Buttermilk Blueberry Breakfast Cake
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If you’re looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made ahead of time and stashed in the fridge, allowing you to bake the cake off in the morning. What’s more? It freezes beautifully!
Buttermilk is magic. It turns everything into gold: super-moist, super-delicious gold.
This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast.
In other words, I was craving sugar and carbs. The truth is I’ve been craving sugar and carbs and a cake like this for months. But seriously, who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire?
Nobody. And I think I’ve found the recipe that fits the bill: buttermilk blueberry breakfast cake. On an old photocopied sheet of paper in my mother’s hand writing, I spotted a note: “Baby Boy’s Favorite.”
Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. This cake is delectable! I think you’ll like it, too.
(And if you’re looking for more fruit options, this cake is so good with cranberries.)
PS: Divine Lemon-Blueberry Muffins
Five Favorite Recipes Made with Buttermilk
- One-Bowl Buttermilk Birthday Cake
- Buttermilk Panna Cotta with Simple Rhubarb Compote
- Tartine’s Buttermilk-Blueberry Scones
- Joanne Chang’s Buttermilk Biscuits with Maple and Sea Salt
- One-Bowl Buttermilk Pancakes
Bonus: Favorite Buttermilk Dressing for Slaw
How to Make Buttermilk from Scratch
Scale this recipe up as needed.
- Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
- Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
- Let stand for five minutes. Use as directed.
Buttermilk Blueberry Breakfast Cake
- Total Time: 50 minutes
- Yield: 12 to 16 pieces
Description
This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂
Over the years, many questions have been asked, which I’ve answered as best as I can in the comments. I’ve answered a few FAQs in the notes below the recipe as well.
Also, if you’re new here, welcome! You’ve landed on one of the two most popular recipes on Alexandra’s Kitchen, the other being My Mother’s Peasant Bread, which led to the creation of my cookbook, Bread Toast Crumbs, which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you’ll love this no-knead bread.)
Ingredients
- ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
- zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt (I like 1.25 tsp)
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk, see FAQs below
Instructions
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
- Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.
Notes
FAQs
- Can this be made ahead of time? Yes. Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need more time if the batter was refrigerated.
- Can this be doubled? Yes. Bake it in a 9×13-inch pan … like this pan from Pyrex. Increase the baking time but begin checking at the 35 minute mark.
- What if I don’t have buttermilk? Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
- Can this be made gluten free? Yes. I like Cup4Cup and King Arthur Flour gluten-free flour mixes, but use whatever you like, keeping in mind that all gluten-free flours absorb liquid differently, so you may need to adjust to get the batter to the right consistency.
- Should the batter be thick? Yes. As with all baking, I highly recommend using a scale to measure the flour. I have this one, which costs under $11.
- Can I bake this into muffins? Yes. Follow the baking directions on this post.
- Can I use frozen berries? Yes. No need to thaw.
- What other fruit could I use? Really any fresh fruit or berries. Around the winter holidays, I make this cranberry-orange buttermilk breakfast cake.
- Can this be frozen? Made ahead of time? Yes! Let cool completely, then wrap well with plastic wrap or other airtight wrap. Freeze for up to 3 months. Let thaw at room temperature the night before serving. Reheat at 350ºF for 15 minutes before serving. If you are not freezing it, store it at room temperature for a day. Refrigerate if storing for more than 1 day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
3,553 Comments on “Buttermilk Blueberry Breakfast Cake”
Thank you, Pinterest! This looks like a tasty version of Blueberry Boy Bait but in a more reasonable (and flavourful) amount. Going to make this today to use up some berries and then if we love it I’ll also make it gluten free for my daughter some time by substituting all-purp. gluten free flour blend plus 1/2 tsp. xanthan gum. That is usually a safe sub for quick-bread recipes. Thank you for the recipe, I’m going to go preheat the oven right now!
Nice! So happy you’ll be able to adapt this one to be gf for your daughter. Hope it turns out well!
Did this work? I want to try it gluten free.
I have seen recipes for similar blueberry breakfast cakes and would love to try this one …but most others have 2 eggs. I just want to confirm …this will be moist and not dry with just the one egg??? I also am curious (if you know) what magical properties does buttermilk have that makes it better than regular milk? The recipe I have used for years (but I am looking to branch out for sure!) ….has regular whole milk.
Any input is great…esp regarding the # of eggs. I want to make sure it is not a mistake.
Thank you! Love your site!
Hi Kelly! Sorry for the delay here. Yes, 1 egg is correct! And I can’t say scientifically why buttermilk is magical, but somehow whenever I use it my scones, muffins, quick breads, they just taste better. Maybe it’s the tang! Thanks for the kind words!
I didn’t have lemon but I had an orange .it was the best breakfast cake I ever made t h a n k you it was super
So happy to hear this, Georgette!
Second time I am making this at the request of my younger daughter. This time I doubled it and added huckleberries to makeup the shortage on the blueberries. Waiting for it now as it bakes.
Yay!! So happy to hear this, Channah. Huckleberries sound delicious. Wish i could get my hands on some!
