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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
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 to 16 pieces
Print Recipe
Pin RecipeDescription
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.
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: breakfast, cake, blueberries, lemon, brunch
This post may contain affiliate links. Please read my disclosure policy.
Valerie says
Thank you for sharing your mom’s recipe. I am excited to try it! Can you please tell me if you think it can be baked in a springform pan? If so, what would the baking time be?
alexandra says
I’m sure it could! I would keep the temperature the same and the timing relatively the same, too … just keep an eye on it, checking it after 30 minutes, but understanding that it may take as long as 45 or 50 minutes.
N.S says
Got the thumbs up from everyone in our house, thanks!
★★★★★
alexandra says
Yay! So happy to hear this 🙂 🙂 🙂
Bethany says
Not once, in the history of ever, have I commented on a recipe. But this is soooooooo good! I just had to! Make it, as written, for your complete enjoyment!
★★★★★
alexandra says
Oh Bethany, yay 🙂 🙂 🙂 Thanks for writing.
Barbara McCarthy says
I did not have a lemon for the zest so i just whipped the butter with a tsp. of lemon juice…This recipe is a keeper…
★★★★★
alexandra says
Wonderful!
Joy says
DELICIOUS! I substituted 3/4 c. Whole Wheat Flour. The cake rose beautifully & was nice & moist! My family loves it warm, with a glass of milk.
★★★★★
Judy says
Thanks so much for including the name of the recipe as well as your name to the pics.
It ‘s so frustrating to remember a recipe I wanted to make but can’t remember the exact name or the name of the person who shared it.
Sandy Chafin says
Tried for the first time, love the fresh lemon flavor from the zest and the juicy blueberries. Moist and delicious 😋
★★★★★
Jamie says
Hello, wondering if this would work in a bundt pan? Have you ever tried it?
alexandra says
I haven’t but you likely could. I’m thinking you might need to double the recipe. I would do some googling so you can compare batters of cakes made in bundt pans to this one.
Maggie says
So good! You’ll be happy you made it!
★★★★★
Traci says
This was a hit work used 1 tsp lemon juice instead of the zest. Did 8×8 pan does take longer to bake so dont go by time for doneness.made it the night before.
★★★★★
alexandra says
Wonderful to hear this, Traci!
Julie says
Delicious!
★★★★★
Abbie says
These are so yummy. I often cut the sugar by 1/3 and add some yogurt in to replace 1/2 the butter. Both ways come out great with a variety of fruit. Thanks!
★★★★★
Carol Godin says
I tried this recipe this morning for the first time! It is a keeper for sure! Wonderful, and so easy! I used frozen blueberries.
★★★★★
alexandra says
Wonderful to hear this, Carol!
Kathleen says
This was a delicious recipe. I didn’t have a lemon, so no zest. After it was done baking I spread butter on it and sprinkled cinnamon sugar on top. Everyone loved it. I’ve made it twice.I also used an 11″ x 7″ pan and baked it for 45 min. My new go to recipe.
★★★★★
alexandra says
Sounds so good Kathleen!!
Gina Davis says
My boyfriend and I are huge fans of this cake! It was most and crumbly at the same time. I’ve already made this twice.
On a side note, I saw the milk alternative question. I used oat milk to make the buttermilk and it’s amazing.
Thanks again for the recipe!
★★★★★
alexandra says
Such a great tip, Gina! I love oat milk.