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This extraordinarily delicious Blueberry Buttermilk Breakfast Cake has a tender crumb, lots of plump, juicy berries and a crisp, sugar-kissed topping. An easy, one-bowl, no-mixer recipe!
After finishing the photoshoot for this Blueberry Buttermilk Breakfast Cake, I handed Scott the "sample" piece. He sure didn't argue (a bit) and, after taking a few bites, said, "You've made a lot of blueberry cakes over the years, but I think this one is the best." "Really? I asked, "What makes it so good?". "It's so light and tender", he said, "and it's just bursting with fresh blueberry flavor". That did it. Although I'd already sampled this cake the first time I made it (and I was trying to be "good"), I proceeded to cut a piece for myself too. It's totally his fault.
Seriously (although it's nice to have a scapegoat), this is a really good cake. With a moist, tender crumb and a crisp, sugar-kissed topping, this Blueberry Buttermilk Breakfast Cake is quite extraordinary. I originally saw this recipe in an email from New York Times Cooking. Noticing that it had over 200 5-star reviews, I couldn't resist trying it. It's not only delicious, but it's also super easy to put together. And (after just a bit of adapting) it requires only one bowl and no mixer. Definitely a win-win-win!
This is a simple cake that really allows the blueberries to shine. Plump, sweet, juicy berries are starting to show up at grocery stores and markets. This Blueberry Buttermilk Breakfast Cake is a delicious way to inaugurate the season!
The ingredient list is simple; butter, oil, buttermilk, eggs, sugar, flour, baking powder and soda, vanilla and salt. It takes less than 10 minutes to put all these together then transfer to a 9-inch round pan. The batter is sprinkled with cinnamon sugar and then baked until fragrant and golden. I love how the cinnamon sugar is magically transformed in the oven to a golden, crisp, rustically beautiful topping.
This would be a perfect way to celebrate a summer morning and makes a lovely, delicious breakfast or brunch option. And, if you change the name, I'm quite certain that no one would complain if you served this wonderful Blueberry Buttermilk Breakfast Cake for dessert!
Café Tips for making this Blueberry Buttermilk Breakfast Cake
- Buttermilk is a magical baking ingredient. It not only gives cakes, biscuits, muffins, etc. a nice tang but the lactic acid also helps tenderize the glutin in flour which gives a soft and tender crumb and a nice rise. No buttermilk? No problem! You can make your own by combining 2 teaspoons of vinegar or fresh lemon juice with a half cup of milk. Stir well and allow the mixture to sit for 5-10 minutes. Voila, homemade buttermilk!
- You could also substitute sour cream, plain Greek yogurt or regular yogurt for the buttermilk.
- This recipe calls for a 9-inch round pan with sides at least 2-inches tall. I love all of the OXO Good Grip pans. They're well made and mine look great even after lots of use. A set would make a wonderful gift for someone who enjoys baking.
- If your pan is not 2 inches tall, use a larger pan. A 9x9 square pan would work well as it has more square inches (81) than a 9-inch (63.5) round pan.
- Frozen blueberries will also work in this recipe. Don't thaw the berries, instead keep them in the freezer till the last minute to prevent blueberry juices from turning the batter blue.
- This recipe also works with other berries. Raspberries, blackberries, strawberries, or a combination of berries, would all be delicious!
- I knew you'd want to know how well this cake keeps, so I just cut myself a little sliver... after sitting for 24 hours under my cake dome, it's wonderful! The topping loses a little of its crispness after a day, but it's still super delicious!
Thought for the day:
See, I am doing a new thing!
Now it springs up; do you not perceive it?
I am making a way in the wilderness
and streams in the wasteland. Isaiah 43:19
What we're listening to for inspiration:
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Blueberry Buttermilk Breakfast Cake
Ingredients
For the cake:
- ¼ cup melted butter, I use salted
- ¼ cup neutral-flavored oil, safflower, sunflower, grapeseed, avocado or canola oil
- ½ cup buttermilk, see Café Tips above in the post for substitutions
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 ½ cups plus 1 teaspoon all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups fresh blueberries
For the topping:
- 2 tablespoons granulated sugar, plus a bit more
- ½ teaspoon cinnamon
Instructions
- Heat oven to 350 degrees. Spray a 9-inch round baking pan (with at least 2-inch high sides) with non-stick baking spray (or oil the pan) and line the bottom with parchment paper.
- In a medium-size bowl, whisk together the melted butter, oil, buttermilk, eggs, vanilla and sugar until well combined.
- Sprinkle the baking powder, baking soda and salt over the top of the batter and stir to combine.
- Add the flour and stir just until all of the flour is incorporated. (Some small lumps are fine.)
- Toss berries on a plate with the remaining 1 teaspoon flour. Fold into batter and transfer to the prepared baking dish.
- Combine the cinnamon and sugar and sprinkle evenly over the top.
