This fluffy buttermilk blueberry breakfast cake is a morning treat you won’t forget! It’s packed with juicy blueberries and has a tender, sweet crumb that makes it oh-so-tasty.
I love serving this cake warm with a sprinkle of powdered sugar. It’s perfect for breakfast or brunch, and who can resist a slice with their coffee? Yum! ☕💙
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. For a gluten-free alternative, try using a 1:1 gluten-free flour blend. I find that using different flour can slightly change the cake’s texture, but it still turns out yummy!
Buttermilk: Buttermilk gives the cake a tangy flavor and moist texture. If you’re out of it, you can make a substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes, and you’re good to go!
Blueberries: Fresh blueberries are best for vibrant flavor. If they’re unavailable, frozen blueberries work too. Just make sure they’re thawed and drained, so your batter doesn’t get too watery. I’ve used both, and it always tastes great!
Butter: Unsalted butter is standard here, but if you’re using salted, just reduce the added salt. I’ve even used coconut oil in a pinch, and it adds a subtle flavor twist that’s pleasant.
How Do I Ensure My Cake is Light and Fluffy?
The key to a light and fluffy cake starts in the mixing process. Cream the butter and sugar together thoroughly until the mixture is pale and fluffy. This helps incorporate air which makes the cake rise beautifully.
- Use room temperature ingredients for better mixing.
- When adding eggs, beat well after each addition to ensure everything is well integrated.
- Mix the dry and wet ingredients just until combined. Overmixing can lead to a dense cake, so stop as soon as no dry flour remains.
- Gently fold in the blueberries instead of stirring vigorously, to keep them whole and maintain a light batter.
Easy Buttermilk Blueberry Breakfast Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 2 tablespoons granulated sugar (for sprinkling on top)
- Optional: powdered sugar for garnish
How Much Time Will You Need?
This delightful breakfast cake requires about 15 minutes of prep time and 40-45 minutes of baking time, plus an additional cooling time of 15 minutes. Total time is around 1 hour and 15 minutes. It’s a quick and easy recipe that will leave your kitchen smelling heavenly!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×9-inch baking pan or lining it with parchment paper will ensure your cake doesn’t stick. Make sure to get all the corners well-greased.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Set it aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes with a hand mixer. You’ll know it’s ready when the mixture appears pale in color.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Then, stir in the vanilla extract for that delightful flavor.
5. Combine Wet and Dry Ingredients:
Now, alternately add the dry ingredients and buttermilk to the butter mixture. Start with a third of the dry mixture, then half of the buttermilk, continuing until everything is mixed in. Be careful not to overmix; just mix until no dry flour is visible.
6. Fold in Blueberries:
Gently fold the blueberries into your batter using a rubber spatula or wooden spoon. Try not to crush them too much to keep some whole blueberries for those lovely pops of flavor throughout the cake.
7. Prepare for Baking:
Pour the batter into your prepared baking pan and smooth the top with a spatula so it’s even. Then, sprinkle the 2 tablespoons of granulated sugar evenly over the top. This will create a nice crust as it bakes!
8. Bake the Cake:
Put the cake in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the cake is ready.
9. Cool the Cake:
Once baked, allow the cake to cool in the pan on a wire rack for at least 15 minutes. This cooling time is essential for the cake to set up properly and be easier to slice.
10. Serve and Enjoy:
If desired, dust the top with powdered sugar for an extra touch. Enjoy the cake warm or let it cool to room temperature—either way, it’s delightful with a cup of coffee or tea!
This moist, fluffy buttermilk blueberry cake makes a wonderful breakfast or brunch treat. Enjoy every bite!
Frequently Asked Questions
Can I Use Different Fruits in This Recipe?
Absolutely! While blueberries are delicious, you can substitute them with other fruits like raspberries, blackberries, or diced strawberries. Just make sure to adjust the amount if the fruit is larger or wetter than blueberries.
Can I Make This Cake Gluten-Free?
Yes, you can! Use a gluten-free all-purpose flour blend in place of regular flour. Many blends perform well in baking, so your cake should still be fluffy and delicious. Just check for any added gums or leavening agents in the blend.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week or freeze individual slices for up to 2 months. Just let it thaw in the fridge when you’re ready to enjoy a piece!
Can I Add Nuts or Other Mix-ins?
Yes! Chopped walnuts or pecans can add a nice crunch. Just fold in about 1/2 to 1 cup of nuts along with the blueberries. Feel free to get creative with spices like cinnamon or nutmeg for added flavor as well!
