Blueberry Buttermilk Breakfast Cake

Why Make This Recipe

This Blueberry Buttermilk Breakfast Cake is the perfect way to start your day. It’s soft, full of juicy blueberries, and has a slightly crisp top. It tastes like a treat but is easy to make, even if you’re not a baking expert.

If you love blueberries, this cake is for you. The buttermilk makes it moist and fluffy, and every bite has a sweet and tangy flavor. It feels like a bakery-style breakfast made at home.

You can serve it warm for breakfast, or even have it later with a cup of coffee or tea. It’s a simple recipe that your whole family will love. It also makes a great dish to bring to a brunch or share with friends.

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How to Make Blueberry Buttermilk Breakfast Cake

Ingredients:

• ½ cup unsalted butter, softened
• Zest from 1 large lemon
• ¾ cup + 1 tablespoon sugar, divided
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries
• ½ cup buttermilk

Directions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. In a bowl, mix 1¾ cups of flour with baking powder and salt.
3. In another bowl, beat the butter, lemon zest, and ¾ cup of sugar until light and fluffy.
4. Add the egg and vanilla and mix well.
5. Slowly add the flour mix and buttermilk, alternating between them, until just combined.
6. In a small bowl, toss blueberries with the remaining ¼ cup flour, then gently fold into the batter.
7. Spread batter into the pan. Sprinkle with 1 tablespoon of sugar.
8. Bake for 35–45 minutes, or until a toothpick comes out clean.
9. Let cool before cutting and serving.