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’t wait to try this! Any special considerations when using frozen blueberries? (i.e. Should I not thaw them first?) If they are frozen should I still toss them in the 1/4 cup of flour? Thanks!
Yes, worked fine for me. Keep frozen toss w/flour. Made it today. Taste great. This reminded me of combination of cake & cobbler mixed together.
So happy to hear this!
I made this recipe this morning and tested using a toothpick which came out clean, but didn’t look cooked in the middle, so I put it back in for an additional 8 minutes. The cake fell in the center while cooling.
I baked with total convection. My convection automatically adjusts the temperature to a conventional oven. So, it was a little disappointed. Next time I’ll bake it for a total of 50 minutes.
Oh bummer, sorry to hear this, Christine! Yeah, I think with this one, it’s best to err on the side of overdoing it — it’s so moist that a few extra minutes won’t hurt it.
I followed this recipe just like the directions said. Maybe I did something wrong though. Mine looked really good right out of the oven, but it didnt taste good at all. My honey loves sweets but said “yuck”. Wont be making this again.
Oh no! Such a bummer? Was it just undercooked?
I have made twice already. My sons loves it. Im watching them this time. 1st time pan disappeared in 30mins….lol!!!
Yay!! So happy to hear this!
Can you make this in a 9 x 13 inch dish by doubling the recipe? I have a large family to feed!
Yes, definitely! You may need to bake it for 10 to 15 minutes longer or so. Good luck!
I made this this morning….sooooo delicious! I didn’t have fresh buttermilk on hand so I used the powdered kind. I also didn’t have fresh blueberries so I used frozen mixed berries. Perfect! A dollop of lemon curd is perfect with it too! Thank you for sharing this recipe!
LOVE the idea of lemon curd here. Yum! SO happy to hear this worked out. I’ve been meaning to get some powdered buttermilk — I’ve heard such good things about it.
My batter turned out quiet dry, is it ok ?
Clove this recipe! Didn’t change a thing! So moist, and just enough lemon jest to really give them the lemony taste! I’ll be making this again! Thank you for sharing it!
So happy to hear this, Sarah!
Made the recipe today and followed directions excatly…..I think. I didnt end up with Batter. More like a dough. Still waiting to see how it comes out of the oven. I wonder if using the lemon curd as mentioned would make it more moist. Is it really only one-half cup of buttermilk?
The dough definitely is thick. How did it turn out?
I’ve tried 2 recipes from this site -the Peasant Bread, and this. Both are amazingly good! Thank you for these recipe gems!
You are so welcome!! So happy to hear this.
This recipe is amazing!!! My family loved it and everyone had seconds. I made a couple of modifications for my husband’s sake (has a heart condition & a 1/2 cup butter is way too much for him). I exchanged the butter for 1/4 cup coconut oil and 1/3 cup unsweetened applesauce, and skipped using a mixer and mixed it by hand. I baked it in a 11×7 inch pan for 42 minutes. The batter was pretty thick and it came out a dense cake. Next time I make this I will increase the applesauce to 1/2 cup and use 2/3 cup of buttermilk to increase moistness and make it not so dense. Thanks for a wonderfully yummy recipe.
So happy to hear this. Thanks for writing in with all of these heart-healthy substitutions—very appreciated!
Just an update. I made this cake today with the above changes of 1/4 cup coconut oil, 1/2 cup applesauce, and 2/3 cup buttermilk and it came out perfect!! I baked it for 50 minutes. It came out light, fluffy and moist. This recipe is a keeper and will be regularly made in our house.
So happy to hear this! Thanks for the update. So helpful for people.
This recipe is delicious. I found it about 1 1/2 yr ago on pinterest and everytime I make it as muffins they disappear! We always double it and do 1/2 blueberries and 1/2 cranberries. Sometimes we add a crumb topping to the top. With or without the crumb is delish!
So happy to hear this, Roxy!
