If there’s one dish that truly defines “comfort food” for breakfast, it’s the Blueberry Buttermilk Breakfast Cake. Bursting with plump, juicy blueberries and a subtle tang from the buttermilk, this cake is as inviting as a cozy weekend morning. Topped with a sweet, easy glaze, every bite is an irresistible balance of tender crumb and fruity brightness. Whether you’re hosting brunch or simply craving something special with your morning coffee, the Blueberry Buttermilk Breakfast Cake is a recipe you’ll find yourself coming back to, time and time again.

Blueberry Buttermilk Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things beautifully simple with a handful of classic ingredients that work together to create something magical. Each one brings a special touch—tender crumb, lovely rise, a pop of color, or just the right hint of sweetness—that makes this cake so memorable.

Unsalted butter (1/2 cup, softened): Gives the cake its rich flavor and velvety texture—make sure it’s soft for easy creaming.
Sugar (1 cup): Sweetens the batter and helps the cake brown to perfection.
Eggs (2): Bind everything together and add a bit of structure and moisture.
Vanilla extract (1 teaspoon): Adds that irresistible, aromatic depth you crave in homemade cakes.
All-purpose flour (2 cups): Provides the foundation and keeps the crumb just hearty enough.
Baking powder (2 teaspoons): The secret to those lovely, airy layers and gentle lift in every slice.
Salt (1/2 teaspoon): Balances the sweetness and makes every flavor pop.
Buttermilk (1/2 cup): Lends a gentle tang, moisture, and tenderizes the crumb for melt-in-your-mouth bites.
Blueberries (2 cups, fresh or frozen): Juicy bursts of flavor that turn every bite into a treat; no need to thaw if using frozen.
Powdered sugar (1/2 cup): Forms the silky-sweet glaze and finishes the cake beautifully.
Milk (2 tablespoons): Just enough to make the glaze pourable and dreamy.

How to Make Blueberry Buttermilk Breakfast Cake

Step 1: Preheat and Prepare Your Pan

Begin by setting your oven to 350°F (175°C). While it warms, lightly grease a 9×13-inch baking dish. This ensures your Blueberry Buttermilk Breakfast Cake releases easily, with golden edges and a soft, tender center.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter and sugar until the mixture is pale and fluffy. This step sets the stage for a light, airy cake, so don’t rush—let the mixer run until the sugar is well incorporated and the butter is whipped up beautifully.

Step 3: Add Eggs and Vanilla

Crack in the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and combine. The eggs bring moisture and bind everything together, while the vanilla infuses the batter with a sweet, comforting aroma.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder and salt are distributed evenly throughout the flour, so your Blueberry Buttermilk Breakfast Cake rises evenly and tastes just right.

Step 5: Build the Batter

Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture, stirring gently each time. This method keeps the batter tender and fluffy; don’t overmix or you risk a dense cake.

Step 6: Fold in Blueberries

Gently fold in the blueberries using a spatula. Take care not to crush the berries—just a few gentle turns will keep them whole. If you’re using frozen blueberries, add them straight from the freezer to minimize bleeding.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth out the top. Slide it into the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The glorious aroma will let you know you’re close!

Step 8: Glaze and Finish

While the cake bakes, stir together the powdered sugar and milk to create a smooth glaze. Once the cake has finished baking and cooled slightly, drizzle this glaze all over the top. Let the glaze set and the cake cool completely before slicing into generous squares.

How to Serve Blueberry Buttermilk Breakfast Cake

Garnishes

A dusting of powdered sugar or an extra handful of fresh blueberries takes the beauty of this cake to another level. If you’re feeling indulgent, a dollop of whipped cream or a few zest curls of lemon add a bright touch that pairs perfectly with the juicy berries.

Side Dishes

The Blueberry Buttermilk Breakfast Cake is delightful on its own, but it shines even brighter alongside creamy Greek yogurt, a fresh fruit salad, or crispy bacon. Pair it with your favorite coffee or hot tea for the coziest breakfast spread ever.

Creative Ways to Present

For a special brunch, cut the cake into neat squares and arrange them on a platter with sprigs of mint. You can also serve individual pieces in charming ramekins with a scoop of vanilla ice cream for a dessert-style twist. This cake is a true showstopper however you plate it.

Make Ahead and Storage

Storing Leftovers

Store any leftover Blueberry Buttermilk Breakfast Cake in an airtight container at room temperature for up to 2 days. For longer freshness, keep it in the refrigerator where it will stay moist and delicious for up to 5 days.

Freezing

This cake freezes beautifully! Once completely cool and glazed, cut it into squares and wrap them individually in plastic wrap or foil, then store in a freezer bag. When you need an effortless breakfast treat, simply thaw a piece at room temperature overnight.

Reheating

To enjoy those just-baked vibes, pop a slice of Blueberry Buttermilk Breakfast Cake in the microwave for 10–15 seconds or warm it gently in a low oven. The cake softens and the glaze glistens, making it taste almost freshly baked.

FAQs

Can I use frozen blueberries without thawing?

Absolutely! Add frozen blueberries directly to the batter. This prevents the berries from discoloring your cake, and they’ll bake up beautifully juicy without making the batter watery.

What if I don’t have buttermilk?

No buttermilk? No problem! Just add 1/2 tablespoon lemon juice or vinegar to the same amount of milk, let it sit for 5 minutes, and use as directed—it works like a charm for the Blueberry Buttermilk Breakfast Cake.

Do I need to adjust baking time at higher altitudes?

If you’re baking at high altitude, you might need a couple of extra minutes in the oven. Start checking around the 35-minute mark and use the toothpick test for doneness.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. The cake may have a slightly different crumb, but the blueberries and buttermilk will still shine beautifully.

Is it possible to prepare the batter ahead of time?

For the best rise, bake the cake right after mixing the batter. However, you can prep all the dry and wet ingredients separately the night before, then combine and bake in the morning for fresh Blueberry Buttermilk Breakfast Cake with minimal fuss.

Final Thoughts

The Blueberry Buttermilk Breakfast Cake is the kind of recipe that brings people together with its homey charm and unbeatable flavor. Whether you serve it warm from the oven or sneak a square for a midday snack, every bite feels like a little celebration. Give this cozy classic a try—you’ll be amazed by just how simple and satisfying breakfast can be!