Blueberry Buttermilk Breakfast Cake
Soft, fluffy, lightly sweet, and bursting with juicy blueberries—this is the kind of cake that feels like breakfast but tastes like a treat Perfect with coffee or tea!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk
Add-ins
- 2 cups fresh or frozen blueberries
- 1 tbsp flour (to toss blueberries)
Topping (Optional but recommended
- 2 tbsp granulated sugar
- Zest of 1 lemon (optional, but amazing)
Directions
Prepare the Oven & Pan
- Preheat oven to 180°C (350°F)
- Grease and flour a 9-inch square or round pan
Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt
- Set aside
Cream Butter & Sugar
- In another bowl, beat butter and sugar until light and fluffy
- Add egg and vanilla, mix well
Combine Everything
- Add dry ingredients alternating with buttermilk, starting and ending with dry
- Mix gently until just combined (don’t overmix)
Add Blueberries
- Toss blueberries with 1 tbsp flour
- Gently fold into the batter
Bake
- Pour batter into the pan
- Sprinkle sugar (and lemon zest if using) on top
- Bake 35–40 minutes, until golden and a toothpick comes out clean
Serve & Enjoy
Let it cool slightly, slice, and enjoy warm or at room temperature.
Perfect for breakfast, brunch, or a cozy afternoon snack
