Blueberry Buttermilk Breakfast Cake

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This Blueberry Buttermilk Breakfast Cake is everything your morning routine has been missing—tender, buttery, and bursting with juicy blueberries. It strikes a balance between light and indulgent, making it a perfect choice for breakfast, brunch, or an afternoon treat with tea. The slightly crisp top gives way to a moist, fluffy interior that’s laced with bright berry flavor in every bite.

What makes this cake so irresistible is the harmony of tangy buttermilk and sweet blueberries. Each slice delivers a soft crumb that’s not too sweet, making it an ideal canvas for additional toppings like whipped cream, a sprinkle of powdered sugar, or even a drizzle of maple syrup. Once you try it, you’ll be looking for excuses to bake it again and again.

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Preparation Phase & Tools to Use

Before diving into mixing bowls and berries, make sure your kitchen is armed with the right tools. A good 9×9-inch baking dish is key—it helps the cake bake evenly and develop that perfect golden crust. Opt for ceramic or glass if you want to retain heat longer after baking.

Next, you’ll need a handheld or stand mixer to cream the butter and sugar until fluffy. This step is crucial for a light texture. A fine mesh sieve is helpful for evenly dusting flour and preventing clumps when mixing your dry ingredients. Lastly, a rubber spatula is ideal for gently folding in the blueberries without bursting them.

Setting up your workspace with these essentials ensures a smooth and enjoyable baking experience.

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Ingredients for the Blueberry Buttermilk Breakfast Cake

Each ingredient in this cake plays a specific role in achieving that ideal texture and flavor:

• Unsalted Butter – Adds rich, creamy depth to the base and creates a tender crumb.
• Granulated Sugar – Sweetens the batter and also forms that lightly crisp topping.
• Egg – Acts as a binder and adds moisture to the cake.
• Vanilla Extract – Enhances the flavor with subtle aromatic warmth.
• All-Purpose Flour – The foundation of the structure, providing stability and softness.
• Baking Powder – Gives the cake its rise and fluffy texture.
• Salt – Balances sweetness and sharpens all the other flavors.
• Buttermilk – The secret star: adds moisture and a tangy bite that perfectly complements the blueberries.
• Fresh Blueberries – Juicy bursts of flavor throughout the cake. They slightly caramelize while baking, adding depth.

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How To Make the Blueberry Buttermilk Breakfast Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish. You can also line it with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

In a mixing bowl, cream together the unsalted butter and sugar until the mixture is light and fluffy. This helps incorporate air for a lighter texture.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until just combined. This will add richness and fragrance to your cake base.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, and salt. Slowly add these dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture.

Step 5: Fold in the Blueberries

Using a rubber spatula, gently fold in the blueberries to avoid breaking them and turning the batter purple.

Step 6: Bake to Perfection

Spread the batter evenly in your prepared baking dish. Sprinkle a little extra sugar on top for a sweet crust, and bake for 40–45 minutes or until a toothpick comes out clean.

Step 7: Cool and Serve

Let the cake cool in the dish for at least 15 minutes. Slice, serve, and enjoy your new favorite breakfast treat.

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How to Serve and Store Blueberry Buttermilk Breakfast Cake

This cake is best served slightly warm or at room temperature. Its tender texture and vibrant blueberry pockets shine when it’s freshly baked and cooled just enough to slice cleanly. Add a dusting of powdered sugar or a dollop of whipped cream for an elegant brunch plate, or keep it simple with a warm cup of coffee or tea.

Leftovers? No problem! Store any remaining slices in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. Reheat in the microwave for 10–15 seconds to bring back that just-baked softness. You can also freeze individual portions wrapped tightly in plastic wrap and foil for up to two months.

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Frequently Asked Questions

How do I keep the blueberries from sinking to the bottom?

Toss your blueberries in a little bit of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use frozen blueberries?

Yes, frozen blueberries work well. Do not thaw them before adding to the batter to avoid bleeding and excess moisture.

What if I don’t have buttermilk?

You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

Can I double this recipe?

Absolutely. Simply double the ingredients and use a 9×13-inch pan. Keep an eye on the bake time—it may need an extra 5–10 minutes.

Is this cake overly sweet?

Not at all. It’s mildly sweet, making it great for breakfast or a not-too-sugary dessert. The sugar topping gives a nice contrast without overpowering the flavor.

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Want More Breakfast Cake Ideas?

If you’re smitten with this Blueberry Buttermilk Breakfast Cake, you’ll love these other cozy and flavor-packed options from the Life With Olivia kitchen:

• Cinnamon Donut Bread Recipe for a sweet, spiced twist that tastes like your favorite bakery treat.
• Lemon Blueberry Loaf bursting with citrus brightness and blueberry bursts.
• Strawberry Cheesecake Dump Cake for a creamy and fruity combo you won’t forget.
• Paula Deen’s 5-Minute Fudge when you’re short on time but craving something sweet.
• Pineapple Coconut Dream Cake for a tropical escape in every bite.

Save This Recipe for Later

📌 Save this recipe to your Pinterest breakfast or brunch board so you can find it when the craving hits again.

And I’d love to hear from you in the comments—did you try adding lemon zest, or maybe swapped in raspberries? Every variation has its own charm.

Want more recipe ideas like this? Follow me on Pinterest at Life With Olivia where I share daily recipes, tips, and kitchen inspiration.

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