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Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake is a delicious way to use fresh or frozen blueberries! This is a sweet and tender buttermilk vanilla cake full of delicious blueberries.

Oh I’m so happy you are here!  I wish you could smell my kitchen right now though. It’s heaven. Sweet vanilla and blueberry baked heaven. With sugar on top. The smells of a freshly baked Blueberry Buttermilk Breakfast Cake. Yes.

a top down image of a Blueberry Buttermilk Breakfast Cake

There’s just something about the middle of winter that has me dreaming of blueberries. They are after all, the quintessential summer berry, so I guess it would seem fitting to crave them as much as I crave the arrival of summer.

a top down image of a Blueberry Buttermilk Breakfast Cake

So in my quest to leave winter even just for a moment, I figured a Blueberry Buttermilk Cake was in order. But of course.

a top down image of a Blueberry Buttermilk Breakfast Cake with a square cut out of the centre

And then when it’s done baking, you cut into your cake and dig right into the very middle of it for the best piece ever. No sides, just a delicious inside piece. Because life is too short not to.

a close up of a slice of Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Cake Recipe Tips:

  • Fresh Blueberries or Frozen Blueberries? You can use either. If you use frozen blueberries, don’t thaw them. Toss them in 1 tsp of flour, then add to the batter frozen.
  • Sugar: Don’t skip adding the 2 tbsp of sugar to the top of the cake before baking. This makes a wonderful, crunchy sugar topping (even better than adding frosting).
  • Line your pan: Make sure to line your pan with parchment paper before adding the batter.
  • Let it rest: Allow the cake to rest for at least 1 hour before cutting.
  • Storage:  Cover with plastic wrap or store in an airtight container at room temperature.
  • Freezing: This cake freezes well. Store in an airtight container or ziplock bag and keep in the freezer for up to 3 months.
  • Love Lemon? Feel free to stir 1 tsp lemon zest into the batter before baking.
  • Variations: You can make this cake with different berries. Here are my recipes for one made with cranberries, cherries, and even blackberries or raspberries.
  • Muffins: This recipe translates well into muffins. Here are my recipes for Blueberry Buttermilk Muffins and Raspberry Buttermilk Muffins.

Serve it for breakfast.  Serve it for lunch or dessert.  What ever your heart desires.

a top down image of a Blueberry Buttermilk Breakfast Cake
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Blueberry Buttermilk Breakfast Cake

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Blueberry Buttermilk Breakfast Cake is a delicious way to use fresh or frozen blueberries! This is a sweet and tender buttermilk vanilla cake full of delicious blueberries.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Cake
  • Method: Baking

Ingredients

Units Scale
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 1/22 cups blueberries
  • 1 tsp flour
  • 12 tbsp sugar for garnish

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Prepare a 9 x 9 baking pan by lining it with parchment paper or greasing the insides with butter.
  3. Whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
  4. Using a stand mixer, cream together the butter and sugar until creamy.
  5. Add the eggs, and one at a time.
  6. Add the vanilla. Mix well.
  7. To the butter mix, add 1/3 of the flour mixture, then 1/2 of the buttermilk. Repeat until all combined.
  8. In a bowl, gently toss the blueberries with 1 tsp of flour. This will make sure that the blueberries don’t stain the cake batter.
  9. Gently fold the blueberries into the cake batter. Don’t use a mixer, just hand mix it with a spoon, being careful not to mash the blueberries.
  10. Pour/press the batter into a 9×9 baking pan.
  11. Sprinkle the cake with 1 – 2 tbsp of granulated sugar.
  12. Bake for 50 – 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.

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I thought it would be fun to give you a little glimpse into the behind the scenes of when I’m taking pictures of food and getting ready to put together my blog post. Don’t you love my hi-tech whiteboard and icing sugar bucket stand? Oh and I see my half eaten lunch there too. I always laugh at myself and the gigantic mess that becomes my home when I’m in the middle of creating something. What is it they say…a messy home is the sign of a creative mind? I guess I’m creative?  Hahaha Don’t be fooled…you really should see my kitchen too, it’s in a state.

Behind the Scenes

PIN IT to make later!

Anyway, I hope you enjoy this recipe! As always, have a delicious day!

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29 Comments

  1. Hi Jo-Anna,

    I bought all the ingredients & will make this tomorrow. May I please bother you with 1 last question? I will use a non-stick pan so do I need to put oil on bottom & sides? I’m sorry for the stupid question. I do not want to screw up your delicious cake. I can’t wait to make it!!! And eat it, of course!!! Thanks for sharing your recipe. I appreciate your help very much!!!

    Take care!
    Michele

    1. Hi Michelle! When I bake I usually use non-stick pans so I don’t tend to oil them. But you certainly can! If you would like to, I would recommend just spreading some butter lightly over the insides and bottom, and then I’ll dust it with flour. Good luck!

  2. Thank you Jo-Anna!!! I have to follow the recipe exactly so I don’t mess it up. This will be the last time I bother you. You’re very kind to give me your advice!!! Your recipe e-mails make me sooooo hungry!!!! Best wishes!!!! Thanks again!!!!

  3. Hi Jo-Anna,

    My Blueberry Buttermilk Cake does not look like yours. lol I knew I’d mess it up. I followed all the directions but it didn’t rise the way yours did. About half your height. Also, after 50 minutes in oven it was brown on top, not beautiful like yours. I didn’t know if I should press down on the flour when measuring. The only thing I know I did wrong is forget the sugar on top, I put it on right after & it melted nicely. oh, & I rinsed off blueberries right before tossing with flour. I tried to dry them off but it didn’t work. Maybe that was my big mistake. Do you have any idea what I did wrong? I spent a lot of money buying measuring spoons & ingredients ($3.49 for fresh blueberries!!!!). It tastes good but it’s mostly blueberries because the batter didn’t rise like yours did. I’ll eat it, I like it, but I’d like to make it correctly the next time. I’m just not a good cook, now baker. Any ideas??? Sorry to bother you again. I’d appreciate any advice. Thank you!!!

    1. Oh no, I’m sad to hear it didn’t turn out! I’m not sure what could have gone wrong…I’ve made the recipe many times and it always turns out! Is it possible any of the ingredients were left out accidentally?

  4. Thank you Jo-Anna,

    I guess I should just accept I’m a bad cook and baker. Sigh. I’ll go back to making everything from a box. I really want to make your recipes!!! Especially a Chicken Parmesan one I found. I wasted all that money on vanilla, baking powder, baking soda, measuring spoons. Thanks for all your help. I won’t be bothering you again. I’m certain your recipe is GREAT!!! I just can’t bake. I was very careful about all measuring. I did something wrong for sure. Sigh.

    Have a good day!!!! 🙂
    Michele

  5. Such a beautiful cake! And I enjoyed seeing your behind the scenes photoshoot. I’m envious of all that gorgeous light you have to work with!

  6. Hi, Jo-Anna!
    I actually tried this cake back in Sept 2016 during a girls’ getaway weekend at the Cape. A friend brought it. It was the best blueberry cake I’ve ever eaten. I am FINALLY getting around to trying this. The recipe looks super easy. I can’t wait! Just a quick question; in step 6, do you use a mixer to combine the flour/butter mixture/buttermilk, or do you combine by hand?

    Thanks so much!

    1. Hi Jackie! I’m so glad you love this recipe…it’s one of my favourites too! I always use a mixer to combine flours and butter, as it’s always so much easier! Just make sure to hand stir in the blueberries! Good luck!