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”
I made this the other night with half whole wheat flour and half white and it was still delicious. Thanks so much for the wonderful recipe!
Amy — you are welcome! So happy to hear this.
Hello, I am a food juckie and I just started my food blog for all lovers of food,especiallyy for Africans who love d european dishes and deserts. I will like to publish some of your articles on my blog with credits to you.
The whole Family LOVED this! I think I finally have a winner. 🙂
Hooray!
I followed the recipe exactly and ended up with SUPER crumbly cake! None of the pieces will stay together. What did I do wrong?
Cassie — Let’s see. What kind of pan did you bake it in? And did you use buttermilk? Did you use all-purpose flour?
I baked in a dark nonstick 9×9 square pan, I added the buttermilk and used bleached enriched all purpose flour. I didn’t sift the flour before using. I made this twice and it was really delicious, but crumbly both times!
I made this cake and it was absolutely delicious, but I had the same problem with it being VERY crumbly. Did you find out a solution?
Irina, hi, sorry to hear this. Let’s see, how are you doing the mixing? By hand or with a mixer? A crumbly texture can be caused by overbeating. Also, did you cut the cake before it had cooled for at least 15 minutes? That’s a possibility, too.
Hi there! I have made this cake a couple times and it always turns out delicious! It is a huge crowd-pleaser. Yesterday, I doubled the recipe and made a vegan version, using powdered egg replacer, soy milk, and Earth Balance vegan butter in place of the original ingredients. It came out fantastic! The taste and texture were the same as I remember from the other times I have made it and everyone really enjoyed it. Thank you so much for such an easy and delicious recipe!
Mita,
What type of powdered egg replacer do you use? My son is allergic to milk and eggs and it is so hard to find recipes like this without them. I would love to make this for him. Thanks!
Robin — I use Ener-G egg replacer. I am not an expert in this arena by any means, so Mita, please chime in, but I have had success with this brand. It keeps for a long time in the freezer.
I have made this several times, now, and it is a big hit every time. It is just a perfect showcase for fresh blueberries! The cake is tender and the nip of lemon is just right! Thanks so much for sharing this!
Any advice for making adjustments for baking at high altitude? Thanks!
Such a wonderfully delicious cake! Found on pintrest and absolutely love it! Made multiple times even more a breakfast pot luck at work 🙂
OMGoodness! This cake is WONDERFUL! My 1st time zesting a lemon & it worked! Kudos to you for putting together just the right ingredients for the perfect dish…one my entire family loved. My husband honestly ate half the pan…no joke!
So happy to hear this! My husband can make a serious dent in this, too.
This was absolutely delicious! Followed the recipe as it says(with help from my kids), came out wonderful. I did have to bake it a bit longer, almost 50-55 mins. Kiddos and hubby(does not care for breakfast) devoured it, will go in my recipes, thank you!
SO happy to hear this! Several others have had the same issue with the baking time. So happy your family approved!
Just made this – had hand-picked blackberries to use, so substitued those for the blueberries and then used almond extract instead of the lemon zest! YUMMMMMIE! Thank you!
Corleen– heaven! The blackberries are so good right now!
I just doubled this and made it into cupcakes and it is delicous. I didnt double it corretly, so I’m hoping that next time it will be even better, but the flavor is fantastic. I used frozen blueberries.
Wonderful to hear this!
I had blueberries and buttermilk that I needed to use. I searched pinterest and finally decided on this recipe. I am so glad I did. This is a fantastic recipe! So so moist and the generous amount of blueberries makes this over the top! Wonderful! I made sure I put this in my favorites. I does have to bake longer, an hour for me. But is so worth the wait.
Oh good, so happy to hear this!
This was absolutely WONDERFUL!
I had to change up the recipe because we do not eat dairy because my son is really allergic (different than lactose intolerance).
I used Earth Balance Vegan Buttery Spread instead of butter. I used 6 ounces of Greek-Style Coconut Milk Yogurt and 2 ounces of coconut milk (not the full fat canned version, the refrigerated version which is thinner) in place of the buttermilk. The refrigerated version is mostly water-based so it doesn’t do well as a true dairy milk replacement in baking.
The recipe came out delicious and is definitely a keeper. I personally like a little more lemon flavoring, so I think next time I will double the zest. 🙂
Summer — wonderful to hear all of this! So, was your version totally vegan? Or were there eggs? Wonderful substitutes to know about nonetheless. Thanks so much for sharing!
