Blueberry Buttermilk Breakfast Cake

Let me take you back to a Sunday morning at my grandmother’s house. You’d wake up to the smell of something unreal wafting from the kitchen—a buttery, sweet aroma with just a hint of vanilla and blueberries. That smell? Her Blueberry Buttermilk Breakfast Cake. The kind of cake that made you throw off your blankets and run to the table like your life depended on it.

This wasn’t some fancy bakery number. This was homey. It had character. The top was golden brown and just slightly crisp, the inside soft and loaded with juicy blueberries. And that glaze? Just a whisper of sweetness to tie it all together.

This cake, folks, is a love letter to those kinds of mornings.

Why You’ll Fall in Love With This Cake

If you’ve ever wanted something easy to bake that feels like a treat—this is it. This Blueberry Buttermilk Breakfast Cake comes together quickly and bakes into a soft, moist slice of happiness. It’s sweet, but not over-the-top. Light enough for breakfast, indulgent enough for dessert.

It’s the kind of recipe that feels like cheating because it’s so good and yet so simple. You don’t need to be a baking wizard. Just a bowl, a spoon, and a little trust.

Pair it with coffee or tea, serve it with bacon and eggs, or just sneak a piece in while the kids are still asleep (hey, I won’t tell).

This is also one of my go-to blueberry brunch ideas—right up there with these crescent roll breakfast ideas and breakfast sliders for brunch. Crowd-pleasers, every single one.

Let’s Talk Ingredients (And Why They Matter)

Here’s the deal: the magic of this cake comes from how basic the ingredients are, yet how perfectly they work together.

Butter (1/2 cup, softened): Adds richness and helps create that tender, melt-in-your-mouth texture. Don’t substitute this one.

Sugar (1 cup): Sweetens the batter just enough without being cloying.

Eggs (2): These bind everything together and give structure to the cake.

Vanilla Extract (1 tsp): Adds depth of flavor. The warm, sweet aroma ties the blueberries and buttermilk together.

All-Purpose Flour (2 cups): Gives the cake body.

Baking Powder (2 tsp): This is your lift. Makes the cake rise nice and fluffy.

Salt (1/2 tsp): Balances out all the sweet.

Buttermilk (1/2 cup): Ah yes, the star. It keeps the crumb tender and moist, and adds that slight tang that plays so well with blueberries.

Blueberries (2 cups, fresh or frozen): Use fresh in the summer for that perfect pop. Frozen is totally fine the rest of the year.

Powdered Sugar (1/2 cup) + Milk (2 tbsp): For the glaze. Optional, but come on, live a little.

Substitutions? Use Greek yogurt or sour cream instead of buttermilk if you’re in a pinch. And if dairy’s not your thing, go with oat milk + a teaspoon of lemon juice as a substitute.

Step-by-Step: How to Make Blueberry Buttermilk Breakfast Cake

Servings: 12 | Prep Time: 15 min | Bake Time: 35-40 min

Ingredients:

• 1/2 cup unsalted butter (softened)
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 cups blueberries (fresh or frozen)
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large bowl, cream the butter and sugar together until fluffy and pale. You can use a hand mixer, stand mixer, or some good ol’ elbow grease.
3. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry. Don’t overmix—you want a soft batter, not rubbery cake.
6. Gently fold in the blueberries. If using frozen, toss them in a little flour first to prevent sinking.
7. Pour the batter into your prepared dish and spread it out evenly.
8. Bake for 35–40 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will smell like heaven.
9. While the cake cools, whisk together the powdered sugar and milk to make the glaze.
10. Drizzle that glaze all over the warm cake. Let it set for 10 minutes.

Slice. Serve. Smile.

Glaze or No Glaze? (Spoiler: Always Glaze)

Okay, yes, technically you can skip the glaze. But why would you?

It adds this glossy little top layer that makes the cake look as good as it tastes. Plus, it’s only two ingredients. You can even customize it with lemon zest or a splash of almond extract if you’re feeling fancy.

Variations + Tips for Busy Mornings

Let’s be real. Sometimes you need your breakfast to go. This cake can be made the night before and sliced up for easy grab-and-go goodness.

Other fun twists:

• Muffin-style: Bake in muffin tins for about 20-22 minutes.
• Berry swap: Raspberries, blackberries, even chopped strawberries work great.
• Gluten-free: Sub with your favorite GF flour blend.

This is a perfect breakfast casserole alternative when you want something sweet instead of savory.

And if you’re on a health kick, balance it out with a healthy berry parfait on the side.

Pairings and Serving Suggestions

Here’s how I like to serve it:

• With scrambled eggs and crispy bacon.
• Alongside a fruit salad or a crispy breakfast potato dish.
• With coffee, tea, or even a mimosa for weekend brunch.

FAQs

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Wrapping Up

This Blueberry Buttermilk Breakfast Cake isn’t just a recipe. It’s an invitation to slow down, breathe in that sweet kitchen aroma, and remember why food is so dang comforting.

Make it on Sunday. Eat it all week. Share it with your neighbors. Or don’t. (Again, no judgment.)

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