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