Name: Blueberry Buttermilk Breakfast Cake Recipe
Prep time: 15 min
Cook time: PT-489719H3M30S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; Zest from one lemon; 1/2 cup sugar; 1 egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour, divided; 1 teaspoon salt; 2 teaspoons baking powder; 2 cups fresh blueberries; 1/2 cup buttermilk; 1 tablespoon coarse sugar for topping

If you’re on the hunt for a dessert that doubles as a breakfast champion, let me share something close to my heart: a Blueberry Buttermilk Breakfast Cake Recipe that simply can’t be beat. I remember the first time I made this cake—it filled the kitchen with the most inviting lemony aroma and burst with juicy blueberries in every bite. It’s moist, tender, and perfectly balanced with just a touch of sweetness to start your day or brighten up a brunch gathering. Stick with me, and I’ll walk you through every step so you’ll nail this fan-freaking-tastic cake in your own kitchen.

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Why You’ll Love This Recipe

Bursting with Freshness: Juicy blueberries and zesty lemon make each bite feel bright and refreshing.
Moist & Tender Texture: The buttermilk keeps this cake incredibly moist without feeling heavy.
Simple Ingredients: You probably already have these pantry staples on hand.
Versatile & Crowd-Pleasing: Perfect for breakfast, brunch, or even a light dessert that everyone raves about.

A close-up of a baked berry cobbler inside a white rectangular baking dish, showing one thick, uneven top layer with a golden-brown, crumbly texture scattered with dark purple and red berries underneath. The berries peek through the light tan crust, adding pops of color and moisture spots throughout. The batter appears soft yet crispy on the edges, with small sugar crystals sparkling on top. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Blueberry Buttermilk Breakfast Cake, blueberry breakfast cake, citrus blueberry cake, blueberry brunch dessert, moisture blueberry baked goods

Ingredients You’ll Need

Each ingredient in this Blueberry Buttermilk Breakfast Cake Recipe plays a special role in creating that classic balance of flavor and texture. When I shop for these, I always reach for fresh blueberries—frozen works in a pinch but fresh really makes a difference. And don’t skip the lemon zest; it adds that bright kick that wakes up the whole cake.

Flat lay of a small mound of unsalted butter softened, a few strips of fresh lemon zest, a small white bowl filled with granulated sugar, one whole brown egg with a clean shell, a small white bowl holding clear vanilla extract, a neat pile of all-purpose flour, a small white bowl with coarse salt, a small white bowl containing baking powder, a small heap of plump fresh blueberries, a small white bowl filled with creamy buttermilk, and a small white bowl with coarse sugar for topping, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Blueberry Buttermilk Breakfast Cake, blueberry breakfast cake, citrus blueberry cake, blueberry brunch dessert, moisture blueberry baked goods

Unsalted butter: Using unsalted lets you control the saltiness and helps achieve that rich, tender crumb.
Lemon zest: Fresh is best here for a zesty, citrus punch; it complements the blueberries beautifully.
Sugar: Regular granulated sugar keeps the sweetness just right without overpowering the fruit.
Egg: Acts as a binder, giving structure and richness to the cake.
Vanilla extract: Adds warmth and depth to the flavor without stealing the spotlight.
Flour: Dividing it helps prevent the berries from sinking and keeps the cake’s texture light.
Salt: Balances the sweetness and enhances the other flavors.
Baking powder: Gives the cake that delightful rise and fluffiness.
Fresh blueberries: The star of the show, bursting with juicy flavor in every bite.
Buttermilk: Adds moisture and tenderizes the crumb while lending a subtle tang.
Coarse sugar (for topping): Adds a lovely crunch and sparkle on top after baking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Blueberry Buttermilk Breakfast Cake Recipe depending on the season or what I have in the pantry. It’s super flexible, and you can customize it easily to fit your taste or dietary needs. Don’t hesitate to get creative!

Swap the fruit: I’ve switched blueberries for raspberries or blackberries; the cake still turns out beautifully and gives a fresh flavor twist.
Gluten-free version: I once tried a gluten-free flour blend and it worked well, though the texture was a bit denser—still delicious!
Lemon glaze topping: Adding a simple powdered sugar and lemon juice glaze takes it a step further for special occasions.
Reduced sugar: If you prefer it less sweet, cutting the sugar by a quarter still keeps the cake tasty but lighter.

How to Make Blueberry Buttermilk Breakfast Cake Recipe

Step 1: Creaming the butter and sugar with zest to start

First things first—preheat your oven to 350°F and grease a 9×13 inch baking pan. This ensures your cake will come out cleanly without sticking. Now, grab a medium bowl and cream the softened butter, lemon zest, and sugar together until it’s light and fluffy. This step creates the perfect base for your cake’s texture. Then beat in the egg and vanilla extract until everything is smoothly combined. I love how the lemon zest lifts the butter-sugar mixture with a fresh tang right from the start.

