Looking for a moist morning cake? Add this Buttermilk Blueberry Breakfast Cake to your morning-treat repertoire, and serve it on The Big Board. Bursting with fresh Oregon blueberries, this breakfast cake is incredibly moist and soft inside. The perfect start to your day!

blueberr buttermilk cale

Not only is this board a festive one (red, white, and blue) for a patiotic holiday, it’s simple and beautiful to serve alongside a main breakfast casserole or German Pancakes. The center star is this Buttermilk Blueberry Breakfast Cake. Add fresh fruit around a board, or just enjoy the cake for any weekend breakfast or snack.

Buttermilk Blueberry Breakfast Cake

Moist, tender and simply bursting with fresh Oregon blueberries, this quick and easy Buttermilk Blueberry Breakfast Cake has a secret ingredient: Almond extract. Try it, it reallyl makes the cake.

Read more: Buttermilk Blueberry Breakfast Cake
blueberry cake in the center of a fruit board

This blueberry cake is called a breakfast cake, because it’s simply a coffee cake recipe that we took from this Best Cherry Buttermilk Cake Recipe, but added blueberries. And did you know that if you don’t have buttermilk in your fridge, you can make your own in 10 minutes? Follow the tip below.

blueberry cake

Why I love this recipe

  • It comes together quickly – easy to serve hot out of the oven.
  • You can use fresh or frozen blueberries.
  • Moist and delicious.
  • You can freeze the cake and serve it later.
buttermilk cake made with blueberries

Gather these ingredients:

  • Fresh or frozen blueberries
  • Butter
  • Buttermilk
  • Flour + sugar + brown sugar
  • Eggs
  • Salt + baking powder
  • Vanilla + almond extract

Little tip: The almond extract really makes this cake!

Making a board:

  • Extra fruit or breakfast snacks around the board.
blueberry breakfast cake board

How do you make a Buttermilk Blueberry Breakfast Cake?

  1. Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round, with butter, and set aside.
  2. Combine the brown sugar with the blueberries. Set aside.
  3. In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
  4. In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, vanilla, and almond extract.
  5. Incorporate the flour mixture into the wet ingredients, adding about 1/4 cup at a time, until a smooth batter forms. Pour into the prepared pan, and smooth the top using a spatula.
  6. Spread the sugared blueberries over the top evenly, then bake for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  7. Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice cream, or a sweetened crème fraîche!
  8. Serve on a board with fruit, if you desire, or cut right into it and enjoy!
breakfast cake with blueberries

Tips and substitutions:

  • Optional to leave out the almond extract and just use vanilla.
  • Swap out the blueberries for raspberries – delish!
  • Add cinnamon or cardamom if you love that flavor.
  • Add orange or lemon zest.
  • Make your own buttermilk: 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup.

How do you serve a breakfast cake?

We served it on one of our baords, alongside a Sausage Breakfast Casserole a few weeks ago to guests, and everyone loved it.

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Buttermilk Blueberry Breakfast Cake

Bursting with fresh Oregon blueberries, this Buttermilk Blueberry Breakfast Cake is moist and soft. Optional to use frozen blueberries. Make in 8×8 pan.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8
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Ingredients
 

Buttermilk Blueberry Cake:

Board:

  • 1 recipe Buttermilk Blueberry Cake
  • Berries
  • Cherries

Instructions
 

  • Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round, with butter, and set aside.
  • Combine the brown sugar with the blueberries. Set aside.
  • In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
  • In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, vanilla, and almond extract.
  • Incorporate the flour mixture into the wet ingredients, adding about 1/4 cup at a time, until a smooth batter forms. Pour into the prepared pan, and smooth the top using a spatula.
  • Spread the sugared blueberries over the top evenly, then bake for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  • Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice cream, or a sweetened crème fraîche!
  • Serve on The Big Board (20-inch).

Notes

Reposted from June 2021.
Cuisine: American
Course: Breakfast
Author: Sandy / Reluctant Entertainer
Calories: 171kcal, Carbohydrates: 37g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Cholesterol: 22mg, Sodium: 153mg, Potassium: 94mg, Fiber: 2g, Sugar: 23g, Vitamin A: 83IU, Vitamin C: 4mg, Calcium: 63mg, Iron: 1mg
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
Buttermilk Blueberry Breakfast Cake