1 Moist Blueberry breakfast cake in 50 mins

If you’re anything like I was a few years ago, the thought of baking something beautiful first thing in the morning felt completely unattainable. I used to think cooking was another corporate chore, but discovering simple, joyful recipes changed everything. Trust me when I say that finding the perfect homemade breakfast cake is a total game-changer for your morning routine. This ultimate Moist Blueberry Buttermilk Breakfast Cake is exactly what you need!

It comes together so fast—seriously, under an hour—and delivers an unbelievably tender crumb bursting with juicy blueberries. It’s cozy, it’s simple, and it’s the sweet breakfast recipe that made me realize cooking could truly bring peace, not stress. This isn’t just a recipe; it’s pure morning joy, baked into one easy pan.

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Why This Blueberry Buttermilk Breakfast Cake is Your New Morning Favorite

I know we just talked about my journey away from the stress of corporate life, and honestly, this recipe embodies that peace. It’s proof that you don’t need complicated steps for something wonderful. This isn’t just any morning bake; this is designed specifically to make your mornings easier and brighter.

Here’s why this blueberry buttermilk cake keeps landing on my weekend table:

• Seriously Moist Texture: We use buttermilk, which reacts with the baking agents to give you that beautifully tender crumb that stays fresh for days. You won’t find any dry edges here!
• Perfect Tang Factor: That little bit of tang from the buttermilk cuts beautifully against the sweetness of the sugar and the burst of the blueberries. It’s complex flavor without the effort.
• Quick Prep Time: Honestly, this is one of my go-to easy breakfast cake options. If you can mix a batter, you can whip this up before your coffee even finishes brewing.
• Brunch Superstar: It’s elegant enough for guests but simple enough for a Tuesday. It’s the perfect brunch cake idea when you want something better than muffins but less fussy than pancakes.

Gathering Ingredients for Your Moist Breakfast Cake

Okay, gathering your supplies is almost as fun as the baking itself. For this moist breakfast cake, we keep things straightforward, but ingredient temperature absolutely matters here. Don’t skip my note on the butter and eggs!

We want that beautifully light fluffiness when we cream the fat and sugar, which only happens when the butter is perfectly softened—not melted, just yielding when pressed. Think of this as setting the foundation for our wonderfully tender crumb cake.

For the Buttermilk Breakfast Cake

Here’s what you’ll grab for the batter itself. Make sure those eggs have been sitting on the counter for about 30 minutes before you start mixing the wet ingredients. It truly makes a difference!

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened (gently!)
• 2 large eggs (room temperature, please!)
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups fresh or frozen blueberries (if using frozen, don’t even think about thawing them!)

For the Optional Crumb Topping Cake

If you want that classic coffee cake feel, mix this topping up while you’re prepping everything else. A quick tip from my kitchen: keep that butter *ice cold* when you cut it into the sugar and flour. That keeps the topping from getting greasy and ensures you get those perfect coarse crumbs we love.

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon cinnamon
• 3 tablespoons cold unsalted butter cut into small pieces

Step-by-Step Instructions for the Easy Breakfast Cake

This is where the magic happens! Since this is an easy breakfast cake, we want to move swiftly but gently. If you’ve ever made pancakes from scratch, you know the cardinal sin: overmixing! We are aiming for maximum tenderness here, so pay close attention to combining those ingredients.

Preparing the Pan and Dry Ingredients

First things first, get your oven warmed up to 350°F (175°C). Once you’ve done that, grease and flour your 9-inch round pan, or line it with parchment paper if you’re prepping ahead. Trust me, clean release is vital for that beautiful presentation!

Next, grab a medium bowl and whisk together your flour, baking powder, baking soda, and salt. Just a quick whisk to make sure everything is evenly distributed and ready to go when we call on it.

Mixing the Wet Batter for Your Breakfast Cake

Now for the main event. In a separate, larger bowl—your stand mixer or a big bowl with a hand mixer—beat that softened butter and granulated sugar until they look light and fluffy. This creaming step is essential; it traps tiny air pockets that keep the cake from being a dense brick later on, giving us that gorgeous moist breakfast cake structure.

