Need a delicious and easy to make morning treat? This blueberry cake recipe is a great cake, all year round! It’s full of summery flavor and moist enough to melt in your mouth, thanks to the buttermilk added to the dough!
Blueberry cake recipe
This blueberry cake recipe is very easy to make and you can also keep the dough in the fridge or in the freezer, ready to take out and bake in the morning for a fresh breakfast treat. It’s a sort of cake-but-not-dessert type of treat, full of carbs and fruits, just the best thing you need in the morning. It falls into the “everyday cakes” category you will make for no reason because it’s just cake time. And if you need a great drink to pair this delicious cake with, make yourself a pitcher or this amazing peach lemonade!
You will have this buttermilk blueberry cake ready in less than 1 hour, and make sure you make enough of it, as your family will be instantly drawn to the kitchen to have one more bite, until you realize you have no more left.
More desserts you will love:
- Double chocolate cake recipe
- Dairy and egg free chocolate cake
- Wacky cake recipe
- Honey cake with orange glaze
- Raspberry tiramisu
- Crumb coffee cake
- Blueberry lemon cake with mascarpone frosting
- Salted caramel cinnamon roll casserole
Of course, you can switch the blueberries with any berries you have at hand, or add your favorite berry mix to make it more diverse. It’s a great summer cake that goes great as a snack, tea cake or dessert cake but you can make this delicious blueberry breakfast casserole in any season, using frozen blueberries.
Buttermilk is the secret for a perfect blueberry cake recipe, adding a special flavor and moisture to the batter. It is also pretty easy to make if you can’t find it or don’t want to go shopping:
- Put 2 tablespoons of lemon juice or vinegar in a measuring cup;
- Fill with room temperature milk (whole is best) about ½ cup;
- Leave for five minutes.
If you’re out of season, you can also use frozen blueberries. Just add them to the batter frozen, and increase baking time accordingly.
Tips for a great buttermilk blueberry cake:
- To prevent the blueberries from sinking to the bottom of the cake, mix them with 1 tablespoon of flour after washing and draining;
- Mixed berries or strawberry slices will add diversity to the cake;
- To make it more festive, top the cake with whipped cream;
- For Christmas, substitute the berries with diced apples and cinnamon;
- Rhubarb is another great filling for this cake;
- Buttermilk can also be substituted with plain yogurt (1 cup of yogurt for ½ cup buttermilk);
This dough is a great base for many buttermilk cake recipes, so I’m curious of what you love to add to it, and how you enjoy this great cake. Let me know in the comments below!
Blueberry breakfast cake
- Cream butter with powdered sugar until light and fluffy. Add in the orange and lemon zest and mix until incorporated.
- Add the egg and vanilla extract and beat until combined. Mix in coconut flakes 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.
- Gently fold in the blueberries.
- Grease a square casserole with butter. Spread batter into pan and sprinkle with sugar. Bake for 35 to 45 minutes at 350 F.
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Blueberry cake recipe
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 blueberries fresh and firm
- ½ cup buttermilk
- sugar for sprinkling
Instructions
- Preheat the oven to 350 F and grease a 9" square casserole with butter.
- 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 vanilla extract then mix until incorporated.
- Add the egg and beat until combined.
- Toss the blueberries with flour, then whisk together the remaining flour, baking powder, salt and coconut
- Add the butter mix and buttermilk to the flour and mix well.
- Gently fold in the blueberries.
- 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.
Jane Baloras says
Does this freeze well
petro says
Hi Jane. The baked cake doesn’t freeze very well in my opinion, it loses the fluffy texture. You can always experiment with a couple of slices/bars see if it’s a good fit to your taste.