Buttermilk Blueberry Breakfast Cake
This Buttermilk Blueberry Breakfast Cake is a tender, jammy coffee-cake-style bake perfect for slow mornings, brunch tables, and sharing with family.
There’s something so cozy about a warm pan of blueberry-studded cake coming out of the oven while the coffee brews. This breakfast bake gives you all the comfort of a classic coffee cake with the simplicity of a one-pan recipe.
You get a soft, fluffy crumb from the buttermilk, juicy bursts of blueberries in every slice, and just enough sweetness to feel special without being heavy. It’s the kind of bake you can serve for a relaxed weekend brunch, a holiday breakfast, or an afternoon treat with tea.
Because everything is baked in a 9×13-inch dish, it’s also perfect for feeding a crowd. Slice it into generous squares and watch it disappear—no frosting, no fuss, just simple, delicious flavor that feels like it came from your favorite bakery.
Buttermilk Blueberry Breakfast Cake Ingredients
- All-purpose flour – Builds the tender, sturdy base so the cake slices cleanly and holds all those juicy berries.
- Granulated sugar – Sweetens the batter and helps create a soft, moist crumb with lightly golden edges.
- Baking powder and baking soda – Work together with the buttermilk to give the cake a gorgeous rise and fluffy texture.
- Salt – Balances the sweetness and makes the blueberry and vanilla flavors pop.
- Eggs – Bind the batter and add richness, giving the cake structure without making it dense.
- Buttermilk – Adds a subtle tang and keeps the crumb incredibly moist and soft from edge to center.
- Unsalted butter (melted and cooled) – Brings buttery flavor and tenderness, while melted butter makes the batter quick to stir together.
- Vanilla extract – Gives the cake that warm, bakery-style aroma and flavor.
- Blueberries (fresh or frozen) – The star of the show; they add juicy bursts of sweetness throughout the cake and on top.
- Coarse sugar (optional) – Sprinkled over the batter for a pretty, crackly-sweet crust that looks bakery-worthy.
Cooking Steps
STEP 1: Prepare your pan and oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper so the cake releases easily after baking.
STEP 2: Combine the dry ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until everything looks evenly combined with no lumps of leavening.
STEP 3: Mix the wet ingredients
In a separate bowl, lightly beat the eggs. Whisk in the buttermilk, melted and cooled butter, and vanilla until the mixture is smooth and creamy.
STEP 4: Bring the batter together
Pour the wet mixture into the dry ingredients. Gently stir or fold just until you no longer see streaks of flour. Stop as soon as it comes together so the crumb stays tender.
STEP 5: Fold in the blueberries
Add about 1¼ cups of the blueberries to the batter. Fold them in gently so they’re evenly distributed but not crushed, keeping the batter as light as possible.
STEP 6: Assemble the bake
Spread the batter evenly into your prepared baking dish, smoothing the top. Scatter the remaining blueberries over the surface and sprinkle with coarse sugar if you’d like a sparkly, crisp top.
STEP 7: Bake and cool
Bake for about 35–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool for at least 10 minutes before slicing so it sets nicely.
Pro Tips for Buttermilk Blueberry Breakfast Cake
- Don’t overmix the batter
Once the wet and dry ingredients come together, stop stirring. Overmixing develops gluten and can make the cake tough instead of soft and tender. - Coat berries lightly if needed
If your blueberries are very juicy, you can toss them with a spoonful of flour before folding them in to help keep them from sinking too much. - Check early for doneness
Ovens vary, so start checking around 32–33 minutes. You want a set center and light golden edges, not a dry cake.
Can I use frozen blueberries?
Yes, frozen blueberries work beautifully. Add them straight from the freezer—do not thaw—so they don’t bleed too much into the batter and turn everything purple.
How do I keep the cake from getting soggy?
Let the cake cool in the pan with some airflow, and avoid covering it tightly while it’s still warm. Once completely cooled, cover loosely or store in an airtight container.
Can I make this the night before?
You can bake it the day before and reheat portions gently in the oven or microwave. For the best texture, avoid refrigerating too long uncovered so it doesn’t dry out.
What if I don’t have buttermilk?
You can make a quick substitute by mixing about 1 tablespoon of lemon juice or white vinegar with milk to reach 1 cup, then letting it sit for 5–10 minutes.
Serving Ideas for Buttermilk Blueberry Breakfast Cake
This cake is lovely served just as it is, slightly warm from the oven, with a cup of coffee or tea. The juicy berries and buttery crumb really don’t need much help.
For a brunch spread, pair it with something savory like scrambled eggs, breakfast sausages, or a simple frittata. The sweet-tart blueberries balance richer, salty dishes really well.
If you’d like to dress it up a little, add a dollop of lightly sweetened whipped cream or a spoonful of vanilla yogurt on the side. Fresh extra berries or a dusting of powdered sugar make it look extra special for guests.
Keeping Leftovers Fresh
This breakfast cake keeps nicely at room temperature for about 1–2 days. Let it cool completely, then cover the pan tightly or transfer slices to an airtight container to keep the crumb soft.
For longer storage, refrigerate leftovers for up to 4 days. The cake will firm up slightly in the fridge, so you may want to bring slices to room temperature or warm them gently before serving.
You can also freeze individual pieces for about 2–3 months. Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature or reheat briefly in the microwave or a low oven until just warmed through.
Buttermilk Blueberry Breakfast Cake
Ingredients
- 2 large eggs lightly whisked
- 1 teaspoon vanilla essence
- 1 cup cultured buttermilk
- ½ cup melted unsalted butter cooled
- 1 teaspoon baking soda
- 2 tablespoons coarse sugar for topping (optional)
- 1 teaspoon baking powder
- 1½ cups blueberries fresh or frozen (do not thaw if frozen)
- ½ teaspoon fine salt
- 1 cup white granulated sugar
- 2 cups plain all-purpose flour
Instructions
- Set the oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it lightly or lining it with parchment paper for easier removal.
- In a large bowl, sift or whisk together the flour, granulated sugar, baking powder, baking soda, and salt to combine thoroughly.
- In a separate mixing bowl, beat the eggs briefly. Incorporate the buttermilk, cooled melted butter, and vanilla extract, stirring until the mixture is well blended.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix to preserve the cake’s soft texture.
- Carefully fold 1¼ cups of the blueberries into the batter, reserving the remainder for the topping.
- Transfer the batter to the prepared pan, smoothing it out into an even layer. Sprinkle the reserved blueberries across the top and, if using, scatter the coarse sugar over the surface.
- Place in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean.
- Let the cake cool in the pan for at least 10 minutes before cutting into portions. Serve either warm or at room temperature.