Name: Blueberry Buttermilk Breakfast Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 cups blueberries (fresh or frozen); 1 tablespoon turbinado sugar (optional, for topping)

This Blueberry Buttermilk Breakfast Cake is everything your mornings have been missing. Golden on the edges, bursting with fresh blueberries, and kissed with a light sugar crunch on top, it delivers a perfect balance between a soft coffee cake and a fruity dessert. The buttermilk makes the crumb tender and rich, while the blueberries bring sweet-tart bursts in every bite. It’s a one-bowl wonder that fills your kitchen with the smell of weekend joy.

Whether you’re hosting a brunch, meal prepping your breakfasts, or simply treating yourself with a slice alongside your morning coffee, this cake makes every occasion feel special. It bakes up beautifully in a simple dish and doesn’t even need a glaze or frosting to impress. One square is never enough.

Can I Use Frozen Blueberries Instead of Fresh?

Yes! If fresh blueberries aren’t available, you can absolutely use frozen ones. Just don’t thaw them beforehand—fold them in straight from the freezer and toss them lightly in flour to avoid excessive bleeding into the batter.

Ingredients for the Blueberry Buttermilk Breakfast Cake

Blueberries
The star ingredient, they provide bright, juicy flavor and natural sweetness.

All-Purpose Flour
Gives the structure and helps support the berries and buttery crumb.

Granulated Sugar
Adds sweetness and creates a golden crust on top.

Buttermilk
Adds moisture and a slight tang that makes the texture soft and fluffy.

Unsalted Butter
For a rich, creamy base. Creaming it with sugar gives the cake its tender crumb.

Egg
Binds everything together and contributes to the cake’s structure.

Vanilla Extract
Enhances flavor and deepens the sweetness.

Baking Powder & Baking Soda
Both are used for lift and lightness in the batter.

Salt
Balances out the sweetness and enhances the overall flavor profile.

Turbinado Sugar (optional)
A sprinkle on top gives an irresistible bakery-style crunch.

How To Make the Blueberry Buttermilk Breakfast Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and set aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This usually takes 2-3 minutes using a hand mixer or stand mixer.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract, beating until fully incorporated.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5: Alternate Dry and Buttermilk

Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the flour, mixing until just combined.

Step 6: Fold in Blueberries

Gently fold in the blueberries using a spatula. If you’re using frozen berries, toss them in a teaspoon of flour first.

Step 7: Bake the Cake

Pour the batter into the prepared baking dish and spread evenly. Sprinkle the top with turbinado sugar if using.

Step 8: Bake and Cool

Bake for 35–40 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Cool for at least 15 minutes before slicing.

Serving and Storing This Blueberry Breakfast Cake

This cake is best enjoyed slightly warm or at room temperature. Serve it as-is or with a light dusting of powdered sugar. It’s perfect for breakfast, brunch, or an afternoon snack.

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices wrapped in parchment and stored in a zip-top bag for up to 2 months.

What to Serve With Blueberry Buttermilk Breakfast Cake?

Fresh Brewed Coffee

The classic pairing. A strong cup of coffee complements the sweet-tart berry notes.

Lemon Yogurt

A tangy contrast that brightens every bite.

Maple Sausage Patties

Savory and sweet—a fantastic brunch duo.

Scrambled Eggs with Chives

Adds a soft, savory protein element to round out the meal.

Vanilla Bean Ice Cream

If you’re serving it as dessert, this creamy topping takes it over the top.

Citrus Fruit Salad

Adds freshness and balances the richness of the cake.

Whipped Ricotta with Honey

Spread on the side or on top for a creamy finish.

Cold Brew with Oat Milk

Smooth, refreshing, and trendy—just like this cake.

Want More Brunch-Worthy Bakes?

If you loved this blueberry breakfast cake, here are some other treats to whip up next:

Moist Apple Crumble Coffee Cake for a cozy, spiced twist.
Cinnamon Roll French Toast Bites that make breakfast fun and dippable.
Nutella French Toast Casserole if you’re craving chocolate-hazelnut decadence.
Lusciously Soft Lemon Rolls when you want bright citrus and pillowy dough.
Strawberry Cheesecake Bundt Cake for a show-stopping fruity dessert.

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Let me know in the comments if you used frozen or fresh berries—or if you added a lemon glaze! I love hearing how you make these recipes your own.

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