Buttermilk Blueberry Explosion Cake

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Oh My Heavens!  This Buttermilk Blueberry Explosion Cake 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 these Whole 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

Buttermilk Blueberry Explosion Cake!

How to Make the Best Buttermilk Blueberry Breakfast Cake

  1. Preheat the oven to 350ºF. Prepare a 8 or 9-inch square baking pan with non-stick cooking spray.
  2. Using a mixer, cream the softened butter, 1 cup of sugar and the lemon zest until light and fluffy.
  3. Add in the eggs and vanilla and mix until combined.
  4. 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)
  5. 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.
  6. Spread batter into pan and sprinkle the batter with a tablespoon of sugar.
  7. 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,
  8. Return pan to oven for a couple of more minutes, if necessary.
  9. Let cool at least 15 minutes before serving.
  10. 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.

Buttermilk Blueberry Explosion Cake!Buttermilk Blueberry Explosion Cake

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!Buttermilk Blueberry Explosion Cake!

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!

Buttermilk Blueberry Explosion Cake!

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
Cook Time 35 minutes
Course Dessert
Calories

Ingredients
  

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
Tried This Recipe?Let us know how it was by commenting below!

 

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

64 Comments

  1. Pingback: Tasty Blueberry Dessert: Multilayer Cake

  3. This looks amazing 🙂 I love blueberries! This would be a great breakfast cake (I mean it has healthy blueberries in it lol) to go with some coffee. Who says you can’t have dessert for breakfast? Think I will have to make this over the weekend.

  6. Hi Melysa, Yes, if it starts getting too brown, I would definitely put foil on top to get it to bake through. I didn’t have that issue, but I’ll note it in the instructions, for others. Thanks for you feedback! I’m so glad you enjoyed it though! 🙂

    Depending on your oven temperature, you can also bump the temp down to 325 and bake a little longer. Hope that helps!! ?

  7. I made this last night and it tasted amazing! I did have an issue with the center cooking. Should I have put foil on top? If I would have baked the it any longer the cake would have been try and burnt on top. What else can I do?

  9. Would this recipe convert to cupcakes? Less baking time of course. Sometimes recipes don’t convert well to other forms than intended……

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  22. Mira, this cake is absolutely GORGEOUS! I love it! Such a great idea to use blood oranges in here. And I love your tips about using buttermilk. This cake looks so moist and fluffy, just the way it should be! Pinning this beauty and can”t wait to try! writers help

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  26. Holy cow this looks all KINDS of tempting! The hubs and I adore blueberries and I haven’t baked with them in what feels like an eternity! I’m pinning this so I don’t forget to try this amazing looking cake 🙂

  27. Usually, I am not too excited about cakes without cream/frosting/lots of filling, but this cake is a different story. Perhaps either my eyes or your pictures are deceiving, but the texture of this cake is beautiful – soft but rich and almost creamy. And not dough-y at all! This is certainly my kind of cake. Perfect explosion 😉

  35. Just by reading the ingredients and the looking at the pictures, I want to make this right now. Unfortunately, don’t have fresh blueberries now. Need to run to the store:) Can’t get over that texture Kim, sooooo fluffy!!!!

  37. I know Kelsie! I’m so excited about blueberries and strawberries! Thank you Kelsie! It’s not on the same stature of your decadent blueberry cheesecake cake you posted the other day, but it’s pretty yummy for a simple cake! Ice cream would be soooo good too!! YUM!!

  45. Ok you’re the second one to say this Christie, not sure if it’s this recipe or the whole blog. 🙁 In the meantime I have a ticket to support, so depending how long that takes. Copy and paste option? Sorry dear.

  46. Hi Tracey, it’s the gray button just to the right of the save recipe button. Then when you click that it’s at very top right corner. Maybe it’s not showing up because your settings are magnified, but I’m also having a problem with my recipe plugin right now, trying to get some support for that. Sorry, I hope it’s the first choice, but I hope to have it fixed soon.

  48. I am “addicted” to your blog – love it!!! So I have been disappointed in the last couple of days that the wonderful recipes will not print. I am not having this problem with any other website, so the problem isn’t with my printer or computer. I wonder if anyone else is experiencing this problem.

3.72 from 74 votes (70 ratings without comment)

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