Buttermilk Blueberry Breakfast Cake (Inspired by Alexandra’s Kitchen)

Introduction

This Buttermilk Blueberry Breakfast Cake delivers a tender, buttery crumb saturated with juicy blueberries and a hint of lemon. It’s a simple, rustic delight that makes any morning feel special—warm from the oven, it’s irresistibly fragrant and perfect for sharing with friends or family.

With its easy one-bowl method and no-fuss ingredients, this breakfast cake doesn’t require advanced skills or specialty equipment, making it an ideal choice for novice bakers or anyone seeking a fuss-free treat.

Why This Buttermilk Blueberry Breakfast Cake is Unmissable

What makes this breakfast cake so memorable is its moist, tangy crumb—thanks to buttermilk—balanced by bursts of fresh blueberries and a distinctly crisp, golden edge. Whether you’re planning a cozy brunch or need an indulgent make-ahead treat for the week, this cake always delivers.

Not only does it pair deliciously with morning coffee, but it’s sturdy enough to pack for lunches or snack breaks. The simplicity of preparing it in one bowl means less cleanup and more time to enjoy.

Essential Tips for Cake Success

For the fluffiest crumb, ensure your butter is properly softened and your eggs are at room temperature. If you’re prepping and measuring ingredients ahead, a reliable Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel ensures you get every ratio exactly right.

To prevent blueberries from sinking, toss them lightly in a tablespoon of the flour before folding them in. And don’t skip lining the baking pan—using a sheet of Reynolds Kitchens Brown Parchment Paper Roll ensures your cake releases without sticking and makes cleanup a breeze.

If prepping the cake on a busy morning, combine your dry ingredients the night before and store them in a Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for speedy assembly.

Serving and Storing Your Breakfast Cake

Serve generous slices warm or at room temperature, dusted lightly with powdered sugar or topped with a dollop of whipped cream. This cake keeps exceptionally well: store leftovers tightly covered, or in an airtight container, for up to three days at room temperature or a week in the fridge.

For a café-style touch, cut the cake into even squares using a sharp chef’s knife on a Bamboo Cutting Boards for Kitchen, Set of 3. Each bite is fluffy, tart, and bursting with berry flavor.

Nutritional Information and Yield

This recipe yields one 8″x8″ cake, serving eight generous slices. Each serving is about 275–300 calories, with the nutrition profile benefitting from antioxidant-rich blueberries and the protein of buttermilk. It’s a satisfying morning treat that doesn’t go overboard on sweetness.

Buttermilk Blueberry Breakfast Cake (Recap)

Few recipes are as effortlessly satisfying as Buttermilk Blueberry Breakfast Cake. Its plush crumb, vibrant fruit, and sweet-tart flavor ensure it stands out as a breakfast or brunch classic—easy enough for any day, special enough for weekends.

Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
2 tsp freshly grated lemon zest
2 cups all-purpose flour (plus 1 tbsp for berries)
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup buttermilk, well-shaken
2 cups fresh blueberries (or frozen, unthawed)
Powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 350°F. Line an 8″x8″ pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, letting it overhang two sides for easy removal.
2. In a large bowl, use a hand mixer or a stand mixer fitted with the paddle to cream the softened butter and sugar until light and fluffy (about 3 minutes).
3. Beat in the egg, vanilla, and lemon zest until fully incorporated.
4. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the butter mixture in three parts, alternating with the buttermilk, mixing gently and ending with flour. Do not overmix.
5. Toss blueberries with 1 tbsp flour, then gently fold them into the batter with a spatula. Evenly spread batter into the prepared pan.
6. Bake in the center of the oven for 35–40 minutes, or until the top is golden and a tester inserted in the center comes out just clean. (A slightly underbaked center is better than dry cake.)
7. Cool in the pan for at least 15 minutes. Use the parchment handles to lift out, then cool further on a rack. Serve squares dusted with powdered sugar.

Cook and Prep Times

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

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Enjoy this Buttermilk Blueberry Breakfast Cake—a crowd-pleaser you’ll want to bake all year long!