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.


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


  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.