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.
3,550 Comments on “Buttermilk Blueberry Breakfast Cake”
hello,
thank you for posting this recipe! i made today and doubled the batch. delicious!!
Tina
Could you use frozen blueberries instead of fresh?
Nicole, yes, definitely. Use them just the same as the fresh — no thawing necessary. You might have to add a few more minutes (10 or so) to the baking time. Happy baking!
I just realized I forgot the unsalted butter. Is there anything I can use in it’s place or does it have to be unsalted ?
Holly I always use salted butter and leave out the salt in the recipe. Mine turned out SO good! Everyone loved it.
*note* There are 3 teaspoon in a Tablespoon so to make your own buttermilk use 1 and 1/2 teaspoons of the vinegar or lemon juice and 1/2 cup of milk. None gets wasted that way.
I made this yesterday to eat for breakfast through the week. I’m gluten free, so I used 1 7/8 cups rice flour/potato starch blend and it is perfect. My hubby who is not gluten free gets a little grumbly about my GF experiments, but he got the first slice of this and declared it delicious. I also used frozen blueberries with no problem and turbinado sugar on the top.
I am definitely going to try this for Sunday brunch. Letcha know how it went over.
OMG- this is incredibly delicious! I was testing some recipes for a brunch that I am giving in 2 weeks…in North Carolina which is literally halfway across the country from me….at a beach house I haven’t ever been in…. for 75 to 100 people. This definitely made the cute. I wonder how difficult it would be to fix and freeze? I have to use dry ice to get everything there anyway. Any suggestions on how it would freeze/thaw?
Diane, wonderful to hear this! And how cool that you will be catering an event — such a big one! — too. I hope you’ll have some help? As for preparing the cake ahead and freezing it, I have not done it myself, but several commenters have had success freezing it and thawing it at room temperature for a few hours before serving. If time allows, I would make the batter the night before and bake off the cakes in the morning. I do understand, however, that this might not be possible given the distance you are traveling and the size of the event you at catering. Wish I could come help! I love this kind of thing.
I’m assuming I’m suppose to use all purpose flour? And am I suppose to use a 9×13 or 9×9?
My batter is so stiff! Is this right? I had to press it down in the pan :/ hope it turns out!
Yes! ap flour. I would use a 9×9 pan — 9×13 will be too big. And yes, batter is stiff!
I made this today, and used strawberries I got from a local farm. It was fabulous! I think raspberries would be good too. Thanks for sharing.
Thanks for posting this delish looking recipe. I got a chuckle from your comment about “Baby Boy” being your parents favorite child. I have four grown sons of which the youngest is called the “Golden Child” or so the other three say! Lol
Made this for Father’s Day breakfast this morning. Rave reviews from all of us! Definitely will make over and over again. Thanks for sharing.
Thanks so much for sharing…just put this yummy batter in the oven and can’t wait for my kiddos to wake up and share in this delight! Blessings!
So happy I stumbled across this. I bought a couple pints of blueberries and wanted to bake with some of them! Just wanted your opinion about adding chocolate chips to the recipe. My boyfriend and I are choc-a-holics and I have a bag of choc chips in the pantry. Do you think blueberry and chocolate can work together?
Great recipe! Thanks for sharing- in the oven now!
I love this!! I have made it 3 times & everyone has raved. Buttermilk really is a wonder substance. I’m obsessed! Next project: buttermilk pie!
Amanda — let me know if you have success with buttermilk pie…I have always wanted to make one as well!
This is an AMAZING recipe. I made it for Christmas last year and my whole family loved it. I am doubling the recipe now for a cook-out dessert! Can’t wait to share it!!
Wonderful to hear this, Ruthie!
I cannot wait to try this. I have everything on hand already, so a great way to use those blueberries I have an abundance of. We ladies at Who Needs A Cape? would love for you to stop by to share this or any of your other goodies at our next Linky Party, which starts Sunday!
SherryO @ Who Needs A Cape?
SherryO — sounds great! I just need to remember!
this is such a wonderful cake. my coworkers, friends and I really enjoy it. 🙂
Regina — wonderful to hear this!
do you use all purpose flour or self-rising?
Karmen — all purpose. Happy baking!
thanks so much! will make them tonight!
I’m such a recipe follower. I forgot to but a lemon for the zest, now what? Can I just skip it. Worried it won’t be the same:-(
Darcie — just skip it. No big deal! Add it next time 🙂
I made this today, but I didn’t have lemons so I skipped the zest. I will try to do it with the zest next time. I had a ton of frozen blueberries and had this recipe saved on pinterest so thought i’d give it a try. I unthawed the blueberries and followed with the rest of the ingredients. My oven can cook fast especially when its hot out so I watched it while it baked. The bottom part got brown, but not the top for some reason, but it tastes good. I felt like I wanted more than sugar on top so I made a lemon glaze while it was still hot poured it over the cake. I could see myself making this many times and playing around with different fruit. Thanks for sharing the recipe.
I make this cake so often and I never get tired of it! Awesome recipe!
Tracie — so happy to hear this!
I have made this several times already!! LOVE it!!
Can you substitute the buttermilk for almond milk????
Amy — I don’t know. I vaguely remember one commenter writing in saying she had in fact used almond milk but I can’t say for sure. I bet it will work though I can’t promise it won’t affect the final texture/flavor of the cake.
Amy, I bake with almond milk most of the time (though I used real buttermilk for this one). You should be able to do the vinegar trick with the almond milk and it will work out well enough. 🙂
It does not mention when to add the buttermilk in the directions – I assume with the egg? Thanks!
Never mind – I found it!
Oh good, glad you figured it out 🙂
I love this cake! I was thinking about making it into mini muffins for a party. How would you suggest I adjust the cooking time/temp? Thanks so much!
Liz, hi! so happy to hear this. Based on my favorite blueberry muffin recipe (https://alexandracooks.com/2009/03/20/lemon-blueberry-muffins/), I would bake these at 375ºF for 25 to 30 minutes depending on the size of your muffin pan. Good luck with it!
This was absolutely delighful! As we say in MN – “This one’s a Keeper!”
Nancy and Leslie — wonderful to hear this!
Just made this but I sprinkled White Sparkling Surgar instead of regular sugar! Very, very yummy! Tks for the recipe!
Could this be easily doubled? In a 9 x 13?? I’ve made it twice and it’s been a huge hit?
Sarah, yes, 9×13-inch is perfect for doubling this. You might have to add 5-10 min to the baking time. So glad you like this!