Blueberry Buttermilk Breakfast Cake

Why You’ll Love This Recipe

This cake offers the best of both worlds: it’s easy to make and absolutely delicious. The moist crumb, combined with the fresh burst of blueberries and the drizzle of sweet glaze, makes every bite irresistible. Plus, it’s versatile—serve it with coffee, tea, scrambled eggs, or even fresh fruit for a complete breakfast spread. It’s the kind of dish that fills your home with a wonderful aroma while it bakes and brings a smile to everyone who enjoys it.

Ingredients

• ½ cup unsalted butter, softened

• 1 cup sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup buttermilk

• 2 cups fresh or frozen blueberries

• ½ cup powdered sugar

• 2 tablespoons milk

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

3. Beat in the eggs, one at a time, and then mix in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture.

6. Gently fold in the blueberries, being careful not to overmix.

7. Pour the batter into the prepared baking dish and spread it out evenly.

8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

9. While the cake is baking, make the glaze by stirring together the powdered sugar and milk until smooth.

10. Once the cake is done and slightly cooled, drizzle the glaze over the top.

11. Let the cake cool completely before slicing and serving. Enjoy!

Servings and timing

• Servings: 12

• Prep time: 15 minutes

• Cook time: 35-40 minutes

• Total time: 55-60 minutes

Variations

• Nuts: Add chopped walnuts or pecans for a crunchy texture.

• Fruit: Swap the blueberries for raspberries, strawberries, or blackberries for a different flavor.

• Dairy-Free: Use a dairy-free butter and plant-based milk to make the cake dairy-free.

• Spices: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced twist.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

• Freezing: Wrap the cake in plastic wrap or foil and freeze for up to 3 months. Let it thaw at room temperature before serving.

• Reheating: Reheat individual slices in the microwave for 20-30 seconds, or warm the entire cake in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

How can I make this cake healthier?

You can reduce the sugar or swap it with a natural sweetener like honey or maple syrup. For added fiber, you can also replace part of the all-purpose flour with whole wheat flour.

Can I use frozen blueberries?

Yes, frozen blueberries work perfectly in this recipe. Just be sure to fold them in gently to avoid turning the batter blue.

How do I prevent the blueberries from sinking to the bottom?

To prevent the blueberries from sinking, lightly coat them in a small amount of flour before folding them into the batter.

Can I make this cake ahead of time?

Yes, you can prepare the cake the day before. Simply store it in an airtight container and drizzle the glaze on right before serving.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk. Let it sit for a few minutes before using it in the recipe.

Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

How do I know when the cake is done?

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with only a few crumbs attached.

Can I skip the glaze?

Certainly! If you prefer a less sweet version, you can skip the glaze and enjoy the cake as is. It’s still delicious!

How should I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the cake.

Conclusion

This Blueberry Buttermilk Breakfast Cake is the perfect way to brighten your morning or impress guests at a brunch. Its soft texture, tangy buttermilk, and sweet blueberries make for a delightful treat, and the drizzle of glaze adds just the right amount of sweetness. Easy to make and highly versatile, this cake is sure to become a beloved part of your breakfast rotation.