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!
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
- One-Bowl Buttermilk Birthday Cake
- Buttermilk Panna Cotta with Simple Rhubarb Compote
- Tartine’s Buttermilk-Blueberry Scones
- Joanne Chang’s Buttermilk Biscuits with Maple and Sea Salt
- One-Bowl Buttermilk Pancakes
Bonus: Favorite Buttermilk Dressing for Slaw
How to Make Buttermilk from Scratch
Scale this recipe up as needed.
- Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
- Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
- Let stand for five minutes. Use as directed.
Buttermilk Blueberry Breakfast Cake
- Total Time: 50 minutes
- Yield: 12 to 16 pieces
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
- 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 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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
3,553 Comments on “Buttermilk Blueberry Breakfast Cake”
Can you use blueberry pancake mix for this recipe?
Lawaynea — I’ve never used blueberry pancake mix for this sort of thing but if you are comfortable making this sort of substitution, go for it. Otherwise, I don’t know how to advise.
I made this last night and it tastes fabulous! I may have overbaked slightly, but it’s still fantastic and my family loves it! They think I’m a rock star! LOL! Thanks for the recipe. It’s definitely a KEEPER!
LJBizz — wonderful to hear this!
I made this today. The house smells wonderful and it tastes great. This could be habit forming! Thanks so much.
Deborah — wonderful to hear this!
Made this today, it tasted wonderful. The house smells fantastic! I fear this could be habit forming, but thanks so much for the recipe.
I made this vegan.
I used apple and cinnamon.
I used flaxseed meal and water for the eggs.
I use almond milk and vinegar for the buttermilk.
I used applesauce for the oil.
It was great. We are having it again this weekend with strawberries.
Kim — awesome to hear this! If you ever feel like sharing the precise proportions, I think many people would be grateful. Thanks!
Could you please tell me if you could use diced peaches instead of blueberries….thank you!
Marcia — absolutely!
Hi, I made this with frozen strawberries and it came out yummy! Thanks for a lovely recipe.
Sheena — wonderful to hear this!
I made this for my husband this morning and he loved it! The breakfast cake was amazing! A repeater! Thanks.
Qdiva2 — wonderful to hear this!
This looks crazy yummy! I will have to make this for a very special occasion as I definitely can not eat this all time.. but yum! 🙂
I did seemingly everything wrong and this still turned out great. I didn’t have enough blueberries, so I made a half batch. I didn’t have a use for 1/2 an egg, so I used a whole one. Out of lemons for zest, so I used lemon juice concentrate. The dry ingredients only got mixed in the mixer and I only realized near the end that I hadn’t yet added the buttermilk. I hadn’t tasted the blueberries and found the cake could have used a bit more sugar. Despite all that, it was still very tasty and moist. Next time I make this, it will be even better!
Paul — I love it! Glad to know this is so forgiving 🙂
Have you ever tried to double this recipe?
Sara — I have not, but many commenters have had success doubling the recipe and baking it off in a 9×13-inch pan. It will probably take a little longer to bake — maybe closer to 45 to 50 minutes, but start checking it at 35 to 40 minutes even so.
Wow! My friends came for coffee and I had made this coffee cake. They couldn’t stop talking about this recipe. So glad I pinned this!
Kathleen — wonderful to hear this!
If your recipes are half as interesting as your writing, the food is addictive!
Sarah — thanks so much! I hope you have success with some of the recipes!
I’m making this for second time because the first time it was amazing! It’s just 4 our us and it was gone in 1 day! Tonight I’m trying it with wheat flour and hoping it turns as great as the first time 🙂
Pacexfour — so happy to hear this! Report back on the wheat flour if you feel like it — I think lots of people would like to hear how this turns out.
I love this! It was super yummy!
A business note – I used the “print friendly” button, and was a bit shocked to find 5 pages of full color recipe come out of my printer. Not “print friendly” at all.
April — oh no! There is a button at the top that allows you to remove images — I will see if I can make the default setting be to have that box unchecked. Sorry about that 🙁 You also can delete as much of the post as you wish, so if you just want to print the recipe, that is an option, too.
Can you use frozen blueberries? I don’t have any fresh ones. =[
Cynthia — yes, definitely! No need to thaw before using. Just toss the frozen berries with the flour as the directions instruct and continue with the recipe. You might have to add 5 to 10 minutes to the baking time. Happy baking!
Made this for our trip to Disney…AMAZING!! Trying it with strawberries and orange zest….next pineapple
Kathryn — wonderful to hear this!
