Blueberry Buttermilk Breakfast Cake

This Blueberry Buttermilk Breakfast Cake is a sophisticated yet cozy start to any morning. The buttermilk provides a tender, moist crumb that perfectly balances the burst of tartness from the fresh blueberries. By creaming the butter with lemon zest, the citrus oils are fully released, giving the cake a bright, aromatic lift that makes it feel much lighter than a traditional pound cake.

Blueberry Buttermilk Breakfast Cake

Ingredients

How To Make Blueberry Buttermilk Breakfast Cake:

Step 1: Prep and Prevent “Sinking”: Preheat your oven to 350°F and lightly grease a 9×5-inch baking dish.1 In a small bowl, toss the blueberries with 1/4 cup of the flour.

The Science: Coating the berries in flour creates friction, preventing them from sinking to the bottom of the pan while the cake bakes.

Step 2: Cream the Base: In a large bowl, cream the softened butter, 1 cup of sugar, and the lemon zest. Beat for 3/5 minutes until the mixture is pale, light, and fluffy. Beat in the egg and vanilla extract until fully incorporated.

Step 3: Whisk Dry Ingredients: In a separate bowl, whisk together the remaining 1 3/4 cups of flour, baking powder, salt, and cinnamon (if using).

Step 4: Alternate Mixing: Add the flour mixture and the buttermilk to the butter mixture by alternating: start with 1/3 of the flour, then 1/2 of the buttermilk, and repeat. Always begin and end with the dry ingredients to ensure a smooth, stable emulsion.

Step 5: Fold and Bake: Gently fold the floured blueberries into the thick batter. Pour into the baking dish and sprinkle the remaining 1 tablespoon of sugar over the top for a crunchy “sparkle” crust. Bake for 40/50 minutes until a toothpick comes out clean.

Step 6: Cool and Slice: Let the cake rest on a wire rack for at least 15 minutes before slicing. This allows the internal structure to set so the blueberries don’t “bleed” into the warm crumb.