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Buttermilk Blueberry Breakfast Cake
Anousha Zain

Buttermilk Blueberry Breakfast Cake

This Buttermilk Blueberry Breakfast Cake is incredibly soft, buttery, and packed with juicy blueberries in every bite. The tangy buttermilk creates a tender crumb while a sprinkle of sugar on top gives the cake a delicate crisp finish. Perfect for breakfast, brunch, or an afternoon coffee break, this easy homemade cake comes together with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 2 cups fresh blueberries
  • 2 teaspoons all-purpose flour for coating blueberries
  • 2 tablespoons coarse sugar for topping

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and line an 8-inch square baking pan.
  3. Whisk together flour, baking powder, and salt.
  4. Beat butter and sugar until light and fluffy.
  5. Mix in the egg until fully incorporated.
  6. Stir in vanilla extract.
  7. Add the dry ingredients alternately with buttermilk.
  8. Toss blueberries with 2 teaspoons flour.
  9. Fold the blueberries gently into the batter.
  10. Spread the batter evenly into the prepared pan.
  11. Sprinkle coarse sugar evenly over the top.
  12. Bake for 40–45 minutes until golden and a toothpick comes out clean.
  13. Cool for 15 minutes before slicing.
  14. Serve warm or at room temperature.

Notes

  • Fresh blueberries provide the best texture.
  • Frozen blueberries can be used without thawing.
  • Tossing berries in flour helps prevent sinking.
  • Do not overmix the batter.
  • Store leftovers in an airtight container for up to 3 days.
  • Refrigerate for up to 5 days.
  • Freeze slices individually for up to 2 months.
  • Delicious served with butter or whipped cream.

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