When testing for done ness, should the toothpick come out dry.
It should be mostly dry, but it’s OK if there are a few wet crumbs — it will keep cooking as it sits. It’s it’s super wet, leave it in the oven. Don’t be afraid to cook it longer — several commenters have cooked it 10 to 15 minutes past the 35 minute mark. Hope that helps!
Can you make this the night before and bake next day?
Sara — yes, definitely. You can store the batter in the buttered baking dish or in a separate air-tight container. Bake it off in the morning just as instructed. You might need to add 5 to 10 minutes to baking time.
My sister asked me to make this for her after seeing the picture on pinterest. When baking it i forgot that we were only suppose to use half of the buttermilk mix that we set aside. I used all of it! LoL, so i had to double everything after it was already mixed. I had way to much so i did half strawberries and half with blueberries. It came out GREAT! my family loves it! The blueberry one was gone that same night. This recipe is definitely a keeper! Thanks!
Donovan — So happy to hear this! And glad to hear you are such a great improviser… I know some people that might have had a complete tantrum upon dumping in all of the buttermilk. I love the idea of strawberries, especially this time of year. Thanks for writing in.
Hi, this sounds fantastic! Can I use strawberries or frozen raspberries instead of blueberries??
Marina — yes, absolutely! Many people have had success with the various fruits (including strawberries and raspberries) as well as with frozen berries. No need to thaw the berries — just follow the recipe as though you were using fresh.
I really don’t like the taste of lemon in my cakes so I was wondering how much lemony does it taste?
Rose — the lemon is definitely detectable but it complements the blueberries so nicely. Because it’s just zest and not juice, this cake in no way resembles the sweetness or lemon-ness of a lemon bar or lemon curd or lemon meringue pie, etc. Hope that helps.
I didn’t have time to read through all of the comments, has anyone tried it with whole wheat flour or turbinado sugar (instead of white sugar)?
Shannon — I can’t recall either, but I am pretty sure a few people have used whole wheat flour with pretty good success — the cake comes out a little denser, but overall still really tasty. As for the turbinado sugar, I feel like I do remember a Reader substitution turbinado sugar for the white and having success — I’m pretty sure she did it 1:1, but again, I can’t say for sure. Good luck with it. Write back if you feel like it if you make any discoveries.
This looks and sounds scrumptious, and I can’t wait to try it!
There is just one thing that puzzles me. Why tell people to make one cup of “buttermilk” and then use only half of it….? That seems such a waste.
Surely it’s possible to make 1/2 cup of “buttermilk” (by using 1/2 tablespoon of lemon juice/vinegar, and filling the measuring cup to the 1/2 cup mark with milk….?)? Or am I missing something….? Maybe just making 1/2 cup of “buttermilk” at a time messes with the chemical makeup of the “buttermilk”….? I don’t know….it’s too much for my un-scientific mind to figure out!! LOL
Anyhow, thanks for sharing this recipe! I will let you know how it comes out! 🙂
I made this cake again for the 4th time – absolutely delicious each time and many compliments from my family and friends who have been lucky enough to eat it! I’ve made it both the night before the morning of. The lemon and blueberry flavors are perfect for one another! Thank you for sharing my new favorite recipe.
I am wanting to make this for several groups of people – anyone have success doing it in muffin pans?
It’s 2:30 am and I’m making this right now. That’s how much I love this recipe.
Sandra — I love it!
OMG! I just made this recipe for the first time and I LOVE it! I’ve been craving something with blueberries – sweeter than pancakes/waffles yet not as sweet as a full on cake – and this was perfect. It’s like you knew exactly what I was craving! I thought about adding a lemon juice/powdered sugar glaze on top when it was done, or serving it with whipped cream, but once I tasted it on its own I realized it needed absolutely nothing extra. The lemon zest does a great job of complimenting the blueberries and the overall combination of flavor is delicious. I can’t wait to eat it in the morning with coffee!
Wonderful to hear this, Stephanie! Nothing is better this time of year than a slice of this cake and a cup of coffee in the morning. Yum!
Also, I used sugar in the raw instead of regular cane sugar and it turned out great!
I made this recipe yesterday for a work breakfast, and everyone loved it! I multiplied the recipe by 1.5 and baked in a 9×13 pan. It took about 25 minutes extra (65 min total) to bake. I added turbinado sugar to the top for a crunch, and added 2x blueberries for extra blueberry flavor. Really great, thanks for the recipe!