If you are looking to brighten your mornings with something truly special, this Blueberry Buttermilk Breakfast Cake Recipe is just the ticket. Bursting with juicy blueberries and tender, moist cake enriched with tangy buttermilk, it strikes the perfect balance between a sweet treat and a hearty breakfast. Its golden crumble topping adds a delightful crunch that pairs beautifully with the soft cake beneath. Whether you’re enjoying it with a cup of coffee or sharing it with loved ones, this cake turns an ordinary morning into a celebration of flavor and comfort.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Blueberry Buttermilk Breakfast Cake Recipe. Each component plays a vital role in creating its soft texture, sweet and tangy flavor, and that irresistible golden crumble topping.
- 4 cups all-purpose flour: The foundation of the cake that provides structure and tenderness when combined with the right liquids.
- 3 teaspoons baking powder: Helps the cake rise to a fluffy, light consistency without being dense.
- 1 teaspoon baking soda: Adds extra leavening power and reacts perfectly with buttermilk for a tender crumb.
- 1 teaspoon salt: Balances sweetness and enhances all the flavors in the cake.
- 1 â…“ cups white sugar: Sweetens the batter and contributes to a moist texture.
- ½ cup butter: Adds richness and depth to the cake’s flavor, creating a tender crumb.
- 2 eggs: Bind the ingredients together and give the cake structure.
- 1 teaspoon vanilla extract: Infuses the batter with warm, sweet aromatic notes.
- 2 cups buttermilk: Brings moisture and a subtle tang that brightens the overall flavor.
- 2 cups blueberries: Fresh or frozen, these juicy bursts add color, sweetness, and a lovely fruity punch.
- Crumble Topping Ingredients:
- â…” cup all-purpose flour: For that delightfully crisp topping texture.
- â…” cup white sugar: Adds sweetness and helps create a crunchy crust.
- 6 tablespoons butter, softened: Binds the topping ingredients and browns beautifully in the oven.
How to Make Blueberry Buttermilk Breakfast Cake Recipe
Step 1: Prepare your baking pan and dry ingredients
Start by preheating your oven to 350°F (175°C). Then, grease and lightly flour a 9×13-inch baking pan to ensure the cake releases easily after baking. Next, sift together the flour, baking powder, baking soda, and salt in a bowl. This step helps evenly distribute the leavening agents and removes any lumps, setting the stage for a tender, even crumb.
Step 2: Cream butter and sugar, then add eggs and vanilla
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This is crucial for incorporating air, helping the cake rise beautifully. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finish this step by stirring in the vanilla extract to layer in that lovely fragrant flavor.
Step 3: Combine dry ingredients with buttermilk, fold in blueberries
Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. This method ensures you don’t overwork the batter, which keeps the cake tender. Once combined, gently fold in the blueberries so they are evenly dispersed without breaking up too much, preserving their juicy bursts.
Step 4: Pour batter and prepare crumble topping
Pour the batter into the prepared pan, spreading it out evenly. For the crumble topping, mix the flour and sugar in a small bowl. Cut in the softened butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle this crumble generously over the batter—this topping will bake into a golden, crunchy layer that perfectly contrasts the soft cake.
Step 5: Bake to golden perfection
Place the pan in your preheated oven and bake for 45 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool before slicing so the texture sets and the flavors come together in perfect harmony.
How to Serve Blueberry Buttermilk Breakfast Cake Recipe
Garnishes
Top slices with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence. Fresh blueberries or a drizzle of natural maple syrup also add a lovely touch that complements the cake’s flavors beautifully. These small finishing touches elevate each serving from simple to spectacular.
Side Dishes
This breakfast cake pairs wonderfully with a cup of strong coffee or freshly brewed tea. For a more filling breakfast, serve alongside yogurt or scrambled eggs, which balance the sweetness and make for a well-rounded meal that everyone will love.
