Alexandra's Kitchen

A food blog with mostly simple, always seasonal recipes.

Buttermilk Blueberry Breakfast Cake

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Close-up overhead view of buttermilk blueberry cake

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.)

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Overhead close-up of buttermilk blueberry breakfast cake in glass baking pan

Mise en place: ingredients and tools

Side view close-up of Lemon-Blueberry Breakfast Cake on wooden cutting board

Side close-up of Lemon-Blueberry Breakfast Cake in glass oven-safe baking pan

Overhead close-up of buttermilk blueberry breakfast cake in glass oven-safe baking dish

Print

Buttermilk Blueberry Breakfast Cake

★★★★★

4.8 from 127 reviews
  • Author: Alexandra's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 to 16 pieces
Print Recipe

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.) 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

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

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{ 2,754 Responses }

  1. Absolutely outstanding cake! My husband and I cannot stop eating it. Thank you so much for the recipe!

    ★★★★★

    Reply

  2. 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!

    ★★★★★

    Reply

  3. 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

    ★★★★

    Reply

  5. 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

    ★★★★★

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  6. 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!

    ★★★★★

    Reply

  8. This was delicious and simple to make. I used salted butter and my egg wasnt quite to room temperature yet. Yummy!

    ★★★★★

    Reply

  10. I’m making my second one today… the dog decided he would test it first! Apparently he loved it there was none left! So both human and dog approved!

    ★★★★★

    Reply

  11. I see that you can make this ahead which is great. What’s the max amount of time you’ve refrigerated the batter? I’d love to be able to make it on a Wednesday and bake it Thursday morning.

    Reply

    • One day in advance would definitely work! I’ve never kept the batter for longer than a day so I can’t say if it would keep for longer or not.

      Reply

  13. So I made this recipe last week using almond milk and not real butter- was better than the best good. My son has been begging for it again- but this AM we are out of almost everything. So bring in the subs- I used coconut oil, coconut extract, almond milk, self rising flour, fresh frozen blueberries and egg whites from a container. I also had to use a smaller pan. It needed an hour to bake but the cake turned out great! (Just for the record, I thought it tasted better the first time. I only use subs when I absolutely have too, like when I’m too lazy to go to the grocery store lol)

    ★★★★★

    Reply

      • I totally agree! If you have to have to sub ingredient it is not making the original recipe. I am certainly not going to “make” the recipe with all substitute ingredients!

        Reply

    • I appreciate comments describing substitutes. I don’t always have everything called for in a recipe and frequently read comments to see what has worked for others, or what the author has answered regarding substitution questions. So thank you for taking the time to comment on the recipe as written and your experience with substitutions!

      Reply

  16. It took me a total of 55 min to finish baking in 9″ x 9″ pyrex baking dish. It might be because I baked it at the 2nd shelf from the top. Outcome was great. So fluffy and not overly sweet. We had a hard time to stop ourselves eating too much 🙂

    ★★★★★

    Reply

  17. I just made this yesterday, in an 8″ square pan, and it was wonderful! Thanks for this great recipe!

    Reply

  18. I just made this today for the first time and it was amazing! Everyone loved it but I do have left overs. I am curious, how has everyone been storing any left overs? Just cover and keep out or cover and refrigerate? Thanks!

    ★★★★

    Reply

    • Hi Katie, Wonderful to hear this. If you think you’ll eat it within 2 days, I would just leave it out. Otherwise, I would put it in an airtight container or bag and refrigerate.

      Reply

    • Made this for the first time on Sunday. I stored it covered with foil on the counter.
      We both love this breakfast cake. My husband is asking if I can make it and take it to the beach with us. Definitely a hit!

      Reply

  19. I made it today and it was a hit! Had several ladies over for brunch and they all loved it. Will definitely make it again and again!

    ★★★★★

    Reply

  21. This was the absolute perfect breakfast cake. I doubled the recipe and used a 9×13 pan. Otherwise I followed the recipe exactly. Nothing but raves. It will now be my go to recipe for family and friends.

    ★★★★★

    Reply

  22. I’m not a huge blueberry fan but blueberries are in season here so I made a double batch of this and took it to work. Everyone loves it. Thank you for the recipe.

    ★★★★★

    Reply

  23. I made this today for the first time and it is a keeper!! I used a glass 11×7 inch pan and baked for 45 minutes. Worked out perfectly! Thanks for the yummy recipe!

    Reply

  24. I just made this recipe this morning. The cake is delicious. However, I doubled the recipe and cooked it in a 9×13 aluminum pan. I cooked it for over an hour and it was still gooey in the center (almost half the cake had not cooked yet). Any suggestions on cooking time?

    Reply

    • Bummer! That’s unusual. What was the material of the pan you were using? It sounds as though it just needs more time. Is your oven accurate? Or does it generally run cooler?

      Reply

  25. SIMPLY THE BEST! This recipe is by far my new favorite to bring to potlucks, brunches, and holiday’s. I took it to work for a breakfast potluck and everybody raved about it-I was so proud that I had made it! It was so easy to follow the recipe and I loved that about it as I am not usually great at following recipes. It was the perfect consistency and not too rich-perfect for breakfast. I did add a little extra lemon zest because I love lemon and it was so good. Seriously amazing. Thank you thank you!

    ★★★★★

    Reply

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