This was delicious! I didn’t use the lemon because we are not huge fans and I used one cup of blueberries and one cup of raspberries (because my husband loves wildberry muffins and I made this with him in mind). It’s is SO good! Thanks for the recipe!
So happy to hear this, Robin!! Love the mix of berries.
We use almond milk because of lactose intolerance. Could I substitute for regular milk?
I think so! I haven’t tried, but I recall someone else doing this with success.
This looks so yummy!!! Quick question, All-Purpose Flour?
Thanks,
Kim
Yes!
I will share this many places it is that good. The pictures made me want to try the recipe.
Yay!
I love using buttermilk in most of my bakings. I noticed that your recipe does not call for baking soda. Is there a reason why it is not included?
You know, I think the original recipe didn’t call for buttermilk, and when I changed it to call for buttermilk, I didn’t think about adding baking soda. It comes out great without it, but I’m sure a half teaspoon or so of it wouldn’t hurt. Do you think it should be in there bc of the buttermilk?
This recipe looks amazing – I love anything with buttermilk and the reviews make me excited to try it but my family doesn’t really like berries (crazy, right?!). Do you think I could substitute apples? Shredded maybe? Or diced very small? I don’t think this would add too much moisture to the dough but wasn’t sure….?? Any thoughts?
Apples would be delicious! I think small diced would be good. Do you like cranberries? Here’s a cranberry variation, too: https://alexandracooks.com/2011/12/16/cranberry-buttermilk-breakfast-cake/
I made these and they turned out lovely until I ate one!
So salty. I don’t k ow what kosher salt is so stupidly I used ground rock salt…..
Oh dear what a wally!
I shall try again….
Oh no! Such a bummer. So sorry to hear this.
I’ve been making this for several years now and absolutely love it. I’ve made it as written, I’ve made it with blackberries instead, and I’ve made it with cranberries. Blackberry is our favorite, but they are all delicious. It has become a Christmas morning staple in our house! Thanks for such a wonderful recipe!
So happy to hear this, Kim! Blackberry sounds so lovely. Hearing this makes me excited for Xmas morning. But first—Happy Thanksgiving!!
How long can I store the prepared batter in the refrigerator prior to baking it?
I think up to a day would be fine. I typically mix it the night before I want to bake it, but a day will be fine. Longer than that, the batter starts to turn gray.
Could I use a little lemon juice instead?
Yes!
For when family members ask; what is 1 serving if this and how many calories are in 1 serving if it?
So sorry, but I have no idea. You’d have to enter the ingredients into a calorie counting service like my fitness pal dot com.
Can’t wait to try this! It sounds like a perfect Christmas morning treat! Thank you for sharing!?
In the oven right now
How was it??
I’m curious, too?!
Alexandra-Have you ever made a version of this with bananas? I made the blueberry & loved it!!
I have not! But banana sounds delicious. This is my favorite banana bread, by the way: Mrs. Myers’ Banana Bread
How many eggs??
1 egg! Happy Baking!
What kind of flour?
All-purpose is great.
Could these be made in muffin tins instead? Any idea how long and hot they should cook?
Yes! See this post on blueberry muffins: https://alexandracooks.com/2009/03/20/lemon-blueberry-muffins/
Can this be made ahead of time and freeze until ready to use?
Yes! I would freeze it after baking it once it has completely cooled. You can also make the batter the night before, store it in the fridge, then bake it in the morning.
Can this be doubled and baked in a 13 x 9 pan?
I made this yesterday and I doubled the recipe, I put it in a 9 x 11 cake pan. I also used self rising flour eliminating the salt and baking powder. This was so good! It was gone in a few hours! I did cook it 10 additional minutes.
So happy to hear this, Kathy!
Can the ingredients be doubled to make in a 13×9?
Yes! Bake it for at least 45 minutes.
How many does this serve? I need to feed 14 people + 4 small children. Should I double it?
I probably would. I would double it and bake it in a 9×13-inch pan. And you’ll probably need to bake it for 45 to 50 minutes or so.