Fluffy Blueberry Buttermilk Breakfast Cake Recipe to Brighten Days

Mornings brighten when you slice into a delectable blueberry buttermilk breakfast cake that bursts with sweet, juicy flavor.

Soft crumbs promise pure comfort in every bite.

Unexpected ingredients dance together, creating a morning masterpiece that feels like a warm hug.

Fresh blueberries nestle perfectly throughout the tender cake, delivering natural sweetness.

Summer’s bounty shines in this simple yet elegant recipe that comes together quickly.

Weekend brunch just got more delightful with this irresistible treat.

Bake this cake and watch smiles spread across happy faces.

Blueberry Breakfast Cake Adjustments

• Gluten-Free Blueberry Breakfast Cake: Replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture, perfect for those with celiac disease or gluten sensitivity.
• Vegan Berry Breakfast Cake: Swap butter with coconut oil, use flax eggs instead of regular eggs, and choose plant-based buttermilk alternative like almond or soy milk mixed with apple cider vinegar.
• Low-Sugar Berry Morning Cake: Reduce sugar by using monk fruit sweetener or stevia, and incorporate whole wheat flour for added nutrition and lower glycemic impact.
• Dairy-Free Breakfast Cake: Substitute buttermilk with coconut milk or almond milk mixed with lemon juice, and use dairy-free margarine instead of butter for those with lactose intolerance.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but do not thaw them first. Add frozen blueberries directly to the batter and gently fold them in to prevent color bleeding and maintain cake texture.

• How do I prevent blueberries from sinking to the bottom of the cake?

Toss the blueberries in a tablespoon of flour before adding them to the batter. This helps prevent the berries from sinking and ensures they are evenly distributed throughout the cake.

• Is buttermilk necessary for this recipe?

Buttermilk adds moisture and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

• Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for better texture and binding.

Blueberry Breakfast Cake That’s Soft and Bright

• Quick and Easy Morning Delight: Whip up this blueberry buttermilk breakfast cake in under an hour, perfect for busy mornings when you need a delicious start to your day.
• Family-Friendly Crowd-Pleaser: The sweet streusel topping and burst of fresh blueberries make this cake irresistible for kids and adults alike, guaranteed to bring smiles around the breakfast table.
• Versatile Weekend Treat: Equally impressive for casual weekend brunches or special occasions, this cake works beautifully as a breakfast option or a delightful dessert that doesn't require complex baking skills.
• Stress-Free Baking Experience: With simple ingredients and straightforward steps, even novice bakers can confidently create a mouthwatering cake that looks and tastes like it came from a professional bakery.

Blueberry Buttermilk Breakfast Cake Ingredient Collection

• All-Purpose Flour: A key foundation for the cake's structure and texture, providing a soft and tender crumb.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.
• Ground Cinnamon: Adds warm, aromatic depth to the cake's flavor profile.

• Buttermilk, Eggs: Moisture-rich ingredients that contribute to the cake's tender and rich texture.
• Vanilla Extract: Provides a classic, sweet background flavor that complements the blueberries.
• Unsalted Butter: Adds richness and helps create a smooth, creamy cake base.
• Granulated Sugar: Sweetens the cake and helps create a golden, tender crumb.

• Fresh Blueberries: Juicy and burst with natural sweetness, providing a fresh fruity element to the cake.
• Brown Sugar, Cold Butter, Flour: Create a crumbly, crunchy streusel topping with a caramel-like sweetness.

Blueberry Breakfast Cake Baking with Buttermilk

Step 1: Prep the Baking Station

Get your oven warmed up to 350°F.

Grab a 9×9-inch square pan and give it a generous coating of grease and flour to prevent any sticky situations.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon

Set this magical mixture aside for now.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar until they transform into a light, fluffy cloud of deliciousness.

This should take about 3 minutes of dedicated mixing.

Step 4: Add Eggs and Vanilla

Introduce eggs one at a time, beating well after each addition.

Pour in the vanilla extract and mix until everything is perfectly combined.

Step 5: Create Cake Batter

Slowly incorporate the dry ingredients into the wet mixture.

Alternate between adding dry ingredients and buttermilk, starting and ending with the dry mix.

Stir gently until just combined – don’t overmix!

Step 6: Fold in Blueberries

Carefully fold fresh blueberries into the batter, distributing them evenly throughout.

Step 7: Prepare Streusel Topping

• Flour
• Brown sugar
• Ground cinnamon

Cut in cold butter using a pastry cutter or your fingertips until the mixture looks like coarse, crumbly sand.

Step 8: Top and Bake

Sprinkle the streusel topping evenly across the cake batter.

