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
Ioanna says
Delicious! I made the recipe with pitted cherries and almond extract instead of blueberries and lemon. It is easy to make and so very moist.
★★★★★
Christine says
Can I used salted butter (it’s what I have on hand)
alexandra says
Yes!
Cheryl says
Can u use orange zest for this instead of lemon zest
Kristin says
I made this cake, it was very good! My kids left devoured it!
Betsy says
Your recipe for doubling this is off. You need to change your measurements. 8 tbsp. of butter is 1/2 cup not 1 cup.
★
alexandra says
Where is the recipe for doubling?
Savannagh Ryane says
Is it 1 cup butter or 1/2 a cup? When I double the recipe for the 9×13 pan, I use a cup of butter. Should I be using 2?
alexandra says
It’s a 1/2 cup butter, which is 1 stick. If you double it, you use 1 cup of butter — you’ve been doing it right!
Jen says
Hard to follow directions. Left in longer never got cooked just over cooked on top and mushy in middle. Actually had to throw away first batch and then make it again and still didn’t turn out.
★★
alexandra says
Hmmmm this is unusual. What kind of pan were you using? Does your oven run cool? What was the texture of the batter?
hannah says
I have made this multiple times over a time period of about 5 years. every single person who has tried it has absolutely loved it. ive made it with normal flour and gluten free flour (cup 4 cup) after I found out I was celiac and I can’t believe that it still worked but it did. this is the absolute most delicious “Breakfast” possible (breakfast in quotes because it really is a cake) and I’ll be making it for my oral exam for phd candidacy for that reason! definitely, without a question, try this. I almost always “make” my buttermilk from milk + lemon juice. turbinado sugar for the top makes this extra supreme.. the texture is delightful. THANK YOU FOR THIS RECIPE!
★★★★★
alexandra says
So happy to hear this, Hannah!! Thanks so much for taking the time to write. Wonderful to hear, too, that it works with Cup4Cup (that’s my favorite g-f mix, too) and that you’ve been able to enjoy this since your diagnosis. Good luck with your oral exam … exciting!!
Sad says
This is the worst recipe I’ve ever read, poorly worded and just doesn’t make sense! Absolutely ridiculous I wasted ingredients for this. Don’t make this. Waste of time and food.
★
alexandra says
Hmmm …. what exactly was confusing about the wording? This isn’t the typical response to this recipe.
Cindy says
I just put mine in the oven with zero issues with the wording in the recipe. No idea what the original commenter is referring to. There are several angry people in this review section for some reason. Maybe they forgot to have their coffee before they attempted this recipe. 😉
alexandra says
🙂 🙂 🙂 Hahaha, totally. Coffee before commenting should be a rule 🙂
Kari says
Best breakfast ever for any sort of event. I’ve taken twice now for my turn for Breakfast Club at work (doubled), and have left with an empty pan both times. Given the link to your recipe to numerous co-workers. Just made again this a.m. at the request of my daughter. We’re just waiting for it to cool. 😁
★★★★★
alexandra says
Yay! So happy to hear this, Kari 🙂 🙂 🙂
Amy Murad says
A brunch favorite in our house! Making it again for Easter! Thanks for a super easy and great one!
★★★★★
alexandra says
So happy to hear this, Amy!
Cindy says
This was simply superb! I followed the directions exactly and it was just divine. Thank you for such a wonderful recipe!
★★★★★
Susan says
This was amazing. I made it with gluten free flour and brought it to Easter brunch. Everyone raved. It was moist, flavorful, actually just yummy. This will go into my favorites. Thanks for sharing it.
★★★★★
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★★★★★