- Place the cake on a sheet pan and bake until golden and a toothpick inserted in the middle comes out clean, 33 to 40 minutes (the internal temperature should be 205-210˚F). Sprinkle with 1-2 teaspoons more sugar.
- Cool in the pan for 15 minutes then invert onto a plate and invert again onto a cooling rack. Serve warm or at room temperature.
- Cake will keep, loosely wrapped at room temperature, for about 2-3 days.
Notes
Nutrition
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This cake is dense and in my opinion a waste of blueberries. Because the butter isn't beaten, but instead melted, and oil is added, the only leavening in the batter is a bit of baking soda and powder. If you want a tasteless, dense cake make this recipe.
Hi Maryann, thanks for sharing your kind thoughts/results. It's difficult to say what went wrong without having been right there in the kitchen with you.
Everyone has different taste, but, if you read the reviews, so many others have really enjoyed this recipe and have made it on repeat. Again, I'm sorry you had inferior results - I hate wasting good ingredients.
Do you think it would work ok, with just 1/2 c. Sugar?
Hi Shirley, I haven't tried this recipe with a reduced amount of sugar so I can't say how that will affect the texture and moisture of the cake.
I cut the sugar to 1/2 c. and it still came out fluffy and moist. I also cut the sugar on the topping to 3/4 tbsp. and increased the cinnamon a bit.My husband loved it. Great recipe! Thanks.
Great! Thanks for the review, Leanne!
Can I sererve this with fruit in the mornings?
Can we use pink salt for this🤨
Hi Annie, that will work fine!
Can I sererve this with fruit in the mornings?
Yes! It's perfect for that. Enjoy, Annie!
Does this recipe work with cranberry’s?
We haven't tested this with cranberries, but it should be ok.
Can I sub butter with coconut oil?
Hi Anne, we haven't tested this recipe with coconut oil. If you give it a try let us know how it goes!
This cake amazing. Was gone in one day. People kept walking by and taking slivers. A true keeper. Thanks..
Wonderful! Thank you for the review, Liz!
I have made this cake many, many times (it's amazing!) since I first came across your recipe a few yrs ago. I have come back again, this time to make to take to work for a birthday treat! Can't wait to share it with a new "audience."
Thanks!!
Thanks, Oona! So glad you enjoyed this!
This was truly a delicious cake. I made it with blueberries that I did not think were particularly tasty, but the beautiful texture and taste of the cake made up for this deficit, and the crunchy top was a delightful surprise! I will be making this Blueberry Breakfast Cake over and over again!
That's great, Virginia! Thank you for letting us know.
I have made this cake before and it is delicious. Wonder if it would freeze well?
Would this recipe work with chopped pears?
Hi Janet, this cake freezes well and I think it would be great with chopped pears.
Thank you Chris. Might try with pears this time and maybe a wee bit of fresh ginger.
Great idea!
I just made this recipe and it is a definite winner! Tender, moist, and full of flavor - excellent for breakfast or anytime. It has only been out of my oven for 10 minutes and it is already half gone. No one can leave it alone! Many thanks for another easy, delicious recipe.
Susan
Awesome! Thank you for letting us know, Susan!
The Blueberry Breakfast was so moist and we loved it. Thank you for the recipe.
Thanks for letting us know, Carol!
Made this cake this morning to serve with our breakfast. I used peaches and a few strawberries that need to be used up. It was delicious! Thank you for the recipe! My husband gave his approval, too. Cooked in 33 minutes in my oven.
Awesome! Thanks for your review, Betty!
Made the blueberry cake this morning. Used sour cream instead of buttermilk.
Moist and delicious.
Used frozen berries, so it took a little longer to cook.
Neighbours love it too!
Thanks for another awesome easy recipe!
Awesome! Thank you for letting us know, Janet!
Could I use a springform pan for this recipe?
Would it freeze well?
Hi Janet, a springform pan should work fine. I would wrap it with foil to prevent any leakage.
Regarding freezing, yes it freezes very well!
This cake was so delicious and super easy to make. I made it this morning for my family and they loved it. Thank you for sharing such amazing recipes. Your site is such a gift!
I'm so glad, Annette! Thank you for the kind words!
I’m wondering how to use this recipe with dried blueberries I have on hand.
Hi Bobbie, you could rehydrate the dried blueberries by soaking them in boiling water for 20-30 minutes. Then drain very well, and proceed with the recipe. I might use a few less than called for in the recipe as dried blueberries are more concentrated, even after rehydrating.
This is a delicious cake. Easy recipe to follow! Made the house smell like a bakery. I didn’t wait until breakfast...instead, enjoyed it for dessert, warm with a scoop of vanilla ice cream😊
Awesome! Thanks for letting us know, Stephanie!
Chris,
Could this recipe be used for cupcakes?
Hi Polly, without having tested it, I can't say for sure. I do think you could make cupcakes from this recipe: https://thecafesucrefarine.com/copycat-starbucks-blueberry-muffins/
Just skip the sugar topping and add some buttercream.
Can I bake this in a Bundt pan?
