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
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Prep Time: 15 minutes -
Cook Time: 35 minutes
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Total Time: 50 minutes
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Yield: 12 to 16 pieces
Print Recipe
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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. 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 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. 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.
Terry Walter says
OMG – this was so delicious, I followed the recipe but made it more lemony …I used zest of 2 lemons and when substituting for buttermilk, I used 2 heavy tsps of lemon juice in milk. I didn’t flour the blueberries but the batter was so thick it didn’t matter – while it baked the aroma told me it was gonna be terrific! Thanks for sharing this recipe, it will be my go to every time I want a little something, Blueberries and lemons…can’t be beat!!!
alexandra says
So happy to hear this, Terry!
Johanna says
Absolutely DELICIOUS! So good my family asked me to make it again (and triple the recipe) the next night! … the texture is so fluffy. The flavour is amazing. BEST CAKE I’VE EVER MADE!
alexandra says
Wonderful to hear this, Johanna!
Jennifer says
We have been making this for years from this recipient! It is a favorite to add to our breakfast for dinner meals!! Thank you for sharing!
★★★★★
alexandra says
Oh yay!! So happy to hear this 🙂
Lyne Groulx says
I don’t use butter or milk anymore. Can this recipe be done with almond or soya milk, and coconut oil. Thx
Heather says
So you didn’t use any buttermilk? How was the consistency? I bake gluten free and am trying to get away from dairy.
Susie says
I made this follow direction it came out hard I don’t what I did wrong !
★★★
Dominique says
Absolutely delicious – everyone at brunch loved it! I made it in an 8″ springform pan because I wanted it to look extra pretty on a cake stand. Turn out perfectly, and the wedges were a a beautiful presentation.
★★★★★
alexandra says
So happy to hear this 🙂
Melissa says
SOOO yummy! And SOOO easy! It’s very moist, nice lemony tones combine wonderfully with the blueberries. I love this recipe every time I make it. I think this is about the 4th or 5th time I’ve made this recipe. Thank you so much for sharing!
★★★★★
alexandra says
So happy to hear this, Melissa!
Amanda says
Blueberry is my fav! I’m collecting a recipe with it. Thanks!
Kelly says
We love this blueberry lemony breakfast cake! This in the oven for round two… the first one barely lasted 2 days in our house! I had a 10 lb box of blueberries I had frozen earlier this summer, so I imagine we’ll be making this often. The frozen blueberries work perfectly. I made my own “buttermilk” with the lemon juice from the lemon I zested. Thanks so much for sharing this great recipe!
★★★★★
alexandra says
Yay! So happy to hear all of this 🙂 🙂 🙂
Kathy says
This was amazing. It turned out really well and it was so good. I love the amount of blueberries in it. Thank you for sharing this family recipe. It will be one I will definitely make again.
★★★★★
alexandra says
Wonderful to hear this, Kathy!
Gigu says
Can it be made baked and then frozen for a later brunch??
BONNIE brown says
I did it. Wonderful. Just add a little more butter milk. And add a litter almond extract. But the rest was step by step.
Margaret McNab says
This recipe is wonderful, the nicest blueberry breakfast cake I have ever made….there is absolutely nothing I would change in this recipe..Thank you for sharing….
Ann says
Second time I’ve made this recipe this month. Delicious! Taking it to share with coworkers tomorrow. I double the recipe, I used 2 cups of buttermilk to keep the batter moist. It turned out perfect.
★★★★★
Jackie says
I have made this recipe several times and I absolutely love it! My husband actually loves it more than I do.:) Thank you so much for sharing!
★★★★★
Deea says
I’m making this for my coworkers and would like to bake it the night before. Can it be warmed up? Or should I just bake it at work?
alexandra says
So sorry for the delay here! Baking at work would be ideal because it’s so good fresh. But you can warm it up the next day too. HOpe your coworkers enjoyed it. Lucky them to have you!
najwaa says
hi alexandra! Thank u for this wonderful recipe. It was my first time ever making a cake and this turn out great! My family simply loves it.
★★★★★
alexandra says
So happy to hear this!
Charlene Appelman says
I don’t have a comment just yet,Just want to know if you can use dried blueberries?
alexandra says
I’ve never tried … I worry about them being too sweet, so maybe cut back the amount a little bit?
Elizabeth says
I have made this as well as fhe cranberry version many times and it is always delicious. Have you ever tried combining the blueberries and cranberries in one cake? And if so, would you alter either the lemon zest or orange zest? Thank you!
alexandra says
I have not, but that sounds delicious! I think you could pick one zest: either would work well or use a little bit of both. Enjoy!
Elizabeth says
Thank you! I made it this morning with both cranberries and blueberry and used both the lemon and orange zest. Doubled the recipe and made in 9×13 pan and baked for 50 min. It was amazing!!