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”
Hello,
I just love your recipe, thank you for sharing! I have the best blueberries that compliment this dish fabulously; however, I had to freeze them as they are at their peak. Should I defrost them prior to making this cake or should I just bake them while they’re in their frozen state? I’m worried about them becoming mushy if they defrost and would love your thoughts on this. Thank you again for sharing your recipe with me!
-Jamie
I would defrost and if you coat with flour they should be ok-I have done that before:-)
Looks wonderful! Having trouble printing recipe.
This looks heavenly!! Can I make the batter the night before and then stick it in the oven the next am?
I wonder if you could use blackberries in place of the blueberries.
Or strawberries!
Any berry should work. I am considering soaking my dried tart cherries in some cranberry and pomegranate juice after a rough chop to replace the blueberries. I also have dried apricots and dried figs. They are still moist so it wont take much liquid; probably 1-2 Tblsp at most. I buy the packages of dried fruits and they start changing texture if I dont eat them quickly enough. I will pair the flavor of juice accordingly. Water would be fine in a pinch. As long as you aren’t changing the main ingredients to affect the chemistry of baking, just experiment.
I used oat flour instead of regular flour, more buttermilk and substituted honey instead of sugar
Nice!
I made this today. It was delicious!!!! The lemon zest MAKES this cake! My husband and I are not particularly fond of lemon in anything, but we both really liked the brightness it added to this particular cake. This is definitely a keeper! This is not your common blueberry cake. This is special.
so happy to hear this!
Won’t let me print the recipe. Guess I’ll have to write it down like the old days.
Old-fashioned ways are sometimes best. 🙂
So true 🙂
What can I substitute the egg with? I want to make this but my niece is allergic to eggs!!!
I’d try flax meal eggs (ground flax seeds)
Can I make the batter the night before and bake in the morning?
Gonna make this tomorrow! Think I could pre-make the batter and just bake it tomorrow?
Hi there, How can I make this gluten free for a friend.?
Thanks.
Make this with the same ingredients but use Bobs Red Mill Baking flour, gluten free. It’s interchangeable 1-1 for regular flour. Everything else is fine!
Thanks, Jill!
Can the batter be refrigerated and baked the next day
First of all, I don’t normally cook in my house. If my husband didn’t, we’d probably eat out every night, he went away for a few days for a business trip. I decided to surprise him by making this and cooking dinner yesterday. Both went over well. This blueberry cake went over so well, I’m waiting for the 2nd one to finish baking right now! He ASKED me to make it again! Thanks for “Cliffy Boy’s Favorite”!
Has anyone tried using an alternative flour not wheat based?
I know it’ll change the texture somewhat.
I used a GF flour when my in laws were visiting since my father in law is GF and it turned out just as good as the original.
I did also use some xantham gum as well!
Can this be made ahead of time? And then baked later?
Yes! See the FAQs below the recipe.
Do you have the carbs and nutritional values?
No, sorry, try: my fitness pal dot com
Can you make this in a bundt pan?
I’ve never tried, but I don’t see why not. I love bundt pans — they bake so evenly. My only concern is if there is enough batter for a bundt pan? It might be a short cake, which is fine.
This is the best recipe. I top it with sugar mixed with lemon zest makes it even yummier!!!
Yum!
Does this freeze llbeanvisa.com? Love this by the way!
So happy to hear this Donna!
Supposed to read “Does this freeze well?”
Yes! Freeze it after it has cooled completely. Thaw at room temperature for several hours before serving. Warm briefly if necessary.
It just came out of the oven – I baked it in my new cast iron skillet. It smells wonderful. I can’t wait to dig in!!!
Woohoo!
I know the recipe clearly says buttermilk but could you use almond milk ?
I know people have used almond milk in the past. Go for it!
Yes, people have had success with nondairy milk.
I made this for July 4th in a red baking dish. Sooo pretty & yummy! Made it again today in a Polish baking dish ….even better! (I used lemon juice to make my buttermilk)
Conclusion: Fabulous recipe, slightly-addicting product and the perfect summer cake to bake!
So happy to hear this, Laura! LOVE the idea of a red baking dish. So fun and festive.
Just made it and bringing it to a brunch tomorrow. Can’t wait to try it! What’s the best way to store this cake?
Mariela, so sorry for the delay here! I typically just leave it at room temperature, covered with a cloth bowl cover or plastic wrap. It’s fine for 2 to 3 days, but rarely lasts that long 🙂
Can I use regular salt . I don’t have kosher.
from personal experience, use less, if you are using regular salt
Thanks, Sarah!
I don’t use salt in any recipe! Never did!
Yes, decrease the amount a teensy bit: try 3/4 teaspoon.
Have you used gluten free flour? or can you?
Yes! I like Cup4Cup (Thomas Keller’s brand) best. I buy it at Target.
Don’t know if it’s true but I was told Kosher just means it was blessed by the Rabbi. So regular salt should work fine
Kosher salt is definitely not blessed by a Rabbi lol!
Most regular salts have a anti- clumping agent where kosher salt does not. Also kosher salt is a larger grain and is processed less then regular salt.
It’s called kosher salt because it was used for “koshering meat” taking the blood of the meat without being absorbed into the meat causing it to become salty.
Wow never knew that – thanks for sharing!
That is true, Kosher anything is Blessed by a Rabbi. The texture is not very different and I have used it many times without any problems. I can’t wait to try these tomorrow morning. Will let you know how they turn out. Thanks
Can you freeze this cake?
I would think this would freeze well since it has lots of butter. I will make it and freeze it.
Yes, definitely. Freezes very well!
Yes! It freezes well. Let it cool completely, then wrap and freeze.
It would be nice to either offer a choice as to what gets printed or pop up just the recipe alone without the comments and intro paragraph
I agree. Question, Remy: are you clicking on the “print” icon in the recipe box?
Just highlight the recipe, or the parts you want to print – then when you hit print, check the box for selection only. It then prints only the highlighted parts
That should be a choice in your printer commands, how many page you want. If the recipe is on the 2nd page in page range you would put page 2 then the only page that prints is page 2.
There’s a difference in the recipes shown related to the butter.
Can you use frozen berries
Yes! No need to make any adjustments. Don’t thaw.
Delicious!! simply perfect, quick to make and super yummy! I made this the night before, popped in the fridge overnight, and it cooked perfectly. thank you!!
perfect!
I went blueberry picking, so I had to freeze a lot of fresh berries. Can they be used?
Yes!