I crave cozy breakfasts on slow mornings, the kind that feels like a warm hug. I pull this Blueberry Buttermilk Breakfast Cake from the oven when the house still smells faintly of last night’s coffee and the first light slinks through the curtains. The cake gives off a buttery aroma studded with bright bursts of fruit — the kind of thing that makes your kitchen feel like a small bakery. Fluffy but slightly crumbly crumb, soft pockets of jammy blueberries, and a tang from the buttermilk make every slice sing. Make it for weekend brunch, an apologetic breakfast-for-dinner, or whenever your soul asks for something warm, slightly sweet, and impossibly comforting.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Why This Recipe is Awesome
This cake tastes like blueberry muffins and coffee cake had a relaxed, elegant baby. It stays tender from the buttermilk, gets golden edges that whisper crispness, and holds juicy pockets of blueberries that burst into sweet-tart puddles. It’s forgiving, easy to mix in one bowl, and perfect for slicing straight from the pan while it still hums warm. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (1 stick / 4 oz) unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, brightens the flavor)
- 2 cups fresh blueberries (or frozen, do not thaw)
- 1–2 tbsp coarse sugar or turbinado for sprinkling (optional)
For the Sauce / Garnish (optional):
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice (or milk for a milder glaze)
- Pinch of salt
How I Make It
Step 1:
Preheat your oven to 350°F. Grease a 9×13-inch pan or line an 8 or 9-inch square pan with parchment. In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 tsp baking soda, 2 tsp baking powder, and 1/2 tsp salt. I like to toss the dry mixture once more to aerate it; you’ll smell a faint sweetness and feel the flour’s soft powdery texture under your whisk.
Step 2:
Cream the 1/2 cup softened butter in a separate bowl until smooth, then beat in the 2 eggs, 1 tsp vanilla, and 1 cup buttermilk. Pour the wet into the dry and stir with a spatula until just combined — you want a slightly lumpy batter, not a perfectly smooth one. Overmixing makes the crumb tough; stop when you no longer see streaks of flour.
Step 3:
Toss the 2 cups blueberries with 1–2 tablespoons of flour to prevent sinking, then gently fold them into the batter. The batter will look freckled and thick — you’ll see small pockets of blue. Spoon into the prepared pan, smooth the top, and scatter a few extra berries across the surface for visual appeal. Sprinkle coarse sugar if you want a crunchy top.
Step 4:
Bake at 350°F for 35–45 minutes, depending on your pan and oven. Watch for golden edges, a slightly domed top, and a toothpick that comes out clean or with a few moist crumbs. The kitchen will fill with warm, sweet, buttery aroma and the blueberries will bubble faintly at the surface.
Step 5:
Let the cake cool 10–15 minutes in the pan, then drizzle the optional lemon glaze (mix powdered sugar and lemon juice to a pourable consistency). Slice warm or at room temperature. The cake tastes lovely with a smear of butter or a dollop of Greek yogurt on top.
Pro Tips
- Use room-temperature eggs and butter for an even, tender crumb.
- If you use frozen berries, fold them in while still frozen to stop the batter from turning purple.
- Test doneness with a toothpick in the center — if it comes out with a few moist crumbs, you’re good; don’t wait for it to be bone-dry.
- Swap the pan size carefully: a deeper 8-inch pan will need extra bake time; check after 40 minutes and then every 5 minutes.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- For dairy-free: use 1 cup unsweetened almond milk + 1 tbsp white vinegar as a buttermilk substitute and replace butter with 6 tbsp neutral oil (expect a slightly denser crumb).
- For gluten-free: use a 1-to-1 gluten-free flour blend; texture changes slightly but flavor stays great.
- Swap buttermilk for plain yogurt mixed with a splash of milk (thin to pourable) to keep tanginess.
- To reduce sugar, cut granulated sugar to 3/4 cup — cake will be less sweet but still excellent.
Variations & Tips
- Add 1 tsp ground cinnamon and a handful of chopped pecans for a nutty coffee-cake vibe.
- Stir in 1/2 cup lemon curd swirled into the batter for a bright lemon-blueberry twist.
- Top with a simple oat streusel (1/2 cup oats, 1/4 cup flour, 3 tbsp butter, 3 tbsp brown sugar) for extra crunch.
- Make muffins: bake at 350°F for 18–22 minutes in a lined muffin tin.
- Try mixed berries (strawberries, blackberries) if blueberries feel too ordinary.
- Creative twist: fold in 2 oz cream cheese cubes for surprise creamy pockets.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, let it cool completely, then wrap it tightly and store at room temperature for 1–2 days or refrigerate up to 5 days. Warm slices in a 325°F oven for 8–10 minutes or zap a slice in the microwave for 15–20 seconds before serving.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or one 9×13 and two 8-inch pans. Watch bake time — thinner pans will finish faster, while deeper pans need more time. Start checking at the original bake time.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so 6 tbsp oil for this recipe) and expect a moister, slightly denser crumb without the same rich flavor.
- How do I know it’s done?
- Look for golden edges, a set top, and a toothpick that comes out with a few moist crumbs but not raw batter. The cake should feel springy when you press the center gently.
- What if I don’t have ingredient X?
- Out of buttermilk? Mix 1 cup milk with 1 tbsp vinegar and let it sit 5 minutes. No fresh blueberries? Use frozen and fold them in frozen. No butter? See the oil substitution above.
How I Like to Serve It
I slice this cake for lazy weekend brunch with a steaming pot of coffee and a side of Greek yogurt. For a cozy dessert, add a scoop of vanilla ice cream while the cake still radiates warmth. It travels well to potlucks and fits into picnic baskets, too — rustic, comforting, and crowd-pleasing.
Notes
- Store at room temperature wrapped for 1–2 days or refrigerate up to 5 days. Reheat slices briefly to refresh texture.
- No meat temps apply here — just eat warm and enjoy!
Final Thoughts
Closing: This Blueberry Buttermilk Breakfast Cake feels like a homemade hug — simple, reliable, and full of small joys. Now go impress someone — or just yourself — with your homemade masterpiece!