Hi Janet, I haven’t tried this recipe in a Bundt pan so I can’t assure you success without further testing. If I was going to try it, I would probably double the recipe to start out with and then go from there.
Just pulled this out of the oven and snitched a corner piece (9x9"square pan). Oh my....DELICIOUS. Love the light texture. I made this exactly as written except I used 1/2 cup of sugar instead of a cup. It was just the right amount of sweetness for me. Your recipes are outstanding!
Thanks, Polly! So happy you enjoyed the cake.
Great tender cake. I use the tiny Maine blueberries for the very best flavor plus the don't sink. I have made this twice and both times had to cook it about 20 minutes longer than the recipe calls for as other have had to do. My oven is calibrated but I am using a standard electric and not the convection - I might try that next time.
Thanks for sharing your results, Ann!
I’ve made this recipe 3 times and it’s absolutely delicious! I struggle, however, with getting the center done without the sides drying out. The last time I made it the toothpick came out clean but it was raw in the center when I cut into it. Any tips for this issue? I want to enjoy every crumb of it 🙂
Hi Anne, it's hard to say why this is happening. It could be the pan or perhaps your oven but there is a little trick you can use to help with this problem. Bake your cake on a sheet pan covered with a piece of foil. Towards the end of the baking time, check the cake with a toothpick, or even better, an instant thermometer (which should read 205-210˚F when the cake is done). If the cake still has a ways to go, bring up the foil around the sides of the cake to shield the sides from getting too dark.
Yes, I just learned to cover the cake with foil while finishing cooking in the oven. It works!
Yes! Thanks, Melissa!
I'll be trying this on the weekend. Thank you!
Anne
Thanks, Anne! Enjoy!
This delicious blueberry coffee cake is becoming my go to because it is so,quick to put together. Everyone loves it! Thank you and thank you for your inspirational messages.
I pray your sisters chemo is going well. I am a four year survivor so I know it’s no walk in the park!
Ah, thanks so much, Lois! I appreciate your kind comment and I'm so happy you've enjoyed this cake. My sister is doing quite well, considering she's on chemo # 9. We are praying for a miracle. Thanks for praying for her 💕💕💕
Another fun easy recipe! I had some frozen sweet cherries (which I cut into pieces) and made half the cake with blueberries and half with the cherries. They were both good!
Thanks so much, Carol! The cherries sound wonderful!
This cake is absolutely delicious! Can it be frozen? Thank you for all of your good recipes. I've been enjoying many of them.
By the way, Regina Gouge is a good friend of mine and she gave me information about your site!
Thanks, Carol! So nice to "meet" you - any friend of Regina's is a friend of mine 💕
Yes, this cake can definitely be frozen with good success!
The Blueberry Breakfast Cake was delicious, but the blueberries all sunk to the bottom of the cake, even though I floured them. I made my own buttermilk and wonder if that was the cause.
Hi Karen, sometimes juicier blueberries will sink to the bottom no matter what you do. The juiciness which makes them delicious, also makes them heavier.
Made this yesterday, it was delish, easy and gone in 2 hours. It was fluffy and bursting with blueberries! What I love was the not too sweet top, as my usual recipe calls for a crumb topping....who needs it, yours was better! 5 stars from me!
Thanks so much, Tammy! I'm so happy you enjoyed it! 💕💕
I baked this wonderful cake today and it was delicious, I will be trying all the other receipies soon one a week lol, your receipies are so easy to put together.
Thank you so much Patrick
You're welcome, Patrick! I'm so happy you enjoyed this cake!
I made this today and it is Wonderful!! It is very easy and quick to put together. Thanks so much for the recipe.
Awesome! Thanks for sharing your results, Lori! 💕
I just made this. While it tastes good, I would not make it again. 1. It definitely needs a lot more time to bake than stated. ( yes, my oven is calibrated correctly) 2. More than a spray of cooking oil is needed. Parchment up the sides would probably be a good idea. 3. Why the extra sugar at the end? It only made for a colossal mess when removing the cake from the pan and then flipping it to the cooling rack and then after cooled, back to the serving plate.
As I said, it tastes fine, but I think there are probably better recipes out there.
Thanks for sharing your results, Nancy. Sorry, you didn't enjoy this. Regarding the cooking time, my oven was consistent right at 33 minutes. However, every oven is very different and that's why I always try to give several ways to tell if it's done; time, color, toothpick test and internal temperature.
Hope you find the blueberry cake recipe of your dreams.
Just had for dessert! May need a second dessert tonight! It was indeed that good! Hubby seconds that second dessert night!
Haha! I get it! 💕 Thanks for sharing your results.
Baking right now! Can’t wait! Also, very much love your inspiration verses and ‘bake to’ song choices!
Thanks! Hope you enjoy it!
Such a coincidence, Susan! it is so good!
I made this today and it is excellent! It is easy and delicious! This recipe also holds well for a couple days on the counter, well covered. I originally got this recipe from the NYT and I make it regularly when "blues" are in season.
Susan