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”
Made this this morning…So yummy and moist! I actually made muffins though and try turned out great! I added a little more buttermilk like I read in the comments!
yay!
I made this today, and followed the directions exactly. It’s delicious!! Thanks for the recipe!
yay!
I made this last week for a work function, and it turned out perfect! I followed the directions exactly I did make it the night before, and it was still great the next day. I didn’t take a single piece home.
wonderful to hear this!
So I made this recipe several times and loved it! I missed it when I became vegan so decided to veganize it. Instead of the egg I used two tablespoons arrowroot flour and two tablespoons water and mixed together. For the buttermilk I used 1 cup coconut milk and one tablespoon apple cider vinegar. It turned out amazing! I couldn’t tell the difference. Maybe my taste buds are warped since becoming vegan but I thought it was awesome!
Wow, amazing tips! Thanks so much. I need to add these tips to the notes because people ask about veganizing this recipe all the time. Thanks so much for writing in with this info. Glad to hear the vegan version is still awesome!
will not using baking powder make a huge difference? it doesn’t agree with my daughter.
Can your daughter have baking soda? You can make bake a substitute for baking powder with cream of tartar and baking soda:
Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda.
I do feel some sort of leavening is necessary.
Baking Powder IS Baking Soda and Cream of Tartar!
Do you think it would work well an be equally as delicious with huckleberries?
Pam, I have never tasted a huckeberry! What they like? More tart? Have you baked with them before? If so, I say go for it.
I made this again – this time with orange zest and cranberries. It’s delicious as well! Wonder what other combinations I could use? Does anything go with lime zest?
Yay! So happy to hear this. Hmmm. I actually love blackberries tossed with mint and lime, but we’re getting to the end of that season. Nectarines are great with lime, too. This one might be a stretch: persimmon?
LOL “Baby Boys favorite” Im cracking up….I have always called my son my baby boy, hes 25 now, and it has driven my daughter who is 31 crazy, because she feels he is the favorite child. Im going to choose a recipe at random in my box and write Baby boys favorite on it. I can only hope God lets me see her face when she comes across the recipe when I am gone! lololol
LeAnn — too funny! I am 32, my brother is 27, and my sister (33) and I always tease my mom for favoring baby boy. And you are hilarious re assigning Baby Boy’s favorite to a random recipe. I love it.
Just made this! It is absolutely amazing, added a bit more buttermilk like the comments suggested. Definitely going in with the recipe favorites!
Yay, so happy to hear this!
can you uses frozen blueberries?
YEs! No need to thaw the blueberries. You might need to bake the cake for a little bit longer.
Can you double this recipe?
Yes! 9×13-inch pan. Might have to increase the baking time a little bit. Happy Baking!
Can I use dried blueberries? Fresh blueberries are out of season but our warm Californina weather has me craving this for breakfast tomorrow! Should I still use 2 cups if they are dried?
I wouldn’t use 2 cups of dried — i think that will be too much, especially if they are sweetened. I suggest using apple if you can’t find fresh or frozen blueberries, or just 1 cup of the dried blueberries. Hope that helps!
Can the cake be made then frozen for later use?
I have never tried freezing this but several commenters have successfully. Just be sure to wrap it well in plastic wrap and then tuck it into a ziplock or aluminum foil. I would just thaw at room temperature for several hours until completely unthawed and then if necessary warm in the oven briefly.
Can I use regular milk instead of buttermilk? I don’t usually have buttermilk in the house and when a recipe calls for it, my local grocery store tends to carry it only some of the time.
yes, absolutlely! Regular works just fine.
I used 1/4c butter and 1 ripe banana. 1/2 of the sugar I used Splenda. I also wanted a little more lemon flavor so I added a couple of tbs of sugar free lemon jello. It cooked about 1 hour. It was fantastic. My husband loved it and woke up at midnight to polish it off except for one bite he left for me.
Haha, I love it! Thanks for sharing your variations. So happy you both liked it.
Excellent! Made this today and everyone loved it! I had to use frozen blueberries can’t wait until spring to try this with fresh.
Yay! So happy to hear this!
OMG! Could you move in with us? Your recipes look incredible! Can’t wait to make a breakfast cake. I slow cooked pork country ribs overnight and am so hungry. This cake will go with it for dessert! …or my breakfast! I guess it’s going to be brunch by the time I’m out of bed and baking!
YES! As long as you share some of those country ribs…omg, I’m drooling! Slow-cooked, overnight? They must be so incredibly tender. Jealous!
Can I use lemon juice instead of the real zest
Sure thing. I wouldn’t use more than a couple of teaspoons of juice, however.
Thank you. I’m going to make it today. Also can I use a square tin pan instead of glass I think my glass ones are too big or too small
Sure thing! And yes on the pan.
