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. But regardless, who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire? Nobody. And I have a recipe that fits the bill: buttermilk blueberry breakfast cake. On an old photocopied sheet of paper in my mother’s handwriting, 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. Lemon-scented, perfectly sweet, punctuated by juicy berries — 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.)
3 More Favorite Lemon-Blueberry Treats
- The Best Lemon-Blueberry Muffins
- Perfect Lemon-Blueberry Scones
- Lemon-Blueberry Dutch Baby (crowd pleaser!)
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.
3,628 Comments on “Buttermilk Blueberry Breakfast Cake”
Can I do half sour cream and half milk? Or all sour cream and no milk?
Sure! Either will work. Reference the video for batter consistency … you may need to thin it with a little bit of milk. The batter is thick, however, so don’t be alarmed if your batter feels thick.
My family loved this and immediately asked why would I make such a small tray. I used an 8×8 tray. Now I know to double the recipe. They said they could eat it every week. I ended up only adding a very little bit of sour cream and the rest milk. But now I know that I can add more. Thanks for a new family favorite. Next time I will try my GF with it so I can eat it too.
So great to hear this, Jill! Thanks for reporting back!
I woke up with a big craving for a blueberry breakfast cake, a quick search landed me on your recipe, which was absolutely perfect! I subbed a few tablespoons of coconut oil because in only had part of a stick of butter at room temp and didn’t want to wait any longer, and it came out just lovely; tall and light, moist, with a delicate crumb. A real winmer! I weighed the flour but measured everything else and added a handful more blueberries, my family inhaled it. I’ve already measured the ingredients to bake one for my parents now, thank you so much for a winner of a recipe! Cant wait to try more of yours! ❤
Oh yay! So great to hear all of this. Thanks so much for writing 🙂 🙂 🙂 Your lucky parents 🎉🎉🎉🎉
I love anything blueberry and wanted to try a cake instead of the muffins I usually make. This recipe is one of the best I’ve ever tried! It was so easy with basic ingredients, if you don’t have buttermilk you can always substitute milk with 1 tbsp vinegar. It’s so unbelievably moist and perfectly sweet but not too much! Delicious!!
Great to hear, Phylis! Thanks so much for writing, and thanks for encouraging others to give the milk+vinegar “buttermilk” a try.
This is the best cake – moist and so lemony! I used King Arthur Sparkling Sugar on top, and I made my own buttermilk with lemon juice for even more lemon flavor. Fast, easy, delicious!!
So great to hear this, September! Sparkling sugar sounds fabulous here 🙂
I plan to make this cake a day ahead and serve it for breakfast the next day. Since it will be refrigerated for 24 hours, should I just serve it at room tempeature or should I heat it up a little? I don’t want to ruin it! Thank you.
P.S. your comments are amazing–so many people loved this recipe
Hi Marti! I think it would be nice to warm it up briefly to take the chill off: 350ºF for 15 minutes should do it. Enjoy!
Loved this blueberry cake it tastes so good.
Wonderful to hear, Riaz!
Wow this cake is great! We are gluten and dairy free so I subbed Namaste flour, vegan butter and coconut milk plus lemon juice and it turned out well. It did take 55 full mins to bake (probably because of the flour difference) but it was a hit! It will be great with for tea time read aloud with my kids.
So nice to hear this, Rachel! Thanks for sharing your gluten and dairy free variation — so helpful for others!
Made this and my family lived it !!
Great to hear!
Ok WOWWWW. My most favorite breakfast pastry we’ve EVER had! Have made many times now including gifting to fam and friends because it is absolute perfection!!!! Soooo scrumptious. Tastes like it was made at a fancy bakery 🙂 Only mods were husbands buttermilk he uses heavy whipping cream. And we used salted butter so only added a pinch of salt.
This is such an excellent recipe we will be making for years to come. Thank you!!!
So wonderful to hear all of this, Ali! Thank you so much for writing and for sharing all of this 🙂
This is so delicious! My husband asks for it all the time. Thank you for sharing!
Wonderful to hear this!
Excellent! Not too sweet and SO SOFT.
So nice to hear this, MaryGrace!
My neighbor brought me blueberries. When he handed them to me, he asked if I’d make that ‘blueberry cake thing’ ‘with the sugar on it’. Well, of course I will! Lol
Thank you so much for such a great recipe. In the process now, of baking one for a co-worker, who said the same thing the neighbor did!
Oh I love this, Donna 🙂 🙂 🙂 Thanks so much for writing and sharing.
This is a family favorite, my teenage boys eat it so quickly I have to hide a piece for myself.
Oh I love this 🙂 🙂 🙂 So nice to hear, Jennifer!
My family absolutley loves this! Turns out perfectly every time. Do you happen to have nutritional info for this cake?
Great to hear, Rachael! Unfortunately, I don’t re nutritional info. You can enter the ingredients into My Fitness Pal dot com for that sort of information.
