One-Bowl Blueberry Buttermilk Breakfast Cake
This blueberry buttermilk breakfast cake makes a Tuesday morning feel a little more special. It bakes up in one bowl with a tender crumb and pockets of juicy berries in every bite.
No mixer, no fuss. Just a simple stir-together batter that turns out a cake light enough for breakfast but good enough to serve as dessert with a dollop of whipped cream.
Why This Breakfast Cake Works
The buttermilk does all the heavy lifting here. It gives the crumb a soft, almost velvety texture without any finicky creaming or beating.
I love that the top gets a crackly sugar crust while the blueberries stay whole and jammy. It is not overly sweet, so it actually feels right with a morning coffee.
Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly: keeps this truly one-bowl.
- 3/4 cup granulated sugar: plus extra for the topping.
- 1 large egg: room temperature if you think of it, cold is fine.
- 1 tsp vanilla extract: the real stuff gives a rounder flavor.
- 1 cup buttermilk: shake it well before measuring.
- 2 cups all-purpose flour: spoon and level, do not scoop.
- 2 tsp baking powder: for lift.
- 1/2 tsp baking soda: works with the buttermilk’s acidity.
- 1/2 tsp fine sea salt: balances the sweetness.
- 1 1/2 cups fresh blueberries: frozen work too, just do not thaw them.
- 1 tbsp coarse or granulated sugar for topping:
Variations / Substitutions
- Buttermilk swap: stir 1 tbsp lemon juice or white vinegar into 1 cup milk, let it sit 5 minutes.
- Berry swap: raspberries, blackberries, or diced peaches hold up just as well.
- Dairy-free: use a neutral oil instead of butter and plant-based milk soured with acid.
- Gluten-free: a 1:1 gluten-free flour blend works without any other changes.
Fluffy Protein Waffles make a great breakfast to go with this cake.
How to Make One-Bowl Blueberry Buttermilk Breakfast Cake
Step 1: Whisk the Wet Ingredients
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan. In a large bowl, whisk the 1/2 cup melted butter and 3/4 cup sugar until smooth, about 30 seconds. Add the egg and 1 tsp vanilla, whisk again until combined. Pour in the 1 cup buttermilk and whisk until the mixture is uniform.
The liquid will lighten in color and look glossy once the buttermilk is in. It will be quite thin, and that is normal.
Step 2: Add the Dry Ingredients
Scatter the 2 cups flour, baking powder, baking soda, and 1/2 tsp salt over the wet mixture. Stir with a spatula or wooden spoon just until no streaks of flour remain. The batter will thicken quickly and look a little lumpy, so stop as soon as it comes together.
A few small lumps are fine here. Overmixing now can make the cake tough, so resist the urge to keep stirring.
Step 3: Fold in the Blueberries
Gently fold in the 1 1/2 cups blueberries with a spatula. They will sink a little as you fold, but do not worry. The batter will be dotted with berries, and a few may break open slightly, which only adds to the marbled look later.
Step 4: Bake the Cake
Scrape the batter into the prepared pan and spread it into an even layer. Sprinkle the top evenly with 1 tbsp coarse sugar. Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
The cake will pull away from the sides of the pan, and the sugar topping will be crackly. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
Step 5: Cool and Slice
Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature. Slice into squares right in the pan, and a pat of butter on a warm slice is never a bad idea.
A Few Tips for the Best Breakfast Cake
- Let the buttermilk sit on the counter while you gather everything. A room-temperature liquid helps the cake bake more evenly.
- If you are using frozen blueberries, toss them in a spoonful of flour before folding to help keep them from sinking.
- Do not skip the sugar on top. That thin, crisp crust is one of the best parts.
- This cake keeps well, so you can make it the night before and reheat slices in the microwave for 15 to 20 seconds.
Bake times will shift a little depending on the pan you use.
| Pan | Bake Time |
|---|---|
| 8-inch square | 40 to 45 minutes |
| 9-inch round | 35 to 40 minutes |
| Muffin tin (12 wells) | 18 to 22 minutes |
Storing Leftover Cake
- Refrigerate: keep slices in an airtight container for up to 4 days.
- Reheating: a short zap in the microwave (15 to 20 seconds) brings back that just-baked softness.
- Serve cold: it is still moist and tender straight from the fridge if you are in a hurry.
Frequently Asked Questions
Can I bake this in a loaf pan?
Yes, a 9×5-inch loaf pan works. Increase the bake time to 50 to 55 minutes and check with a toothpick.
Can I double the recipe for a crowd?
Absolutely. Use a 9×13-inch pan and add 5 to 10 minutes to the bake time.
Is this cake sweet enough for dessert?
It leans breakfast-sweet, meaning it is not sugary. A dusting of powdered sugar or a spoonful of lightly sweetened whipped cream nudges it into dessert territory easily.
One-Bowl Blueberry Buttermilk Breakfast Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan. In a large bowl, whisk melted butter and sugar until smooth, then whisk in egg, vanilla, and buttermilk.
- Scatter flour, baking powder, baking soda, and salt over the wet mixture. Stir just until no streaks of flour remain; a few lumps are okay.
- Fold in blueberries gently with a spatula.
- Scrape batter into the pan, spread even, and sprinkle with sugar. Bake 40 to 45 minutes until golden and a toothpick comes out clean.
- Cool in the pan on a rack for at least 15 minutes, then slice and serve warm or at room temperature.
Notes
