicy fruit.
3. Perfectly Balanced Flavor – A hint of lemon zest adds brightness without overwhelming.
4. Versatile for Any Time of Day – Great for breakfast, brunch, snack time, or dessert.
5. Easy to Make – Simple ingredients and straightforward steps make this beginner-friendly.

Ingredients

• Unsalted butter, room temperature
• Lemon zest
• Sugar (with a portion reserved for topping)
• Egg, room temperature
• Vanilla extract
• All-purpose flour (with a portion reserved to toss with blueberries)
• Baking powder
• Kosher salt
• Fresh blueberries
• Buttermilk

Variations

Flavor Twists

• Swap lemon zest for orange zest for a different citrus profile.
• Add a pinch of cinnamon or nutmeg for a warm twist.

Berry Swaps

• Use raspberries, blackberries, or chopped strawberries in place of blueberries.
• Try a mixed berry blend for added variety.

Add-Ins

• Add chopped nuts (like pecans or walnuts) for crunch.
• Fold in white chocolate chips for a sweet contrast.

Make it Gluten-Free

• Substitute with a 1:1 gluten-free flour blend to keep it gluten-free.

How to Make the Recipe

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking dish.

Step 2: Cream Butter and Sugar

In a large bowl, beat the butter with sugar (reserving 1 tablespoon) and lemon zest until light and fluffy.

Step 3: Add Wet Ingredients

Add the egg and vanilla extract, and beat until well combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour (reserving 1/4 cup), baking powder, and salt.

Step 5: Combine Wet and Dry

Add the flour mixture to the wet ingredients alternately with the buttermilk, beginning and ending with flour. Mix until just combined.

Step 6: Fold in Blueberries

Toss the blueberries in the reserved 1/4 cup of flour, then gently fold them into the batter.

Step 7: Bake

Spread the batter into the prepared baking dish and sprinkle the top with the reserved tablespoon of sugar. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Tips for Making the Recipe

• Tossing the blueberries in flour keeps them from sinking to the bottom.
• Don’t overmix the batter—just combine until everything comes together.
• Use room temperature ingredients for best texture.
• Bake until golden brown; tent with foil if it browns too quickly.
• Let the cake cool before cutting to avoid a crumbly texture.

How to Serve

• Serve warm with a pat of butter or drizzle of honey.
• Top with whipped cream, yogurt, or a dusting of powdered sugar.
• Pair with coffee or tea for a cozy breakfast or snack.
• Add a scoop of vanilla ice cream for a dessert version.

Make Ahead and Storage

Storing Leftovers

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing

Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before serving.

Reheating

Reheat individual slices in the microwave for 15–20 seconds to enjoy warm.

FAQs

1. Can I use frozen blueberries?

Yes, but don’t thaw them first—toss in flour and fold in gently.

2. What if I don’t have buttermilk?

Use ½ cup milk + 1 ½ teaspoons lemon juice or vinegar. Let sit for 5 minutes before using.

3. Can I double the recipe?

Yes, double everything and bake in a 9×13-inch pan. Adjust baking time as needed.

4. Can I use salted butter?

Yes, but reduce the salt to ¾ teaspoon to balance the flavor.

5. Why toss berries in flour?

It helps suspend them in the batter and prevents sinking.

6. How do I know it’s done baking?

Insert a toothpick—if it comes out clean, it’s ready.

7. Can I make it in advance?

Absolutely—make the night before and store covered.

8. How can I make it dairy-free?

Use plant-based butter and a non-dairy milk + vinegar combo for the buttermilk.

9. Can I bake this in muffin tins?

Yes! Fill ¾ full and bake for 20–25 minutes.

10. What’s the best way to zest a lemon?

Use a microplane or fine grater, avoiding the bitter white pith.

Conclusion

Buttermilk Blueberry Breakfast Cake is everything a breakfast treat should be—sweet, moist, fruity, and incredibly satisfying. It’s the kind of recipe that feels special but doesn’t require much effort, making it perfect for any day of the week. With fresh blueberries, a hint of lemon, and that signature tender crumb, it’s guaranteed to brighten your morning and bring a smile to your face. Whether you enjoy it fresh from the oven or make it ahead for later, this cake is destined to become a favorite in your kitchen.

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