A Buttermilk Blueberry Breakfast Cake is the perfect way to start your day on a sweet and satisfying note. With a tender, buttery cake and a burst of fresh blueberries in every bite, this breakfast cake combines simple ingredients to create a decadent yet light treat. The tangy buttermilk adds a layer of richness while the lemon zest brightens the flavor profile, making each slice irresistible. Whether you’re serving it for a weekend brunch or enjoying a slice with your morning coffee, this cake is a crowd-pleaser.

Not only is this recipe delicious, but it’s also easy to make. It requires basic kitchen staples like butter, flour, eggs, and fresh blueberries, and it comes together in just a few simple steps. Plus, it’s the perfect way to use up those fresh berries you may have on hand. This breakfast cake offers a perfect balance of sweetness and tang, with a slightly crunchy top from the sugar sprinkle. Get ready to indulge in a slice of comfort and flavor with this delightful recipe!

Why You’ll Love This Recipe

1. Perfect for Breakfast or Brunch

This cake is an ideal way to kickstart your day. It’s sweet without being overwhelming and pairs wonderfully with your morning coffee or tea.

2. Fresh and Flavorful

The combination of fresh blueberries and zesty lemon brings a burst of flavor with every bite. The tangy buttermilk adds a rich depth to the cake, making it extra moist.

3. Quick and Easy to Make

With a simple set of ingredients and easy steps, you can whip up this cake in no time. It’s perfect for a last-minute breakfast or a brunch gathering.

4. Versatile and Customizable

This cake is easily adaptable. You can use different berries or add other mix-ins like nuts or spices to suit your taste preferences.

5. Great for Leftovers

This cake keeps well for several days, making it perfect for meal prep. You can enjoy a slice each morning without having to bake again.

Ingredients

Unsalted butter, room temperature
Zest from 1 large lemon
Sugar (set aside 1 tablespoon for sprinkling)
Egg, room temperature
Vanilla extract
All-purpose flour (set aside 1/4 cup to toss with the blueberries)
Baking powder
Kosher salt
Fresh blueberries, picked over
Buttermilk

Variations

Berry Blend: Swap the blueberries for a mix of raspberries, strawberries, or blackberries, or even a combination of all three for a fun twist.
Nuts: Add a handful of chopped nuts like pecans or walnuts for an extra crunch and flavor.
Spices: For a warm, comforting flavor, add a pinch of cinnamon or nutmeg to the batter.
Vegan: Use a plant-based butter substitute and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the butter, lemon zest, and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.

Step 3: Add the Egg and Vanilla

Add the egg and vanilla extract to the butter mixture and beat until well incorporated.

Step 4: Mix the Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Step 5: Fold in the Blueberries

Toss the fresh blueberries with the reserved 1/4 cup of flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter.

Step 6: Add the Buttermilk

Pour in the buttermilk and stir gently until the batter is smooth and combined.

Step 7: Bake

Pour the batter into the prepared pan and sprinkle the top with the reserved tablespoon of sugar. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Tips for Making the Recipe

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best results. This ensures a smoother batter and better texture.
Toss the Blueberries in Flour: Coating the blueberries in a little flour helps prevent them from sinking to the bottom of the cake.
Don’t Overmix: Be careful not to overmix the batter once the flour is added. Overmixing can result in a dense cake.
Test the Cake for Doneness: Every oven is different, so start checking for doneness around 40 minutes by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.

How to Serve

Serve this Buttermilk Blueberry Breakfast Cake on its own or with a dollop of whipped cream or a drizzle of honey for extra sweetness. It also pairs wonderfully with fresh fruit or a hot cup of coffee or tea.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh for up to 5 days.

Freezing

This cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months.

Reheating

To reheat, simply warm individual slices in the microwave for 15-20 seconds or place the whole cake in a preheated oven at 350°F for about 10 minutes.

FAQs

1. Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but be sure to toss them in flour before adding them to the batter to prevent them from turning the cake purple.

2. Can I substitute the buttermilk with regular milk?

While buttermilk adds a unique flavor and moisture, you can substitute it with regular milk if needed. For a similar texture, add a tablespoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.

3. How can I make this recipe dairy-free?

Use a dairy-free butter substitute and a plant-based buttermilk (such as almond milk mixed with a teaspoon of lemon juice or vinegar).

4. How do I know when the cake is done baking?

Test the cake by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done.

5. Can I double the recipe to make a larger cake?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Be sure to adjust the baking time, and check for doneness with a toothpick.

6. How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.

7. Can I add other fruits to the cake?

Yes, you can experiment with other fruits like raspberries, strawberries, or blackberries for a different flavor.

8. Can I use a different type of flour?

All-purpose flour is recommended, but you can substitute it with gluten-free flour if necessary.

9. Can I make this cake ahead of time?

Yes, you can make this cake a day in advance. Just store it in an airtight container and it will stay fresh.

10. What if I don’t have a 9-inch cake pan?

You can use a different size pan, but be sure to adjust the baking time accordingly. A 8-inch or 10-inch pan will work, though you may need to monitor the cake more closely.

Conclusion

This Buttermilk Blueberry Breakfast Cake is a delightful, easy-to-make treat that’s perfect for any occasion. Whether you enjoy it as a quick breakfast, a brunch dish, or a sweet snack, it’s sure to please everyone. The burst of fresh blueberries combined with the richness of buttermilk and the bright zing of lemon make this cake a truly special recipe. Give it a try, and enjoy the flavors of spring all year round!