Blueberry Buttermilk Breakfast Cake
This isn’t just any Blueberry Buttermilk Breakfast Cake, it’s my mom’s secret recipe, passed down through generations. It’s simple, moist, bursting with juicy blueberries, and has a special touch that makes it unforgettable. So grab your mixing bowl and get ready to bake!
My mom’s secret breakfast cake has been a morning staple in our family for years. Now, the secret’s out! Share the sweetness, warmth, and juicy blueberries with your loved ones.
Questions I get for my amazing blueberry buttermilk breakfast cake:
Can I use frozen blueberries?
Yes, just thaw them first and pat them dry with paper towels to prevent excess moisture in the batter.
Can I substitute another type of berry?
Yes, raspberries, strawberries, or even mixed berries would work well.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Make sure to check the baking time as it might vary slightly.
I don’t have buttermilk. Can I use something else?
You can substitute plain yogurt thinned with a little bit of milk or lemon juice.
What you need to make the recipe:
Ingredients:
Dry:
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon (a secret family touch!)
Wet:
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 ½ cups fresh blueberries
Topping (optional)
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
How to make it:
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or round glass dish.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined. Do not overmix!
Gently fold in the blueberries, being careful not to burst them.
Pour batter into the prepared pan and sprinkle the cinnamon-sugar topping evenly over the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips:
For extra moistness, replace ¼ cup of the flour with cornstarch.
Use frozen blueberries for a more rustic, swirled effect.
Drizzle a lemon glaze over the cooled cake for a tangy twist.
This cake is delicious warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 2 days.
Now, this recipe might seem similar to others you’ve seen, but the secret lies in the cinnamon in both the batter and the topping. It adds a subtle warmth and depth of flavor that makes this cake stand out. Plus, the love and memories baked into it make it truly special. Enjoy!
Printable Recipe:
Blueberry Buttermilk Breakfast Cake
Forget bland breakfast cakes! This recipe adds a touch of unexpected warmth with hidden cinnamon, creating a flavor that's truly unforgettable. Bake up a slice of "blissful" this morning!
Ingredients
Dry
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon (a secret family touch!)
Wet
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
Topping (optional)
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined. Do not overmix!
- Gently fold in the blueberries, being careful not to burst them.
- Pour batter into the prepared pan and sprinkle the cinnamon-sugar topping evenly over the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moistness, replace ¼ cup of the flour with cornstarch.
- Use frozen blueberries for a more rustic, swirled effect.
- Drizzle a lemon glaze over the cooled cake for a tangy twist.
- This cake is delicious warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 2 days.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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