Blueberry buttermilk breakfast cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!

Every bite is jam-packed with the sweet taste of blueberry and moist, rich cake that will wake your taste buds early in the morning. It’s simple to make and is sure to get everyone out of bed, down to the table for a family breakfast together. Be sure to try these other cake recipes that fill your family with warmth and love like this Strawberry Cream Cheese Coffee Cake, Banana Bread Crumb Cake, or Almond Poppy Seed Bundt Cake!

Blueberry Buttermilk Breakfast Cake Recipe

As a mom, I’m always looking for breakfast ideas that are both delicious and easy to make. That’s where blueberry buttermilk breakfast cake comes in! This sweet treat is perfect for those mornings when you want something a little bit special without spending hours in the kitchen. With its tender crumb and juicy bursts of blueberry, it’s sure to become a family favorite in no time. Plus, it’s versatile enough to serve as a dessert or a snack, too!

My family gobbled this down in about 2.5 seconds. It truly is INCREDIBLE. We loved every single thing about this cake and it is perfect for breakfast! Who wouldn’t want cake for breakfast, right?! This cake is buttery, moist, packed with juicy blueberries, and SO easy to make. Easy breakfasts are the best! Especially when they taste this good! Looking for more easy and delicious breakfast recipes? Try this overnight breakfast casserole or air fryer French toast sticks!

Ingredients Needed

Blueberry buttermilk breakfast cake is made with simple ingredients that you probably already have in your kitchen. Flour, sugar, baking powder, and salt form the dry base of the cake, while buttermilk, eggs, and melted butter make up the wet ingredients. What really makes this cake good though is all of the tasty blueberries! No fresh blueberries on hand? No worries! Frozen work just as well! Note: exact measurements can all be found in the recipe card below.

• Butter: Unsalted butter gives the cake a rich, buttery flavor. Softened butter is easier to work with than cold butter and mixes better with other ingredients. I like to let mine come to room temperature before using it.
• Lemon Zest: Adds a pop of bright, citrusy flavor to the cake.
• Granulated Sugar: Adds sweetness and gives the cake a tender texture.
• Egg: Binds all of the ingredients together.
• Vanilla Extract: This adds a sweet, floral flavor to the blueberry buttermilk breakfast cake.
• Flour: All-purpose flour works great to give the cake structure!
• Salt: Salt is used to balance the sweetness in the cake and enhance the flavors of the other ingredients.
• Baking Powder: Helps the cake rise and become fluffy.
• Blueberries: I used fresh blueberries but frozen also work! See my tip below.
• Buttermilk: Helps to tenderize the cake and adds a subtle tanginess. If you don’t have it on hand, you can make your own using my simple recipe here!
• Coarse Sugar: This is sprinkled on top of the cake before baking and gives it a crunchy, sweet topping. It’s larger than regular sugar and doesn’t dissolve as easily in the oven.

How to Make Blueberry Buttermilk Breakfast Cake

It only takes 15 minutes to prepare this scrumptious blueberry breakfast cake! Then it’s off to the oven, and you’re free to enjoy your morning as you please!

1. Preheat Oven, Prep Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish and set aside.
2. Mix Ingredients: In a medium-sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
3. Flour Mixture: In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
4. Combine: Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.  
5. Transfer to Pan: Spread the batter into the prepared baking pan. Sprinkle with coarse sugar.
6. Bake and Serve: Bake for 35-40 minutes or until it is cooked through and a toothpick comes out clean. Let rest for 15 minutes before serving. (This makes it easier to cut into squares!)