If you are looking for a delightful way to start your day, this Blueberry Buttermilk Breakfast Cake Recipe is an absolute game changer. Bursting with juicy blueberries nestled within a tender, moist crumb and topped with a buttery crumble, this cake feels like a warm hug from the oven. It’s a perfect balance of sweet and tangy thanks to the buttermilk, creating a breakfast treat that feels special yet easy enough for any morning. Whether you’re sharing with family or indulging in a cozy solo brunch, this cake guarantees smiles all around.
Ingredients You’ll Need
These ingredients are simple staples, but each plays a crucial role in building the flavor, texture, and beautiful golden color that makes this cake irresistible. From the richness of butter to the freshness of blueberries, every component is essential.
- 4 cups all-purpose flour: Provides the sturdy, soft base for the cake’s structure.
- 3 teaspoons baking powder: Gives the cake a light and airy rise.
- 1 teaspoon baking soda: Works with buttermilk to create a tender crumb.
- 1 teaspoon salt: Balances the sweetness and enhances flavor complexity.
- 1 â…“ cups white sugar: Sweetens the cake just right, melting into the batter for moisture.
- ½ cup butter: Adds richness and contributes to a tender texture.
- 2 eggs: Bind ingredients and enrich the overall cake body.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- 2 cups buttermilk: Lends a slight tang and ensures a moist, tender crumb.
- 2 cups blueberries: Juicy bursts of sweetness scattered throughout the cake.
- For the crumble topping: â…” cup all-purpose flour, â…” cup white sugar, and 6 tablespoons softened butter; these create a buttery, sweet crunch that perfectly finishes the cake.
How to Make Blueberry Buttermilk Breakfast Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9×13-inch pan. This classic size ensures the cake bakes evenly with a perfect golden crust.
Step 2: Mix the Dry Ingredients
Sift together the flour, baking powder, baking soda, and salt in a bowl. This step helps distribute the leavening agents evenly, which is key for a consistent rise and texture in your Blueberry Buttermilk Breakfast Cake Recipe.
Step 3: Cream Butter and Sugar, Then Add Eggs and Vanilla
In a large bowl, cream the sugar and butter until light and fluffy. This aerates the batter, giving the cake a delicate crumb. Beat in the eggs one at a time to maintain that fluffy texture, then stir in vanilla for a lovely aroma and flavor boost.
Step 4: Combine Dry and Wet Ingredients Alternately
Gradually add the flour mixture alternately with the buttermilk, mixing just until combined after each addition. This careful technique prevents overmixing, which can toughen the cake. Gently fold in the blueberries last to evenly distribute their juicy goodness without breaking them.
Step 5: Assemble and Add the Crumble Topping
Pour your batter into the prepared pan. To prepare the crumble topping, mix the flour and sugar, then cut in softened butter until it resembles coarse crumbs. Sprinkle this evenly over the cake batter, creating a sweet, buttery crust that bakes to perfection.
Step 6: Bake and Cool
Bake for 45 to 60 minutes until a toothpick inserted into the center comes out clean. Cooling the cake before serving is important so the crumb sets up nicely, making slicing easier and flavors more pronounced.
How to Serve Blueberry Buttermilk Breakfast Cake Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of lemon glaze pairs beautifully with the cake’s sweetness and adds a pretty finishing touch. For a fresh twist, scatter a few extra blueberries on top right before serving.
Side Dishes
This breakfast cake shines on its own but also pairs wonderfully with a side of Greek yogurt or whipped cream to add creamy contrast. Fresh fruit and a cup of coffee or tea round out the breakfast experience perfectly.
Creative Ways to Present
For a brunch event, serve slices stacked with a dollop of mascarpone and a sprinkle of toasted nuts. You could also cut it into smaller squares for a charming breakfast buffet or pack slices for a delightful picnic option that everyone will love.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Blueberry Buttermilk Breakfast Cake Recipe tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is a good option but be sure to bring it back to room temperature before serving.
Freezing
You can freeze this cake by wrapping it with plastic wrap and then again with foil to prevent freezer burn. Freeze for up to three months. Thaw overnight in the refrigerator for best texture, then let come to room temperature before enjoying.
Reheating
Reheat individual slices in the microwave for about 20 seconds or warm the whole cake in a low oven (around 300°F) until heated through. This will refresh the crumb and melt that luscious crumble topping slightly, making every bite taste freshly baked.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine in this Blueberry Buttermilk Breakfast Cake Recipe. Just toss them in a little flour before folding into the batter to prevent them from sinking to the bottom.
What if I don’t have buttermilk on hand?
No worries. You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 2 cups of milk. Let it sit for 5 minutes, then use as directed.
Can this cake be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free. The texture may differ slightly but it will still be delicious.
Is this recipe suitable for dinner parties?
Definitely! This Blueberry Buttermilk Breakfast Cake Recipe is elegant enough for serving guests and simple enough to make in advance. It’s a great option for a brunch or casual get-together.
Can I add nuts to the crumble topping?
Yes, adding chopped almonds or pecans to the crumble topping adds extra crunch and flavor that complements the blueberries and buttery base beautifully.
Final Thoughts
This Blueberry Buttermilk Breakfast Cake Recipe is one of those rare dishes that feels like a treat yet is incredibly approachable to make. It brings together tender cake, juicy fruit, and a perfect buttery crumb to brighten any morning. I can’t wait for you to make it and share it with your loved ones—you’re going to adore every bite!
Print
Blueberry Buttermilk Breakfast Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Blueberry Buttermilk Breakfast Cake is a moist, tender cake bursting with fresh blueberries and topped with a sweet, buttery crumble. Perfect for a brunch or breakfast treat, this cake combines the tanginess of buttermilk with the natural sweetness of blueberries and a delightful crumb topping for added texture and flavor.
Ingredients
Cake Ingredients
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 â…“ cups white sugar
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups blueberries
Crumble Topping
- â…” cup all-purpose flour
- â…” cup white sugar
- 6 tablespoons butter, softened
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream together the white sugar and butter until the mixture is light and fluffy. Then beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the creamed ingredients alternately with the buttermilk, mixing just until everything is incorporated. Be careful not to overmix. Gently fold in the blueberries to distribute them evenly without breaking them.
- Pour Batter into Pan: Transfer the cake batter into the prepared baking pan, spreading it out evenly.
- Prepare Crumble Topping: In a small bowl, combine the flour and sugar for the crumble. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumble topping evenly over the batter in the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, toss them in a little flour to prevent sinking.
- Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar if needed.
- Be careful not to overmix the batter for a tender crumb.
- Let the cake cool completely before cutting to ensure clean slices.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
