This Buttermilk Blueberry Breakfast Cake is a timeless classic that never goes out of style. With its golden crust, tangy hint of lemon zest, and the sweet pop of bursting blueberries in every bite, it’s the kind of comfort food that brings instant warmth to the breakfast table.
Whether you’re preparing it for a relaxing Sunday brunch or just want to brighten up an ordinary morning, this cake hits all the right notes. It’s easy to make, uses simple pantry staples, and pairs beautifully with a hot cup of coffee or tea. One slice, and it’ll become a new family favorite.
Full Recipe:
Ingredients:
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½ cup (1 stick) unsalted butter, room temperature
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Zest of 1 lemon
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1 cup sugar (plus extra for sprinkling)
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1 egg, room temperature
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1 tsp vanilla extract
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2 cups all-purpose flour (divided)
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2 tsp baking powder
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½ tsp kosher salt
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2 cups fresh blueberries
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½ cup buttermilk
Directions:
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish and line it with parchment paper.
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In a small bowl, toss the blueberries with ¼ cup of flour to coat. Set aside.
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In a medium bowl, whisk together the remaining 1¾ cups flour, baking powder, and salt.
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In a large bowl, cream butter, lemon zest, and sugar together until light and fluffy.
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Add the egg and vanilla extract and mix until combined.
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Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Stir until just combined.
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Gently fold in the floured blueberries.
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Spread the batter into the prepared baking dish. Sprinkle the top with a tablespoon of sugar.
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Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in the pan before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 260 kcal | Servings: 9 squares
Buttermilk Blueberry Breakfast Cake: A Sweet Morning Delight
There are few things in life as comforting as the smell of something freshly baked wafting through the kitchen in the early hours of the day. One such delight is the Buttermilk Blueberry Breakfast Cake a soft, moist, and tender cake loaded with juicy blueberries and a subtle tang of buttermilk. It strikes the perfect balance between sweet and tart, indulgent and wholesome, making it an ideal companion to your morning coffee or tea.
This recipe has quickly become a cherished favorite among home bakers, and for good reason. It’s easy to make, adaptable to the seasons, and has an old-fashioned, homespun quality that evokes warm memories of family breakfasts, weekend brunches, and casual get-togethers. Whether you’re hosting guests, feeding your family, or simply treating yourself to something special, this breakfast cake delivers comfort in every bite.
The Story Behind the Cake
The inspiration for this cake stems from traditional buttermilk cakes that have graced American kitchens for generations. Buttermilk, with its slight acidity, has long been used in baking for the light, tender crumb it produces. When paired with the vibrant burst of blueberries, it transforms a simple batter into a luscious, flavorful cake.
This particular version has made waves online thanks to its simplicity and dependability. Many fans of the original recipe discovered it on Alexandra Cooks, a beloved food blog known for its elegant, approachable recipes. From the moment it was published, this cake resonated with readers baking enthusiasts and casual cooks alike for its texture, flavor, and versatility.
Why Buttermilk and Blueberries Work So Well Together
The magic of this cake lies in the way the buttermilk interacts with the blueberries. Buttermilk not only imparts a gentle tanginess but also works with the leavening agents to help the cake rise beautifully while remaining moist and delicate. Blueberries, when baked, soften into pockets of jammy sweetness that contrast beautifully with the tang and richness of the cake base.
The combination is a lesson in balance. The tartness of buttermilk cuts through the sweetness of the sugar, while the blueberries add brightness and bursts of fruit flavor throughout the cake. The crumb is soft yet structured, making it easy to slice and serve even when warm from the oven.
A Versatile Morning Treat
One of the great strengths of the Buttermilk Blueberry Breakfast Cake is its versatility. While blueberries are a natural star in this recipe, especially during the peak of their season, the cake lends itself beautifully to substitutions. Raspberries, blackberries, chopped strawberries, or even diced apples can work wonderfully. A touch of lemon zest can heighten the fruitiness and bring a refreshing citrus edge to the flavor profile.
This cake is also forgiving when it comes to technique. It doesn’t require fancy equipment or complicated steps just a mixing bowl, a few pantry staples, and a willingness to bake. It’s the kind of recipe that invites personalization, experimentation, and, most importantly, enjoyment.
When and How to Serve It
While technically a breakfast cake, this treat transitions easily into other parts of the day. It makes a lovely addition to a brunch table spread with eggs, bacon, and fresh fruit. It’s perfect as an afternoon snack with a cup of tea, or even as a casual dessert served with a dollop of whipped cream or a scoop of vanilla ice cream.
Because it keeps well, it can be baked the night before and enjoyed the next morning. In fact, some would argue that the flavor deepens and improves after resting overnight. It can also be frozen and reheated gently for a fresh from the oven experience on busy mornings.
What Makes It a Crowd Favorite?
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Familiar Yet Elevated Flavor: The combination of buttermilk and blueberries is nostalgic for many, while still offering a refined flavor profile.
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Ease of Preparation: No fancy tools or skills required just mix, bake, and enjoy.
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Approachability: Whether you’re a beginner baker or a seasoned pro, this recipe is nearly foolproof.
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Customizable: Use what fruit is in season, or what you have on hand.
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Perfect for All Occasions: Breakfast, brunch, potlucks, or weekday treats—it fits into any meal plan.
Storage Tips
To keep the cake fresh, store it in an airtight container at room temperature for up to two days. If refrigerated, it will last up to five days, though the texture is best when served at room temperature or gently warmed. The cake also freezes well wrap individual slices in plastic wrap and place them in a freezer safe bag. They’ll keep for up to a month and reheat beautifully in the toaster oven or microwave.
Ideas for Garnishes and Variations
While the original cake is lovely on its own, you can elevate it further with a few creative touches:
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Sprinkle with coarse sugar before baking for a crunchy topping.
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Add a lemon glaze by whisking powdered sugar with lemon juice and drizzling it over the cooled cake.
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Serve with whipped cream or crème fraîche for a richer experience.
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Dust with powdered sugar for a beautiful and simple finish.
Looking for a healthier twist? Swap some of the all-purpose flour for whole wheat pastry flour or almond flour, reduce the sugar slightly, or add a handful of oats for texture.
The Emotional Connection
More than just a baked good, the Buttermilk Blueberry Breakfast Cake speaks to the emotional side of cooking and baking. It brings people together around the table, often accompanied by stories, laughter, and warm conversations. There’s something deeply satisfying about making this cake from scratch, watching it rise in the oven, and then sharing it with people you care about.
The recipe has been passed from cook to cook, from one kitchen to another, creating new traditions along the way. It’s the kind of dish that becomes a family favorite the one you remember from childhood or the one your guests ask you to make “just one more time.”
Conclusion:
The Buttermilk Blueberry Breakfast Cake is more than just a delicious morning treat it’s a celebration of comfort, simplicity, and homemade goodness. Its tender crumb, delightful burst of berries, and tangy buttermilk base make it a standout among breakfast and brunch offerings. Whether you’re baking it for a weekday treat, a weekend brunch, or a special occasion, this cake delivers every time.
It reminds us that the best recipes are often the simplest those made with love, enjoyed with others, and remembered long after the last crumb has been eaten.