Beat in your eggs one at a time—don’t rush this part! Then stir in your vanilla. Now comes the crucial part of Step 5, following the rule of alternating: add about a third of your dry mix, mix lightly, add half the buttermilk, mix lightly, repeat, and always finish and start with the dry ingredients. Stop mixing the second you don’t see streaks of flour anymore. Seriously, stop!

Folding Berries and Baking the Tender Crumb Cake

Take your spatula now—no mixer allowed! Very gently, fold in those beautiful blueberries. If you’re using frozen ones, remember: straight from the freezer, fold gently so they don’t bleed too much color everywhere.

If you made that topping, sprinkle it evenly over the top now. Pop the whole thing in the oven for about 40 to 45 minutes. Keep an eye on it! If you notice the top getting too dark before the center is done, just loosely drape a piece of foil over it; that keeps the sugary topping from burning.

When a wooden skewer comes out clean in the very center, you’ve nailed it. Let your tender crumb cake cool in the pan for 15 minutes before flipping it out onto a rack. Patience pays off here!

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Tips for the Best Homemade Breakfast Cake Results

I want your results to be as amazing as mine, so let’s talk troubleshooting specific to this style of sweet breakfast recipe. Even when following instructions, sometimes little things throw us off, but having these tips handy makes all the difference for achieving that perfect, tender crumb cake.

First up, temperature! I harp on it because it’s so important: make sure your butter and eggs are truly at room temperature unless otherwise directed. Softened butter creams beautifully, giving you those essential air pockets for lift.

Next, the blueberries. If you’re using frozen ones—and you totally can!—do *not* rinse or thaw them. Just gently toss them right into the finished batter. Thawing them first releases too much water and turns your beautiful cake blue and slightly soggy. Don’t rinse them, trust me!

Finally, when you’re mixing the flour in, stop *early*. I am serious about not overmixing. If you keep mixing past the point of just barely combined, you develop gluten, and that turns our lovely cake into something chewy. A few visible flour streaks are always better than a tough crumb. You can always check out my guide on baking basics if you have any questions about ingredient handling!

Make Ahead Breakfast Cake and Storage Instructions

One of the best things about this recipe is that it’s a fantastic make ahead breakfast cake! You can absolutely bake it the night before your brunch, and it tastes even better the next morning. It stores really well.

Once it’s fully cooled, just wrap the whole thing tightly in plastic wrap, or place it in an airtight container. It stays lovely and moist at cool room temperature for up to two days. If you need it to last longer, pop it in the fridge, but make sure you let it sit out for about 30 minutes on the counter before slicing. That little bit of warming brings back that fresh-from-the-oven softness!

Flavor Variations for Your Next Breakfast Cake Recipes

We’ve mastered the blueberry version, which is pure sunshine, but half the joy of having a reliable base recipe, like this one, is knowing you can pivot! Don’t get stuck in a rut; your next batch of breakfast cake recipes can taste totally different.

If you want something bright and tart for a holiday morning or just because you love citrus, swap out those blueberries! I love making a batch using 1 1/2 cups of fresh cranberries mixed with the zest of one large orange. It gives you that festive pop and balances the sweetness beautifully. You can find my go-to flavor pairing inspiration over in my cranberry orange scones recipe if you want to see how those flavors play together.

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Or, maybe you are craving that deep, cozy cinnamon flavor that reminds you of a traditional coffee cake breakfast? Easy fix! Omit the blueberries entirely. Then, mix 1/2 cup oats with 1/4 cup brown sugar and an extra teaspoon of cinnamon, and swirl that mixture into the batter after you’ve added the buttermilk in step 5. That creates the most amazing internal ribbons!

Serving Suggestions for This Brunch Cake Ideas

This beautiful blueberry buttermilk creation is honestly fantastic all by itself, especially warm with a cup of really good, strong coffee. But if you want to dress it up for a relaxing weekend moment or really lean into those brunch cake ideas, I have a few thoughts.

