Description
This Blueberry Buttermilk Breakfast Cake is a morning treat you’ll want to make again and again. It’s soft, fluffy, and bursting with juicy blueberries in every bite. With its golden edges, tender crumb, and a crackly sugar top, this easy recipe is perfect for lazy brunches, meal prepping, or dessert-worthy breakfasts. Quick to whip up, versatile, and made in one bowl, it’s a fantastic go-to for anyone who loves easy breakfast ideas, healthy-ish snacks, or delicious baked goods.
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)
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Cream butter and sugar together until light and fluffy.
3. Beat in the egg and vanilla extract until smooth.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Add dry ingredients to wet mixture in three parts, alternating with the buttermilk.
6. Fold in blueberries gently using a spatula.
7. Pour batter into prepared dish and spread evenly.
8. Sprinkle turbinado sugar on top (optional).
9. Bake for 35–40 minutes until golden brown and a toothpick comes out clean.
10. Cool for 15 minutes before serving.
Notes
You can use frozen blueberries—just don’t thaw them first.
For added citrus zing, mix 1 teaspoon of lemon zest into the batter.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg