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”
It’s in the oven as we speak. If it gets the 2 thumbs up I am anticipating, as everyone seems to rave about it, it’s going to girls weekend with me. Smells delicious! Can’t wait for it to finish so I can turn my boys loose on it.
Hope the boys approved! 🙂 🙂 🙂
The boys loved it and I’m sure this weekend, my girlfriends will too!!
Yay 🙂 🙂 🙂
This recipe is a bit hit in my household. Easy, can be put together the evening before (without the sugar sprinkle on top), baked in the morning. Loved it. I even doubled it for a family brunch in a 9” x 13” pan with same excellent taste and results. Thanks for nailing this recipe!
So happy to hear this!
Can you use lemon juice if so how much instead of the zest?
I would use 2 teaspoons of fresh lemon juice.
I made this for a staff breakfast at the preschool where I teach. Everyone loved it! I’ll definitely out this in my ‘favorites’ to make again and again. Might even try a version with fresh cranberries and orange zest for Fall.
Have you ever made this in a load pan? Thanks so much for sharing this awesome recipe with all of us!
I should have proofread my comments before I hit send. 😛 It should have said, “I’ll definitely ADD this…” And my question should have said, “Have you ever made this in a loaf pan?”
I have not made it in a loaf pan … I think it might be fine. I worry a little bit that it might be very dense, but give it a try. Just be sure not to fill the pan higher than 2/3 full. If you have extra batter, bake it off in muffin cups or ramekins.
So happy to hear this, Ashley! I answered your other question below. I have a cranberry variation with orange right here.
I use powdered buttermilk…easy to keep on hand.
Yes! Simply thaw at room temperature overnight. Re-warm at 350 for 10 to 15 minutes.
Hi! I made this recipe tonight for a morning brunch tomorrow with my girlfriends. Would it be okay if I refrigerate it overnight already cooked and reheat it in the morning?
Yes! You can also leave it at room temperature. I would cover with foil or plastic wrap before storing (either in fridge or at room temp.)
A-mazing! Definitely will be a weekend breakfast staple from here on out. I did the milk/vinegar trick because I don’t usually (read: ever) have buttermilk hanging around. Outstanding recipe.
Yay! Wonderful to hear this!
Can I double this recipe and bake it in a bundt pan?
Yes!
Great recipe! I’m not a baker but this comes out great every time. I’m going to try bake it as muffins now so it will be more portable 🙂
Wonderful!
So delicious blueberries, buttermilk & lemon zest had my family just smiling!
Yay! So happy to hear this, Kathy!
Just made this today. Very delicious!
I made the cake for my friends today and among all the other stuff that I cooked , it was the star of the day .I normally never bake something for my friends before I try it first but the rave reviews encouraged me to give it a go ,and I am so happy that I did….Thanks for your generosity to share your family recipe
So happy to hear this, Ozlem!
alexandra, i wonder if you have thoughts on convection oven vs traditional oven for this recipe (or baking in general)?
Generally I use convection for meat and vegetables. With cakes and breads, I’ve heard the whirling air of convection can cause the batter to also whirl and to cause the batter to brown too quickly. So, I wouldn’t advise it for this recipe, but if you give it a go, let me know!
i’ve baked it in the convection oven a few times and have found that it takes a lot longer than the projected time to cook all the way through, despite the top browning quickly. it’s always delicious, but i wondered if i had been making it harder by using the smaller convection part of my oven rather than the larger “regular” part of the oven. i’ll try the regular oven next time to see if it speeds things up. and thanks for your thoughts on convection cooking, in general!
This is delicious! I’ve made it a number of times for breakfast/brunch and it’s always a huge hit. I recently made it in a 10″ skillet because that’s all I had at the airbnb we were at and it still turned out great! I wonder if it would work in a bundt pan?
wonderful! I think it would work in a bundt pan … my only concern is if there is enough batter. I wonder if 1.5X the recipe might be better?
The absolute best! I have made this numerous times. Doesn’t last long!
I’m getting ready to make this for Christmas brunch. Do you put maple syrup on top?
I don’t put maple syrup on this one … don’t think it needs it.
It’s the most delicious cake ever! We make it every Christmas morning with brunch and sometimes throughout the year for a special treat. Thank you for sharing this!
So happy to hear this, Maria 🙂 🙂 🙂
Yay! 🙂 🙂 🙂
Hi Ali,
When I have guests coming over I almost never bake something I never tried before but this time I was so desperate to try something new that I gave your cake a try ,and oh boy wasn’t that a huge success !!! My friends who watch their calories religiously came for seconds and they couldnt stop raving . about the cake …Thank you so much for the recipe
So happy to hear this 🙂 🙂 🙂
Looks delicious. Would chocolate chips work instead of blueberries? Thanks.
I’ve never tried, but it’s worth a shot!
Can I use self rising flour ? If I don’t have all purpose or baking powder
Sure!
I made this for Christmas morning and everyone loved it!! Definitely a keeper and a new holiday tradition. Not only was the coffee cake delicious but an added bonus was that the instructions were spot on and very easy to follow. And if that were not enough, there was a lovely video that perfectly matched the written recipe. A recipe trifecta!!
Thank you for a perfect recipe and presentation. You have a new fan and follower and I will be trying more of your recipes very soon.
So happy to hear this, Laurie! Thank you for the kind words 🙂
Thank you for this recipe. Made it 19 times this year. Guests always want a repeat.
I’m about to make it for my persnickety southern “eeeew, fake buttermilk?” co-workers.
Can’t wait to admit to it.
So happy to hear this, Bee! Happy Happy New Year!
Oops forgot to rate.
Not enough stars here, really.
I’ve baked this recipe twice and it comes out perfect each time!!! It’s so delicious and satisfying! Thank you so very much for sharing this. I’ve cooked it on Christmas morning two years in a row and the whole family loves it!
So happy to hear this, Leslie!
Turned out great! Family loved!
This is absolutely delicious. I will make it again and again. May I ask, if it sinks slightly in the middle, is that a sign that it is a bit underbaked?
So happy to hear this, Amanda! And yes, regarding the middle, though sinking in the middle isn’t necessarily bad … it it’s undercooked in the middle, that’s not ideal 🙂
I made this cake today. It’s very yummy!
I loved all the blueberries that it calls for. I think there is a mistake in two of the ingredients: baking powder and salt. I only put 2 teaspoons of baking powder and 1 teaspoon of salt.
Fabulous! This is a keeper recipe I will definitely make again. I screwed up and used a cup of buttermilk instead of 1/2 (actually 1 C skim milk with 1 T vinegar). Recipe turned out fantastic, super moist and yummy. I had frozen fresh blueberries over the summer and I folded those into the batter frozen after I tossed them in the flour. Everyone loved this, tastes like high end bakery blueberry muffins in a coffee cake form.
So happy to hear this, Debbie!
Love that you provided weights for ingredients, it makes such a difference 💗
Right?? I can’t NOT bake by weight anymore 🙂 🙂 🙂
This is so good and so easy to whip up in the morning. Thank you!
Wonderful to hear this, Tiffany!