Oh. This was super easy and delish. I have lots of blueberries in the freezer from last summer and used those. Just the right touch of summer on a cold winter morning.
So great to hear this, Gail! Love that you used last summer’s blueberry haul! So fun.
Can you use self rising flour??
I would imagine you could … haven’t tried, but it’s worth a shot! Go for it 🙂
This works perfectly well with a spoon or spatula instead of a mixer too. Great recipe.
As an aside, why do food bloggers assume everyone has a mixer? Check your privilege people!
https://www.amazon.com/dp/B001CH0ZLE/ref=cm_sw_r_cp_apa_fabc_V4AY6T790J4DX6NNGXJA. You don’t need an expensive mixer! My cheap one has lasted 20 years. I mainly use it for creaming butter and sugar, and for whipping cream.
Thanks for this, Ginny!
Fantastic… my husband loved it. This is a keeper!
Wonderful to hear this! Thanks for writing 🙂
Very easy and very delicious!! This recipe is a keeper. Excellent for breakfast or brunch with a hot cup of coffee or tea.
So nice to hear this, Diana! Thanks for writing 🙂
I fixed this recipe and it is so delicious!!!! It is one of my very favorites!!!
Great to hear, Kay!
I have made this Buttermilk Blueberry Breakfast Cake for several years and each time it turns out great. I’ve also used the same recipe for muffins – the cranberry variation is the BEST! My husband is from MA and loves cranberry muffins. Today, I am making your Apple Orchard muffins, for the first time and can hardly wait to try them.
I have never had any issues with any of your recipes. just wish I could find a way to make a living by staying at home and try out all the recipes I have printed out. Also love your recommendations for cookware – sometimes it’s hard going on reviews, but your endorsements have helped my decision making easier when I need to replace or don’t have something.
Oh Patricia, yay! So nice to hear all of this. Thank you so much for your kind words. Means a lot. I’m glad the cookware recommendations have been helpful, too 🙂 Thanks so much for writing. Hope the apple orchard muffins were a success!
I don’t have a lemon, but I have lemon juice in my fridge. Could I use the lemon use as a substitute for the lemon zest? If so, how much would you use?
Hi Helen! Sure: try 1 teaspoon to start. Next time, based on your results, you can add more or less.
I made this as written and the results were amazing. I used an 8x8x2 Pyrex pan and it was ready after 35 min so check it early in case your oven runs a little hot. The sugar sprinkled on top melted into a very thin glaze that added a nice touch. I used store-bought buttermilk. The cake was really soft and sweet but not too sweet. The 2 cups of blueberries for this amount of batter means a pretty high blueberry density, which I prefer.
Wonderful to hear this, Cindy! Thanks so much for writing! I love the blueberry-to-batter ratio here as well.
This is now my favourite blueberry cake recipe. Made a brown sugar sauce for the top. Very good and easy to make!
Wonderful to hear this, Kim! Your brown sugar sauce sounds lovely.
I’d really love to print this recipe but it’s 3 pages long. Is there a way to print it without the photo, the long description and notes at the end? I love when recipes fit simply on one page.
Oh bummer, I’m sorry there isn’t … it looks as though you could get away with printing just pages 1-2, but I hear you, and it is definitely a better experience when everything fits on one page.
Hi Melinda. On many recipes I copy and paste, text only, and can usually get all info on one page or two (two or more I print front and back). Hope this helps
Excellent recipe! I didn’t have a lemon so didn’t add the zest but otherwise followed the recipe exactly. This is a light, flavorful cake that I will make many times in the future. Thank you so much for the wonderful recipe!
So nice to hear this Mary! I often omit the lemon, too, when I am out. Thanks so much for writing 🙂
Hi Catherine! Bummer to hear this! It’s possible that the altitude is making a difference. Are you positive you added the sugar?? 1 cup is a lot of sugar. King Arthur Flour’s guide to baking at altitude might help you with future baking projects.
Hello, excuse me for my english but I am French. I love your site, the recipes are perfect!
I would like to know why you do not use baking soda instead of yeast because of the presence of buttermilk ? Thank you! Judith
Hi Judith! I think you meant to ask why didn’t I use baking soda in place of baking powder, right?
When you use baking soda alone in a recipe, it needs an acid, such as buttermilk to neutralize it. When you use baking powder, which contains baking soda and cream of tarter (and acid) in it, you don’t need the additional acid from something like buttermilk but it’s OK to use. I love the flavor of buttermilk in baked goods, which is why I use it here.
This was so delicious! Had a great result with the milk + vinegar combo. I put about1 cup blueberries (just eyeballed it to my preference) and it came out perfect.
Definitely putting this in the baked goods rotation.
Wonderful to hear this, Ruchi!! Thanks for writing!
I didn’t love this recipe for my husband and I it wasn’t sweet enough?
Interesting! I suppose you could always up the sugar next time around?