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.
3,634 Comments on “Buttermilk Blueberry Breakfast Cake”
I made this yesterday. I used oil instead of butter to cut cholesterol and a combination of blueberries and cut strawberries. So Delicious! I only have a 9in round pan, so made a few muffins on the side with the extra. Those baked for 25 and we’re perfect!
Wonderful to hear this, Kath! Thanks so much for writing. Great to hear oil worked! I love cakes made with oil.
I’ve made it 3x since then and everyone loves it every time. Thanks so much!
So nice to hear this, Kathryn 🙂 🙂 🙂
This is my favourite cake recipe. I put all sorts of different fruits, from berries to apples and they all work out marvellously. Thank you so much for sharing. XO
Great to hear this, Annelise!
Hi Ali,
I made this recently with my six year old granddaughter. I introduced her to using the scale to measure and let her do most of the mixing. A really special memory for me.
The cake was so good that we each had two pieces and it was gone. My son was out for a walk and almost missed out.
I have found so many wonderful recipes on your website that I think I may have to add a new category to my Paprika recipe app.
So nice to hear this, Bruce 🙂 🙂 🙂 This is one my children adore as well and love helping make, too. Glad your son returned just in time. Thanks so much for writing and for your kind words.
I made this today and it was amazing! We ate it for breakfast. There were no leftovers! My buttermilk was expired, so I used half heavy cream and half milk. Turned out amazing!
Wonderful to hear this, Michele! Thanks for writing 🙂 🙂 🙂
Delish! made this today and I was afraid my husband was going to eat the whole thing in one sitting…I made it gluten free with King Arthur (my usual)and it was amazingly good. Thanks for sharing -love your blog!
Wonderful to hear this, Rebecca! I love KAF’s gluten-free flour, too. Thanks for writing!
This blueberry cake was delicious. It was easy to prepare and one of the best I’ve made. I’ll try baking for 45 minutes on my next attempt. The lemon zest and blueberry combination made it a hit! I had to purchase your book after making this cake.
So nice to hear this, Kathleen 🙂 🙂 🙂 And thanks so much for buying my book. Means the world.
I just made this with Katie’s of Maine real buttermilk (no cultured stuff!). It’s fantastic, buttery, delish.
Wonderful to hear this, Susan!!
The recipe calls for lemon zest but I don’t see how much lemon zest is needed in tsp or tablespoon in this recipe. Please reply ASAP
With lemon zest, a precise measurement isn’t needed…it’s okay to use what you get off a large lemon, maybe two very small ones.
I made this for Easter morning breakfast. It was a big hit! I did add a bit of extra buttermilk bc it was thick. I also added 1 T of lemon juice in addition to the zest. It came out perfect! It
Wonderful to hear this, Amber!
Delicious! Made this cake for Easter breakfast (did not go for the overnight option), doubling it for a 9 x 13 pan and using frozen wild blueberries. Only had one lemon to zest, but it was lovely just the same. Leftovers disappeared quickly; son loved it so much he requested it for his birthday breakfast. A hit that will be in regular rotation. Thank you, Ali!
So nice to hear this, Kristin! Frozen wild blueberries sound lovely. Hope you had a wonderful Easter with your family!
I love this recipe! Have made numerous times, always in 8 in square pyrex. What do you think about making it in a round springform pan. would you use an 8 inch round springform or 9 inch? Thanks so much
Great to hear this! I think an 8- or 9-inch springform pan would be great here. A 9-inch pan will take slightly less time to cook because it’s thinner, so just keep an eye on the clock depending on which pan you use.
Made it in the 9 inch springform and it was just as delicious as in the square * inch pan! We all loved it!!!
Wonderful to hear! Thanks so much for writing 🙂 🙂 🙂
This is amazing! I doubled the recipe and used frozen blueberries so it took about 65-70 minutes to bake. I used half butter/half canola oil and didn’t have milk or buttermilk so I made some out of lemon juice and almond milk. I forgot to coat the blueberries with flour so the berries sank to the bottom a bit so I will coat them next time. Will definitely make again.
Wonderful to hear this, Diane! Great to hear all of your substitutions worked out so beautifully!
This was so good!! I got many compliments on it and it was easy to make! Love it and will be looking for more like this
Wonderful to hear this, Elizabeth! Thanks so much for writing!
Hey i am wondering if you can bake this in a bread pan?
Hi Anna, I think you could. You’ll probably have to increase the baking time a teensy bit because it’s so thick, but it’s possible you might not need to make any changes. Just make sure whichever pan size you use — loaf pans come in all sizes — don’t fill it up higher than 3/4 full to ensure it bakes properly.
I have made this cake several times now. It’s so delicious that I now add buttermilk to my scones etc, it makes all the difference, thanks for tip. My grandchildren love it. I rang the changes and added strawberries and blackberries, they loved it even more and you know they eating goodness.
