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”
I’m trying it with frozen blueberries, and using 4 packs of True Lemon instead of lemon zest. The raw batter tastes GREAT, hope it works baked, as well. Also, I don’t have that size baking pan, so using a round layer cake pan. If this recipe works with all these subs, it’s a great recipe, indeed! 😀
How did it work with the frozen blue berries
Email me the recipe please
OH MY GOSH! The best breakfast cake ever! A winner. A keeper. 🙂 Love love love.
So happy to hear this, Dawn!!
Can this be used with blackberries?
Yes! So good with blackberries.
Do you think this could work with rhubarb?
I do!! But I think you might need to increase the sugar? If you experiment, let me know. I’d love to try this.
I just made it with strawberry and rhubarb. When I coated the fruit with the flour, I added a little cinnamon sugar to sweeten the rhubarb up a bit. Delicious!! thanks for the recipe 🙂
Wonderful to hear this!!
Could this be put in the freezer after baking?
Yes! Definitely! Thaw at room temperature for 6 hours or so before serving.
My family in the Midwest call this blueberry buckle! Yes you can freeze it
Nice!
Would you happen to know the difference in ingredients to make this in a 9×13 pan? I make this while visiting my daughter and it was AMAZING, but would like a larger amount to take to a gathering.
Hi Donna! So happy to hear this. Double it for a 9×13-inch pan. You’ll likely have to bake it 10 to 15 minutes longer—just keep an eye on it and test it with a toothpick every few minutes or so.
I’m glad she asked about doubling and using a 9×13 pan… Hated to think about wasting that extra half cup of self made buttermilk. Almost impossible to find buttermilk on Hawaii dairy shelves.. Don’t know why, but stores never have it
Doubling works well, Clare! I use leftover buttermilk to marinate chicken pieces or to blend into a smoothie or in pancake batter. Do your Hawaii stores carry dried/powdered buttermilk? I’ve heard it’s wonderful.
I was just wondering why we couldn’t just put one and a half teaspoons of vinegar in the measuring cup and fill it up to the half cup line. Wouldn’t it be the same thing? Then there wouldn’t be any waste.
I was wondering the same thing
Hi Brenda — you probably can, I just find it doesn’t thicken as well in smaller amounts, but I haven’t tried this recently, so it’s worth a shot. I will experiment soon and report back.
I have used full fat plain yogurt as a substitute for buttermilk. It apparently has the acidity needed to start the chemical reaction needed to help it rise. I’ve used it in cornbread and muffins with success.
Am excited to try this for mothers day breakfast. Same question here. Any idea on 9×13 size? Should I Dbl ingredients? Want to take for family.
Hi Shanna! Double it for a 9×13-inch pan. You’ll likely have to bake it 10 to 15 minutes longer —just keep an eye on it and test it with a toothpick every few minutes or so. Enjoy your family this weekend!
This was amazing! Thanks so much for this yummy recipie! Definitely will keep this in my go to desserts! The entire family loved it.?
So happy to hear this, Shanna!
Has anyone tried a non-dairy version?
Someone has, and I can’t remember the variation — I think almond milk for the buttermilk, oil for the butter … there may have been some applesauce in there.
Can I omit the lemon? Not a fan of lemon so much, but I love blueberry!
The lemon makes the cake, just sayin. It’s delicious. I’ve made this cake at least 4 times.
I tend to agree Debbie!
Heather, you know what you like – leaving out the lemon is fine. (I, like Debbie, love the lemon, however :)).
You could substitute orange zest for the lemon.
Definitely gonna try this my husband LOVES blueberries ! Is this made with plain flour or selfrising ? I’m thinking plain because of the baking soda but I want to be sure !
All-purpose flour is what I use (not self-rising). Happy baking!
Can this be made with Raspberries or Strawberries instead? not a fan of Blueberries
Thanks
Karen
Yes!
Can this be made with peach ? instead? not a fan of Blueberries…
Sure! I would dice them and maybe peel them before dicing? Kind of a pain, but peeled might be nice.
Why is unsalted butter used? Thx.
I’m sure you could use salted with success. I always use unsalted so that I can control the amount of salt I use in a recipe, but I love salted butter, so I say go for it, if that’s what you typically use.
Can i put this in a bundt pan?
I think you could! I would butter it well (and maybe flour it, too) and maybe double it?
