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”
FYI, just did this with lime zest and juice, the batter tastes amazing!! Almost think I like it better this way 🙂
Just made it ….. light moist and delicious
Would it be better to bake the night before for breakfast, or make the batter & put in the fridge to bake in the morning for breakfast?
Stash the batter in the fridge in the prepared baking pan, then just stick it in the oven in the morning…so good!
Great recipe!
I tripled this recipe to put in two large springform pans. They turned out marvelous. I was only able to get 4C of blueberries, but I compensated by using an extra lemon for the juice + zest. Very moist and a pretty cake! Delicious! Thank you!
Yay!! So happy to hear this, Jenna!
Just made this. It was very easy and tastes amazing! I only had an 8in pan so I baked it for about 50 min until the toothpick came out clean and it is perfect!
Perfect! So happy to hear this, Alicia!
Can I use frozen blueberries ( not thawed)
Yes! Just toss them with flour as directed in the recipe.
I made this this morning. followed the recipe. But I think it needs added to it more of the buttermilk for me it was a little dry.
Thanks for the recipe
Hi! I’m a young baker and I love recipes such as this one. I followed your recipe exactly and the only issue was my bread turned color with the blueberries rather than stay brown. How could I fix this issue?
Hi Alma,
Were you using fresh blueberries? Perhaps just trying to be a little more delicate when you incorporate them into the batter? I know this can be tough, however, especially when the berries are so ripe and juicy.
I wish I would have read the comments before I made this. The batter was incredibly thick. I added a bit of extra liquid and my store was out of blueberries so I used blackberries. My husband is diabetic so I also substituted fake sugar. That may have been the problem, I don’t know. The thing was done but doughy if that makes any sense. Any more time in the oven and it would have been way too dry. I’m sad it didn’t work out for me because it looks so good. We threw it away.
Sorry to hear this, Barb! I’ve never used fake sugar, so I can’t comment on that aspect. The batter definitely is thick, but it works. Again, sorry for the trouble with this one.
I don’t think it’s your fault or the recipe’s fault. I triple checked and didn’t see where I went wrong, but that doesn’t mean I didn’t. And maybe it was the fake sugar. Who knows? You have some really good looking recipes here, and I won’t let this stop me from trying more of them. Thank you!
You’re nice, Barb, thanks! Hope you do find something you like 🙂
Hi Alexandra, thank you very much for sharing this awesome recipe!
I made it tonight and came out realy good. I had some left over blueberries and had to use them fast, but I didn’t have milk, so I substituted it with riccota. I added two more eggs, since the riccota is verry thick and the rest of the ingredients were the same.
I will definitely try the original soon too.
Thanks again!
Krassi
love the idea of ricotta here! Yum!! Thanks for writing in with your adaptations!
I would like to make this in the morning but what is 15 to 16 cup of sugar?
Hi Bridget! I’m not following exactly — where does it say 15 to 16 cups sugar? You need 7/8 cup (which is 3/4 cup + 2 tablespoons) for the cake plus an additional tablespoon for sprinkling.
Hi there ? This recipe looks amazing. My little one has an egg allergy so I substitute with applesauce in a lot of baked goods. Do you think I use applesauce here and it still turn out as good?
Yes, go for it! I feel like the applesauce substitution always works well. Good luck!
Hello! The recipe was extremely easy to follow and I already had all the ingredients so I went for it while the babies were sleeping. I used the wrong size pan so I ended up baking it for a lot longer but it turned out really really great. The second time I cooked it in the right size pan. Only I didn’t put the sugar on top to cut down on calories (seeing how I am the only one eating the entire cake). I used less lemon too. I didn’t like it without all the lemon. The lemon just gives it a fresher taste. And leaving off the sugar was good for me but not as good for me. haha The sugar on top just gives it that crispy yummyness that was clearly missing leaving it off. Thank you for the recipe.
So happy to hear all of this, Lisah! Great to know about the lemon — I’ve never made it any other way, so it’s good to know that the lemon is important. I know, that little sprinkling of sugar goes a long way, right? Thanks for writing in! And nice work sneaking in some baking while the babies were sleeping 🙂
How do you cream butter?!
Hi Steph! Be sure your butter is nice and soft. Beat it in a stand mixer or with a hand-held mixer until it is light and fluffy.
When using gluten free flour, you might try reducing it slightly. If the recipe calls for 2 cups regular flour, only use 1 3/4 cup GF flour. Maybe a TBL more.
Great tip, thanks so much BLJ!
Thanks very much. Just getting into this gluten free cooking.
Tried it! Awesome!!
Nice!
Can I double this and make a 9×13?
Looks awesome! Can’t wait to make it!!
Made this late last night and brought half of it to work, it is all gone. Nailed it! I personally wanted the top a little more golden brown/crispier but it was delicious nonetheless! Keeping this recipe for the long term!
So happy to hear this, Shanna! MAybe you could sprinkle a little more sugar on top for a crisper more golden look/texture?
This recipe reminds me of a Cherry Coffeecake my Aunt used to make. Plan on making it with sour cream in place of buttermilk and cherry pie filling with dallops in batter .Let you 2X recipe for One can . Wish me luck
I just happened across this recipe this morning while randomly searching Pinterest for a breakfast for guests to my ranch this week! I think it will be absolutely perfect with coffee! Thanks for sharing!! Also your photos are beautiful!!!!!
Thanks so much, Debbie!! It is SO good with coffee 🙂
Can you mix it the night before, put in the frig, then bake? I want to take it to work for a birthday breakfast.
Yes! It works beautifully!
Could you possibly make this ahead and freeze?
Yes, definitely! If you are able, I suggest making the batter ahead, transferring it to its buttered baking dish, and storing it in the fridge, but yes, this does freeze well, too.
Could I make the batter ahead of time and store it in the fridge a full 24 hours ahead of time?
Just made this and it is wonderful. Followed exactly as written.
Wonderful to hear this, Linda!
Can you make this with the White Lilly self rising flour?
Absolutely! Just omit the salt and the baking powder.
I need single serve. Could it be made in say a mini cupcake or cupcake cup? It seems like a silky question but some things get lost in smaller sizes.
Absolutely, go for it!
Wondering how the single serving sizes worked out? Wanting to try muffins!
Muffins work beautifully!
Can I use frozen berries
Yes!
Can you use a mixture of raspberries, blueberries, strawberries and blackberries?
Yes! I don’t love strawberries here, but I love all of the other berries you are considering.
After baking and serving is the excess stored in fridge or stored outside of fridge?
Thanks
I leave it at room temperature because it never lasts more than a day or two, but if you have more leftovers and think they might last longer, it’s probably best to wrap in plastic wrap or tuck in a ziplock and stick it in the fridge.
Sounds AWSOME I’m making it in the am! Sign me up for more recipes
Nice! Do you want me to add your email to the email delivery newsletter?
Can I use almond or coconut flour?
I LOOOOOVE THIS RECIPE! just perfection. So moist yet crunch on top.
Can’t wait to make this. But I’m a little confused on the sugar measurements? What are the exact amounts?
Use 1cup and take the TBP of sugar out of the 1 cup. You will have 7/8 cup of sugar.