Wonderful to hear this, Maria! Thanks so much for writing 🙂
I had some buttermilk I needed to use up and while googling, found this recipe. Such a great recipe even when I changed a few things! Instead of sugar I used half a cup of maple syrup and a big squeeze of local honey. It definitely still came out sweet enough and I feel next time I could even use less. I added 1/4 cup of flax seed and a few scoops of protein powder. Really really yum. I would recommend.
Wonderful to hear this, Alice! Thanks so much for writing and sharing all of your substitutions and additions. So helpful for others!
What do you do with the extra flour from the blueberries?
I leave most of it behind. If there is a ton, definitely add some of it back, but usually it’s just a little bit. Hope this turned out well for you!
This is a tasty cake. I am now hooked for this
I made this to take to my mother on Mother’s Day, and everyone loved it. It is very moist and the buttery cake with the fruit is fabulous, it all has a wonderful flavor. I made it according to the recipe, and added a little cinnamon. I forgot to put the sugar on top, but we did not miss it. I will for sure make this again, and will try it with other fruit. I am looking forward to trying the cranberry version when autumn comes round again.
Great to hear this, Claire! Thanks so much for writing 🙂 🙂 🙂
I have made this recipe a few times. It is my grandson’s absolute favorite breakfast (or anytime) treat! He is 20 months old. I squally make muffins and it is a big hit with adults as well!
Ohhhh so sweet … love hearing this 🙂 🙂 🙂
I made this Buttermilk Blueberry Breakfast Cake last summer and am going to make it again this summer. It is delicious. Take it to a Pot Luck or a friends house, you will not be disappointed and people will ask for the recipe. When I bring it somewhere I take the recipe so when I’m asked I have it available. It is easy to make, doesn’t take a lot of time and the reward is this wonderful breakfast or anytime cake.
So nice to hear this 🙂 🙂 🙂
Update: I recently made this for the 2nd time to take to my nephew’s graduation brunch. I forgot to add the sugar topping (again! forgot it the st time too), so I made a lemon syrup (lemon juice and sugar heated until syrupy) and brushed it across the top of the cake in a thick layer after it came out of the oven. It was extremely delicious, everyone swooned. The sweet-tart lemon syrup worked very well. I will keep it in mind as an option for next time.
Thanks again for sharing this terrific recipe!
Oh Claire!! This sounds absolutely heavenly. Thanks so much for writing and sharing. Will try that next time around 💕💕💕💕
I made this coffee cake for a going away party for a wonderful volunteer at our community farm that supports local food pantries. I doubled the recipe and followed the instructions with no changes, using fresh blueberries, baking it in a 9″ x 13″ Pyrex dish for 45 minutes. It was delicious and a huge hit at the farm this morning, prompting requests for the recipe. This one will definitely go into my permanent recipe file. Thanks, Alexandra!
Oh Yay! Wonderful to hear this, Jane! What a lovely event, too. Thanks for writing 🙂 🙂 🙂
We’ve made this several times and it’s a hit every time.
I’m wanting to make this ahead of time for a vacation breakfast. How would you recommend I do that?
Great to hear!
You can either bake it, let it cool; then freeze it. Thaw it overnight at room temperature. Or you can simply bake it a day in advance, and once it cools, wrap it in plastic wrap or tuck the whole pan into one of those giant Ziplock bags.
Hope that helps!
Can this be made with unsweetened almond milk?
Yes!
Delicious! I wouldn’t change a thing. All I can say is wow wow wow! Such a snap to make and so very delicious. Thank you for sharing this special recipe. I love it❤️
So great to hear this, Trina! Thanks for writing 🙂 🙂 🙂
I wanted to – finally! – leave a review and my thanks for this recipe! It has become a summer baking staple for me. My family looks forward to it at every brunch, picnic, or weekend at the cabin. I baked and delivered it to the doorstep of my darling granddaughter during the pandemic. I’ve used blueberries, as written, and blackberries, raspberries, wild blackcaps, or any combination I had on had, and have subbed orange juice and zest for the lemon. I have even used rhubarb, increasing the sugar slightly. Delicious, every single time!
So wonderful to hear all of this, Leslie! Now you are making me want to experiment with rhubarb… it’s my fave!! Thanks so much for writing 🙂
So simple and so perfectly delicious! Thank you so much for this recipe, it will definitely be a family go-to.
Great to hear, Molly! Thanks so much for writing 🙂 🙂 🙂
One of our family favorite special breakfast items! Delicious!!!
Great to hear, Rebecca! Thanks for writing 🙂 🙂 🙂
I made this with my young grandkids, with blueberries they had picked. It was easy and absolutely delicious! Very moist. This recipe is a keeper!
Wonderful to hear this, Andrea!! Thanks so much for writing 🙂 🙂 🙂
I have tried hundreds of recipes on Pinterest. This recipe is by far my most favorite!
Oh yay! So great to hear this, Zarrla!
Delicious!
Great to hear, Janice!