Alexandra's Kitchen

A food blog with mostly simple, always seasonal recipes.

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!

Close-up overhead view of buttermilk blueberry cake

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

Bonus: Favorite Buttermilk Dressing for Slaw

How to Make Buttermilk from Scratch

Scale this recipe up as needed.

  1. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
  2. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
  3. Let stand for five minutes. Use as directed.
Overhead close-up of breakfast cake in glass baking pan
Mise en place: ingredients and tools
Side view close-up of breakfast cake on wooden cutting board
Side close-up of breakfast cake in glass oven-safe baking pan
Overhead close-up of buttermilk blueberry breakfast cake in glass oven-safe baking dish
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Buttermilk Blueberry Breakfast Cake

★★★★★

4.8 from 214 reviews
  • Author: Alexandra’s Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 to 16 pieces
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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

  1. 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.
  2. 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.
  3. 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.)
  4. 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.

Posted By: · In: Breakfast, Cakes, Easter, Fall, Father's Day, Favorites, Fourth of July, Holidays, Memorial Day, Mother's Day, Spring, Summer

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{ 2,975 Responses }

  2. Jessica block says

    I’ve made this twice in the last few days…. the best blueberry cake I’ve ever made. I did use sanding sugar instead of baking sugar for the top. It caramelized beautifully with a hard crunchy top! I’m afraid to look at your other recipes!

    ★★★★★

    Reply

    • alexandra says

      I find dry measuring cups to be more accurate, so I almost always use dry measuring cups when measuring liquids. I use dry measuring cups here.

      Reply

  6. Rae says

    I love this recipe! I’m making a double batch tonight to take to work tomorrow. My coworkers love it! Instead of blueberries, I use huckleberries that my husband and I picked in the mountains last summer! Yummo! Thank you so much for sharing!

    ★★★★

    Reply

    • alexandra says

      I think you could! I would reduce the amount — use slightly less than 1/2 cup … or just go for it with the 1/2 cup! I think the general rule is to use slightly less oil when converting from butter to oil, but somehow I think 1/2 cup of oil here would be just fine.

      Reply

  8. Sassy says

    Moist, perfect blend of lemon freshness with blueberry. Absolutely loved it and made it just as written. Double recipe and used two cake pans…started testing around 35 min, added an extra 7 for perfection! Thank you

    ★★★★★

    Reply

  10. Glenda says

    This is a fabulously good recipe. It is pretty simple to make. True to the comments, I had to test if it was done. I live at high altitude (5000 feet) and recipes for baking don’t always do well at this altitude. But this recipe is a big hit and a true keeper. 4 adults and one toddler finished it off quickly. If you have a big crowd you should double the recipe or make two batches.
    I served it with home made whipped cream. Yummo!

    ★★★★★

    Reply

    • alexandra says

      Hi Sandra! Baking soda is 4x more powerful than baking powder, so you would only need 1/2 teaspoon baking soda here. Baking powder is made up of baking soda + cream of tartar. I think this recipe will be OK if you don’t add any cream of tartar because buttermilk will offer enough acidity to react with the baking soda and allow the cake to rise.

      Reply

  12. Alyssa B. says

    Delicious and such a nice balance of sweetness and tartness. The lemon zest adds a lightness. I will be making again!

    ★★★★★

    Reply

  13. DrKaren13 says

    Moist with the most amazing flavor. I did replace the buttermilk with oat milk, but that worked just fine.

    ★★★★★

    Reply

  14. Jen F says

    Absolutely delicious, and very easy to make! I will definitely add this to my regular rotation of recipes.

    Reply

  15. Thy le says

    Thank you for helping me conquer baking with blueberries and a cake for the first time! Your recipe is easy to follow especially the video and the home made buttermilk instructions. My cake turned out moist with the perfect balance of lemon and blueberry! Only 1/4 of the cake is left!

    ★★★★★

    Reply

  16. A-MAZING!! says

    Absolutely amazing!! The texture is like a very light muffin. If you love lemon blueberry foods, you’ll love this. The whole family loved it!

    ★★★★★

    Reply

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