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”
This recipe is amazing! It’s the only baking I’ve done during the coronavirus self quarantining and it turned out perfect. I used a 8” glass square baking dish and it took 45 minutes to bake. I added a glaze when almost cool. Batter is thick and I used frozen blueberries. I will definitely make this again and soon! 5+ stars!
Wonderful to hear this, Sue!
Sooo good! Definitely a keeper. What is the best way to store leftovers?
Hi Breanna! I tuck the whole pan into a large ziplock and store at room temperature for up to three days. Alternatively, you could cut squares and transfer them to an airtight container for up to three days at room temperature. If you think the leftovers will last longer than 3 days, store in the fridge.
This cake is awesome, loved it, and have now made it twice.
It looks professional.
I just put this in the oven and realized I used coarse kosher salt. I hope it’s not a salt bomb. Should I have used fine salt?
It should be fine!
What leftovers??? My kids scarf this down in no time. It’s become a quarantine staple for us!
So great to hear this Nat 😍😍😍
This was so easy to make and came out delicious 😋
Wonderful to hear, Laurie!
Love this recipe! It’s easy & so delicious. My favorite cake to take to someone’s house.
Wonderful to hear this, Tammy!
Hi I’m excited to try this recipe. I just wanted to confirm that you do not use the 1/4 cup of flour that the blueberries were mixed in?
Hi Debbie! You toss the blueberries with the 1/4 cup of flour. When you go to add them to the bowl, scoop them with your hands, leaving the excess flour behind. So you’ll end up using most of the 1/4 cup flour but not all of it. That said: if you used all of it, it would be fine 😍
Can you make this with a milk alternative like almond milk or oat milk?? Looking forward to trying this!!
Yes! Lots of people have made it the alt milks: oat, almond, soy. 😍😍😍
Do you still put the vinegar in the almond milk? Thank you!
Hi Fanny! Yes, if you want to make “homemade buttermilk”, add vinegar to the almond milk and let it stand for about 10 minutes.
OMG! New favorite
Yay 😍😍😍😍
I will be adapting my pineapple upside down cake to use this recipe for the cake part!
Can I use Lime instead? 🙁
Yes!
So glad you asked this! I have all the ingredients except for lemon. But we have lots of limes😃
do you serve with syrup? I will be making with strawberries!
I do not serve it with syrup. Some commenters have made a lemon-y glaze.
This looks wonderful! Do you have any suggestions on doubling? I’ve got a big family and this size cake won’t go far!
Hi Julie! Many people have had success with either a bundt pan or a 9×13-inch pan. You, of course, will need to extend the baking time. I would start by extending the baking time by 10 minutes, and checking every 3 – 5 minutes after that.
Thank you, can’t wait to try for Sunday!!
If I use self rising flour would I still need the 2 tsp of baking powder ?
Followed recipe except I didn’t have lemon zest so I just used lemon juice. Turn out great. Very good – enjoyed it fully
What can I use instead of egg? Can I just increase the buttermilk qty by 1/4 cup?
I don’t think that will work I’m afraid. Are you allergic? Or just out? I would google: “substitute for egg in baking”.
This is the best blueberry coffee cake I’ve ever baked. It’s delicious, not overly sweet. Perfect with a cup of tea or coffee and for breakfast. Looks beautiful and isn’t heavy and course like some coffee cakes. It is the absolute BEST and easy to make. Can’t get better than that!
Wonderful to hear this, Elle!
Made this today with my daughter, it was delish!!
I’m going to make this very soon but want to be sure on the amount of butter. The opening page of listed ingredients reads one cup however the page with instructions reads 8 tbsps or one half cup softened
Hi Beth! Which opening page are you referring to? Are you coming from Pinterest?? Or elsewhere? The correct amount is 8 tablespoons (1/2 cup) butter.
I obviously did something wrong. I put in a 9 inch pan. It took 60 minutes to be done in the center and the top was burnt by the time it was done. I am a baker so haven’t a clue. I evened covered it trying to stop it from burning.
