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.
3,548 Comments on “Buttermilk Blueberry Breakfast Cake”
Can I use frozen strawberries?
Sure!
My baby girl passed this recipe to me again its delicious! Was easy to make!
I LOVE this recipe! I am baking another one right now so thought I would leave a comment while I wait the final 5 minutes for it to come out of the oven. I pretty much follow your recipe because it is fabulous! Maybe I use a little less sugar in the batter, use raw sugar on top…etc. I have experimented with the baking pan that I use (glass, ceramic, 8×8 or larger) and I get great results out of each as long as I adjust baking time for the smaller sized pans. It’s a staple around my house, thanks!
Wonderful to hear this, Connie!
Confirming this is a bar recipe meaning 9 x 13 pan, Can these be frozen and if so for how long?
If you double the recipe, use 9×13. Otherwise use 8×8 or 9×9. Yes to freezing. Well wrapped for 3 months.
I made this blueberry cake this morning. OMG the lemon zest just adds a little extra flavor. Love it!
Woohoo!
Can this be made using canned blueberry pie filling?
I’ve never tried. I worry it will be too wet?
I love this recipe! Soooo yummy…I have made it 4 times already this month.
yay!!
Just had my first slice of this cake, and it is amazing! Perfect alongside coffee/tea for breakfast.
Wonderful to hear this, Des!
I’m making this to take to a brunch and will be using a disposable aluminum pan to bake. Any suggestions on changing the baking time?
I think the timing should be similar. Just start taking a peak at 30 minutes or so. Are you using a 9×13-inch or 9-inch square? If you’re doubling and using a 9×13-inch pan, it will take more like 45 minutes.
I made it. It was good but I thought it was a tad too sweet for my taste. I think I’ll cut the sugar next time.
I made this last night for church. I was 20 min late to the 30 min dinner and it was still gone after Bible Study!!!
I doubled it and ended up baking it for almost an hour, but I did use frozen blueberries, and more than the recipe called for. It was still warm when I got to church and was delicious with a little bit of ice cream.
Will be making again this weekend for me and the hubs, so we can have more than one piece!
Oh I so LOVE this recipe, thank you. Could I use plain yoghurt instead of buttermilk or would that be too wet?
Yes, definitely!
This turned out great. I used Coconut sugar instead of regular sugar and it is amazing. My husband could even taste the lemon zest!! Wonderful recipe, thank you!!!
Hey there! I was considering doing this! Did it taste ‘coconutty’ ?? Thanks!
Can I use the blueberries in the can by rinsing and let dry a bit before coating with flour
I’ve never tried, but it’s worth a shot.
This recipe was AMAZING! It was moist and so flavourful…I have tried a few other blueberry cake recipes and this is by far the best. Do you think it would turn out ok in a loaf pan?
So happy to hear this! I think it would. I would be sure to not fill the pan higher than 3/4 full. And you may need to bake it a little bit longer — it would be a shame to have an undercooked center.
Mine came out very dry and crumbly. I followed the recipe to a “T” what can I do to make it moister?
It sounds as though you used too much flour. I would measure scant cups next time. Did you use buttermilk?
Thoughts about using frozen blueberries.
They work! No need to thaw.
Love this recipe. I’m making it for the third time. Just me so I cut in serving size pieces and freeze. It works very well. I think I would like to try the cranberries that another commenter used. That sounds very good. Should they be blanched or something prior to making recipe?
Wonderful to hear this Sonja! No need to blanch the cranberries. Here’s the recipe: cranberry buttermilk breakfast cake.
My 16 year old son was craving ‘big blueberry muffins like Panera” last week. I had some buttermilk to use up and stumbled onto this recipe, made it and texted him a photo of “one reeeeally big muffin” to help with his craving (which was met with “OMG – I can’t wait to try that.” Let’s just say I ended up making it 4 times last week…once for my son, then (having seen how well it was received) I tripled the recipe to make one for my college daughter, one for the family who took my son to the beach (and the batch to my daughter) for the weekend, and one for my aunt and uncle, who has cancer. Needless to say, it was fabulous and much appreciated!
Awwwww, Kathleen, thanks so much for taking the time to write (in your busy baking schedule!! :)). I’m so happy to hear all of this. I hope I’m still baking this one for my kids when they are off to college and beyond. Happy baking!
What is the purpose of buttering the pan under the parchment paper?
It’s not essential, it makes for a slightly easier cleanup, that’s all.
Im not fond of the lemon zest. Will it make a difference if it is not used?
Subtle difference! Fine to leave it out.
I don’t have any lemons. Is there something else I can use? I have an orange.
Orange would be great!
I’ve had this recipe saved for so long and finally decided to make it. Needed a change for breakfast!! It was DELICIOUS!!! Can’t wait to go back for thirds lol
Delicious! I made the recipe with pitted cherries and almond extract instead of blueberries and lemon. It is easy to make and so very moist.
Can I used salted butter (it’s what I have on hand)
Yes!
Can u use orange zest for this instead of lemon zest
I made this cake, it was very good! My kids left devoured it!
Your recipe for doubling this is off. You need to change your measurements. 8 tbsp. of butter is 1/2 cup not 1 cup.
Where is the recipe for doubling?
Is it 1 cup butter or 1/2 a cup? When I double the recipe for the 9×13 pan, I use a cup of butter. Should I be using 2?
It’s a 1/2 cup butter, which is 1 stick. If you double it, you use 1 cup of butter — you’ve been doing it right!
Hard to follow directions. Left in longer never got cooked just over cooked on top and mushy in middle. Actually had to throw away first batch and then make it again and still didn’t turn out.
Hmmmm this is unusual. What kind of pan were you using? Does your oven run cool? What was the texture of the batter?
I have made this multiple times over a time period of about 5 years. every single person who has tried it has absolutely loved it. ive made it with normal flour and gluten free flour (cup 4 cup) after I found out I was celiac and I can’t believe that it still worked but it did. this is the absolute most delicious “Breakfast” possible (breakfast in quotes because it really is a cake) and I’ll be making it for my oral exam for phd candidacy for that reason! definitely, without a question, try this. I almost always “make” my buttermilk from milk + lemon juice. turbinado sugar for the top makes this extra supreme.. the texture is delightful. THANK YOU FOR THIS RECIPE!
So happy to hear this, Hannah!! Thanks so much for taking the time to write. Wonderful to hear, too, that it works with Cup4Cup (that’s my favorite g-f mix, too) and that you’ve been able to enjoy this since your diagnosis. Good luck with your oral exam … exciting!!