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.
Buttermilk Blueberry Breakfast Cake
Prep
Cook
Total
Yield 12 to 16 pieces
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. Watch the book trailer here.)
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 an 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 8x8-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 9x13-inch pan. 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.
Did you make a recipe?
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Andrea says
So I made this yesterday. It was really tasty. My husband loved it. Only used the one egg because I didn’t read that comment about 2 until afterwards. My only issue/question is the consistency of the batter. How thick should it be? Myine was like sticky paste. At the end I could barely stir it and had to use my hands and it was stuck to all of my fingers. Very messy and I couldn’t spread out in the pan because it stuck to everything!!! Very weird. I went back twice to make sure I added all ingredients. I did not add lemon zest by choice. Any suggestions?? Thanks.
alexandra says
It’s definitely a thick batter! My only suggestion is to go a little lighter with the flour: do you use a scale to measure flour?
Tina says
I made the buttermilk blueberry breakfast cake and it was amazing. I doubled the recipe and made it in a 9 x 13 pan. In about 5 min after it was done over half it was gone. My kids love it. Thanks for the recipe.
Nee says
Did you use 4cups of flour?
alexandra says
So happy to hear this, Tina!
Cherri says
Can you use self rising flour in place of all purpose flour?
Penny says
Yes you can use self rising flour, just don’t add the baking powder that the recipe calls for.
Carolyn says
I made this coffee cake for my daughter’s school staff breakfast. She was able to get a sliver of a piece before it was gone! It is now Easter morning and I have another baking in the oven. My husband and I can’t wait to taste and my daughter will be thrilled to see it next to her cup of morning coffee. The first cake I doubled and put into 9×13. This time I put it in a smaller rectangle baking dish. Thank you for this easy, tasty breakfast cake!
alexandra says
I’m so happy to hear this, Carolyn!! This is such a longtime family favorite. Makes me happy to hear about others enjoying it, too.
Kennan says
I made this recipe following the directions for making it in a 9×13 casserole dish. It was FANTASTIC!!! I baked it (in my oven) for a total of about 51 minutes. I will make this recipe over and over! Thanks so much for putting this recipe on here.
alexandra says
Yay!
Myra says
can you use frozen berries
Aimee says
I was wondering about this too. Frozen berries?
alexandra says
Yes! Frozen work great. See FAQs.
alexandra says
Yes! See FAQs.
Jody says
I’ve read everything twice and I don’t see anything about 2 eggs or frozen berries in the FAQs.
alexandra says
Hi Jody,
I’ve always used 1 egg, and you can definitely use frozen berries. You’re right — these were not in the FAQs. Some people like to use 2 eggs.
Barbara says
I made this this morning and it was delicious. I was concerned because it was so thick going into the pan, but followed the 1-egg recipe. So easy to make and I used frozen blueberries. Love it! Thank you!
alexandra says
Wonderful!
Barbara says
Oh, I also forgot. I used the zest of 1 1/2 Meyer lemons. Delish!
T. Nicholson says
I have made this recipe twice now and it has come out flawless both times. The family gobbles it down as soon as it is cooled off. Next time I am going to double it in hopes of some leftovers 🙂
Thank you for providing this wonderful recipe for everyone to enjoy!
alexandra says
So happy to hear this!
Jan says
Could you please tell me what a cup of blueberries weigh. I’m in the UK and only use digital scales. I have googled it and got three different answers. Can’t wait to make it.
alexandra says
Hi Jan,
For me, a cup of fresh blueberries is about 150 to 170 grams. Hope that helps!
Jan says
It certainly does, thank you very much.
Shellie says
This was good. I only had one cup of blueberries so I used a cup of blackberries. I think it would have been better with just blueberries. I did not have buttermilk so I used vinegar in the milk. Love the lemon zest in the recipe . I will make again.😊
Tammy says
I have made this several times. Each time it tastes even better. I cut it up & freeze it so we always have some.
BEtty Dickerson says
Thank you for the wonderful recipe. Having it for breakfast now. I made it into muffins filling the cup high and baked for 25 minutes. Each bit is filled with blueberries and perfect crunch on top.
Deborah wilson says
Can I use Ekiorn flour??
Lori says
4oz. of butter is only 1/2 a cup. Did you mean a 1/2 cup or 1 cup? Lori
Jody says
Recipe says 1/2 cup of butter
Lisa says
What about cooking time if I use a 5 x 8 loaf pan?
Heather Grinage says
Amazing. So moist.
Betty says
Would you please email me recipe..Thank you
Nancy says
When doubling do you double all ingredients.