Go Back

Buttermilk Blueberry Breakfast Bake

This blueberry breakfast bake is a simple yet irresistible morning treat that features tangy buttermilk and juicy blueberries for an unbeatable flavor combination. It bakes to a perfectly moist interior with delicately crisp edges, making it ideal for busy weekday mornings or leisurely weekend brunches. The recipe also offers flexible substitutions to suit your pantry and dietary needs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 2 large eggs beat until fluffy
  • 1 cup buttermilk
  • ½ cup unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
Blueberries & Topping
  • 1 ½ cups blueberries use fresh or frozen (if frozen, no need to thaw)
  • 2 tablespoons coarse sugar for sprinkling (optional)

Equipment

  • 9x13-inch baking dish
  • Large mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish (or line it with parchment paper for easier cleanup).
  2. In a large mixing bowl, whisk together the dry ingredients – all-purpose flour, granulated sugar, baking powder, baking soda, and salt – until well combined.
  3. In a separate bowl, beat the eggs until fluffy then add the buttermilk, melted unsalted butter (cooled), and vanilla extract. Whisk until the wet mixture is smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently just until combined; a few lumps are okay to ensure a tender texture.
  5. Gently fold in about 1¼ cups of the blueberries, reserving the remaining ¼ cup for topping.
  6. Spread the batter evenly in the prepared baking dish and then sprinkle the reserved blueberries over the surface.
  7. For an extra touch of sweetness and crunch, sprinkle 2 tablespoons of coarse sugar over the top (if using).
  8. Bake in the preheated oven for 35–40 minutes or until a toothpick inserted in the center comes out clean. Allow the bake to cool slightly before serving.

Notes

This Buttermilk Blueberry Breakfast Bake is a versatile recipe that can be adjusted based on what you have available. If you don’t have buttermilk, simply add a tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes. You can also swap blueberries with raspberries, blackberries, or diced peaches for a different twist. Make a batch ahead of time and reheat leftovers for a stress-free morning meal.