I swear buttermilk is magic. It seems to turn 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. 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.)
Five Favorite Things to Make 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
Buttermilk Blueberry Breakfast Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 to 16 pieces
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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.) 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.
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: breakfast, cake, blueberries, lemon, brunch
Andrea Lash says
Absolutely outstanding cake! My husband and I cannot stop eating it. Thank you so much for the recipe!
★★★★★
alexandra says
You are so welcome!! So happy to hear this 🙂
Melissa says
This is the most amazing breakfast bread! There was a store in TN that had something similar that my husband and I loved and when we moved to CO we couldn’t find it. No need now this is way better and so moist!! Can’t thank you enough for sharing this recipe!! Making this again today with blackberries!
★★★★★
alexandra says
So happy to hear this, Melissa!
Rhianna says
The recipe doesnt mention when to add the remaining sugar that didnt go into the butter at the beginning. I ran out of flour and replaced regular with oat flour & Made my buttermilk out of soymilk
★★★★
alexandra says
Hi Rhianna,
Nice work on making the buttermilk out of soymilk. The sprinkling of sugar is mentioned in the last step.
Britt says
Hi! Can I use a sugar substitute? And if so do you recommend one?!
alexandra says
I’ve never tried … sorry!
Debbie says
My husband and I love this recipe. I just wondered how it would be without the lemon zest? Many times I wanted to make this but didn’t have a lemon. Could lemon juice be used instead
★★★★★
alexandra says
Hi Debbie! You could definitely use lemon juice, though I do think fresh lemon makes the best flavor. You could also try just omitting it!
Jacqui says
So good! I just finished eating a piece warm from the oven. It has a nice and light texture. I made as directed with blueberries that I just picked from my yard. I don’t have a 9×9 pan so I made it in an 8×8 and it was so thick that had to bake for almost an hour. Next time I will try to find a pan that’s a little bit larger. I can’t wait to try it with peaches or nectarines this summer! Now I’ve got to go cut myself another piece!
★★★★★
alexandra says
Yay! So happy to hear this, Jacqui!
Cheryl says
Can I make this in a bundt pan?
alexandra says
I’ve never tried. My concern is that it might be too short. I might make 1.5 times the recipe and bake it in a bundt.
Sandy Deom says
This was delicious and simple to make. I used salted butter and my egg wasnt quite to room temperature yet. Yummy!
★★★★★
alexandra says
Yay! Confession: I almost always use salted butter these days in both sweet and savory dishes. I just love it. #saltfiend
Lillian Pictor says
Deliscious!