Blueberry Buttermilk Breakfast Cake – Tender, Juicy, and Perfect with Coffee

Blueberry Buttermilk Breakfast Cake is a soft, cozy cake that feels like the perfect way to start the day. Tender and moist from rich buttermilk and butter, it’s packed with juicy blueberries that burst into little pockets of sweetness in every bite. The top bakes up lightly golden with just the right hint of crust, while the inside stays soft and fluffy.

This recipe uses simple pantry ingredients—flour, sugar, eggs, butter, and buttermilk—plus plenty of blueberries to create a cake that tastes like a cross between a coffee cake and a blueberry muffin. It’s easy to stir together, bakes in one pan, and is just as good warm from the oven as it is at room temperature.

Perfect for weekend breakfasts, brunch buffets, or an afternoon coffee break, this Blueberry Buttermilk Breakfast Cake is the kind of bake that quietly steals the show and disappears slice by slice.

Why You’ll Love This Recipe

Soft & Moist Crumb – Buttermilk keeps the cake tender and flavorful.
Loaded with Blueberries – Every slice is full of juicy berries.
Simple to Make – One bowl for batter, one pan for baking.
Great Anytime of Day – Ideal for breakfast, brunch, snacks, or dessert.

Ingredients

For the Blueberry Buttermilk Breakfast Cake:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1½ tsp vanilla extract
• ½ cup buttermilk, well shaken
• 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1–2 tbsp all-purpose flour (for tossing the berries)

For the Topping (Optional but Nice):

• 1–2 tbsp coarse sugar or granulated sugar, for sprinkling
• Extra blueberries for the top (optional)

Instructions

Prep the Pan and Oven
Grease and flour an 8-inch square baking pan (or line with parchment, leaving an overhang).
Preheat your oven to 350°F (175°C).

Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.

Add the Buttermilk and Dry Ingredients
Add half of the dry ingredients to the butter mixture and mix just until combined.
Pour in the buttermilk and mix gently.
Add the remaining dry ingredients and mix until just combined and no streaks of flour remain. Do not overmix.

Fold in the Blueberries
In a small bowl, toss the blueberries with 1–2 tablespoons of flour (this helps prevent them from sinking).
Gently fold the berries into the batter.

Assemble and Bake
Spread the batter evenly into the prepared pan.
If desired, scatter a few extra blueberries on top and sprinkle with coarse or granulated sugar.
Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).

Cool and Serve
Let the cake cool in the pan on a wire rack for at least 20 minutes.
Serve warm or at room temperature, cut into squares.

Nutritional Information

(Approximate per slice, 1 of 9)

• Calories: ~260
• Protein: 4g
• Fat: 12g
• Carbohydrates: 35g
• Sugar: 19g
• Fiber: 1g

Tips for Success

Use Buttermilk – Real buttermilk adds tang and tenderness; if you substitute, use a buttermilk-style mix (milk + lemon juice or vinegar).
Don’t Overmix the Batter – Mix just until combined for a soft, tender crumb.
Flour the Berries – Tossing blueberries in a bit of flour helps keep them from all sinking to the bottom.
Check Early – Ovens vary, so start checking at around 28–30 minutes to avoid overbaking.

Why This Recipe Works

Buttermilk and butter team up to give the cake a soft, moist crumb that stays tender even after it cools. Creaming the butter and sugar adds air, helping the cake rise nicely without becoming dense. Folding in floured blueberries keeps them suspended throughout, giving you juicy pops of fruit in every slice instead of a single blueberry layer at the bottom.

Sprinkling sugar on top creates a lightly crisp, sweet lid that contrasts beautifully with the soft interior. The result is a simple, homey Blueberry Buttermilk Breakfast Cake that feels special enough for guests but easy enough for any weekend morning.