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Buttermilk Blueberry Breakfast Cake
Humaira ilyas

Buttermilk Blueberry Breakfast Cake Recipe 

This Buttermilk Blueberry Breakfast Cake is soft, tender, and bursting with juicy blueberries.Made with tangy buttermilk for extra moisture and a delicate crumb texture.Perfect for breakfast, brunch, or a sweet afternoon treat with coffee or tea.Simple ingredients and easy steps make it ideal for busy mornings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups
  • Baking powder – 2 teaspoons
  • Salt – ½ teaspoon
  • Unsalted butter softened – ½ cup
  • Granulated sugar – 1 cup
  • Egg – 1 large
  • Buttermilk – 1 cup
  • Vanilla extract – 1 teaspoon
  • Fresh blueberries – 1½ cups
  • Lemon zest – 1 teaspoon optional
  • Extra sugar – 1 tablespoon for topping

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8-inch baking pan.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in egg and vanilla extract.
  5. Gradually mix in dry ingredients alternating with buttermilk.
  6. Fold in blueberries and lemon zest gently.
  7. Spread batter evenly into prepared pan.
  8. Sprinkle extra sugar over the top.
  9. Bake for 35–40 minutes until a toothpick inserted comes out clean.
  10. Cool slightly before slicing and serving.

Notes

  • Use frozen blueberries if fresh are unavailable but do not thaw them before mixing.
  • Do not overmix the batter to keep the cake soft and tender.
  • Store leftovers in an airtight container for up to 3 days.
  • Serve warm with a dusting of powdered sugar if desired.

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