Blueberry buttermilk breakfast cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!
Every bite is jam-packed with the sweet taste of blueberry and moist, rich cake that will wake your taste buds early in the morning. It’s simple to make and is sure to get everyone out of bed, down to the table for a family breakfast together. Be sure to try these other cake recipes that fill your family with warmth and love like this Strawberry Cream Cheese Coffee Cake, Banana Bread Crumb Cake, or Almond Poppy Seed Bundt Cake!
Blueberry Buttermilk Breakfast Cake Recipe
As a mom, I’m always looking for breakfast ideas that are both delicious and easy to make. That’s where blueberry buttermilk breakfast cake comes in! This sweet treat is perfect for those mornings when you want something a little bit special without spending hours in the kitchen. With its tender crumb and juicy bursts of blueberry, it’s sure to become a family favorite in no time. Plus, it’s versatile enough to serve as a dessert or a snack, too!
My family gobbled this down in about 2.5 seconds. It truly is INCREDIBLE. We loved every single thing about this cake and it is perfect for breakfast! Who wouldn’t want cake for breakfast, right?! This cake is buttery, moist, packed with juicy blueberries, and SO easy to make. Easy breakfasts are the best! Especially when they taste this good! Looking for more easy and delicious breakfast recipes? Try this overnight breakfast casserole or air fryer French toast sticks!
Blueberry buttermilk breakfast cake is made with simple ingredients that you probably already have in your kitchen. Flour, sugar, baking powder, and salt form the dry base of the cake, while buttermilk, eggs, and melted butter make up the wet ingredients. What really makes this cake good though is all of the tasty blueberries! No fresh blueberries on hand? No worries! Frozen work just as well! Note: exact measurements can all be found in the recipe card below.
- Butter: Unsalted butter gives the cake a rich, buttery flavor. Softened butter is easier to work with than cold butter and mixes better with other ingredients. I like to let mine come to room temperature before using it.
- Lemon Zest: Adds a pop of bright, citrusy flavor to the cake.
- Granulated Sugar: Adds sweetness and gives the cake a tender texture.
- Egg: Binds all of the ingredients together.
- Vanilla Extract: This adds a sweet, floral flavor to the blueberry buttermilk breakfast cake.
- Flour: All-purpose flour works great to give the cake structure!
- Salt: Salt is used to balance the sweetness in the cake and enhance the flavors of the other ingredients.
- Baking Powder: Helps the cake rise and become fluffy.
- Blueberries: I used fresh blueberries but frozen also work! See my tip below.
- Buttermilk: Helps to tenderize the cake and adds a subtle tanginess. If you don’t have it on hand, you can make your own using my simple recipe here!
- Coarse Sugar: This is sprinkled on top of the cake before baking and gives it a crunchy, sweet topping. It’s larger than regular sugar and doesn’t dissolve as easily in the oven.
Can I Use Frozen Blueberries?
Yes you can! If you don’t thaw them, you just have to increase the baking time until a toothpick comes out clean since frozen blueberries add more liquid. Frozen blueberries may change the color of the batter but the cake itself will still taste delicious!
How to Make Blueberry Buttermilk Breakfast Cake
It only takes 15 minutes to prepare this scrumptious blueberry breakfast cake! Then it’s off to the oven, and you’re free to enjoy your morning as you please!
- Preheat Oven, Prep Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish and set aside.
- Mix Ingredients: In a medium-sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
- Flour Mixture: In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup flour.
- Combine: Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
- Transfer to Pan: Spread the batter into the prepared baking pan. Sprinkle with coarse sugar.
- Bake and Serve: Bake for 35-40 minutes or until it is cooked through and a toothpick comes out clean. Let rest for 15 minutes before serving. (This makes it easier to cut into squares!)
Tips and Variations
These are a few simple ways to make your blueberry breakfast cake just to your liking! This is one of my all-time favorite breakfasts. It’s just too good! The soft, buttery cake and juicy blueberries is an irresistible combo.
- Can I Substitute Blueberries With Other Fruit? Yes! This is also great with strawberries, apples with cinnamon and sugar, or even rhubarb. Raspberries or blackberries are great options too!
- What Can I Substitute Buttermilk With? For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-¾ teaspoons cream of tartar plus 1 cup milk.
