breakfast/ cake/ In The Kitchen/ recipe

Blueberry Buttermilk Breakfast Cake

This Blueberry Buttermilk Breakfast Cake is a delicious way to use up some fresh or frozen blueberries!  It’s so good!

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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.

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.

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.

Blueberry Buttermilk Breakfast Cake

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.

Blueberry Buttermilk Breakfast Cake

This recipe is actually one I have blogged before, and had initially made into muffins.  But today I wanted to bake the recipe into a cake.  I don’t regret my decision.  😉



Blueberry Buttermilk Breakfast Cake

This Blueberry Buttermilk Breakfast Cake is a delicious way to use up some fresh or frozen blueberries! It’s so good!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 8 1x


  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 1/22 cups fresh blueberries
  • 1 tsp flour
  • 12 tbsp sugar for garnish


  1. Preheat your oven to 350 degrees.
  2. Whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. With a mixer, cream together the butter and sugar until creamy.
  4. Add the eggs, and one at a time.
  5. Add the vanilla. Mix well.
  6. To the butter mix, add 1/3 of the flour mix, then 1/2 of the buttermilk. Repeat until all combined.
  7. 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.
  8. Gently stir 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.
  9. Pour/press the batter into a 9×9 baking pan.
  10. Sprinkle the cake with 1 – 2 tbsp of granulated sugar.
  11. Bake for 50 – 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.

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

Blueberry Buttermilk Breakfast Cake

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

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

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For more delicious blueberry recipes try these:

Blueberry Baked French Toast

Blueberry Baked French Toast {A Pretty Life}

Blueberry Buttermilk Muffins

Blueberry Muffins {A Pretty Life}

Easy 2 Ingredient Blueberry Jam

Easy 2 Ingredient Blueberry Jam {A Pretty Life}

Blueberry Pie

Blueberry Pie {A Pretty Life}


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  • Reply
    February 25, 2015 at 3:23 PM

    Yum just yum!
    Also love your behind the scenes photo!

    • Reply
      February 25, 2015 at 7:14 PM

      Thank you Sam! I’d like to start including more candid shots in my posts – they’re fun!

  • Reply
    Virginia Fynes
    February 25, 2015 at 6:10 PM

    I can smell it now, yum! Those plates are so beautiful too!

  • Reply
    March 7, 2015 at 6:59 PM

    Oh, Jo-Anna, it looks so good and we love our blueberries. I am always trying to find different recipes to incorporate them in.
    Thank you, Lynda

  • Reply
    March 14, 2015 at 3:48 PM

    Do you think frozen blueberries will work? Should I thaw them out?

    • Reply
      March 15, 2015 at 12:21 PM

      Hi Lori! Yes, I think frozen blueberries would work just fine but don’t thaw them out! I would toss them in a tsp or so of flour first, before you mix them in the batter. This will help make sure the batter doesn’t turn completely blue. Happy baking!

  • Reply
    April 22, 2015 at 8:33 AM

    This looks so good, pinning it for blueberry season!

  • Reply
    April 24, 2015 at 8:08 PM

    Hi there! Visiting from Flaunt It Friday. I love blueberries and this looks sooo yummy! Your photos and your entire blog are beautiful! Thanks so much for sharing! Pinned!

  • Reply
    Debi @ Surroundings by Debi
    April 25, 2015 at 9:49 AM

    This looks delicious. I was looking for a new breakfast idea and this looks like it will fit the bill! Thanks so much for sharing at the Thursday Favorite Things Blog Hop!

  • Reply
    Theresa @DearCreatives
    April 27, 2015 at 1:38 PM

    Thanks for sharing at the Inspiration Spotlight party! Pinned & shared. Hope to see you again sometime soon. I’ve just made two blueberry recipes lately. I can’t wait to try yours!

  • Reply
    Cydnee/Tampa Cake Girl
    April 29, 2015 at 9:06 PM

    Oh yummy! I am loving thisvBlueberry Buttermilk Breakfasy Cake. Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

  • Reply
    September 1, 2015 at 3:34 PM

    Hi Jo-Anna,

    If I can’t borrow a cupcake pan I would like to make this cake. I don’t have a beautiful casserole dish like you (I envy you!!! 🙂 ). Can I use a dark grey 13×9 pan, the sides are 2″? It’s a Chefmate pan a friend bought me. Do I need to oil the sides with something? I appreciate your advice. I truly do not know anything about baking. I’m buying a measuring spoon set tomorrow. 🙂 I can’t wait to eat this!!!

    Thank you!!!
    A new baker, Michele

    • Reply
      September 1, 2015 at 6:48 PM

      Hi! You could use this pan, but the baking time will be much shorter because the pan is bigger. It really would be best to use a 9×9 pan so it bakes evenly. Hope that helps!

  • Reply
    September 4, 2015 at 6:50 PM

    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!

    • Reply
      September 5, 2015 at 2:43 PM

      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!

  • Reply
    September 5, 2015 at 3:05 PM

    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!!!!

    • Reply
      September 5, 2015 at 3:47 PM

      Oh you aren’t bothering me at all! I hope it turns out for you!

  • Reply
    September 5, 2015 at 4:11 PM

    You are soooo nice Jo-Anna!! Thank you. I love your site!!! I’ll let you know how I do. Have a good evening!!! 🙂

  • Reply
    September 6, 2015 at 5:51 PM

    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!!!

    • Reply
      September 9, 2015 at 9:55 PM

      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?

  • Reply
    September 10, 2015 at 12:27 PM

    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!!!! 🙂

    • Reply
      September 10, 2015 at 3:59 PM

      Oh don’t give up! Sometimes we all have recipes that don’t turn out…if you feel inspired, try again!

  • Reply
    September 10, 2015 at 8:31 PM

    You’re so kind Jo-Anna!!! Thanks for the encouragement. I will try making Chicken Parmesan. The recipe on your site looks sooooo delicious!!!!

  • Reply
    April 3, 2016 at 4:54 PM

    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!

  • Reply
    Jackie Ruiz
    March 2, 2017 at 8:00 PM

    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!

    • Reply
      March 3, 2017 at 9:49 AM

      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!

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