Bright, tender, and bursting with juicy berries, this Blueberry Buttermilk Breakfast Cake is the kind of recipe people remember—and request over and over! Each bite combines the tang of buttermilk, the sweetness of blueberries, and the fluffiness of a perfectly balanced coffee cake. Whether enjoyed as a special weekend treat or to add joy to a weekday morning, this cake delivers big on home-baked comfort and flavor. And let’s be honest, nothing quite compares to a fresh slice of homemade cake drizzled with a sweet glaze alongside your favorite coffee or tea.

Blueberry Buttermilk Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Blueberry Buttermilk Breakfast Cake are simple, yet each one brings something special to the table. Stick to these basics for a cake that comes out moist, flavorful, and beautifully dotted with blueberries every time.

Unsalted butter: Adds richness and helps create a tender crumb; be sure it’s softened for easy creaming.
Sugar: Sweetens the cake and helps with browning; regular granulated sugar works best.
Eggs: Bind everything together and provide lift so your cake is light and fluffy.
Vanilla extract: Balances the tart berries and adds that cozy, homemade aroma.
All-purpose flour: The main structure of the cake; always spoon and level for the right measurement.
Baking powder: Gives the cake its beautiful rise and airy texture.
Salt: Just enough to enhance and deepen the flavors.
Buttermilk: The not-so-secret ingredient for moistness and a subtle tang that pairs perfectly with blueberries.
Blueberries: Use fresh for peak summer flavor, or frozen when you’re craving cake out of season—just don’t thaw first!
Powdered sugar: The base for your glaze, bringing a lovely sweetness on top.
Milk: Whisked with powdered sugar for a silky smooth glaze; any kind of milk works here.

How to Make Blueberry Buttermilk Breakfast Cake

Step 1: Prepare Your Pan and Preheat

Start by heating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This step ensures easy release and that picture-perfect cake presentation—there’s nothing fussier than a cake that’s stuck to the pan!

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until it’s pale and fluffy. This step sets the groundwork for a light cake crumb and brings that signature bakery aroma to your kitchen.

Step 3: Incorporate Eggs and Vanilla

Add the eggs one at a time, beating until fully combined after each addition. Stir in the vanilla extract, which will infuse every bite with sweet, delicious flavor.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. The even mixing here ensures a uniform rise and flavor throughout your Blueberry Buttermilk Breakfast Cake.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture—this little trick keeps the cake tender and soft.

Step 6: Gently Fold in Blueberries

Carefully fold the blueberries into your batter. Mix just until they’re distributed to avoid bursting the berries (especially if using frozen) and overmixing, which can make the cake tough.

Step 7: Bake to Perfection

Pour the batter into your prepared baking dish and smooth the top. Slide it into the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Make and Drizzle the Glaze

While the cake is cooling, whisk together the powdered sugar and milk until smooth and pourable. Once the cake has cooled just slightly, drizzle the glaze over the top—you’ll get that irresistible bakery-style finish.

How to Serve Blueberry Buttermilk Breakfast Cake

Garnishes

Add extra fresh blueberries on top, a light dusting of powdered sugar, or even a few lemon zest curls for an extra pop of color and a citrusy aroma. These finishing touches make the Blueberry Buttermilk Breakfast Cake look bakery-fancy and add tempting bursts of flavor.

Side Dishes

Pair your cake with creamy Greek yogurt, crispy bacon, or a big bowl of seasonal fruit salad. These sides turn a single slice into a rounded brunch, making your Blueberry Buttermilk Breakfast Cake the delicious centerpiece.

Creative Ways to Present

Slice the cake into generous squares and serve on a pretty cake stand, layer with extra berries if you’re feeling fancy, or cut into smaller rectangles for a grab-and-go treat at brunch parties. You can even warm a slice and top it with a dollop of whipped cream for a breakfast-dessert hybrid.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Blueberry Buttermilk Breakfast Cake tightly with plastic wrap or store in an airtight container at room temperature for up to two days. If your kitchen is particularly warm, pop it into the fridge to keep it fresh a bit longer.

Freezing

To freeze, let the cake cool completely, then wrap individual slices or the whole cake (unglazed is best) tightly in plastic wrap and foil. It will keep in the freezer for up to two months. When you’re ready, thaw in the fridge and glaze just before serving for that fresh-baked experience.

Reheating

For best results, reheat slices in the microwave for about 10–15 seconds. If you want to refresh an entire cake, pop it in a low oven, covered loosely with foil, until just warm—this brings the Blueberry Buttermilk Breakfast Cake back to its original soft, inviting state.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work wonderfully in Blueberry Buttermilk Breakfast Cake. Don’t thaw them before adding to the batter—just toss in straight from the freezer to prevent excess color bleeding and sogginess.

Why do I need to alternate the flour and buttermilk?

Alternating the flour and buttermilk helps keep the batter from getting overmixed and ensures a soft, even crumb. This classic method makes your Blueberry Buttermilk Breakfast Cake tender and avoids any toughness.

How do I know when the cake is done baking?

You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If using frozen blueberries, the cake may need an extra minute or two—just keep checking!

Can I make this cake dairy-free?

Yes! Substitute the butter with a plant-based alternative and use your favorite non-dairy milk with a tablespoon of lemon juice or vinegar to mimic buttermilk’s tang. The result still yields a delicious Blueberry Buttermilk Breakfast Cake.

What’s the best way to store the cake to keep it moist?

Store the cake tightly covered or in an airtight container. If you’re slicing in advance, place a piece of wax or parchment paper between layers to keep the glaze from sticking, helping your Blueberry Buttermilk Breakfast Cake stay fresh and delicious.

Final Thoughts

There’s an undeniable charm to baking a Blueberry Buttermilk Breakfast Cake: the burst of berries, the crackly glaze, and the tender crumb that wins everyone over. Whether you’re sharing it at brunch or indulging in a cozy morning treat, this is one recipe you’ll return to again and again. Give it a try—your kitchen is about to smell absolutely incredible!