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Overhead picture of Blueberry Buttermilk Breakfast Cake on a white plate with forks and napkins

Blueberry Buttermilk Breakfast Cake

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!
Course Breakfast/Brunch
Cuisine American
Keyword Blueberry Buttermilk Breakfast Cake, Blueberry Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 176 kcal
Author Chris Scheuer

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
US Customary - Metric

Instructions

  1. 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.
  2. In a medium-size bowl, whisk together the melted butter, oil, buttermilk, eggs, vanilla and sugar until well combined.
  3. Sprinkle the baking powder, baking soda and salt over the top of the batter and stir to combine.
  4. Add the flour and stir just until all of the flour is incorporated. (Some small lumps are fine.)
  5. Toss berries on a plate with the remaining 1 teaspoon flour. Fold into batter and transfer to the prepared baking dish.
  6. Combine the cinnamon and sugar and sprinkle evenly over the top.

  7. 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.

  8. 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.
  9. Cake will keep, loosely wrapped at room temperature, for about 2-3 days.

Recipe Notes

See Café Tips above in the post for further instructions and detailed tips.

Adapted from NYT Cooking.

Nutrition Facts
Blueberry Buttermilk Breakfast Cake
Amount Per Serving
Calories 176 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 198mg9%
Potassium 88mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 21g23%
Protein 1g2%
Vitamin A 184IU4%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.