Buttermilk Blueberry Breakfast Cake Recipe

Buttermilk Blueberry Breakfast Cake is a light, fluffy, and incredibly moist cake that’s perfect for breakfast or brunch. Loaded with fresh blueberries and flavored with tangy buttermilk, this cake offers the perfect balance of sweetness and tartness. Topped with a crumbly streusel, each bite is packed with a burst of berry goodness and a delightful crunch. Whether you’re serving it to family and friends or enjoying it on your own, this breakfast cake is sure to become a morning favorite.

Why You’ll Love This Recipe

1. Light and Moist Texture: The combination of buttermilk and oil creates a cake that’s light, moist, and incredibly tender.
2. Bursting with Blueberries: Fresh blueberries are scattered throughout the cake, ensuring each bite is filled with juicy sweetness.
3. Simple to Make: With just a few basic ingredients, this cake comes together quickly and easily, making it perfect for busy mornings.
4. Streusel Topping: The crunchy streusel topping adds a perfect contrast to the soft cake, making every bite a satisfying treat.
5. Versatile: While perfect for breakfast, this cake is also great as a dessert or snack, making it a versatile addition to any occasion.

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Buttermilk
• Fresh blueberries (you can use frozen if fresh is unavailable)
• Vanilla extract
• Brown sugar
• Ground cinnamon
• Oats (for the streusel topping)
• Oil (vegetable or canola oil)

Variations

• Add Nuts: For added crunch, you can mix in chopped walnuts or pecans into the batter or sprinkle them on top of the streusel.
• Citrus Zest: Add a teaspoon of lemon zest or orange zest to the batter for a fresh citrus flavor.
• Frozen Blueberries: If fresh blueberries aren’t available, frozen blueberries work just as well. Make sure to fold them in gently to prevent the batter from turning purple.
• Spices: For an extra layer of flavor, consider adding a pinch of nutmeg or cardamom to the batter.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or round cake pan, or line it with parchment paper to prevent sticking.

Step 2: Make the Streusel Topping

In a small bowl, combine 1/3 cup of flour, 1/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Add 3 tablespoons of softened butter and 2 tablespoons of oats. Use your fingers or a fork to mix until the mixture becomes crumbly. Set aside.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes). This step helps to create a light texture in the cake.

Step 5: Add the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract for flavor.

Step 6: Alternate Adding the Dry Ingredients and Buttermilk

Gradually add the dry ingredients in three additions, alternating with the buttermilk. Start with the dry ingredients, followed by buttermilk, and mix until just combined. Be careful not to overmix, as this could lead to a dense cake.

Step 7: Fold in the Blueberries

Gently fold in the fresh or frozen blueberries, ensuring they’re evenly distributed throughout the batter.

Step 8: Pour the Batter Into the Pan

Pour the batter into the prepared baking pan, spreading it out evenly. Sprinkle the streusel topping over the top of the batter.

Step 9: Bake the Cake

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs. The cake should be golden brown and firm to the touch.

Step 10: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

Tips for Making the Recipe

• Avoid Overmixing: Overmixing the batter can make the cake dense. Mix just until everything is combined.
• Blueberry Distribution: If you’re using frozen blueberries, don’t thaw them before adding them to the batter. This will prevent the berries from bleeding into the cake and turning it purple.
• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to ensure they cream together properly and create a smooth batter.
• Check for Doneness: Oven times may vary, so check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, it’s ready!

How to Serve

• With a Morning Coffee: Serve this breakfast cake alongside a hot cup of coffee or tea for a comforting breakfast or brunch.
• With Fresh Fruit: Top each slice with extra fresh fruit, like sliced strawberries or raspberries, for a refreshing addition.
• As a Dessert: This cake also makes a great dessert, especially when served with a scoop of vanilla ice cream or a dollop of whipped cream.
• Topped with Glaze: If you prefer extra sweetness, drizzle a simple glaze (powdered sugar and milk) over the top of the cake once it’s cooled.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep the cake fresh, make sure it’s completely cooled before storing.

Freezing

You can freeze this breakfast cake for up to 2-3 months. To freeze, wrap individual slices or the entire cake tightly in plastic wrap and foil, then place in a freezer-safe bag. Thaw overnight in the refrigerator before serving.

Reheating

Reheat individual slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes to warm it through.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter to prevent the cake from turning purple.

2. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the texture and adjust if necessary.

3. Can I add other fruits to this cake?

Yes, you can add other berries such as raspberries or blackberries, or even diced apples or peaches for a different flavor profile.

4. Can I substitute buttermilk?

If you don’t have buttermilk, you can use a mixture of 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using it in the recipe.

5. How do I prevent the blueberries from sinking to the bottom?

To prevent the blueberries from sinking, toss them in a small amount of flour before folding them into the batter. This will help keep them suspended throughout the cake.

6. Can I use a different type of sugar?

Yes, you can substitute granulated sugar with coconut sugar or brown sugar for a different flavor, though it may slightly change the texture.

7. How do I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for later enjoyment.

8. Can I make this ahead of time for a brunch?

Yes, this cake can be made the night before and stored in an airtight container. Simply slice and serve the next morning.

9. Can I add a glaze to the top?

Yes, you can drizzle a glaze made of powdered sugar and milk over the top of the cooled cake for extra sweetness.

10. How can I make the cake extra moist?

The buttermilk and oil already ensure a moist cake, but you can add a tablespoon of sour cream or Greek yogurt to make it even more tender.

Conclusion

Buttermilk Blueberry Breakfast Cake is the perfect combination of light, fluffy texture and rich, sweet flavor. Whether you’re serving it for breakfast, brunch, or as a dessert, this cake is sure to impress everyone. Its simple ingredients, easy preparation, and delightful taste make it a must-try recipe. Enjoy it with your morning coffee or as a special treat during any time of the day!

Print