Used an 8:” sq. pan. Hope it works, as I found the cake time consuming and complicated with the odd measurements…plus having to make the buttermilk….tons of dishes!!!
Ok. I was confused too! I used about 5 bowls trying to figure out what I mix together and what I don’t! I hope it still turns out yummy!!
Made it was wonderful substituted with coconut palm sugar
Nice! I need to try this!
Just made this with my two munchkins (3 and 5?), they couldn’t wait for it to come out of the oven!! We sprinkled it with powdered sugar before serving because it’s more fun… they are already through their seconds lol
Thank you for this ??
awwwwww, I love the image of the munchkins sprinkling powdered sugar over top AND asking for seconds. how sweet 🙂
Just tried this and it’s still in the oven. I didn’t like the odd measurements! I tasted the batter and it was yummy! We’ll see what happens when it comes out.
I hope it turned out well!
When do you add the buttermilk?
Read step #3. You alternate it & the flour mixture.S
Think I could sub frozen cherries?
I’ve used frozen blueberries all FOUR time since I’ve made it and it turns out great. Love this recipe
So happy to hear this!!
I’ve never used cherries but I imagine you could! Doesn’t hurt to try.
This was perfect if you would like a pastry style breakfast or anytime snack. The sugar was enough to satisfy but not like eating a super sweet cake. Perfect for satisfying the cravings.
So happy to hear this!
I made this last night for my family of 5. There is one little corner piece left this morning! They loved it! I did have to leave it in the oven for almost an hour for it to get done. I saw from another comment that you have used frozen blueberries. Do you mix them in frozen or let them thaw first? Thanks for sharing a great recipe! May have to make it again today!
Yay!! So happy to hear this. Glad to hear you were able to adjust the time as needed. And yes re frozen. No need to thaw. Happy baking!
Would a 9×13 work? Or a 8×8?
If you use a 9×13, double the recipe, otherwise 8×8 is great
Can you make the night before and bake next morning?
Yes! You can mix the batter, transfer it to its buttered vessel, wrap it in plastic wrap and store in the fridge overnight.
I made this breakfast cake on Sunday, it was amazing! I basically ate the whole cake myself, OK my husband did help a little. I even had it for dessert by warming it up in the microwave and putting a scoop of vanilla ice cream on top. I can’t wait to make it again, which will be really soon!
Yay!! SO happy to hear this, Erin! And I know, I find this one irresistible.
Second time I’ve made this recipe. This time I’m using fresh strawberries cut up into small pieces. Kids are super excited. Thank you for this recipe…it’s delicious.
P.S. I don’t mind the odd measurements, it just makes a wonderful cake.
Thank you, Krysta! You are sweet 🙂 So happy to hear this.
I tried to make this and it came out terrible. There wasn’t enough liquid to mix everything. Is the sugar regular or powdered? It doesn’t specify, and I used regular. I also used almond milk instead of regular, and used almond flour instead of regular, but that shouldn’t have altered the outcome to that extent. Help!!
I just popped mine in the oven. I made it exactly as her recipe stated. The batter seemed too thick to me also, but as I folded in the blueberries, the juice from them loosened up the batter a bit. I always make a recipe as stated before altering it with healthier substitutions.
So, you made a completely different recipe, and did not like the result? Baking has far more food science and chemistry than cooking. Honestly, I think you made too many substitutions. I’ve got it in the oven with just 1 minor change from what is published here (used 50% blueberries and 50% diced strawberries bc that is what I had). I’ll come back and post after we eat it.
I used the measurements exactly. There wasn’t enough liquid to mix everything together. Also, was it granulated sugar or powdered sugar? I used granulated sugar. Any help would be appreciated as the cake looks amazing!
It’s granulated sugar. Next time, perhaps go light on the flour — measure scant cups of flour.
Thanks BP! Tasha, I would agree — you’ve made quite a few substitutions. The almond flour in particular, which is gluten free, will totally change the structure of the cake.
Tasha, it’s granulated sugar. As noted, I think the almond milk and almond flour will greatly change the outcome of this cake. If you want to make it gluten free, you might have better luck with a gf flour blend that has some sort of binder like xantham gum in it. Others have had success with almond milk, but you may need to adjust the amount to get the batter to be the right consistency.
Coming back for a final review. I did use 1-1.5 cups diced strawberry and the rest blueberry, because I did not have enough blueberries at home this am. That was my only substitution. I ended up baking 55-60 minutes, instead of 35-45, but other than that, it went just as the recipe says. The batter does *seem* too thick when you fold in the fruit and put it in the pan, but it actually works out perfect when it bakes. Resist the urge to over mix. 🙂
Some measurements were weird (1/8th cup?). For the sugar, I just measured a level cup, took my 1/4 cup measure, and scooped out about half full to reserve for sprinkling (eye-balled it). You could also measure a level cup and then spoon off 2 TBLS to save aside. Did something similar with the flour. It worked well.
From the adult perspective, it is delicious and not too sweet. The texture very nice- coffee cake like and not too heavy. It is lovely warm. I would be happy to serve to any guest.