I am making this for our church coffee and rolls. Can I make it the day before or do you not suggest that? Thanks for the recipe!
You can definitely make it the day before but it is best fresh. The batter can be made the night before, and then the cake can be baked off in the morning…not sure if you have time for that? If you don’t, I suggest baking the cake in the evening, letting it cool to room temp, wrapping in plastic wrap and storing at room temperature unit serving. Hope that helps!
I made this today for breakfast and it is delicious! Definitely going into my permanent recipe rotation. Thanks for sharing!
My pleasure! So happy it came out well for you.
This is in the oven now and the batter alone smelt awesome. Just wondering if the berries can be substituted with strawberries? Cuz i have huge bags of frozen ones in the freezer.
Absolutely! Strawberries would be delish. No need to thaw before using.
Do you think you can do this in a bunt pan???
I do. I think it will bake really nicely in a bundt pan. I don’t think it will be the deepest/highest bundt cake (I hope that makes sense) but I think it will bake evenly.
oh goodness, THANK YOU for sharing this! I just made it and it is THE best blueberry cake I have EVER had!!
Awesome!
Has anyone tried to freeze this? Or do you think it would freeze okay? I was thinking about cutting and freezing in individual servings so I could just grab one out of the freezer for the kids before school. Any thoughts?
I have never tried freezing the cake, but several commenters have and had great success. The key seems to be to wrap it well, and to not freeze it for too long — I wouldn’t freeze it for more than 2 months or so.
I have never left a review on a recipe before, but your blueberry breakfast cake might be the best thing I have ever baked! I was a little nervous about using the lemon zest since I have had a few bad past experiences with it, but it was wonderful! My husband loved it and said it tasted liked a treat from Starbucks and we ate the whole pan in a day. 2 days later I had to make more. So I just want to thank you for such a wonderful recipe!
Oh Stella, so wonderful to hear this! It makes me so happy to read comments like this. Thanks so much for sharing. So glad the husband approved, too 🙂
Made this today and it is delicious!
yay!
Found your recipe via pinterest this morning, and gosh was this delicious! I replaced the lemon with almond extract, (due to lemon allergies) but left everything else the same. Super yummy, thanks!!!!!
So happy to hear this!
Someone mentioned thawing the frozen blueberries….would you recommend that or use frozen solid! I’ve made pies like this but I don’t want the blueberries to turn the batter blue……suggestions?
I suggest using the berries frozen. It’s easier, and there is much less risk of turning the batter blue. Just use the frozen as you would the fresh — toss them with a little bit of the flour (as instructed) — no need to thaw. Hope that helps!
I was wondering how bad it would be if I used salted butter? If ok, should I reduce the amount of kosher salt? Thanks. Can’t wait to make it!!
Angela — so sorry it has taken me so long to get back to you — I was out of town for about a week. Personally, I don’t think salted butter would be bad to use at all. I rarely use it, but when I do, it doesn’t seem to make a difference. I would reduce the amount of salt by a quarter teaspoon at the very most.
Just made these. The batter does appear to be rather thick. Am skeptical. I followed the directions to a “t” which is rare for me. I’ll comment once done! Am having company in the morning. Wish me luck!
ohhhh, i hope it turns out well for you! the batter should be thick, so that’s a good sign. Definitely report back when your company leaves. Good luck!
Hi Alexandra, this sounds delicious, I am wondering wether I could make this the night before for an early breakfast party or would it dry out? Thank you very much, Veronika
Veronika, you definitely can. Do you have time to mix the batter the night before and bake it in the morning before the party? That is the ideal. You can mix the whole batter and store it in your buttered baking dish in the fridge and bake it the following morning straight from the fridge. If time does not permit this, however, just bake it the night before. It will still be delicious.
Great recipe i am a huge fan of blueberries and cannot wait to try this 🙂
BEST EVER, BABY BOY KNOWS WHAT HE IS TALKING ABOUT ! MADE IT FOR MY COMPANY FOR BREAKFAST AND EVERYONE RAVED. THIS WILL BE A STAPLE IN MY RECIPE BOX . NOT ONLY DELICIOUS BUT BEAUTIFUL ALSO. K
I love it. SO happy to hear this. THanks so much for writing in!
Is the batter supposed to be thick? Mine was very thick and so I added a little more buttermilk.