Buttermilk Blueberry Breakfast Cake Recipe 

If you’re here, you probably already love blueberries. And cake. And let’s be honest — breakfast that feels a little like dessert without being totally over the top. Sound about right? Well, buckle up, because this buttermilk blueberry breakfast cake is about to ruin (or improve) every “boring” breakfast you’ve ever had.

I’ve made this recipe countless times, and I can safely say it’s become my morning BFF. Moist, tangy, sweet, with pockets of juicy blueberries… need I go on? Actually — yes, because I have like 1,500 words to convince you. 😎

Let’s get into why this cake rocks, how to make it, and a few tips so you don’t end up with a sad, dense brick instead of the fluffy masterpiece we’re aiming for.

Why This Buttermilk Blueberry Breakfast Cake Is Worth Waking Up For

Ever wonder why some coffee shop cakes just taste better? Spoiler alert: it’s the buttermilk.

Here’s why this cake works like magic:

• Buttermilk adds tang and tenderness. No dry, sad cake here.
• Blueberries burst into little pockets of joy. And yes, “pockets of joy” is a technical term IMO.
• Not too sweet. Perfect for breakfast but sweet enough to feel indulgent.
• Comes together fast. Like, mixing-bowl-to-oven in under 15 minutes fast.

Plus — FYI — it doubles as a killer snack, dessert, or even “I’m pretending this is dinner” treat.

Ingredients You’ll Need for Buttermilk Blueberry Breakfast Cake

Before we dive into the how-to, here’s the cast of characters you’ll need. Luckily, nothing fancy or unpronounceable here (unless you count “buttermilk,” which some of you only buy for pancakes).

Dry ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet ingredients:

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 2 cups fresh or frozen blueberries

Optional: a tablespoon of sugar to sprinkle on top before baking (trust me, do it).

How To Make Buttermilk Blueberry Breakfast Cake (aka happiness in a pan)

Ready? Here’s how to go from ingredients to an Instagram-worthy cake that’ll make your kitchen smell like heaven.

Step 1: Preheat and prepare

• Preheat your oven to 350°F (175°C).
• Grease and flour an 8-inch square baking pan. Or line it with parchment if you hate dishes as much as I do.

Step 2: Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Cream butter & sugar

In a large bowl, beat the softened butter and sugar until it’s light and fluffy. Pro tip: if your arm starts to hurt, you’re doing it right.

Step 4: Add eggs & vanilla

Beat in the eggs one at a time. Add vanilla. Scrape down the sides because nobody likes finding random butter clumps later.

Step 5: Alternate flour & buttermilk

Add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients — this keeps the batter smooth and less likely to curdle.

Step 6: Fold in blueberries

Gently fold in the blueberries. If you’re using frozen, toss them in a tablespoon of flour first to prevent them from sinking to the bottom. (You’re welcome.)

Step 7: Bake

Pour the batter into your prepared pan. Sprinkle with that optional sugar (seriously — just do it). Bake for 40–45 minutes, or until a toothpick comes out clean.

Cool for at least 15 minutes before cutting. Or don’t — but don’t come crying when you burn your tongue. 😉

Tips & Tricks To Nail It Every Time

Because I’ve made every mistake you can imagine (once forgot the sugar — don’t recommend), here are my best pro tips:

• Don’t overmix. Overmixing = tough cake. Just stir until combined.
• Room temperature ingredients. Butter, eggs, and buttermilk should be at room temp for the best texture.
• Use fresh blueberries if you can. Frozen works, but fresh = chef’s kiss.
• Parchment paper is your friend. Makes removing and slicing the cake waaay easier.

Ever wondered if you can swap the blueberries for something else? Totally. Raspberries, chopped strawberries, even blackberries work. Just don’t use watermelon. (Yes, someone tried. No, it didn’t end well.)

Why Buttermilk Makes Such a Big Difference

Okay, so what’s the deal with buttermilk? Why can’t you just use regular milk and call it a day?

Here’s the thing:

• Buttermilk’s acidity tenderizes the gluten, making the cake softer.
• It adds a subtle tang that balances the sweetness perfectly.
• It reacts with baking soda to give you that light, fluffy texture.

So no — you can’t really skip it. But if you’re in a pinch, you can fake it by mixing ½ cup milk with 1½ teaspoons lemon juice or vinegar and letting it sit for 5 minutes. Still not as good as the real thing, but hey — desperate times.

Storing & Freezing Your Breakfast Cake

You actually managed to not eat the whole thing in one sitting? Impressive. Here’s how to store the leftovers:

• At room temp: Wrap tightly and keep for up to 2 days.
• In the fridge: Stays good for 4–5 days, but warm it up before eating — cold cake is just sad.
• In the freezer: Wrap slices individually and freeze for up to 2 months.

Pro tip: Toast a frozen slice and slather it with butter. You’ll thank me later.

Fun Variations To Try

Once you master the base recipe, feel free to get a little wild:

• Add a crumb topping (flour + butter + sugar = bliss).
• Toss in a handful of white chocolate chips.
• Swirl in some lemon zest for extra brightness.
• Replace half the flour with whole wheat for a heartier vibe (and to trick yourself into thinking it’s healthy).

Ever thought about turning it into muffins? Yep, totally doable. Just bake in lined muffin tins for about 20–25 minutes.

What To Serve With Your Blueberry Cake

Sure, you could eat this on its own — and honestly, you probably will. But if you want to go full brunch hero, pair it with:

• A dollop of Greek yogurt or whipped cream.
• A big mug of coffee (or mimosa if it’s that kind of morning).
• Crispy bacon or sausage links for a salty contrast.
• Fresh fruit on the side if you’re feeling virtuous.

And don’t forget: this also makes a fabulous afternoon snack when you’re pretending to “work.”

FAQS

Because we’re friends, here’s some tough love:

• Using cold butter. You’ll end up with lumps and uneven texture.
• Overloading with blueberries. I get it — you love blueberries. But too many can make your cake soggy.
• Skipping the sugar on top. That tiny bit of crunch is everything.
• Overbaking. Dry cake = nobody happy. Check it at 40 minutes and keep an eye on it.

Related Recipes

• Easy Freezer Breakfast Sandwich Recipe
• Blueberry Oatmeal Breakfast Bars Recipe
• Blueberry Buttermilk Breakfast Cake Recipe

Final Thoughts about Buttermilk Blueberry Breakfast Cake

So there you have it — my foolproof, always-delicious buttermilk blueberry breakfast cake recipe. It’s tender, tangy, bursting with berries, and just sweet enough to make you feel like a rebel for eating cake at 8 AM.

If you try it, let me know how it goes! Unless you burn it, in which case… maybe don’t. 😉

Now go grab your whisk, preheat that oven, and make your kitchen smell like happiness. Because let’s be real — life’s too short for boring breakfasts.

TL;DR (because I know you’re busy)

• Buttermilk = tender, tangy magic.
• Blueberries = juicy pops of happiness.
• Easy to make, even easier to eat.
• Pairs well with coffee, yogurt, or just your two hands.

Questions? Comments? Want to debate whether or not breakfast cake counts as self-care? Drop them below. IMO, it totally does. 🙂

If you enjoyed this recipe, don’t forget to bookmark it — and maybe share it with someone who still thinks oatmeal is exciting. 😂

Until next time — happy baking!

If you’d like, I can also help you write a printable recipe card version of this or even draft a few social media captions to go with it. Just say the word!