If you’re searching for the perfect morning treat that combines tender crumb, juicy bursts of fruit, and a touch of sweet crumbly topping, this Blueberry Buttermilk Breakfast Cake Recipe is exactly what you need. This cake offers a delightful balance of moistness from the buttermilk and the vibrant freshness of blueberries, making each bite a joyful start to your day. Whether you’re hosting weekend brunch or craving a cozy breakfast, this recipe hits all the right notes with simple ingredients and an inviting texture that feels like a warm hug.

Blueberry Buttermilk Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of straightforward pantry staples, this recipe relies on each ingredient to build layers of flavor and texture that make the cake unforgettable. From the tangy buttermilk that tenderizes the crumb to the fresh blueberries that provide juicy pops, each component plays a vital role.

4 cups all-purpose flour: The foundation that gives structure to your cake.
3 teaspoons baking powder: Helps the cake rise and become fluffy.
1 teaspoon baking soda: Works with buttermilk for a light texture.
1 teaspoon salt: Enhances and balances all the flavors.
1 ⅓ cups white sugar: Sweetens without overpowering the blueberries.
½ cup butter: Adds richness and tenderness to the crumb.
2 eggs: Bind everything together and contribute to moistness.
1 teaspoon vanilla extract: Provides warm, aromatic depth.
2 cups buttermilk: Keeps the cake moist and lends a subtle tang.
2 cups blueberries: Fresh or frozen, they bring bursts of juicy sweetness.
⅔ cup all-purpose flour (for topping): Forms the base of the buttery crumble.
⅔ cup white sugar (for topping): Adds crunch and sweetness to the crumble.
6 tablespoons butter, softened (for topping): Creates that satisfyingly crumbly texture.

How to Make Blueberry Buttermilk Breakfast Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch pan to ensure your cake slides out beautifully once baked—this simple step is key to an easy release later on.

Step 2: Combine the Dry Ingredients

In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting aerates the mixture, which helps your cake rise evenly and prevents any lumps from forming. Set this aside for now.

Step 3: Cream Sugar and Butter

Using a large mixing bowl, beat together the sugar and butter until the mixture is light and fluffy. This process is crucial because it incorporates air, ensuring the cake remains tender. Then, beat in the eggs one at a time to fully incorporate them. Finish by stirring in the vanilla extract for that warm aroma that will fill your kitchen.

Step 4: Alternate Mixing Dry Ingredients and Buttermilk

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. This careful folding technique helps prevent overmixing, which could lead to a dense cake. Just mix until all ingredients are incorporated. Next, gently fold in the blueberries to avoid breaking them and turning your batter purple.

Step 5: Pour the Batter

Transfer the batter evenly into your prepared pan. This evenly distributes the blueberries and sets the stage for the delectable crumble topping.

Step 6: Make the Crumble Topping

In a small bowl, combine the flour and sugar for the topping. Cut in the softened butter until the mixture resembles coarse crumbs. Then sprinkle this crumble generously over the entire surface of your cake batter—this topping will bake into a deliciously crisp layer that contrasts perfectly with the moist cake beneath.

Step 7: Bake to Perfection

Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. The golden crumble and the aroma filling your home will signal that it’s time to remove the cake from the oven. Let it cool before slicing to allow the structure to set.

How to Serve Blueberry Buttermilk Breakfast Cake Recipe

Garnishes

Enhance your blueberry buttermilk breakfast cake with a simple dusting of powdered sugar for an elegant look. Fresh blueberries on top don’t just look beautiful but reinforce the vibrant fruit flavor. A dollop of whipped cream or a drizzle of honey can add a delightful touch of creaminess and sweetness without overshadowing the cake.

Side Dishes

Pairing this breakfast cake with fresh fruit salad or a citrus yogurt can elevate your morning meal into a balanced feast. For coffee or tea enthusiasts, a cup of rich coffee or a silky latte complements the buttery sweetness of the cake perfectly.