I have my own “Baby Boy” at home. He gave it “a million trillion thumbs up.” My daughter loved it as well: “it is the best ever.” All kids and adults are having seconds.
Hi Briana,
Thanks so much for all of this! I should revisit the recipe and incorporate some more notes/guidance. I so appreciate your thoughts.
So happy this was approved by the adults and kiddies alike. Nothing is better.
Yummy! Earlier in the week I made Mrs. Meyer’s Banana Bread, also very yummy! I love your website?
Yay! So happy to hear this. And thank you 🙂 That means a lot. xo
Have you ever tried using the batter for muffins? I love this recipe and make it over and over.
Yes! Use this recipe as a guide in regard to timing: https://alexandracooks.com/2009/03/20/lemon-blueberry-muffins/
Baked this cake several times and it always come out perfectly! Lovely recipe! Thank you for sharing it!
Now this makes me wonder if I could bake this in two loaf pans (8in ones) e maybe one mini loaf with the rest of the batter? Any suggestions on baking time will be grateful appreciated! Thanks!!
So happy to hear this!
And I think you could definitely use loaf pans — I would just be sure not to fill them higher than 3/4 full. And in regard to timing, I think you’ll just need to keep an eye on them. I would start checking after 30 minutes. The smaller pans may need less time.
Alexandra, I would like to use a tube pan for this. Do you think I need to make any adjustments on the cooking time? Thanks!
Reporting back in on my own post. I wouldn’t recommend using the tube pan unless you are serving right out of it. When I attempted to flip it out onto a plate, it crumbled. I would stick with the pan recommended in this recipe.
Hi Sue! Sorry I’m just getting to the comments here. And I’m sorry the tube pan didn’t work. I would have advised you to give it a go! I love tube pan cakes — they bake so evenly and nicely, and I would have thought that baking this one in a tube pan might be nice. Question: did it seem like there was enough batter? I kind of feel like trying it but I’m wondering if I should do 1.5 x the recipe. And, to prevent the crumbling, I’m wondering if I buttered and floured the pan, if it might work? Also, if you’re looking for a different bundt/tube pan recipe, I love this applesauce-yogurt cake: https://alexandracooks.com/2013/11/22/applesauce-yogurt-cake-homemade-applesauce/
Is this recipe freezer friendly? I would like to make ahead and serve next week. Thanks!
Yes! Be sure to allow sufficient time for it to thaw — at least 8 hours at room temperature.
Hi,
I actually made this in the morning and I think it turned out great! Exactly, 35 minutes and it was perfectly golden – waiting for it to cool. The only question I had was – when tossing the blueberries, do you add back the leftover flour to the full mixture? Or do you lift out the blueberries so as to not add in extra flour? Sorry, I’m all about dummy proof recipes.
Thank you in advance!
Not a dumb question at all! What did you end up doing? I leave the excess flour behind.
Never mind! I finally got through all the reviews (there was a lot) and got the answer! Thanks!
This recipe is a definite saver!! I found the recipe on Pintrest and when i was actually making it the batter seemed so thick I didn;t have high hopes for it. Well, was I wrong! It was absolutely delicious and my whole family loved it!
I really love the lemon favor!
I used organic lemons (2 ) for the zest, unsalted irish butter, organic sugar and organic buttermilk. Plus….fresh blueberries!
I baked it in a 7 1/2″ X 12″ pan for about 35 minutes.
Thanks so so much for sharing this wonderful recipe!!!
So happy to hear this Alyson!
Love your name Alyson! That’s how I spelled my daughters name!!!
Didn’t read your comment before making this fabulous recipe. But actually made it with the same organic ingredients – and was concerned about the thickness of the batter. Yum!! It was the most appreciated part of a wonderful Momma’s Day brunch!! Tiny leftover in the morning… wicked good too!! Wow!!
Yay, so happy!! Hope you had a Happy Mama’s Day!!
Send this y o David T W
I did the same and used organic blueberries and made the buttermilk so delicious and beautiful
So happy to hear this 🙂 🙂 🙂
I want to try this weekend for Easter brunch. Can this be made ahead?
Yes! Sorry for the delay! make the batter the night before, transfer it to your baking dish and store in the fridge. If you have time to bring it to room temperature an hour before you bake it, do so, but otherwise, you can just bake it straight from the fridge. You may need to add on 10 minutes or more to the baking time.
Wow! This cake is simply amazing! Don’t worry if the batter seems really thick, or that it only has one egg- it comes out moist and delicious. My family wouldn’t even let it cool down before digging in to it. I am going to try it with cherries or peaches. Thanks for a great recipe with a beautiful crumb!
So happy to hear this!
Has anyone tried frozen blueberries? Any differences in bake time?
Yes, no need to thaw, fold them in as you would the fresh. Be gently, because they tend to turn the batter purple. You may need to cook the cake longer.
Would this work in muffin pans?
Yes! Or follow this recipe: Lemon-Blueberry Muffins
Do you have the nutritional values? Thanks!
I don’t, so sorry. Enter the ingredients/quantities into my fitness pal dot com.