Step 2: Prepare the dry ingredients and coat the berries

In a separate bowl, whisk together 1¾ cups of the flour, salt, and baking powder. Toss your fresh blueberries in the remaining ¼ cup of flour—this little trick stops them from sinking to the bottom while baking. I learned this the hard way after ending up with a fruit layer at the bottom instead of delicious pockets throughout the cake.

Step 3: Combine batter and fold in blueberries gently

Now alternate adding the flour mixture and buttermilk to your creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined—you don’t want to overwork the batter or it will become tough. Gently fold in those floured blueberries last, so you keep them whole and juicy with minimal crushing.

Step 4: Bake and finish with a crunchy sugar topping

Spread your batter evenly in the greased pan and sprinkle the top with coarse sugar for that extra sparkle and crunch once baked. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. I found that letting the cake rest for about 15 minutes before slicing really helps the crumb set perfectly and makes it easier to cut clean slices without crumbling.

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Pro Tips for Making Blueberry Buttermilk Breakfast Cake Recipe

Softened Butter Matters: Make sure your butter is softened to room temperature—not melted—to get that perfect creamy texture when you cream it with sugar.
Flour Coat the Berries: Tossing blueberries in flour prevents them from sinking and creating a messy wet bottom layer.
Don’t Overmix: Mix ingredients just until combined to keep the crumb light and tender, not dense.
Use a Toothpick Test: Check dryness by inserting a toothpick in the center during baking; if it comes out clean, it’s ready!

How to Serve Blueberry Buttermilk Breakfast Cake Recipe

A single square piece of blueberry crumb cake sits near the center of a white plate with a brown rim, placed on a white marbled surface. The crumb cake has two visible layers: a moist light yellow cake base with mixed dark purple blueberries inside, and a thick crumbly topping in a golden-brown color with loose sugar crumbs, giving it a crunchy texture. A fresh whole blueberry is positioned next to the crumb cake on the plate, and a couple of small lemon wedges are blurred in the background near the edge of the plate. The photo taken with an iphone --ar 2:3 --v 7 - Blueberry Buttermilk Breakfast Cake, blueberry breakfast cake, citrus blueberry cake, blueberry brunch dessert, moisture blueberry baked goods

Garnishes

I usually keep it simple and dust the top with a light sprinkle of powdered sugar after the cake cools—it adds a touch of sweetness and looks pretty without overpowering. Occasionally, I’ll spoon fresh whipped cream or a dollop of Greek yogurt on the side for a creamy contrast that’s not too rich.

Side Dishes

This cake pairs beautifully with a cup of your favorite morning coffee or tea. Sometimes, I serve it alongside scrambled eggs or a handful of crispy bacon when I’m doing a big weekend brunch spread. The sweet-tart cake balances savory sides perfectly.

Creative Ways to Present

For special occasions, I like to cut the cake into squares and stack a few layers with a smear of lemon curd or mascarpone cheese in between for an elegant layered look. Adding a few fresh blueberries on top with a sprig of mint turns it into an instant centerpiece. Trust me, guests always ask for the recipe when I serve it that way.

Make Ahead and Storage

Storing Leftovers

After the cake cools completely, I store leftovers in an airtight container at room temperature for up to two days—any longer and it tends to dry out. If your kitchen is warm, I pop it in the fridge, wrapped tightly, though I find cold cake needs a little warming before serving.

Freezing

I’ve frozen this cake several times wrapped well in plastic wrap and then foil. It freezes beautifully and defrosts overnight in the fridge. This is great for making ahead of big brunches or to save leftovers for a rainy day.

Reheating

To reheat, I like to warm single slices in the microwave for 15-20 seconds or pop them in a toaster oven for a few minutes. This brings back the softness and revives the flavors beautifully. Avoid overheating, or it can dry out.

FAQs

Can I use frozen blueberries in this cake?

Absolutely! Frozen blueberries can be used if fresh aren’t available. Just be sure to toss them in flour while still frozen to help prevent them from bleeding too much color into the batter and to keep them from sinking.
How do I know when the cake is done baking?

Use the classic toothpick test: insert a toothpick in the center of the cake near the end of the baking time. If it comes out clean or with just a few moist crumbs, the cake is ready. If there’s wet batter, bake for a few more minutes and check again.
Can I make this cake vegan or dairy-free?

With some adjustments, yes! You could swap the butter for dairy-free margarine or coconut oil, use a plant-based buttermilk alternative like almond milk mixed with lemon juice, and substitute the egg with flax or chia egg. Keep in mind texture and flavor may vary slightly.
What if I don’t have buttermilk on hand?

No worries! You can make a simple homemade buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for about 5 minutes before using—it will thicken and curdle slightly, mimicking buttermilk’s acidity.

Final Thoughts

Honestly, this Blueberry Buttermilk Breakfast Cake Recipe has become one of those recipes I keep going back to time and time again. It’s dependable, tasty, and hits that sweet spot between comforting and fresh. Whether you’re making a leisurely weekend breakfast or impressing guests at brunch, it’s guaranteed to bring smiles. Give it a try—you’ll discover firsthand why my family and friends keep asking for more. Happy baking, friend!