Very strange. Does your oven typically run hot?
I would like to make this in a loaf pan to give to some teachers this week as a BIG thank you! Do you think I could bake this in two 9x3x5 pans instead? If so, how would you adjust the cooking time?
Sure! I think the timing will be similar. Start checking at 35 minutes. I worry the loaf pans might be a little large, but if that’s all you have, it’s worth a shot.
I made this recipe using whole milk/lemon juice instead of buttermilk, and also refrigerated it overnight before baking in the morning. ABSOLUTELY DELICIOUS. Will definitely make again!
Wonderful to hear this, Abbie!
This is delicious Alexandria!!! Thank you for sharing it!!! We loved it. i considered making a light lemon glaze for the top but it wasn’t needed!! Perfect just the way it is!!!
Wonderful to hear this, Tammy!
Delicious! I had to improvise because of the quarantine and use what I had on hand. I used self rising flour and orange zest but it turned out amazing! I will definitely make this again.
Wonderful to hear this, Michele!
Follow up…I made this cake again yesterday (don’t judge me!) and used peaches. Wonderful!!!!
YUM!! 🍑🍑🍑🍑🍑🍑
Would this recipe work if I substituted the blueberries with bananas?
So hard to say … are you going to mash the bananas? If so, I would suggest making this banana bread instead. It is sooooo good.
My family had been enjoying this recipe for more than a year now. It’s very easy to make and delicious to eat! Thank you!!
So nice to hear this, Linda!
This is a wonderful recipe! I have made many times for my family and also as gifts to friends.
I need help to adjust the recipe to high altitude.
We are going to visit family again this year and last time I tried while visiting, it did not bake as well as home.
Wonderful to hear this, Kelly!
Can anyone tell me what I need to adjust if baking high altitude?
Hi Kelly! I have no experience baking at altitude. From the web, I found this:
Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
Increase liquid: for each cup, add 3 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
I have this in the oven right now. Is the batter suppose to be like cookie dough consistency?
It’s a very thick batter!
I made this as muffins – so yummy!
Wonderful to hear this!
Absolutely delicious! I googled “recipes with buttermilk” as I have an excess on hand due to lots of pancake making in quarantine and I’m so glad this one came up. Thank you for sharing “baby boy’s favorite” – now one of my favorites too.
Oh yay! Gina, I’m so happy to hear this 😍😍😍 Baby Boy just turned 35 😂😂😂
Always a hit when I make it!
Yay 😍😍😍
I made this cake this morning. I used frozen blue berries. But didn’t use them whole. I roughly pureed them. Still the cake was perfect
Wonderful!
So delicious!! We didn’t have enough blueberries as I hoped so we swapped with frozen strawberries and …OMG it’s downright amazing. Thank you!! (I wish I could post a pic here…the strawberries are mouthwatering-ly nestled in pillowy golden cake 🤩)
Yay! So nice to hear this, Becky!
Look forward to making this! Can I substitute butter with unsweetened applesauce?
Hi Sarah, I have never done this but others have. You can replace all of the butter with applesauce, knowing, however, the cake may be denser as a result. You may get better results replacing half of the butter with applesauce.
Thank you for the recommendation! I tried 50% butter and 50% applesauce and honestly didn’t taste any different! Will try 100% applesauce next time. What an amazing recipe!!!
Wonderful! Please report back and share your results with 100% applesauce 😍😍😍
I’m wondering if you can use raw uncultured buttermilk (traditional buttermilk-an actual biproduct i have from making some fresh butter with heavy whipping cream) for this recipe? also, would raw sugar work better for the sprinkling on top, or would it produce a different texture? TIA! 💖
Autumn, I can’t say for sure, but I can’t imagine your raw, homemade, uncultured butter being anything but spectacular 😍 Raw sugar is great, too! So pretty.
I made this cake today and it was delicious! I didn’t have any lemon so I used orange zest instead and it was still great! I was a little nervous because the batter did not look like it was coming together but just keep folding and it will be great. Would definitely recommend.
The best ever!