Buttermilk Blueberry Breakfast Cake Recipe

If you’re looking for a delightful way to start your morning, this Buttermilk Blueberry Breakfast Cake Recipe will become your new favorite. It’s a perfect blend of tender crumb, sweet fresh blueberries, and a hint of warm cinnamon, all lifted by tangy buttermilk that keeps each bite irresistibly moist. Whether you’re serving it for an easy weekend brunch or a special breakfast treat, this cake delivers comfort and flavor in every slice.

Ingredients You’ll Need

The beauty of this Buttermilk Blueberry Breakfast Cake Recipe lies in its simplicity; every ingredient plays a vital role in creating that perfect balance of texture and flavor. From pantry staples to fresh blueberries, each component brings something special to the table.

• 1 1/2 cups all-purpose flour: The foundation that creates the soft structure of the cake.
• 1 teaspoon baking powder: Provides gentle lift for a light and fluffy crumb.
• 1/2 teaspoon baking soda: Works with buttermilk to tenderize and add slight tanginess.
• 1/2 teaspoon salt: Balances sweetness and enhances overall flavors.
• 1/2 teaspoon ground cinnamon: Adds cozy warmth and depth to the cake.
• 1/2 cup unsalted butter, softened: Richness that makes the cake tender and moist.
• 1 cup granulated sugar: Sweetness that keeps the cake perfectly balanced.
• 2 large eggs: Bind the ingredients while adding a little extra richness.
• 1 teaspoon vanilla extract: Lifts all flavors with a fragrant touch.
• 1/2 cup buttermilk: Adds a tangy moisture that is crucial for that tender bite.
• 1 1/2 cups fresh blueberries (or frozen, thawed and drained): Bursts of juicy sweetness throughout every slice.
• 2 tablespoons all-purpose flour (for coating blueberries): Prevents the berries from sinking to the bottom.
• 2 tablespoons sugar (for sprinkling on top): Creates a lightly crunchy, sweet crust.

How to Make Buttermilk Blueberry Breakfast Cake Recipe

Step 1: Prepare Your Pan and Preheat

Begin by heating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8-inch square baking dish to make sure the cake doesn’t stick and comes out with a perfect golden crust.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. This ensures even distribution of rising agents and spices, so your cake bakes uniformly with a subtle hint of warm spice.

Step 3: Cream Butter and Sugar

Using a mixer, beat the softened butter and sugar until the mixture becomes light and fluffy—this aerates the batter, giving the final cake a wonderfully tender texture. It usually takes about 3 to 4 minutes on medium speed.

Step 4: Add Eggs and Vanilla

Incorporate the eggs one at a time, mixing well after each to maintain the fluffy consistency. Stir in the vanilla extract which brightens all the flavors and adds a sweet fragrant note.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredient mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps your cake light and soft.

Step 6: Fold in Blueberries

Toss the blueberries with 2 tablespoons of flour to coat them. This simple step helps prevent the blueberries from sinking to the bottom during baking. Gently fold them into the batter to evenly distribute those juicy pops of fruit.

Step 7: Prepare to Bake

Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle the top evenly with 2 tablespoons of sugar which will melt and caramelize during baking to create a sweet, crunchy crust.

Step 8: Bake to Perfection

Bake the cake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. This ensures your cake is thoroughly cooked but still moist.

Step 9: Cool

Allow the cake to cool in the pan for 10 minutes to let it set before carefully transferring it to a wire rack. This helps the cake keep its shape and cool evenly.

Step 10: Slice and Serve

Whether you serve it warm or at room temperature, the Buttermilk Blueberry Breakfast Cake Recipe is fantastic either way. For an extra touch, dust with powdered sugar before serving, making it feel extra special.

How to Serve Buttermilk Blueberry Breakfast Cake Recipe

Garnishes

A simple dusting of powdered sugar adds visual appeal and a hint of sweetness without overpowering the cake itself. Fresh mint leaves or a dollop of whipped cream can elevate the presentation for a brunch spread.

Side Dishes

This cake pairs beautifully with light sides like Greek yogurt or a fruit salad to balance the richness. A cup of strong coffee or a glass of freshly squeezed orange juice also makes the perfect beverage companion.

Creative Ways to Present

Try serving the cake sliced into squares on a wooden board surrounded by fresh berries and edible flowers for a charming rustic feel. You can even layer slices with cream cheese frosting for a brunch-worthy treat that doubles as dessert!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Buttermilk Blueberry Breakfast Cake Recipe tightly in plastic wrap or store in an airtight container. It will stay fresh for up to 2 days at room temperature or up to 5 days in the refrigerator.

Freezing

If you want to keep the cake longer, slice it and freeze individual pieces wrapped in plastic and foil. Frozen cake keeps well for up to 3 months. Thaw slices at room temperature before enjoying.

Reheating

Reheat slices gently in the microwave for about 15 to 20 seconds or warm them in a low oven until just heated through. This helps revive the cake’s moist, fresh-baked quality as if it was just made.

FAQs

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

Absolutely! Just make sure to thaw and drain them well before tossing in flour and folding into the batter to avoid excess moisture that could affect the cake’s texture.

What can I substitute for buttermilk if I don’t have any?

You can create a simple buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes to thicken slightly. This works perfectly in the recipe.

Can I make this cake gluten-free?

Yes, using a 1-to-1 gluten-free baking flour blend in place of all-purpose flour should work well. Just make sure the blend contains xanthan gum for proper structure.

Is this cake suitable for freezing after baking?

Yes, this Buttermilk Blueberry Breakfast Cake Recipe freezes beautifully. Just slice and wrap portions carefully; it thaws quickly and maintains its moistness.

How long does the cake stay fresh at room temperature?

Stored in an airtight container, the cake will stay fresh for about 2 days at room temperature. Beyond that, refrigeration is best to keep it tasting fresh.

Final Thoughts

I can’t recommend the Buttermilk Blueberry Breakfast Cake Recipe enough if you want to bring a little joy and sweetness to your mornings. Its tender crumb, bursts of blueberry, and gentle cinnamon notes make every bite feel like a warm hug. Give it a try, and I promise you’ll be reaching for this recipe again and again to brighten your breakfast table.

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