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. 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 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
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
Samantha says
I made it this morning and it was delicious! My husband and I loved it and will definitely make it again! Do I need to refrigerate it after? Thank you for the awesome recipe!
★★★★★
alexandra says
I never refrigerate if I think it will be eaten within 2-3 day, which it always is. If you think you’ll need to store it longer, freeze it or refrigerate it.
Ashley Himes says
I have made this 5 times now. It is incredible! I have one in the oven as i am writing this.
★★★★★
alexandra says
So happy to hear this Ashley!
Anne Ward says
It is a fabulous recipe. Don’t skimp on the lemon zest, and add a bit of almond extract. We could have eaten it all it once the first time; we will be more measured in our eating the second time so it will last more than 12 hours…
★★★★★
Wendy shoemaker says
This is so good! Thank you so much for sharing your recipe.
Jean says
I’ve made this 3 times now. Twice with fresh berries, once with frozen. I use the buttermilk/vinegar trick, because I never keep actual buttermilk in the house. Turns out great every time! Thanks for the great recipe!
★★★★★
alexandra says
Wonderful!
Tiffany says
This was pretty good! I doubled the recipe for my church class this morning and everyone liked it! The only thing I’d maybe tweak for next time is to add a bit more lemon. But I personally like a stronger lemon flavor. It wasn’t overly sweet, and I liked the amount of blueberries. I’ll definitely be making it again!
★★★★
Carolyn says
Amazing! I doubled the recipe for a 10” circle silicon pan and used frozen blueberries. Still turned out beautiful, I couldn’t believe it. Baking time was quite long though, almost 1 hour. I will definitely make again!
★★★★★
Virginia Stilwill says
Made this a few weeks ago and it was a huge hit with the family!!!
I’m making again this sunday but I’m gonna add some peaches and less zest…
We will be adding this to our family sunday breakfast rotation
★★★★★
alexandra says
Yum! That all sounds delicious. Happy to hear this 🙂
Bonnie DiPasquale says
It’s in the oven as we speak. If it gets the 2 thumbs up I am anticipating, as everyone seems to rave about it, it’s going to girls weekend with me. Smells delicious! Can’t wait for it to finish so I can turn my boys loose on it.
★★★★★
alexandra says
Hope the boys approved! 🙂 🙂 🙂
Bonnie says
The boys loved it and I’m sure this weekend, my girlfriends will too!!
★★★★★
alexandra says
Yay 🙂 🙂 🙂
Theresa says
This recipe is a bit hit in my household. Easy, can be put together the evening before (without the sugar sprinkle on top), baked in the morning. Loved it. I even doubled it for a family brunch in a 9” x 13” pan with same excellent taste and results. Thanks for nailing this recipe!
★★★★★
alexandra says
So happy to hear this!
K says
Can you use lemon juice if so how much instead of the zest?
alexandra says
I would use 2 teaspoons of fresh lemon juice.
Ashley Harrison says
I made this for a staff breakfast at the preschool where I teach. Everyone loved it! I’ll definitely out this in my ‘favorites’ to make again and again. Might even try a version with fresh cranberries and orange zest for Fall.
Have you ever made this in a load pan? Thanks so much for sharing this awesome recipe with all of us!
Ashley Harrison says
I should have proofread my comments before I hit send. 😛 It should have said, “I’ll definitely ADD this…” And my question should have said, “Have you ever made this in a loaf pan?”
★★★★★
alexandra says
I have not made it in a loaf pan … I think it might be fine. I worry a little bit that it might be very dense, but give it a try. Just be sure not to fill the pan higher than 2/3 full. If you have extra batter, bake it off in muffin cups or ramekins.
alexandra says
So happy to hear this, Ashley! I answered your other question below. I have a cranberry variation with orange right here.
Jean says
I use powdered buttermilk…easy to keep on hand.
Deb says
Can this be frozen once baked and how would you warm it up? Thanks!
alexandra says
Yes! Simply thaw at room temperature overnight. Re-warm at 350 for 10 to 15 minutes.
Itzayana says
Hi! I made this recipe tonight for a morning brunch tomorrow with my girlfriends. Would it be okay if I refrigerate it overnight already cooked and reheat it in the morning?
★★★★★
alexandra says
Yes! You can also leave it at room temperature. I would cover with foil or plastic wrap before storing (either in fridge or at room temp.)
Tami Lund says
A-mazing! Definitely will be a weekend breakfast staple from here on out. I did the milk/vinegar trick because I don’t usually (read: ever) have buttermilk hanging around. Outstanding recipe.
★★★★★
alexandra says
Yay! Wonderful to hear this!
Jo Cryderman says
Can I double this recipe and bake it in a bundt pan?
alexandra says
Yes!
Susan says
Great recipe! I’m not a baker but this comes out great every time. I’m going to try bake it as muffins now so it will be more portable 🙂
★★★★★
alexandra says
Wonderful!
Karen says
Just made this today. Very delicious!
★★★★★
Ozlem says
I made the cake for my friends today and among all the other stuff that I cooked , it was the star of the day .I normally never bake something for my friends before I try it first but the rave reviews encouraged me to give it a go ,and I am so happy that I did….Thanks for your generosity to share your family recipe
★★★★★
alexandra says
So happy to hear this, Ozlem!
Jean says
alexandra, i wonder if you have thoughts on convection oven vs traditional oven for this recipe (or baking in general)?
alexandra says
Generally I use convection for meat and vegetables. With cakes and breads, I’ve heard the whirling air of convection can cause the batter to also whirl and to cause the batter to brown too quickly. So, I wouldn’t advise it for this recipe, but if you give it a go, let me know!
Jean says
i’ve baked it in the convection oven a few times and have found that it takes a lot longer than the projected time to cook all the way through, despite the top browning quickly. it’s always delicious, but i wondered if i had been making it harder by using the smaller convection part of my oven rather than the larger “regular” part of the oven. i’ll try the regular oven next time to see if it speeds things up. and thanks for your thoughts on convection cooking, in general!