What does buttermilk do to your cake?

Buttermilk tenderizes gluten, reacts with baking soda for lift, and adds a subtle tang that enhances flavor contrasts.

Can I use buttermilk instead of milk in my blueberry muffins?

Absolutely—use a 1:1 swap. Expect a moister crumb and a slight tangy note that complements blueberries beautifully.

Is buttermilk or whole milk better for cakes?

Buttermilk yields a softer, tangier, and lighter cake. Whole milk is milder and denser, so use buttermilk when you seek lift and depth.

How do I keep my blueberries from sinking to the bottom of a cake?

Dust berries in flour or part of the dry mix before folding into batter. That clings them to the batter, keeping them evenly suspended.

Buttermilk Blueberry Breakfast Cake Recipe

Name: Buttermilk Blueberry Breakfast Cake : Moist Tangy Morning Treat
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/4 cup neutral oil (avocado or light olive oil); 3/4 cup sugar; 1 large egg; 1 tsp vanilla extract; 1 tbsp lemon zest; 1 cup buttermilk; 2 cups all-purpose flour (or 1:1 GF blend); 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 1/2 cups fresh or frozen blueberries; 1 tbsp flour (for dusting berries)

Ingredients

Scale

1/2 cup unsalted butter, melted

1/4 cup neutral oil (avocado or light olive oil)

3/4 cup sugar

1 large egg

1 tsp vanilla extract

1 tbsp lemon zest

1 cup buttermilk

2 cups all-purpose flour (or 1:1 GF blend)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups fresh or frozen blueberries

1 tbsp flour (for dusting berries)

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Instructions

1. Preheat oven to 350°F. Grease and line an 8-inch square or round pan.

2. In a large bowl, mix butter, oil, sugar, egg, vanilla, and lemon zest until smooth.

3. Add buttermilk and stir to combine.

4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

5. Gradually fold dry mix into wet until just combined.

6. Toss blueberries with 1 tbsp flour. Gently fold into batter.

7. Spread batter evenly into prepared pan.

8. Bake for 35–40 minutes or until a toothpick comes out clean.

9. Cool slightly before serving. Optional: dust with powdered sugar.

Notes

Use frozen blueberries directly from freezer—don’t thaw.

Substitute buttermilk with 1 cup plant milk + 1 tbsp lemon juice if dairy-free.

Author: Adam Moretti
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian