Name: Blueberry Buttermilk Breakfast Cake
Prep time: 20 min
Cook time: PT-488873H16M31S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1½ cups white sugar; ½ cup butter, softened; 2 eggs; 1 teaspoon vanilla extract; 2 cups buttermilk; 2 cups fresh blueberries; Crumble Topping:; ½ cup all-purpose flour; ½ cup white sugar; 6 tablespoons butter, softened

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When I want to start the morning with something warm, tender, and bursting with fruit, this Blueberry Buttermilk Breakfast Cake never lets me down. It’s rich, fluffy, and slightly tangy from the buttermilk, with juicy bursts of fresh blueberries in every bite. The buttery crumble topping adds the perfect contrast—a crisp, golden layer that gives way to a soft, moist cake beneath. Whether I’m sharing it at brunch or savoring it with a quiet morning coffee, this cake feels like a little celebration of breakfast done right.

Why You’ll Love This Recipe

Soft and Moist Texture: Thanks to the buttermilk, this cake bakes up incredibly tender and flavorful.
Bursting with Berries: I love how the fresh blueberries stay plump and juicy, creating little pockets of fruit in every slice.
Easy to Make: No need for fancy equipment or complicated steps—just classic baking ingredients and one pan.
Perfect for Sharing: It makes a big batch, so it’s great for brunches, potlucks, or meal prepping for the week.
Delicious at Any Time: While it’s technically a breakfast cake, I’ve enjoyed it just as much as an afternoon snack or dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:
all-purpose flour – 4 cups
baking powder – 3 teaspoons
baking soda – 1 teaspoon
salt – 1 teaspoon
white sugar – 1½ cups
butter – ½ cup (softened)
eggs – 2
vanilla extract – 1 teaspoon
buttermilk – 2 cups
fresh blueberries – 2 cups

Crumble Topping:
all-purpose flour – ½ cup
white sugar – ½ cup
butter – 6 tablespoons (softened)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a medium bowl, I sift together the flour, baking powder, baking soda, and salt to ensure everything is evenly mixed.
In a large mixing bowl, I cream the sugar and butter together until the mixture is light and fluffy.
I beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then I stir in the vanilla extract.
Alternating between dry and wet, I add the flour mixture and buttermilk to the creamed mixture, stirring just until combined. I’m careful not to overmix so the cake stays tender.
I gently fold in the blueberries, taking care not to crush them, then pour the batter into the prepared baking pan and smooth the top.
For the crumble topping, I combine the flour and sugar in a small bowl, then cut in the butter until the mixture forms coarse crumbs. I sprinkle this evenly over the cake batter.
I bake the cake for 45 to 60 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
I let the cake cool in the pan before slicing and serving.

Servings and timing

Servings: 12 to 16 slices
Prep Time: 20 minutes
Bake Time: 45–60 minutes
Total Time: Around 1 hour 10 minutes

Variations

Use frozen blueberries: When fresh berries aren’t in season, I swap in frozen ones. I don’t thaw them—just toss them with a tablespoon of flour before folding them into the batter to prevent bleeding.
Add lemon zest: A bit of lemon zest adds brightness that pairs beautifully with the blueberries.
Make it a muffin: I scoop the batter into muffin tins for individual portions. Bake at 350°F for about 20–25 minutes.
Change the fruit: This recipe also works well with raspberries, blackberries, or chopped strawberries.

Storage/Reheating

Room temperature: I keep the cake covered on the counter for up to 2 days.
Refrigerator: For longer storage, I refrigerate it in an airtight container for up to 5 days. I let it come to room temperature before serving—or warm it slightly for that just-baked feel.
Freezer: It freezes beautifully. I wrap individual slices in plastic wrap and freeze them in a sealed bag for up to 2 months. I reheat them in the microwave or let them thaw at room temperature.

FAQs

Can I use a different type of flour?

I usually stick with all-purpose flour, but I’ve had success with a 1:1 gluten-free flour blend. Whole wheat flour can work too, though it makes the cake slightly denser.

Do I have to use buttermilk?

Buttermilk is key for flavor and texture, but if I don’t have any, I mix 2 tablespoons of lemon juice or vinegar with 2 cups of milk and let it sit for 5 minutes as a quick substitute.

Can I make this cake ahead of time?

Yes, I often bake it the night before and serve it the next morning. The flavor deepens overnight, and it stays moist.

Can I reduce the sugar?

Yes, I’ve reduced the sugar to 1¼ cups in the batter and 1/3 cup in the topping with good results. It’s still sweet but a bit lighter.

What’s the best way to serve this cake?

I love serving it slightly warm with a hot cup of coffee or tea. It’s also great with a dollop of whipped cream or a drizzle of vanilla glaze if I’m feeling indulgent.

Conclusion

This Blueberry Buttermilk Breakfast Cake has become one of my favorite ways to treat myself and others to a cozy, homemade start to the day. It’s simple, satisfying, and full of classic flavors that never get old. Whether I’m making it for a weekend brunch or just to have something sweet on hand during the week, this cake always hits the spot.