Creative Ways to Present
Try layering slices of the Blueberry Buttermilk Breakfast Cake Recipe with mascarpone and fresh berries in a parfait glass for a stunning breakfast dessert. You can also cut it into bite-sized squares to serve as a brunch buffet treat or pack individual slices for a delightful picnic surprise.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cake in an airtight container at room temperature for up to 2 days, or keep it in the refrigerator to extend its freshness for about 4 days. This flexibility means you can enjoy the cake over several days without losing any of that fresh-baked charm.
Freezing
This cake freezes very well. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 3 months. This way, you have a quick, delightful breakfast treat ready whenever the craving hits.
Reheating
To reheat, either pop slices in the microwave for 20-30 seconds or warm them gently in a 300°F (150°C) oven for about 10 minutes. Reheating softens the cake back to its fresh-baked tenderness and revives the crumble topping’s crispness, making it taste just as amazing as the first day.
FAQs
Can I use frozen blueberries for this Blueberry Buttermilk Breakfast Cake Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure to fold them in gently and avoid thawing completely to prevent the batter from turning purple and watery. Tossing them in a little flour before folding can also help keep them evenly distributed.
What can I substitute for buttermilk if I don’t have any?
You can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using. This will give your cake the same tender crumb and subtle tang that buttermilk provides.
How do I make the crumble topping crunchy and flavorful?
The key is to cut the softened butter thoroughly into the flour and sugar until you get coarse crumbs, then sprinkle it evenly over the batter. During baking, the butter browns and creates that irresistible crunchy texture and rich flavor that balances the soft cake.
Can I make this cake dairy-free?
Yes, by swapping regular butter for a plant-based alternative and using a dairy-free milk mixed with vinegar as your buttermilk substitute, you can enjoy a dairy-free version. Keep in mind that the texture and flavor may vary slightly but will still be delicious!
What is the best way to serve this for a crowd?
This Blueberry Buttermilk Breakfast Cake Recipe is perfect for sharing at brunches or family gatherings. Cut into squares or rectangles, arrange on a platter with garnishes on the side, allowing guests to customize their servings. It holds well at room temperature, making it easy to serve buffet-style.
Final Thoughts
This Blueberry Buttermilk Breakfast Cake Recipe is one of those comforting yet exciting dishes that quickly becomes a favorite. Its moist texture, fresh blueberries, and crunchy topping create a wonderful mix of flavors and sensations that feel like a warm hug on any morning. So go ahead and give it a try — I promise it will brighten your breakfast table and have everyone asking for seconds.
Print
Blueberry Buttermilk Breakfast Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
Description
This Blueberry Buttermilk Breakfast Cake is a delightful, moist, and tender cake bursting with fresh blueberries and topped with a sweet, crumbly topping. Perfect for a weekend brunch or a special breakfast treat, it combines the tanginess of buttermilk with the natural sweetness of blueberries and a buttery crumble that adds an irresistible texture.
Ingredients
Main Ingredients
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1â…“ cups white sugar
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups blueberries
Crumble Topping
- â…” cup all-purpose flour
- â…” cup white sugar
- 6 tablespoons butter, softened
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to ensure even distribution throughout the batter.
- Cream Sugar and Butter: In a large bowl, cream together the white sugar and butter until the mixture is light and fluffy. This creates a smooth texture and incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully blended before adding the next. Stir in the vanilla extract to add flavor.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix just until incorporated to keep the cake tender.
- Fold in Blueberries: Gently fold fresh blueberries into the batter to evenly distribute them without breaking or crushing.
- Pour Batter and Prepare Crumble Topping: Pour the batter into the prepared pan. In a small bowl, mix the flour and sugar for the crumble topping. Cut the softened butter into the mixture until it resembles coarse crumbs, then sprinkle evenly over the batter.
- Bake the Cake: Bake the cake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. This cooking time ensures the cake is fully cooked through and the crumble topping is golden and crisp.
- Cool and Serve: Allow the cake to cool completely before slicing and serving to let the flavors set and prevent it from crumbling.
Notes
- For best results, use fresh or frozen blueberries (if using frozen, do not thaw before folding into batter).
- You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
- Ensure not to overmix the batter after adding the flour to maintain a light texture.
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- This cake can be reheated slightly in the microwave for a warm breakfast treat.
