Say hello to your new sunny-morning staple: Blueberry Buttermilk Breakfast Cake. This is the sort of recipe that makes you want to linger over coffee, inviting friends, family, or even just a little more joy to the breakfast table. Tender, buttery crumb dotted with juicy blueberries and finished with a sweet, milky glaze—there’s nothing quite like it to start a weekend (or any day) on a bright note. The keyphrase “Blueberry Buttermilk Breakfast Cake” really says it all: this cake combines nostalgia with the irresistible tang of buttermilk and the burst of ripe blueberries in every bite.

Blueberry Buttermilk Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

You won’t need anything fancy for this Blueberry Buttermilk Breakfast Cake, just a handful of well-loved baking essentials. Each ingredient pulls its weight in creating the cake’s soft texture, golden color, and bursts of summery flavor.

Unsalted butter: Softened for easy creaming, it lays the foundation for a moist, rich crumb.
Sugar: Adds sweetness and helps to create that lightly caramelized crust we all love on a breakfast cake.
Eggs: These bind everything together and give lift and tenderness to your final bake.
Vanilla extract: For a cozy, homey aroma that makes the whole kitchen smell like a bakery.
All-purpose flour: The sturdy backbone for your batter, giving it just the right structure.
Baking powder: Ensures the cake is fluffy, not dense, with a beautiful soft rise.
Salt: Balances the sweetness and deepens the flavors—don’t skip it!
Buttermilk: This is the secret to a subtle tang and extra tender crumb—a must-have for the signature taste of this cake.
Blueberries: Fresh or frozen, they burst into gorgeous purple pockets of flavor throughout the cake.
Powdered sugar: For a delicate, melt-in-your-mouth glaze to top things off.
Milk: Brings the glaze together, giving it a silky-smooth finish that drips over every square.

How to Make Blueberry Buttermilk Breakfast Cake

Step 1: Prep the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This step ensures the Blueberry Buttermilk Breakfast Cake releases cleanly and bakes evenly—plus, nothing starts a recipe off right like that first waft of warm oven air.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color. This process aerates the batter, which means your breakfast cake will come out especially tender and delicious.

Step 3: Add the Eggs and Vanilla

Break the eggs in one at a time, beating after each addition so the batter stays smooth. Add the vanilla extract for an irresistible aroma and flavor that’s the heart and soul of any homemade cake.

Step 4: Mix the Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking powder, and salt. Mixing these together first means the leavening and salt will be evenly distributed, so every bite is just right.

Step 5: Combine Wet and Dry, Alternate with Buttermilk

Now, gradually add the dry ingredients to the wet mixture, alternating with splashes of buttermilk. Always begin and end with the flour mixture—this gentle approach keeps the batter from getting tough, leading to the soft, cakey texture you want in your Blueberry Buttermilk Breakfast Cake.

Step 6: Fold in the Blueberries

Gently fold in the blueberries, using a spatula and careful, sweeping motions. Whether you’re using fresh or frozen, this prevents the berries from breaking apart and turning the batter blue—unless you love that swirled effect!

Step 7: Pour and Smooth the Batter

Spread the batter into your prepared dish, smoothing it to the edges with a spatula. Don’t worry if it looks a bit thick—this is what creates those lovely cake squares with perfect height.

Step 8: Bake Until Golden and Set

Slide the pan into the oven and bake for 35-40 minutes. The top should turn golden, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. The aroma alone will have everyone wandering into the kitchen.

Step 9: Make and Drizzle the Glaze

While the cake is baking, whisk together powdered sugar and milk in a small bowl until smooth and pourable. As soon as the cake emerges, drizzle over the warm surface so the glaze melts into every crevice—truly the best finishing touch for your Blueberry Buttermilk Breakfast Cake.

How to Serve Blueberry Buttermilk Breakfast Cake

Garnishes

Serve each square with a dusting of powdered sugar or a handful of fresh blueberries. If you’re feeling fancy, add a few thin lemon zest curls or a mint sprig for color—a little extra care can make a breakfast treat feel like a bakery masterpiece.

Side Dishes

Pair your Blueberry Buttermilk Breakfast Cake with creamy Greek yogurt, scrambled eggs, or a crisp fruit salad. A big pot of coffee or a carafe of orange juice brings everything together for a truly special start to the day.

Creative Ways to Present

Try serving the cake in elegant parfait glasses, layering cubes with yogurt and extra berries for a brunch-worthy treat. Or, offer it warm and à la mode—with a scoop of vanilla ice cream for a dessert-like twist that guests will rave about. The simple pleasures of this cake make it endlessly adaptable.

Make Ahead and Storage

Storing Leftovers

To keep your Blueberry Buttermilk Breakfast Cake as fresh as possible, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. It stays moist and lovely at room temperature for up to two days, or refrigerated for up to five.

Freezing

Yes, you can freeze this cake! Slice into squares and layer them in a freezer-safe container with parchment between each piece, or wrap tightly in plastic. It’ll keep beautifully for up to three months—simply thaw at room temperature whenever the cravings hit.

Reheating

Want that fresh-from-the-oven experience? Gently reheat a slice in the microwave for about 10-15 seconds or pop the pan back in a low oven for a few minutes. This will revive the buttery, tender crumb and make the berries burst with warmth again.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just toss the frozen blueberries with a teaspoon of flour before folding them into the batter—this helps prevent them from sinking and keeps the Blueberry Buttermilk Breakfast Cake perfectly studded and moist.

What if I don’t have buttermilk?

No worries! You can make a great substitute with 1/2 cup regular milk mixed with 1/2 tablespoon lemon juice or vinegar; let it sit for a few minutes until slightly thickened, and use it as you would buttermilk.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Be sure it includes a binder like xanthan gum for that classic breakfast cake texture.

Is this cake very sweet?

It strikes a wonderful balance—just sweet enough for breakfast or brunch, with a slight tang from the buttermilk and a fresh burst from the blueberries. The glaze offers a finishing touch without being overpowering.

How far ahead can I bake Blueberry Buttermilk Breakfast Cake?

You can easily bake the cake a day in advance. Let it cool completely, store well-covered, and glaze just before serving for the softest texture and freshest taste.

Final Thoughts

Trust me, this Blueberry Buttermilk Breakfast Cake is the kind of recipe you’ll want to keep in your back pocket for every brunch, potluck, or simply a treat-yourself morning. It’s that rare combination of easy and special, sweet and satisfying. So go ahead—bake a batch and watch it become the highlight of your breakfast table!