This really sounds good, and lots of great comments! I’m gonna try it for Monday morning.
Yay! It’s a longtime favorite here 🙂
Hey! If I were to make this without eggs (for school-allergies and restrictions:( ) could I increase the buttermilk? By how much do you think?
Gosh, I don’t know — I’ve only ever used egg replacers (like energ-E) so I can’t say.
Food Porn… yer killin me!!
🙂
I am diabetic, has anyone tried during a sugar substitute? I would love it but the flour is more than enough carbs. Thanks
I know it has been done! It was awhile ago. Someone left her instructions in the comments, but you’d have to scroll through to find it. But if you know how to adjust recipes to use a sugar substitute, go for it!
Try it with whey low, I’m also a diabetic and my CDE found out that I love to bake and make holiday candies, this stuff is awesome and cook’s great. Look for it online, expensive but worth it
Thanks for the tip, Deborah!
What vinegar do you use, white or brown?? I am also diabetic and wonder if anyone has done this version?? So it’s plain flower you use then? Sorry for all the questions?
No worries! White vinegar. I know someone has made a diabetic version with success. You’d have to scroll through the comments unfortunately, and it was awhile ago, but it can be done! Yes, re plain, all-purpose flour.
I have several gluten intolerant members in the family do you think this would bake ok with GF flour?
Yes! My favorite is Cup 4 Cup, but if you have a favorite gf brand, go for it!
Is there any way to add cream cheese to this recipe?
Could you sub almond flour? What changes would be needed in other recipe ingredients if almond flour is used?
Almond flour is tricky because there’s no gluten in the flour — it’s simply ground almonds. I worry it will be very dense. If you want to use some almond flour, or are looking to use something gluten-free, I might try mixing it with a gluten-free flour mix, which contain ingredients like cornstarch and xantham gum that help thicken/provide structure to baked goods.
Can you use store bought buttermilk for the recipe?
Ok to double?
Yes! Use a 9×13-inch pan and bake it for at least 10 minutes longer. Keep checking with a toothpick every five minutes or so until it’s done.
9×13 pan spreads the batter thinner and therefore needs less time to bake than an 8×8 pan.
I should have said the battery will be thinner in an 9×13 pan than it would be if you use a 9×9 pan.
Hi Gail, I think you are right if the recipe isn’t doubled. When I bake a double batch in a 9×13-inch pan, I find it takes longer to cook. I haven’t tried baking a single batch in a 9×13-inch pan.
I’m doubling the recipe right now. Can’t wait to see and taste the results!
Is it supposed to be shipped thick?
Super thick is what I meant
Yes!
Yes!
Yes
Can iI use frozen blueberries?
Yes!
I’m horrible at cooking/baking so don’t laugh at my question—but when you say “add” the flour gradually, are you still using a beater or are you just adding by hand and stirring w/spatula-spoon? From experience and screw-ups on other recipes I do think beating vs folding-in and/or stirring-in can effect the outcome LOL!
I would never laugh! I add the flour and incorporate it with the mixer, but once I add the blueberries, I use a spatula to be gentle and not crush the berries. Hope that helps!! Happy Baking!!
I cannot have dairy, so used plain soy milk instead of buttermilk. Still came out good. Didn’t have lemon zest, so used a bit of lemon juice. It adds to the flavor just as the zest does. Good flavor and too much for one person. I hope it keeps well.
You can freeze it dot, if you don’t think you’ll eat in a few days. I don’t refrigerate it, but there’s never usually enough leftover to worry about. You can also freeze individual squares, so you can take out just a piece or two at a time.
This was great! I got it all made the night before, put it in the fridge, and then baked it in the morning so we could enjoy it warm and it turned out just perfect. Love the added sugar on top, too. Delicious!
So happy to hear this, Lindsay! I love that this can be prepared ahead of time.
If one wants to use apples instead of blueberries, would you recommend fresh apples or do you think canned or pie filling would work?
I would suggest peeled, diced apples, and I’d definitely toss them in some sugar and cinnamon before folding them in. Yum! I can’t make any recommendations re the pie filling because I’ve never tried.
Looks delish! I’d like to serve it in individual small sizes without having cut crumbs on the serving platter. Have you ever made it into muffins?
Yes! This typically is the blueberry muffin recipe I make, which is very similar: Lemon-Blueberry Muffins