There’s something special about a warm, tender slice of blueberry breakfast cake straight from the oven. This Buttermilk Blueberry Breakfast Cake is the kind of comforting, homey bake that makes mornings feel a little sweeter. With its soft, buttery crumb and bursts of juicy blueberries in every bite, it bridges the gap between a classic coffee cake and a summery dessert. The use of buttermilk gives the cake a slight tang that beautifully balances the sweetness, while keeping the crumb incredibly moist and tender.

Perfect for a lazy weekend brunch, a cozy family breakfast, or even a mid-afternoon treat, this recipe delivers on flavor, texture, and nostalgia. It’s the kind of cake that feels like a hug in edible form—easy enough for beginner bakers, yet impressive enough to serve to guests. You can enjoy it warm or at room temperature, with a sprinkle of powdered sugar or a scoop of yogurt on the side. Whether you’re a fan of blueberries or simply looking for a new go-to morning bake, this recipe will quickly earn a spot in your favorites. No fancy ingredients or complicated steps—just simple, delicious, homemade goodness.

Why You’ll Love This Recipe

Moist and Tender Crumb – Thanks to the buttermilk, this cake stays moist without being heavy.
Bursting with Blueberries – Every slice is loaded with juicy blueberries that pop in your mouth.
Easy to Make – No fancy techniques or tools needed—perfect for beginners.
Versatile for Any Time of Day – Great for breakfast, brunch, dessert, or even a snack.
Crowd-Pleasing – A universally loved flavor that both kids and adults enjoy.

Ingredients

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Egg
Vanilla extract
Buttermilk
Fresh or frozen blueberries
Lemon zest (optional)

Variations

Lemon Twist: Add lemon zest and a lemon glaze for a zesty finish.
Cinnamon Sugar Topping: Sprinkle cinnamon sugar on top before baking for extra flavor and crunch.
Gluten-Free: Use a gluten-free all-purpose flour blend for a GF-friendly version.
Berry Mix: Swap some blueberries with raspberries or blackberries for a mixed berry twist.
Nutty Crunch: Add a handful of chopped pecans or almonds to the batter or topping.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat your oven and lightly grease or line a baking pan with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, cream the butter and sugar together until light and fluffy.

Step 4: Add Egg and Vanilla

Mix in the egg and vanilla extract until well combined.

Step 5: Alternate Adding Buttermilk and Flour

Gradually add the flour mixture and buttermilk to the wet mixture, alternating between the two. Mix until just combined.

Step 6: Fold in Blueberries

Gently fold in the blueberries, being careful not to overmix.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top. Bake until golden and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Let the cake cool slightly before slicing and serving.

Tips for Making the Recipe

Toss blueberries in a bit of flour before adding to prevent them from sinking.
Don’t overmix the batter; it can make the cake tough.
Use room temperature ingredients for better mixing and texture.
Fresh blueberries work best, but frozen can be used without thawing.
Let the cake cool before slicing for cleaner cuts.

How to Serve

Serve warm with a dusting of powdered sugar.
Add a dollop of whipped cream or Greek yogurt.
Pair with a hot cup of coffee or tea.
Top with a drizzle of lemon glaze for a zesty kick.
Serve with fresh fruit on the side for a complete brunch spread.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezing

Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Reheating

Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes.

FAQs

1. Can I use frozen blueberries?

Yes! Use them straight from the freezer without thawing to prevent the batter from turning blue.

2. Can I use milk instead of buttermilk?

You can, but the texture and flavor will be slightly different. Add a teaspoon of lemon juice or vinegar to milk to mimic buttermilk.

3. Can I make this cake gluten-free?

Absolutely—just use a 1:1 gluten-free all-purpose flour blend.

4. What’s the best pan size to use?

An 8×8-inch square pan works well, but you can also use a 9-inch round pan.

5. Can I double the recipe?

Yes, just use a 9×13-inch baking dish and adjust the baking time accordingly.

6. How do I know when it’s done baking?

A toothpick inserted in the center should come out clean or with just a few moist crumbs.

7. Can I make this ahead of time?

Yes, it keeps well, so you can bake it a day in advance.

8. How can I make it dairy-free?

Use dairy-free butter and substitute buttermilk with a plant-based milk mixed with vinegar or lemon juice.

9. Why did my blueberries sink?

If not tossed in flour before adding, they can sink to the bottom of the batter.

10. Can I use a different fruit?

Yes! Try raspberries, strawberries, or even chopped apples.

Conclusion

This Buttermilk Blueberry Breakfast Cake is a delightful, easy-to-make treat that brings the perfect balance of sweet, tart, and tender. Whether you’re serving it at brunch, enjoying a quiet morning at home, or treating yourself to a midday pick-me-up, this cake hits all the right notes. With its classic flavor and comforting texture, it’s a recipe you’ll find yourself returning to again and again. Enjoy it fresh from the oven, or savor a slice the next day—either way, it’s bound to become a cherished favorite in your recipe collection.