Blueberry Buttermilk Breakfast Cake is a light, fluffy, and moist cake that’s perfect for breakfast or brunch. With juicy blueberries and the tang of buttermilk, this cake is not overly sweet, making it an ideal companion to a cup of coffee or tea. It’s easy to make and is sure to become a family favorite!

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk (room temperature)
• 1 ½ cups fresh or frozen blueberries (do not thaw if using frozen)
• 1 tablespoon all-purpose flour (to toss with the blueberries)
• 1 tablespoon coarse sugar (for sprinkling on top)

Optional Add-Ins:

• 1 teaspoon lemon zest for extra brightness
• ½ teaspoon cinnamon for a warm flavor
• ¼ cup sliced almonds for crunch

For Serving:

• A dusting of powdered sugar
• A dollop of whipped cream or a drizzle of maple syrup

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
2. Add the egg and vanilla extract, beating until combined.

Step 4: Add the Buttermilk and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.

Step 5: Toss the Blueberries in Flour

1. Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the cake.

Step 6: Fold in the Blueberries

1. Gently fold the flour-coated blueberries into the batter using a spatula, being careful not to crush the berries.

Step 7: Transfer the Batter to the Baking Dish

1. Pour the batter into the prepared baking dish and spread it evenly with a spatula.
2. Sprinkle the top with coarse sugar for a crunchy topping.

Step 8: Bake the Cake

1. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 9: Serve and Enjoy

1. Slice the Blueberry Buttermilk Breakfast Cake and serve warm or at room temperature. You can dust it with powdered sugar, add a dollop of whipped cream, or drizzle with maple syrup for extra indulgence.

Cooking Notes

• Buttermilk: If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5-10 minutes before using.
• Blueberries: Fresh or frozen blueberries work well. If using frozen, do not thaw them, as they will release too much liquid into the batter.

Variations

1. Lemon Blueberry Buttermilk Cake

Add 1 tablespoon of lemon zest and a tablespoon of lemon juice to the batter for a zesty flavor that pairs beautifully with blueberries.

2. Cinnamon Blueberry Buttermilk Cake

Add ½ teaspoon of ground cinnamon to the dry ingredients for a warm, spiced version of this breakfast cake.

3. Nutty Blueberry Cake

For added crunch, fold in ¼ cup of chopped walnuts or pecans into the batter along with the blueberries, or sprinkle sliced almonds on top before baking.

4. Mixed Berry Buttermilk Cake

Use a mixture of blueberries, raspberries, and blackberries for a colorful and fruity cake.

Frequently Asked Questions (FAQs)

Q: Can I make Blueberry Buttermilk Breakfast Cake ahead of time?
Yes! This cake stores well and can be made a day in advance. Store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Q: How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, or freeze for up to 3 months. Thaw frozen slices in the refrigerator and reheat in the microwave if desired.

Q: Can I freeze this cake?
Yes, you can freeze the baked and cooled cake. Wrap individual slices in plastic wrap and store them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm in the microwave.

Q: Can I use other berries?
Yes! You can use raspberries, blackberries, or even a mix of berries in place of or alongside the blueberries.

Q: Can I substitute the buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. Alternatively, you can use plain yogurt or sour cream thinned with a little water or milk.

This Blueberry Buttermilk Breakfast Cake is a delightful, easy-to-make treat that’s perfect for any time of day. Whether you’re serving it for breakfast, brunch, or a snack, this moist and fluffy cake with juicy blueberries will be a hit. Customize it with your favorite flavors like lemon or cinnamon and enjoy it warm from the oven with a dusting of powdered sugar.