Creative Ways to Present

Serve this cake warm or at room temperature, cut into squares or wedges depending on your crowd. For a brunch gathering, arrange on a pretty platter with colorful edible flowers or mint leaves for a burst of color and freshness. You can also try layering slices with mascarpone and blueberry compote for a more indulgent presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap the cake tightly with plastic wrap or transfer it to an airtight container. It will keep well at room temperature for up to two days, or refrigerated for up to five days. This makes it a convenient option for prepping breakfasts in advance.

Freezing

To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. Thaw in the refrigerator overnight before serving.

Reheating

Warm your cake slices in the microwave for 20 to 30 seconds or in a low oven until just heated through. This brings back the freshly baked softness and makes the crumble topping slightly crisp again.

FAQs

Can I use frozen blueberries for the Blueberry Buttermilk Breakfast Cake Recipe?

Absolutely! Frozen blueberries work just as well; just be sure to fold them into the batter gently to avoid bleeding too much color. There’s no need to thaw them beforehand.

Is it possible to make this Blueberry Buttermilk Breakfast Cake Recipe dairy-free?

Yes, you can substitute the buttermilk with an equal amount of a dairy-free milk plus a tablespoon of lemon juice or vinegar. Use a plant-based butter alternative for the crumble topping to keep it dairy-free.

How can I tell when the cake is fully baked?

The best test is inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, the cake is done. The crumble on top should be golden and crisp as well.

Can I make this cake in a different pan size?

Yes, but baking times will vary. Using a smaller pan results in a thicker cake that requires longer baking, while a larger pan will spread the batter thinner and bake faster. Keep an eye on the toothpick test for doneness.

What does the buttermilk contribute to this recipe?

Buttermilk adds moisture and a slight tang that balances the sweetness. It also reacts with baking soda to help the cake rise and develop a tender crumb.

Final Thoughts

This Blueberry Buttermilk Breakfast Cake Recipe is truly a morning game-changer. Its comforting texture, combined with the freshness of blueberries and the satisfying crumble topping, makes it a dish you’ll want to revisit again and again. So go ahead, gather your ingredients, and treat yourself and your loved ones to a breakfast that’s as joyful to eat as it is to make!

Blueberry Buttermilk Breakfast Cake Recipe

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4.3 from 30 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x

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Description

This Blueberry Buttermilk Breakfast Cake is a moist, tender treat perfect for breakfast or brunch. It combines fluffy cake layers with fresh blueberries and a sweet, buttery crumble topping baked to golden perfection. The subtle tang of buttermilk balances the sweetness, making it a delightful way to start your day.

Ingredients

Scale

Cake:

4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries

Crumble Topping:

⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure an even bake.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture for later.
Cream Butter and Sugar: In a large bowl, use a mixer to cream the butter and white sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
Combine Dry Ingredients and Buttermilk: Gradually add the sifted flour mixture to the wet ingredients alternately with the buttermilk. Mix just until the ingredients are combined to avoid overworking the batter, which can make the cake tough.
Fold in Blueberries: Gently fold the fresh blueberries into the batter to distribute them evenly without breaking them.
Pour Batter into Pan: Transfer the batter to your prepared 9×13-inch pan, spreading it evenly.
Prepare Crumble Topping: In a small bowl, mix the flour and sugar for the topping. Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Add Crumble Topping: Sprinkle the crumble topping evenly over the cake batter in the pan.
Bake: Place the pan in the oven and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
Cool and Serve: Allow the cake to cool in the pan before slicing and serving. This helps the cake to set and makes serving easier.

Notes

Use fresh blueberries for the best texture and flavor; frozen can be used but may add extra moisture.
Ensure the butter for the crumble topping is softened for easier mixing into crumbs.
Do not overmix the batter once the flour is added to keep the cake tender.
This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Try serving with a dollop of whipped cream or a light dusting of powdered sugar for extra indulgence.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast Cake
Method: Baking
Cuisine: American