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”
Looks a lot like pillsbury blueberry boy bait cake from the pillsbury bake off competition
My mom use to make it, and it is still a favorite of all the kids!!
My son does not like blueberries… Can strawberries be used?
Yes!
Can frozen berries be used?
Yes!
I would love to use this as a dessert but from your post I am not sure if it’s sweet enough. Any thoughts?
Hi Beverly, I wouldn’t adjust the sugar — I think it’s plenty sweet! If you wanted to make it more of a dessert, maybe you could serve it with a dollop of sweetened (maybe lemony?) whipped cream?
Or how about adding a lemon glaze on top? That would make it more like a dessert.
Great idea!
Has anyone tried this in a half sheet pan? I know it wont be as “tall” but I need to make for about 50 or so. And does it keep well for a couple days …assuming thete is any left!!!
I have never tried a half sheet pan. I worry about the batter spilling over. Many people have doubled it and used a 9×13-inch pan. It keeps well, but I would say tastes best fresh. You can make the batter the night before you plan on baking it, and store it in the fridge or in the pans you plan on baking it in.
I assume I could use a muffin pan, but would have to adjust the cook time?
Yes, see guidance on this lemon blueberry muffin post.
Can I use jarred lemon peel?
I’ve never tried, but if you use it in other things, go for it.
I know this will sound dumb, but do you rinse the blueberries and take the stems, if any, off beforehand mixing with the flour?
I do this, Keely, yes. Not a dumb question at all! Gently dry the berries afterwards, too.
Has anyone used canned blueberries ?
I have not, but I think you can — be sure to drain them.
I’ve made this a couple times before, and it’s incredible! Do you know if the batter can be prepared ahead of time, refrigerated overnight and then baked in the morning?
Yes, absolutely! You can spread it into your prepared baking pan, cover it with foil or plastic wrap, then store it in the fridge. Bake it in the morning!
I’ve read that to make homemade buttermilk you add 1 teaspoon of vinegar or lemon juice per 1 cup of milk. Your recipe calls for 1 Tablespoon per cup of milk. Doesn’t it make it too sour or tart?
It hasn’t for me!
I see on here that a women used lemon juice for the main recipe instead of doing lemon zest if so how much lemon juice do I use
Thank You. Sharon
I wouldn’t use more than a tablespoon. 2 teaspoons is probably ideal.
Is there a reason you couldn’t use 1 and a half tsp vinegar or lemon juice plus enough milk to make 1/2 cup as a replacement for the buttermilk?
You can! Go for it. I always make a full cup, because I don’t mind having extra on hand, but I understand that others might — I need to revise the recipe!
Will this turn out good if I use gluten free all purpose flour? I have Celiac’s disease and sometimes substitutes just ruins the full recipe.
Yes! I love cup for cup (Thomas Keller’s brand) or King Arthur’s all-purpose gf mix.
Calories?
No idea. I would use my fitness pal dot com for that.
Have no blue berrys but I have made blueberry jam do you think I could add spoons of it in the batter every couple of inches.
I’m sure jam could work though the finished cake may have a different texture. Kimberly’s advice (see above) re pie filling, which is probably similar in nature: “If you’re using blueberry pie filing, make your batter without folding in the blueberries. Spread the batter in the pan then spoon ‘dollops’ of the pie filling over the batter. Taking a knife, gently cut through the batter and blueberries crosswise or in zigzag pattern.”
Nutritional information?? Is it on your website?
No, sorry, I don’t provide nutritional info or calories for any of my recipes.
Can you substitute honey instead of sugar? Would that change the texture/thickness?
I worry honey will be a little overpowering here and may affect the texture because it is more liquidy. Worth a shot — I might cut back the amount because I think honey is sweeter than sugar.
After reading all these questions, etc., : if you’re using canned blueberries in syrup: drain and rinse so batter won’t turn blue (toss gently with a little flour as stated in recipe) when GENTLY folded in the batter. If you’re using blueberry pie filing, make you batter without folding in the blueberries. Spread the batter in the pan then spoon ‘dollops’ of the pie filling over the batter. Taking a knife, gently cut through the batter and blueberries crosswise or in zigzag pattern. Lemon zest could really ‘amp up’ with the blueberries; just fold in a tablespoon or so. For more dessert -like, make a lemon glaze: lemon juice and confectioner’s sugar. Drizzle over the cake after cooling a bit. ?
Thank you for all of this, Kimberly!!
I just made this and it turned out perfect! I used kosher sea salt and it really makes a difference in flavor! The sea salt does not dissolve like regular salt which gives a nice taste of salty & sweet flavor with each bite. Berries and lemon zest are always a wonderful flavor. Ever considered using almond extract instead of vanilla? I may try that next time.
And thanks for the tip that it can be refrigerated the night before to bake the next morning. Also the doubling tip is helpful as well.
So happy to hear this, Carolyn! Great tips on using kosher sea salt — I’ll look out for that! I’ve never tried almond extract but I don’t see how that could be anything but delicious.
When the recipe says flour which sort?, self raising or plain???
All-purpose!
wondering if the nutritional values are posted on this site unable to find
I do not have a lemon do you have to put lemon zest in recipe?
I do not have a lemon do you have to put lemon zest in recipe?
I found the lemon taste pretty essential. I’m sure it would still be a good blueberry cake, but if you want it to be something special, it’s worth going out to get a lemon! ?
Or use an orange or lime and you get a fresh citrusy flavor !
Oooh great idea with the other citrus options. But first, with the lemon.
I’ve made this several times…both as a cake, and as individual-serving muffin-cakes. Great recipe!
I loved it so much, I even blogged about it as well. Hope you don’t mind. 🙂
http://whatscookinwithfaithy.blogspot.com/2017/06/individual-blueberry-buttermilk.html
Thanks so much for the recipe. It will get lots of use at my house!
Blessings,
–Faithy
It almost looks like its not done in the picture of the individual piece….is that the way its supposed to look ? The batter looks mushy ?
I just made it this morning – the batter never looked mushy. I put a cinnamon crumb topping on it, so mine was nice and brown on top when finished. I ended up using a 9×9 square pan and baked at 375 for 35 min. It was perfect!
What I’d a cinnamon crumb topping?
How many will this feed. Looking to feed at least eight.
I just made it this morning and cut it into 9 good-sized pieces. So it should feed 8 just fine. 🙂
Can I use cake flour instead of all purpose flour? If so, same amount?
Thanks!!
I used oat flour added more butter milk and substituted honey for the sugar. Delicious!!
Nice — thanks for the tips, Jay!
This is light, moist, and absolutely awesome!! The lemon really adds a nice, bright tang that is perfect! I added a cinnamon crumb topping from another blueberry cake recipe and it was divine – this will become a regular weekend treat in my house for sure!
Can I use ready made buttermilk?
Yes!