- Avoid Overmixing Your Batter: The best part about this blueberry buttermilk breakfast cake is its soft, tender texture. If you overmix your batter, you run the risk of it being hard and dense. You’ll want to avoid using a heavy hand when mixing your ingredients together, and only mix until combined.
- Let Your Cake Cool: Wait at least 15 minutes before you cut into your cake. This will ensure you end up with uniform pieces that don’t fall apart!
How Long Does Blueberry Buttermilk Breakfast Cake Last?
In an airtight container, your cake should last for 3 days at room temperature or 5 days in the fridge. I LOVE having leftovers of this cake. It makes the perfect on-the-go breakfast!
Storing in the Freezer:
If you want your blueberry breakfast cake to last longer, keep it in the fridge! Wrap with plastic wrap and store in either an airtight container or freezer bag. It will last for 2-3 months. Thaw overnight in the fridge before enjoying.
Blueberry Buttermilk Breakfast Cake
- ½ cup unsalted butter softened
- zest from one lemon
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour divided
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- ½ cup buttermilk
- 1 tablespoon coarse sugar for topping
- Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
- In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup flour.
- Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
In the post you call for a 8 or 9 inch pan, but in the recipe, you call for a 9 x13 inch pan. Can you please correct it in the recipe?
Thanks for letting me know! It’s a 9×13 inch pan and this is all fixed. Let me know how it turns out for you!
Great recipe! I used mostly frozen blueberries. Plenty moist, not too salty. My grandpa wants me to add raisins next time 🙂
Could you make muffins from this recipe?
I haven’t tried that before! You could try cooking them in a muffin pan and adjusting the time to 22-25 minutes (still at 350 degrees). Let me know how they turn out! Or, try out these yummy Blueberry Oatmeal Muffins instead!
The muffins turned out great. About 26 minutes at 350. I love all your recipes!
Yay! So glad that they worked!! Thanks for following along!!
Such a easy and delicious recipe! I just used what I had on hand. So I used Almond milk with lemon juice to make the cream. I used zest from an orange and I used sugar free pancake syrup for the vanilla extract.
I feel like I never have vanilla or lemons on hand. But it still tasted delicious and makes the house smell amazing! Don’t be afraid to just use what you have, if you don’t have all the exact ingredients.
can I make this recipe in the tiny muffin tins. I would spray with pam first?
Also how long will they keep? Do I need to refrigerate the muffins? Can I store on counter in a glass Jar?
I have not tried that yet! You will have to let me know how it all turns out!
Very light and delicious. The lemon zest gives a greasy taste. May try it with lemon extract instead of the vanilla next time for more of the lemon pop. Thanks for sharing this recipe.
Can you sub the flour? I’m gluten free?
I have not tried subbing it but let me know how it works with a GF flour.
First off, I am a professional restauranter and high-level cook/baker. This is the second or third recipe I have collected from this sit and I have to say I was initially concerned with the dryness/thickness of the dough/batter, but I went ahead with t any way to test. I can say that Alyssa has hit another home run with this recipe HOWEVER don’t use this recipe, EVER, unless you plan on it getting requested from all your friends and family. Way to Alyssa! For those of you new to this page or you old timers, try her recipe for Alfredo sauce and you’ll never eat it anywhere else…I think it would make a cardboard box taste wonderful. Keep up the good work. Gary from Poway, CA.
I have an egg white allergy…I can use the yolk, but what can I substitute the white with?
I love your recipes. East to print and understand. Plus all the ones I`ve tried were delicious.
Does this recipe use all purpose flour? Is that why the salt & baking powder?
Yes, that is correct.
can you use regular sugar on top instead of the coarse sugar
It is best to bake with the coarse sugar but you can add the regular sugar on top after it is done baking.
I’m based in the UK. Can anyone tell me how many ounces is one cup please?
One cup = 8 ounces. Hope that helps with conversions!
Everything went well but 1 tsp of salt is too much! I recommend 1/4 tsp. I used 3/4 blueberries and 1/4 cranberry and that worked out well…and colorful.
I was looking to use up some buttermilk and this recipe was perfect! I doubled the ingredients and used a blueberry / strawberry combo. Baked for 60 mins in a 9 x13 and it turned out beautifully. I only had one lemon on hand so I added 1/2 tsp of lemon extract to the batter. Yum!!
Basically the same recipe that I make using my mother’s Betty Crocker blueberry buckle cake minus the buttermilk.