Blueberry Buttermilk Breakfast Cake

This easy blueberry buttermilk breakfast cake is only 10 minutes prep! A quick homemade coffee cake that is the perfect brunch recipe.

A few weeks ago we made our lemon blueberry coffee cake for a weekend treat. It was amazing. Have you tried it?

We love tart flavors with sweet blueberries…and this blueberry buttermilk breakfast cake is no different.

stack of 3 pieces of Buttermilk Blueberry Breakfast Cake

This easy coffee cake has all the flavors of grandma’s house. Fresh buttermilk and blueberries flavor this cake and no frosting is needed. You’ll love that there is only 10 minutes prep. You’ll be serving this cake up with a cup of coffee to friends in family in under an hour’s time.

What does buttermilk do to cake?

Cakes are almost always better with buttermilk. Buttermilk tenderizes the cake giving it a moist, soft crumb. And the flavor too…buttermilk adds a tang that pairs beautifully with the sweet cake.

ingredients for Blueberry Buttermilk Breakfast Cake

Substitute for Buttermilk in Cake

Some of you will want to use regular milk instead of buttermilk in this recipe. Do you really need buttermilk for cake? I say yes. Since the flavor and texture of the cake center around buttermilk, you should really head to the store and buy some just for this.

However, if you don’t have buttermilk, simply add ½ tablespoon of white vinegar to the ½ cup measuring cup, then fill the rest of the measuring cup with milk. After a few minutes, the milk will start to curdle slightly. This will work as a substitute for buttermilk.

How to Make Blueberry Buttermilk Cake

You’re going to love how easy this cake is to make!

  • Preheat the oven to 350º Fahrenheit.
  • Grease an 7×11 inch baking pan. Set aside.
  • In a medium bowl, toss the blueberries with a small amount of the measured flour. Set aside. You don’t need extra flour for this…just use a tablespoon or two of the two cups needed.
creamed butter and sugar in a mixing bowl
  • In a large bowl, cream together the butter and sugar.
  • Add the egg and vanilla and beat until combined.
creamed butter and sugar
  • Add the buttermilk and stir well.
  • Add the remaining flour, baking powder and salt. Stir just until combined. Be careful not to overmix this cake or the texture may become tough.
  • Fold in the floured blueberries.
cake batter with floured blueberries in a mixing bowl
  • Spread batter evenly in the prepared pan.
unbaked Blueberry Buttermilk Breakfast Cake
  • Bake for 40 to 45 minutes until a toothpick comes out clean.
  • Let cool for 15 minutes before serving.
buttermilk blueberry cake in a cake pan

Do you have to toss blueberries in flour?

Many will say that it is an old wives tale to toss blueberries in flour. The reason behind doing it is so that the blueberries won’t fall to the bottom. You can skip this step if you’d like, but we usually stick with what Grandma used to do and toss the blueberries.

**Tip: Many times if you are experimenting with a recipe and have fruit falling to the bottom of a baked good, it’s because the batter is too thin to hold the fruit.**

Buttermilk Blueberry Breakfast Cake

How do you store a freshly baked cake?

This cake is safe to store at room temperature for 48 hours. Be sure to cover the cake once it is cool so it does not dry out.

Can you freeze cake?

Yes! This cake freezes really well because of the buttermilk. Freeze any leftover pieces of cake in an airtight container.

When you are ready to defrost the cake, allow the container to sit at room temperature before opening the container. This will ensure the moisture stays in the cake and prevent it from drying out.

Other Blueberry Cake to Try

slice of blueberry coffee cake
slice of blueberry coffee cake

Blueberry Buttermilk Breakfast Cake

3.67 from 3 votes
This easy blueberry buttermilk breakfast cake is only 10 minutes prep! A quick homemade coffee cake that is the perfect brunch recipe.
Servings 15
Prep Time 10 minutes
Cook Time 45 minutes

Ingredients
 

  • ½ cup butter (room temperature)
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh blueberries

Instructions
 

  • Preheat the oven to 350º Fahrenheit.
  • Grease an 7×11 inch baking pan. Set aside.
  • In a medium bowl, toss the blueberries with a small amount of the measured flour. Set aside. You don't need extra flour for this…just use a tablespoon or two of the two cups needed.
  • In a large bowl, cream together the butter and sugar.
  • Add the egg and vanilla and beat until combined.
  • Add the buttermilk and stir well.
  • Add the remaining flour, baking powder and salt. Stir just until combined.
  • Fold in the floured blueberries.
  • Spread batter evenly in the prepared pan.
  • Bake for 40 to 45 minutes until a toothpick comes out clean.
  • Let cool for 15 minutes before serving.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 189kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 224mg | Potassium: 103mg | Fiber: 1g | Sugar: 16g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
Course Breakfast
Cuisine American
Calories 189
Keyword breakfast cake, cake with buttermilk, easy breakfast cake, easy breakfast recipe
Buttermilk Blueberry Breakfast Cake title image

About Julie Clark

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