I noticed that someone else asked the same question and never got an answer, so Im not very hopeful. Is the dough supposed to be very thick? I had a horrible time with it. 1/2 cup of buttermilk didn’t seem to be enough, so it was almost impossible to spread in the pan. It seems a lot like the dough I use for scones, except that I don’t have to spread scones in the pan. I just cut it. I hope it turns out well at least. Im supposed to take it to some friends for dinner and I would hate to ruin this.
Roxy, hi, and I’m sorry to hear this. The batter is super thick, but it shouldn’t be so thick that it is difficult to spread in the pan. I hope it baked off ok. Let me know. How do you measure your flour? Buy scale or with measuring cups? It sounds as though there might have been a little too much flour in the mixture.
I used a polish stoneware 9×9 pan and it’s been cooking 1 hr 15 min and is still liquid in the center… Afraid it’s ruined
HK — So sorry to hear it is taking so long, but if it is not too brown on top, just keep cooking it. If it is getting too brown on top, cover it with a piece of foil. I have not had these issues with baking time, but others have. Cooking it a little longer won’t hurt it especially if you can prevent the top from browning. Did you make any changes to the recipe?
Could I use a banana an apple instead of blueberries?
I think you could, but you might want to cut back on the sugar depending on what ratio you use of bananas/apples because bananas are sweeter than blueberries. I have made this with all apples (peeled and diced) and a bit of cinnamon, and I loved it, but I love it best with blueberries. Report back if you use bananas and apples — would love to hear how these fruits work together.
I found this on pinterest and made it for breakfast this morning. It is just as yummy as it looks in the pictures! I used frozen blueberries since I had them on hand, but I rinsed them in a colander first and allowed them to thaw slightly. The batter was thick, as others have noted, but was not too thick to spread into the pan. Also – I had to bake it an extra half-hour before it was done in the middle. That may have had something to do with the blueberries being partially frozen. Since the top was starting to brown, I covered it with foil as suggested in the comments, for about the last 10 minutes.
Thanks for an awesome recipe! This one’s a keeper! 😀
Wonderful to hear this, Tanya! Glad covering with foil worked. I think the frozen or partially frozen blueberries might be what is causing the lengthy baking time for some people. Thanks for writing in!
My favorite blueberry dish EVER! Thanks for the amazing recipe.
Yay! Wonderful to hear this!
This came out perfect. I used frozen berries and lime zest. Everyone loved it. It was moist and super yummy. My mouth watered even after eating it. This will be a saved recipe for sure. Thank you.
Wonderful to hear this, Nene! Love the idea of lime zest. And I’m happy to hear the frozen berries worked out for you, too.
For those folks with food sensitivities, I made this gluten and dairy free with success. I used a 1:1 gluten free flour (added xanthan gum since mine doesn’t have it in it). I also made buttermilk using soy milk and lemon juice. For the butter, I just used earth balance butter sticks. I followed the recipe as directed, using almost a cup of buttermilk since it was so thick. Even my non GF/DF guests thoroughly enjoyed it. Success!
Wow, amazing, Lauren, thank you so much for experimenting and for sharing your results. Sooo many people ask me about these sorts of variations, and often I don’t know how to advise, so thank you!
Hi Lauren
I just looked at your reply as I’m trying to find gluten free desserts to make. Can you let me know how much xanthan gum did you add to the mix please? Thanks tons!
The batter was not spreadable. I had to add 1.5 to 2 cups of buttermilk. Also did anyone else’s batter turn blue because of the berries? I cooked a little bit longer than noted. Approx. 15 more mins but the middle was still too moist. It still tasted amazing! I would call it a blueberry breakfast pudding. If anyone has any advice on how to help with the consistency please share as I do love this recipe.
Hi Dale! So glad the cake still tasted amazing despite the issues with consistency. Were you using frozen berries? Those seem to cause the batter to turn blue more so than the fresh berries. A few thoughts: how did you measure your flour? Do you have a scale? I know I don’t have the weight measurements in the recipe but I will add those soon. If you do, next time weigh 9 oz (255 g) of flour. It sounds as though your 2 cups of flour was a little more than my 2 cups of flour. The batter definitely is thick but it shouldn’t be so thick that you can’t spread it. And the additional liquid probably caused the issues with the baking time and pudding consistency. Hope that helps!
AMAZING!!! Just made these into muffins with pecan pieces sprinkled on top.It made 16 full size muffins and baked for 35 minutes.Great recipe…thank you!!!
Made these on Christmas Eve, they were delicious. However they were even better the next day. Maybe we didn’t let them cool enough at first, but whatever they seem to just get better.
Thanks again Ali!
This is soo good! I made it with 1:1gluten free flour and it turned out great. It was a little on the crumbly side, but I didn’t know what to expect…especially when making it gluten free. Thank you for a tasty breakfast treat!
Wonderful to hear this, Aimee! Happy 2014!