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
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Category: Breakfast
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Method: bake
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Cuisine: American
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Print Recipe
Pin RecipeDescription
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 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.
Keywords: breakfast, cake, blueberries, lemon, brunch
Stephanie says
What’s the best way to store this for just a few days after baking? I just baked mine for the holidays and it looks delicious! Should I freeze or just keep in the fridge once it cools?
Debbie C says
I’m dying to know this too! Just took out of oven for Christmas morning!
Dawna says
I have similar recipe but with cranberries. I make batter day befor but I don’t put into pan until next day! Put batter in sealed container! Also I make a cream cheese thin enough to drizzle a little on cut piece! Delish!
★★★★★
Colleen says
I just put this in the oven – doubled the recipe. Saw in the FAQs that you could double and the batter would be thick. Kind of concerned bc mine was WAY thicker than the video that I JUST watched. Keeping my fingers crossed!
Amanda says
I ended up using double the blueberries not using my head. Plan to take it out of the fridge and bake in the morning. Fingers crossed it turns out okay!
Andrea says
Very good. We had it for Christmas morning breakfast. I ended up having to cook it for 50 minutes (8 inch glass dish). Thanks.
★★★★★
Deepshikha says
Hello.. i want to make it without egg. pls help. Thank you
Danielle says
I use a flaxseed egg and it comes out well! 1 tablespoon ground flaxseed and 3 tablespoons water- mix and let sit for a few minutes before using it.
Sherry says
Just made this. I used a 8×9 glass pan, 35 minutes it was done but not brown enough so I left it for 5 more minutes. So good, will make again. Thanks for the recipe!!
★★★★★
Cindy says
Can I use frozen strawberries?
alexandra says
Sure!
Iris Mizell says
My baby girl passed this recipe to me again its delicious! Was easy to make!
★★★★★
Connie Stamateris says
I LOVE this recipe! I am baking another one right now so thought I would leave a comment while I wait the final 5 minutes for it to come out of the oven. I pretty much follow your recipe because it is fabulous! Maybe I use a little less sugar in the batter, use raw sugar on top…etc. I have experimented with the baking pan that I use (glass, ceramic, 8×8 or larger) and I get great results out of each as long as I adjust baking time for the smaller sized pans. It’s a staple around my house, thanks!
★★★★★
alexandra says
Wonderful to hear this, Connie!
dawn says
Confirming this is a bar recipe meaning 9 x 13 pan, Can these be frozen and if so for how long?
alexandra says
If you double the recipe, use 9×13. Otherwise use 8×8 or 9×9. Yes to freezing. Well wrapped for 3 months.
Lori Schrank says
I made this blueberry cake this morning. OMG the lemon zest just adds a little extra flavor. Love it!
★★★★★
alexandra says
Woohoo!
Sharon McGinness says
Can this be made using canned blueberry pie filling?
alexandra says
I’ve never tried. I worry it will be too wet?
Kristin says
I love this recipe! Soooo yummy…I have made it 4 times already this month.
★★★★★
alexandra says
yay!!
Des says
Just had my first slice of this cake, and it is amazing! Perfect alongside coffee/tea for breakfast.
★★★★★
alexandra says
Wonderful to hear this, Des!
Krista says
I’m making this to take to a brunch and will be using a disposable aluminum pan to bake. Any suggestions on changing the baking time?
alexandra says
I think the timing should be similar. Just start taking a peak at 30 minutes or so. Are you using a 9×13-inch or 9-inch square? If you’re doubling and using a 9×13-inch pan, it will take more like 45 minutes.
Yasmeen says
I made it. It was good but I thought it was a tad too sweet for my taste. I think I’ll cut the sugar next time.
April says
I made this last night for church. I was 20 min late to the 30 min dinner and it was still gone after Bible Study!!!
I doubled it and ended up baking it for almost an hour, but I did use frozen blueberries, and more than the recipe called for. It was still warm when I got to church and was delicious with a little bit of ice cream.
Will be making again this weekend for me and the hubs, so we can have more than one piece!
★★★★★
Louise Houghton says
Oh I so LOVE this recipe, thank you. Could I use plain yoghurt instead of buttermilk or would that be too wet?
alexandra says
Yes, definitely!
Kristen K. says
This turned out great. I used Coconut sugar instead of regular sugar and it is amazing. My husband could even taste the lemon zest!! Wonderful recipe, thank you!!!
★★★★★
Mary C Matthews says
Can I use the blueberries in the can by rinsing and let dry a bit before coating with flour
R.T. says
This recipe was AMAZING! It was moist and so flavourful…I have tried a few other blueberry cake recipes and this is by far the best. Do you think it would turn out ok in a loaf pan?
Patty F says
Mine came out very dry and crumbly. I followed the recipe to a “T” what can I do to make it moister?
★★★★