Name: Buttermilk Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 cup unsalted butter (room temperature); 1 large lemon (zest only); 1 cup sugar (set aside 1 tablespoon for sprinkling); 1 large egg (room temperature); 1 teaspoon vanilla extract; 2 cups all-purpose flour (set aside 1/4 cup to toss with blueberries); 2 teaspoons baking powder; 1 teaspoon kosher salt; 2 cups fresh blueberries (picked over); 1/2 cup buttermilk

Jump to Recipe

Bright, bursting blueberries and a hint of tangy buttermilk make mornings so much sweeter! If you’re looking for a cake that blends a soft, buttery crumb with juicy fruit and a zesty lemon aroma, Buttermilk Blueberry Breakfast Cake is your new morning hero. Imagine the warmth of a family kitchen, sunlight streaming through, and a slice of this cake waiting for you—it’s the perfect way to start any day. Breakfast cake might sound a little indulgent, but this recipe comes together in a snap, with simple ingredients you probably have on hand. It’s a cousin to my ever-popular Lemon Raspberry Loaf—a hit among readers—so if you love that, you’ll adore this. Whether you’re making it for brunch, a potluck, or just to treat yourself, this cake is guaranteed to brighten your table and your mood. Give it a whirl, and watch how quickly it disappears!

What is Buttermilk Blueberry Breakfast Cake?

Why call it a breakfast cake, you ask? Isn’t cake for dessert? Well, sometimes life is all about breaking the “rules”—who says you can’t have cake before noon? The charmingly-named Buttermilk Blueberry Breakfast Cake is exactly that: a tender, moist cake filled with fresh blueberries, meant to be enjoyed with breakfast (or let’s be honest, any time you crave something sweet!). Legend has it that the way to a man’s heart is through his stomach, but I think this cake wins over everyone. So, why not make your morning just a bit brighter? Go ahead—bake it up and let every bite bring a smile to your day!

Why You’ll Love This

The main highlight? Every bite is bursting with sweet, juicy blueberries nestled inside a soft, lemon-scented cake. The magical touch of buttermilk gives it a subtle tang that keeps things interesting and perfectly balances the sweetness. Making this breakfast cake at home lets you skip the expensive store-bought pastries—and you get way more cake for your buck! Best of all, you can tailor it with your favorite flour or double the blueberries (because who ever said there could be too many?). Because every slice is topped with a sprinkle of sugar, you get a delicate, irresistible crunch with each bite. If you’ve tried and loved my Classic Blueberry Muffins, think of this as their delightful cake cousin—ready for a family breakfast, brunch with friends, or a sneaky midnight snack. Don’t just imagine it—try it, and make your next breakfast memorable!

How to Make

Quick Overview

Buttermilk Blueberry Breakfast Cake is every bit as easy as it is delicious. No fancy equipment needed, just a trusty mixing bowl and a baking pan! The simple steps deliver a moist, flavorful cake with minimal fuss—perfect for lazy weekends or speedy weekday breakfasts. From start to finish, you’ll be enjoying this tender cake in around 45 minutes, with just 15 minutes of prep time. The lemon zest and buttermilk add a delicate twist that makes this more than just another coffee cake.

Ingredients

1/2 cup unsalted butter, room temperature
Zest from 1 large lemon
1 cup sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour (set aside 1/4 cup to toss with blueberries)
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries, picked over
1/2 cup buttermilk

Step-by-Step

Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan to prevent sticking.
In a mixing bowl, cream together the butter, lemon zest, and the cup of sugar (minus the reserved tablespoon) until light and fluffy. This takes about 2-3 minutes using a hand mixer or stand mixer.
Add the egg and vanilla extract to the creamed mixture, beating well until completely combined.
In a separate bowl, mix together the flour (minus the reserved 1/4 cup), baking powder, and kosher salt.
Gently toss the fresh blueberries with the reserved 1/4 cup flour to help prevent them from sinking to the bottom of your cake during baking.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry mixture, mixing until just combined—don’t overmix!
Gently fold in the flour-coated blueberries with a spatula, being careful not to crush them for evenly distributed bursts of flavor.
Spread the batter evenly into your prepared baking pan. Sprinkle the reserved tablespoon of sugar over the top for a sweet, crackly crust.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top starts to brown too quickly, tent it loosely with foil.
Let the cake cool in the pan for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature!

What to Serve With

Pair this breakfast cake with a freshly brewed cup of coffee or your favorite tea for a calming, cozy morning treat. For a refreshing contrast, serve alongside vanilla yogurt or a dollop of whipped cream. Add a handful of extra fresh berries on the side for a colorful brunch spread. If you’re hosting, scrambled eggs or a savory frittata make great companions, balancing sweet with savory and ensuring there’s something for everyone at the table.

Top Tips for Perfecting

Use room-temperature butter and egg for a smoother, fluffier batter.
No buttermilk? Make your own by adding half a tablespoon of lemon juice or vinegar to 1/2 cup milk—let it sit for five minutes before using.
Be gentle when folding in your blueberries to avoid streaking the batter purple.
If using frozen blueberries, don’t thaw first; just toss them with flour and proceed as usual.
Check for doneness a few minutes early, as baking times can vary based on your oven and pan type.
Avoid overmixing the batter—this keeps the cake tender, not tough.
For a dairy-free version, substitute non-dairy butter and milk with a squeeze of lemon.

Storing and Reheating Tips

Store any leftover cake tightly covered at room temperature for up to two days. For longer storage, place the cake in an airtight container in the refrigerator for up to five days—the texture holds up beautifully, though it may get denser with time. You can also freeze slices individually wrapped in plastic and stored in a freezer bag for up to two months. To reheat, gently warm slices in the microwave for 10-15 seconds, or in a low oven (300°F/150°C) for 5-10 minutes. This brings back the cake’s original moist, buttery texture. Always thaw frozen cake overnight in the refrigerator for best results.

FAQs

Can I use frozen blueberries instead of fresh?
Yes! Just use them straight from the freezer—don’t thaw—and coat with flour as you would with fresh.

What if I don’t have buttermilk?
You can make a quick substitute with regular milk and a splash of lemon juice or vinegar.

Can I make this cake gluten-free?
Absolutely. Swap the all-purpose flour for your favorite gluten-free blend—just make sure it’s designed for baking.

How do I keep the blueberries from sinking to the bottom?
Tossing them with a bit of flour before adding to the batter helps keep them suspended throughout the cake.

Can I double the recipe for a crowd?
Yes! Simply double all ingredients and bake in a 9×13-inch pan, increasing the bake time slightly.

Conclusion

Buttermilk Blueberry Breakfast Cake is everything a morning treat should be: fluffy, fresh, and utterly comforting with each bite. It’s easy to prepare, adaptable to what you have on hand, and guaranteed to become a family favorite, just like it has in my kitchen. Don’t wait for a special occasion—let this cake be your reason to gather around the table, share a smile, and savor the sweetness of home-baked goodness. Love this recipe? Don’t forget to check out other scrumptious breakfast ideas on the blog. Happy baking!