Name: Buttermilk Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; 1 cup sugar (plus extra for sprinkling); 1 egg; 1 tsp vanilla extract; 2 cups all-purpose flour (divided); 2 tsp baking powder; ½ tsp salt; 2 cups fresh blueberries (or frozen, not thawed); ½ cup buttermilk

Why You’ll Love This Recipe

I love how simple and satisfying this cake is. It uses basic pantry staples and fresh or frozen blueberries to deliver a delightful balance of sweetness and tang. The buttermilk adds incredible moisture, while the light sugar topping adds just the right crunch. It’s versatile enough to serve for breakfast, brunch, or even dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
1 cup sugar (plus extra for sprinkling)
1 egg
1 tsp vanilla extract
2 cups all-purpose flour (divided)
2 tsp baking powder
½ tsp salt
2 cups fresh blueberries (or frozen, not thawed)
½ cup buttermilk

Directions

I preheat the oven to 175°C (350°F) and grease an 8×8 or 9×9 inch baking dish.
I cream the butter and sugar together until fluffy, then add the egg and vanilla, mixing well.
In a separate bowl, I whisk together 1¾ cups of the flour, baking powder, and salt, and gradually mix it into the wet ingredients.
I toss the blueberries with the remaining ¼ cup flour and gently fold them into the batter.
Slowly, I add the buttermilk and mix just until everything is combined.
I spread the batter evenly in the prepared pan and sprinkle a little sugar on top.
I bake it for 35–40 minutes, until the top is golden and a toothpick comes out clean.
After a short cooling period, it’s ready to enjoy.

Servings and timing

This recipe makes 9 servings. Prep time takes about 15 minutes, baking takes 40 minutes, and the total time is approximately 55 minutes. Each slice has around 265 kcal.

Variations

Sometimes I swap the blueberries for raspberries or a mix of berries for a different twist. When I want a citrusy flair, I add a teaspoon of lemon zest to the batter or drizzle a lemon glaze over the top. I’ve even tried it with a cinnamon-sugar sprinkle instead of plain sugar for a warm spice touch.

storage/reheating

I store the cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. For longer storage, it freezes well for up to three months. I reheat slices in the microwave for 15-20 seconds to bring back that fresh-baked warmth.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries straight from the freezer. I make sure not to thaw them to prevent the batter from becoming too wet.

Can I use milk instead of buttermilk?

I prefer buttermilk for the tang and moisture it adds, but if I’m out, I mix 1 tablespoon of lemon juice or vinegar with ½ cup of milk and let it sit for a few minutes as a substitute.

How do I prevent the blueberries from sinking?

Tossing the blueberries in a bit of flour before adding them to the batter helps keep them evenly distributed.

Can I double the recipe?

Yes, when I want to serve more people, I double the ingredients and use a 9×13 inch pan. The baking time might need to be increased slightly.

What if I don’t have a square pan?

A round cake pan or even a deep-dish pie plate works well too. I just keep an eye on the baking time and test with a toothpick for doneness.

Conclusion

This Buttermilk Blueberry Breakfast Cake is a cozy, crowd-pleasing treat that I find myself making again and again. It’s simple, delicious, and incredibly flexible. Whether for breakfast, brunch, or an afternoon snack, it always hits the spot.