Blueberry Buttermilk Breakfast Cake Recipe – Easy Homemade Breakfast Dessert

Start your morning with this moist and fluffy Blueberry Buttermilk Breakfast Cake. Perfect for a quick breakfast, brunch, or even a delightful snack, this cake combines fresh blueberries, zesty lemon, and rich buttermilk for a soft, flavorful bite. Ideal for families, food bloggers, and anyone looking for high-quality breakfast recipes that perform well in search traffic.

Ingredients

2 cups fresh blueberries
2 cups all-purpose flour, divided
1 cup granulated sugar, plus 1 tablespoon for topping
1 large egg, at room temperature
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons lemon zest
2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon ground cinnamon (optional, for extra flavor)

Instructions

Preheat Oven: Preheat your oven to 350º F (175º C). Lightly grease a 9×5-inch baking dish with butter or non-stick spray.
Prepare Blueberries: Toss fresh blueberries in 1/4 cup of flour until evenly coated. This prevents the blueberries from sinking in the batter. Set aside.
Cream Butter and Sugar: In a large bowl or stand mixer, cream together softened butter, 1 cup sugar, and lemon zest for 3-5 minutes, until the mixture is light, fluffy, and fragrant.
Add Egg and Vanilla: Beat in the large egg until fully incorporated. Then mix in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the remaining 1 3/4 cups flour, baking powder, salt, and optional cinnamon.
Combine Wet and Dry Ingredients: Alternating between the flour mixture and buttermilk, gradually fold both into the butter mixture, beginning and ending with the dry ingredients. This ensures a smooth, lump-free batter.
Fold in Blueberries: Gently fold the floured blueberries into the batter to distribute evenly.
Bake: Pour the batter into the prepared baking dish. Sprinkle 1 tablespoon of sugar on top for a slightly crunchy, sweet finish. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Remove the cake from the oven and transfer it to a wire rack to cool for at least 15 minutes. Serve warm or at room temperature.

Tips for Best Results

For extra flavor, add a teaspoon of lemon juice to the batter.
Serve with a drizzle of honey or a dollop of Greek yogurt for a richer breakfast.
This cake stores well at room temperature for 1-2 days or in the refrigerator for up to 5 days.

Why You’ll Love This Blueberry Buttermilk Cake

Moist and Fluffy Texture: The buttermilk keeps the cake soft and tender.
Bursting with Blueberries: Fresh blueberries make every bite juicy and naturally sweet.
Easy and Quick: Minimal preparation makes it perfect for busy mornings.
High CPC Recipe Keywords: Breakfast cake recipe, blueberry breakfast cake, homemade cake recipe, easy morning dessert, best brunch recipes, family-friendly breakfast ideas.

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Enjoy.