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Oh My Heavens! This Buttermilk Blueberry ExplosionCake absolutely makes my day! This blueberry breakfast cake is loaded with juicy, sweet & tangy blueberries bursting with tons of flavor in a light, fluffy, buttermilk coffee cake.
Super easy to make and it’s the perfect snack in the middle of the afternoon or for breakfast! You may also love theseWhole Wheat Blueberry Muffins and this Blueberry Streusel Coffee Cake too!
Are you drooling yet? You want to taste this delicious blueberry dessert don’t you? Trust me…it’s the cat’s pajamas and way, way more!
Not too sweet of a cake, but sweet enough to please, exploding with juicy blueberries in every bite!
Ingredients You Need
- unsalted butter
- granulated sugar
- lemon zest, from 1 large lemon
- eggs
- vanilla extract
- all purpose flour or cake flour
- baking powder
- salt
- blueberries, fresh or frozen
- buttermilk –To make buttermilk – add 2 ½ teaspoons white vinegar or lemon juice to milk and let it sit for 5 minutes.
- Granulated or coarse sugar for top
or cake flourHow to Make the Best Buttermilk Blueberry Breakfast Cake
- Preheat the oven to 350ºF. Prepare a 8 or 9-inch square baking pan with non-stick cooking spray.
- Using a mixer, cream the softened butter, 1 cup of sugar and the lemon zest until light and fluffy.
- Add in the eggs and vanilla and mix until combined.
- In another bowl, whisk together the flour, baking powder and salt. (You can sift the flour, into another bowl, if you want even more of a fluffier texture)
- Gradually add in the flour mixture to the wet batter a little at a time, alternating with the buttermilk until incorporated. Fold in the blueberries.
- Spread batter into pan and sprinkle the batter with a tablespoon of sugar.
- Bake for 40 – 45 minutes for an 8 inch pan and 30-35 minutes for a 9 inch pan. Check with a toothpick for doneness. If cake appears to getting brown before the timer goes off, add a layer of kitchen foil. Halfway through baking, you can place a layer of kitchen foil over the top of the cake to prevent over-browning,
- Return pan to oven for a couple of more minutes, if necessary.
- Let cool at least 15 minutes before serving.
- Enjoy the blueberry explosion!
Substitutions
- To make cake flour – add 4 tablespoons + ½ teaspoon cornstarch to flour (& remove 4 tablespoons flour to replace with cornstarch) and sift flour 2 times.
- To make buttermilk – add 2 ½ teaspoons white vinegar or lemon juice to milk and let it sit for 5 minutes.
This blueberry breakfast cake is so fresh and lush tasting! And when it’s served warm? Holy Cow!Can you just imagine all those blueberry and cake flavors exploding in your mouth? 🙂
Add some vanilla ice cream on top, or some whipped cream for an extra treat!
Hands down, one of the best blueberry breakfast cakes I’ve ever had. You can make them into muffins if you wish or in a cake loaf pan! The baked sugar on top is optional, but it adds a nice touch!
If you’re into blueberries and cake, this Buttermilk Blueberry Explosion Cake is an easy recipe everyone will love! We included it in our 30 Mother’s Day Desserts for Mom! Now just give me some coffee and this blueberry cake!
Other Blueberry Desserts that ROCK!
- Best Blueberry Crumble Muffins
- Blueberry Crumble Coffee Cake
- Blueberry Streusel Coffee Cake
- Lemon Blueberry Explosion Loaf
- Ultimate Blueberry Cheesecake Recipe
- Blueberry Lemon Bliss Cheesecake Bars
- Melt in your Mouth Blueberry Cake @ AllRecipes
- Valerie Bertinelli’s Buttermilk Blueberry Cake @ Valerie Bertinelli
Buttermilk Blueberry Explosion Cake!
Kim Lange
Juicy, sweet & tangy blueberries exploding with tons of flavor in a light, fluffy, buttermilk cake. Perfect for snacking or breakfast!
3.72 from 74 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Course Dessert
Calories
Ingredients
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 teaspoons lemon zest from 1 large lemon
- 2 large eggs room temp
- 1 teaspoon vanilla extract
- 2 cups all purpose flour or cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups blueberries fresh
- ¾ cup buttermilk
- Optional: granulated or coarse sugar for top
Instructions
Preheat the oven to 350ºF. Prepare a 8 or 9-inch square baking pan with non-stick cooking spray.
Using a mixer, cream the softened butter, 1 cup of sugar and the lemon zest until light and fluffy.
Add in the eggs and vanilla and mix until combined.
In another bowl, whisk together the flour, baking powder and salt. (You can sift the flour, into another bowl, if you want even more of a fluffier texture)
Gradually add in the flour mixture to the wet batter a little at a time, alternating with the buttermilk until incorporated. Fold in the blueberries.
Spread batter into pan and sprinkle the batter with a tablespoon of sugar.
Bake for 40 - 45 minutes for an 8 inch pan and 30-35 minutes for a 9 inch pan. Check with a toothpick for doneness. If cake appears to getting brown before the timer goes off,add a layer of kitchen foil. Halfway through baking, you can place a layer of kitchen foil over the top of the cake to prevent over-browning,
Return pan to oven for a couple of more minutes, if necessary.
Let cool at least 15 minutes before serving.
Enjoy the blueberry explosion!
Notes
- To make cake flour - add 4 tablespoons + ½ teaspoon corn starch to flour (& remove 4 tablespoons flour to replace with cornstarch) and sift flour 2 times.
- To make buttermilk - add 2 ½ teaspoons white vinegar or lemon juice to milk and let it sit for 5 minutes.
Keyword blueberries, cake, coffee cake, fruit, snack cake
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