Buttermilk Blueberry Breakfast Cake

Introduction

Elevate your morning routine with this Buttermilk Blueberry Breakfast Cake—a recipe that delivers tender crumbs, juicy bursts of fresh blueberries, and a hint of lemon zest in every bite. The allure of this cake lies in its simplicity and ability to wow guests at brunch or treat yourself on a quiet morning. Balanced marshmallow-soft texture and berry tang make this a crowd-pleaser, perfect for family gatherings, lazy Sundays, or whenever you crave a sweet start to your day.

Why This Buttermilk Blueberry Breakfast Cake Stands Out

Unlike typical breakfast pastries, this cake is moist from real buttermilk and loaded with blueberries that burst as they bake. Lemon zest brightens the cake, offering a delicate contrast to the rich, buttery crumb. The recipe is straightforward, yet the result is elegant—ideal for baking ahead or serving warm from the oven. If you’re seeking a wholesome treat with just the right amount of sweetness, this dish is destined to become your go-to.

Preparing the Ingredients

To get perfectly even portions of blueberries throughout your cake, use a large, steady Bamboo Cutting Boards for Kitchen, Set of 3 to prep your fruit and zest your lemon efficiently. This not only keeps your workspace tidy but also ensures your berries won’t squash prematurely. Measure your ingredients carefully using the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel for consistent, bakery-quality results.

If your kitchen tends to run warm or your butter softens quickly, investing in a Homaxy 100% Cotton Waffle Weave Kitchen Dish Cloths, 6-Pack, Dark Grey is handy for keeping hands and surfaces dry—especially when creaming butter and sugar together.

Baking the Buttermilk Blueberry Breakfast Cake

Line your pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to ensure an easy release and perfectly golden edges. This step prevents sticking and makes cleanup effortless, whether you use a metal or glass baking dish.

When folding in the blueberries, gently turn the batter with a soft spatula; this prevents the fruit from sinking to the bottom or bruising. If you enjoy a slightly crunchy top, sprinkle coarse sugar right before baking.

Serving and Storage Suggestions

Serve the cake warm, dusted with powdered sugar, or accompanied by a bowl of Greek yogurt and more fresh berries. For family brunches or potlucks, pack slices into Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep them fresh and tender.

Pair a slice with fresh coffee or herbal tea for an experience that feels both comforting and indulgent—an effortless way to bring joy to any morning table.

Nutritional Information and Serving Size

This recipe yields about 8 generous squares. Each portion typically contains about 250–300 calories, depending on how much sugar you sprinkle on top. With fruit, dairy, and just the right measure of sweetness, it’s a breakfast cake you can feel good about sharing.

Buttermilk Blueberry Breakfast Cake (Recap)

The Buttermilk Blueberry Breakfast Cake from Alexandra’s Kitchen is your answer to a show-stopping yet simple morning treat. Bursting with blueberries, tinged with lemon, and impossibly tender—it’s as satisfying as it is easy to prepare. With pro tips for baking and storage, you can enjoy bakery-quality cake at home, any day of the week.

Instructions

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan or similar with Reynolds Kitchens Brown Parchment Paper Roll for easy removal.
2. In a small bowl, toss 2 cups of blueberries with ¼ cup of the flour to lightly coat; set aside. This keeps the berries from sinking.
3. In a large mixing bowl, cream butter, 1 cup sugar, and lemon zest until light and fluffy. Using the Amazon Basics Digital Kitchen Scale with LCD Display ensures your dry ingredients are spot on.
4. Beat in the egg and vanilla.
5. In another bowl, whisk together remaining 1 ¾ cups flour, baking powder, and salt.
6. Add the flour mixture to the creamed butter mixture, alternating with buttermilk, starting and ending with flour. Mix gently until just incorporated.
7. Fold in coated blueberries and any extra flour using a spatula. Spread batter evenly in the lined pan.
8. Sprinkle with 1–2 tablespoons sugar for a crisp, golden top.
9. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Use KitchenAid Ribbed Soft Silicone Oven Mitt Set, Milkshake, 2 Count to safely remove the hot cake from your oven.
10. Cool at least 10 minutes; lift from pan and slice into squares. Serve warm or at room temperature.

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Enjoy this irresistible, fluffy Buttermilk Blueberry Breakfast Cake—a true star among breakfast bakes!