Slide the pan into the preheated oven and bake for 35-40 minutes.

Step 9: Check for Doneness

The cake is ready when a toothpick inserted into the center comes out clean.

The top should be golden and slightly crispy.

Step 10: Cool and Serve

Let the cake rest in the pan for 10 minutes.

Then transfer to a wire rack to cool completely.

Slice, serve, and enjoy your morning masterpiece!

Blueberry Breakfast Cake Tips for a Soft, Moist Start

• Toss fresh or frozen blueberries in a light dusting of flour before folding into the batter to stop them from sinking to the bottom during baking.
• No buttermilk? Mix regular milk with a tablespoon of white vinegar or lemon juice, let sit for 5 minutes to create a perfect buttermilk alternative.
• Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months, ensuring a delicious breakfast treat is always ready.
• Adjust the cinnamon quantity to suit your taste preferences, or experiment with other warm spices like nutmeg or cardamom for a unique flavor profile.
• Store the cake in an airtight container at room temperature for 2-3 days to maintain its soft, tender texture and prevent drying out.

Store Blueberry Buttermilk Breakfast Cake

• Store leftover cake in an airtight container in the refrigerator for up to 4 days. Cover the cake with plastic wrap or aluminum foil to prevent drying out.
• Keep the cake at room temperature for 1-2 days if you plan to enjoy it soon. Place it on a covered cake stand or plate.
• Warm individual slices in the microwave for 15-20 seconds. Alternatively, reheat in a preheated oven at 300°F for 5-7 minutes to restore the cake's original texture and warmth.
• Wrap the cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Morning Sips for Blueberry Buttermilk Breakfast Cake

• Pair Freshly Brewed Coffee: A robust morning coffee perfectly complements the sweet and tangy blueberry cake, cutting through its richness with bold flavor.
• Brew Vanilla Latte: A creamy vanilla latte enhances the cake's subtle cinnamon notes, creating a harmonious breakfast experience with smooth, balanced taste.
• Select Fresh Orange Juice: Bright, citrusy orange juice provides a refreshing contrast to the cake's dense texture, adding a zesty morning punch.
• Match Herbal Tea: A light chamomile or green tea balances the cake's sweetness, offering a delicate and soothing morning beverage that cleanses the palate.

Blueberry Buttermilk Breakfast Cake Recipe

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4.7 from 26 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Blueberry buttermilk breakfast cake delivers a delightful morning symphony of sweet and tangy flavors. Homemade comfort arrives with each tender crumb, inviting you to savor a slice of pure breakfast bliss.

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Ingredients

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Primary Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups fresh blueberries
• 1 cup buttermilk
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs

Seasoning and Leavening Agents:

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cold and cubed

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Instructions

1. Prepare a pristine 9×9-inch baking vessel by lightly coating with butter and dusting with flour to prevent sticking.
2. Sift together the dry ingredients – flour, leavening agents, salt, and warming cinnamon – creating a uniform powdery mixture.
3. In a spacious mixing bowl, transform butter and sugar into a cloud-like, aerated blend through vigorous creaming until texture becomes light and voluminous.
4. Incorporate eggs individually, ensuring complete integration after each addition, then introduce fragrant vanilla extract to enhance overall flavor profile.
5. Delicately marry dry ingredients with buttermilk, alternating additions to maintain a smooth, consistent batter. Mix gently to avoid overworking the mixture.
6. Tenderly introduce plump, ripe blueberries, folding them through the batter with minimal disruption to preserve their delicate structure.
7. Craft a rustic streusel topping by combining flour, rich brown sugar, and aromatic cinnamon. Incorporate cold butter using fingertips or a pastry cutter until mixture resembles coarse, crumbly terrain.
8. Distribute streusel evenly across the cake’s surface, creating a textural landscape of sweet, crumbly potential.
9. Position cake in a preheated 350°F oven, allowing it to transform for 35-40 minutes until a slender testing implement emerges cleanly from its center.
10. Allow cake to rest momentarily in its baking pan, then transition to a cooling rack, permitting complete temperature equilibration before serving.

Notes

• Prevent blueberries from sinking by tossing them lightly in a tablespoon of flour before folding into the batter, ensuring even distribution throughout the cake.
• Swap fresh blueberries with frozen ones without thawing, but reduce liquid slightly to maintain cake’s texture and prevent sogginess.
• Create a gluten-free version by replacing all-purpose flour with a cup-for-cup gluten-free flour blend, which works perfectly for those with wheat sensitivities.
• Enhance nutrition by adding a handful of chopped nuts like almonds or walnuts to the streusel topping for extra crunch and healthy fats.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 307
• Sugar: 23 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg