As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

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

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.

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!

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

Cook Time 35

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

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