Blueberry Buttermilk Cake Recipe

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Light and fluffy blueberry breakfast cake, a lip-smaking way to start your day or a melt in your mouth snack to nibble on when the sweet cravings hit!

Blueberry Buttermilk Cake

Blueberry Buttermilk Cake

Do you ever wake up craving cake for breakfast? No, just me? Than you’re in the wrong place, my friend. Cause only crazies like me can totally understand how gulping down about half of this insanely delicious blueberry breakfast cake at breakfast is simply the right thing to do!

Want more cake ideas?

Blueberry Buttermilk Cake

Blueberry Buttermilk Cake

I love the addition of fresh blueberries in this yummilicious blueberry cake recipe, so summery and refreshing! But the buttermilk is pure magic, I tell ya’! No other ingredient makes a cake this fluff and airy, just like a puffy, ful of amazing flavors cloud!

And have you ever tried mixing blueberries, coconut flakes, lemon and orange zest? Ah-mazing!! This blueberry breakfast cake is packed full of flavors and is literally melting in your mouth from the very first bite to the last (that’s when you’ll basically start crying then head back to the kitchen to make more of this heavenly blueberry cake!)

Blueberry Buttermilk Cake

Blueberry Buttermilk Cake

This easy blueberry cake is my newest addiction and I think it pairs perfectly with my morning coffee or a glass of milk. Great summer breakfast recipe that could easily pass as a dessert too (or both, I wont judge!). Just make this once and you’ll want to make this recipe over and over again, I promise!

Blueberry Breakfast Cake

Blueberry Buttermilk Cake

To make my  yummy blueberry breakfast cake I used unsalted butter, dry lemon and orange zest, powdered sugar, egg, vanilla extract, cake flour (I also set aside some flour to toss with blueberries. Other ingredients were baking powder, salt, coconut flakes (which I find the perfect match to the blueberries) and of course, buttermilk. I used fresh and firm blueberries but frozen can be used too.

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I preheated the oven then creamed the room temperature butter with powdered sugar until light and fluffy. Then I added in the orange and lemon zest, the egg and vanilla extract and coconut flakes. I tossed the blueberries with flour, then whisked together the remaining flour, baking powder and salt. The blueberries need a gentle fold, especially if fresh blueberries are used.

I spread the batter into the pan and sprinkled with sugar. After baking, I left the cake to cool in the pan for 15 minutes.

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Blueberry Buttermilk Cake
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Blueberry Breakfast Cake

Light and fluffy blueberry breakfast cake, a lip-smaking way to start your day or a melt in your mouth snack to nibble on when the sweet cravings hit!
Prep Time10 minutes
Cook Time45 minutes
Resting time15 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry breakfast cake, blueberry buttermilk cake, blueberry cake, blueberry cake recipe, easy blueberry cake
Servings: 4 people
Author: Petro

Ingredients

  • ½ cup unsalted butter room temperature
  • zest from 1 lemon
  • zest from 1 orange
  • 1 cup powdered sugar
  • 1 large egg room temperature
  • 1 tsp. vanilla extract
  • 2 cups cake flour set aside 3 tbsp to toss with blueberries
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup coconut flakes
  • 2 cups fresh and firm blueberries
  • ½ cup buttermilk
  • sugar for sprinkling

Instructions

  • Preheat the oven to 350 F
  • Cream butter with powdered sugar until light and fluffy. Cream thoroughly, this is an important to make your cake fluffy. Add in the orange and lemon zest and mix until incorporated.
  • Add the egg and vanilla extract and beat until combined.
  • Add coconut flakes and mix until combined.
  • Toss the blueberries with flour, then whisk together the remaining flour, baking powder and salt.
  • Add the flour mixture to the batter a little at a time, alternating with buttermilk. This is also important to get that heavenly fluffiness.
  • Gently fold in the blueberries.
  • Grease a 9" square casserole with butter.
  • Spread batter into pan and sprinkle with sugar.
  • Bake for 35 to 45 minutes. Check the center with a toothpick. You may need to bake for extra 10 minutes is necessary.
  • Let cool at least 15 minutes before serving. It may crumble (in which case serve using a teaspoon as I did) so you might wanna cool completely before cutting and serving.
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Blueberry breakfast cake

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about petro

ABOUT PETRO

Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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3 Comments

  1. Blueberries are probably my most favorite fruit to add to baked goods, always makes them yummy. Your photos are spectacular. Thanks for sharing at Let’s Get Real.