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