Blueberry Buttermilk Breakfast Cake
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.
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.
So in my quest to leave winter even just for a moment, I figured a Blueberry Buttermilk Cake was in order. But of course.
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 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.
Blueberry Buttermilk Breakfast Cake
Ingredients
- 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 1/2 cups blueberries (and do 2 cups)
- 1 tsp all purpose flour
- 2 tbsp sugar for garnish
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 9 x 9 baking pan by lining it with parchment paper or greasing the insides with butter.
- Whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Using a stand mixer, cream together the butter and sugar until creamy.
- Add the eggs, and one at a time.
- Add the vanilla. Mix well.
- To the butter mix, add 1/3 of the flour mixture, then 1/2 of the buttermilk. Repeat until all combined.
- 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.
- 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.
- Pour/press the batter into a 9×9 baking pan.
- Sprinkle the cake with 1 – 2 tbsp of granulated sugar.
- Bake for 50 – 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.
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.
PIN IT to make later!
More Blueberry Recipes
Cakes, muffins, desserts and more!
Anyway, I hope you enjoy this recipe! As always, have a delicious day!
Yum just yum!
Also love your behind the scenes photo!
Thank you Sam! I’d like to start including more candid shots in my posts – they’re fun!
I can smell it now, yum! Those plates are so beautiful too!
Thank you Virginia!
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
You are so welcome! Enjoy!
Do you think frozen blueberries will work? Should I thaw them out?
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!
This looks so good, pinning it for blueberry season!
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
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
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!
Jo-Anna
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
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!
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!!!!
Oh you aren’t bothering me at all! I hope it turns out for you!
You are soooo nice Jo-Anna!! Thank you. I love your site!!! I’ll let you know how I do. Have a good evening!!! 🙂