Blueberry Buttermilk Breakfast Cake
This Blueberry Buttermilk Breakfast Cake is tender, moist, and bursting with juicy blueberries, bright lemon zest,
and the subtle tang of buttermilk. It’s perfect for brunch parties, baby showers, holiday mornings, or casual weekend breakfasts.
Light enough for the morning, sweet enough for dessert, and beautiful enough to serve to guests.
Why You’ll Love This Cake
- Soft and fluffy crumb thanks to buttermilk
- Fresh blueberries in every bite
- Not overly sweet — perfect for breakfast or brunch
- Simple ingredients, elegant presentation
- Great for make-ahead entertaining
Ingredients
Main Ingredients
| Ingredient | Amount |
|---|---|
| Fresh blueberries | 2 cups |
| All-purpose flour, divided | 2 cups |
| Sugar, plus extra for topping | 1 cup + 1 tablespoon |
| Large egg, room temperature | 1 |
| Buttermilk | 1/2 cup |
| Unsalted butter, softened | 1/2 cup (1 stick) |
| Lemon zest | 2 tablespoons |
| Baking powder | 2 teaspoons |
| Vanilla extract | 1 1/2 teaspoons |
| Salt | 1 teaspoon |
| Cinnamon (optional) | 1/2 teaspoon |
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch baking dish or line it with parchment paper for easy removal.
Step 2: Prepare the Blueberries
Toss the blueberries with 1/4 cup of the flour until lightly coated. This prevents them from sinking during baking. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl or stand mixer, beat the butter, sugar, and lemon zest for 3–5 minutes until pale, fluffy, and light.
Step 4: Add Egg and Vanilla
Beat in the egg until fully incorporated. Add vanilla extract and mix briefly.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon if using.
Step 6: Combine Batter
Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients.
Mix gently just until combined — do not overmix.
Step 7: Fold in Blueberries
Gently fold in the floured blueberries. Pour batter into prepared pan and smooth the top.
Sprinkle with the remaining tablespoon of sugar.
Step 8: Bake
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Party & Serving Ideas
- Serve with whipped cream, vanilla yogurt, or lemon glaze.
- Cut into small squares for brunch platters or dessert tables.
- Pair with fresh fruit salad, mimosas, or coffee.
- Dust lightly with powdered sugar before serving for an elegant look.
Storage & Make Ahead
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze individual slices for up to 2 months.