Since the buttermilk gives it a lovely, slight tang, it pairs so well with something slightly rich or something bright. A very light dusting of powdered sugar is always my favorite simple finish. If you absolutely must have a topping, try a thin drizzle of lemon glaze—just powdered sugar and fresh lemon juice! It complements the berries perfectly without overpowering that tender crumb.

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Frequently Asked Questions About This Breakfast Cake

I get so many wonderful questions whenever I post this recipe, and I love hearing how all your sweet breakfast recipes are turning out! It just shows how popular a good, reliable morning bake is. Here are the things I get asked most often about making sure your homemade breakfast cake comes out perfectly every single time.

Can I use yogurt instead of buttermilk for this easy breakfast cake?

Yes, you absolutely can substitute yogurt for buttermilk, though I do love the specific tang buttermilk brings to the batter! If you use plain yogurt, you might need to thin it slightly. I would suggest using 3/4 cup of plain yogurt mixed with 1/4 cup of milk, and then use that mixture to replace the 1 cup of buttermilk. It will still result in a very moist breakfast cake, though the lightness might change just a tiny bit. Remember, the best easy breakfast cake is the one you make with what you have!

How do I keep the blueberries from sinking to the bottom?

This is the classic baker’s dilemma, right? For a blueberry breakfast cake, you want those gems suspended all through the crumb! The trick is to lightly toss your blueberries with just one tablespoon of your measured flour *before* you fold them into the batter. That thin coating acts like a little raincoat, helping them grip the batter mixture instead of letting gravity pull them to the bottom of the pan during baking.

Can I turn this into muffins or a coffee cake breakfast loaf?

Oh, that’s a brilliant idea for brunch cake ideas! You can absolutely make muffins—just fill your liners about 2/3 full and bake them for about 20-25 minutes at the same 350°F. For a loaf pan, you’ll need closer to 50-55 minutes of baking time. You’ll want to line the loaf pan with parchment paper hanging over the sides, which makes pulling out such a moist breakfast cake much easier.

Is it necessary to use the crumb topping?

Not at all! The base cake is phenomenal on its own—it’s light, fluffy, and perfect for a morning coffee pairing. Omitting the crumb topping just makes it an even quicker, simpler process, turning it into what many people call an all day cake recipe that’s less sweet. If you skip the crumble, consider brushing the top lightly with milk right before baking for a slightly golden finish instead.

Estimated Nutritional Information for One Slice of Breakfast Cake

Look, I love telling you about the joy of cooking, but I’m not a registered nutritionist! I want to be transparent about what goes into this delicious blueberry breakfast cake, so I’ve pulled together the estimates based on the recipe ingredients. Think of this as a guide for when you’re tracking things, but remember these are just my best guesses based on standard ingredient averages.

For any of my sweet breakfast recipes, I always say that knowing the rough breakdown lets you enjoy the treat without the worry, right? You deserve to know what’s in your forkful!

Here are the standard estimates for one serving slice:

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 280mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 75mg

A quick note on transparency: These figures are based on the exact ingredients list provided earlier, assuming standard product measurements. If you use different types of butter, or if you skip the crumb topping, those numbers will absolutely shift! This is just to give you a good starting point for enjoying your moist breakfast cake responsibly!

Moist Blueberry Buttermilk Breakfast Cake

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I am happy you found this recipe. This moist blueberry buttermilk breakfast cake offers a tender crumb and bright flavor, making it a perfect, easy bake for your morning table or brunch gathering.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
• For the optional crumb topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, 3 tablespoons cold unsalted butter cut into small pieces

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
6. Gently fold in the blueberries using a spatula.
7. If using the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle evenly over the batter in the prepared pan.
8. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Notes

• If you use frozen blueberries, do not rinse them or allow them to thaw. Gently fold them into the batter right from the freezer to prevent color bleeding.
• This cake tastes wonderful the next day, making it a great make-ahead breakfast cake option.
• Serve slices warm or at room temperature with coffee for a cozy morning bake.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 280mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 75mg