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 have tried a few recipies like this in the past, but this one was just perfect.. saving it forever.
Yay, great to hear, Chris! Thanks for writing 🙂 🙂 🙂
I absolutely love this cake and am eating a slice as I write this. Always a huge hit among my friends. Would it be possible to bake this in a 9×5 loaf pan?
Great to hear, Holly! Yes, I think you could, but a 10×5-inch loaf pan might be even better … I just worry about there being too much batter. Just be sure to not overfill the pan or it won’t bake properly — stop at 3/4 full. You can bake off any remaining batter in ramekins or another small vessel.
Great to hear, Holly! Yes, I think it would be OK. My only concern is the size of the pan, which might be just fine — just don’t fill it higher than 3/4 full or it won’t bake properly. You can bake leftover batter in mini ramekins or other small vessels.
So good, really moist, and the lemon brightened it up!
Great to hear, Janice! Thanks so much for writing 🙂 🙂 🙂
Was wondering about adding the juice from the lemon. Would it affect the recipe or make any real difference in the flavor
I think a little fresh lemon juice would be great — I wouldn’t add all of it … just a teaspoon or two to up the lemon flavor.
Looks good but I can’t make it without nutrition list missing
Excellent, doubled the recipe and baked in a 9×13 glass dish. Finished it off with an almond glaze, received so many compliments!
Oh yay! Wonderful to hear all of this, JoAnn! Almond glaze sounds fabulous 🎉🎉🎉🎉🎉🎉
I make this into muffins. Delicious!!!
Yay! 💕💕💕💕
I make this all the time. It is beyond delicious! Everyone I serve it to loves it. Thank you for such a great recipe. 👍😁😋
Great to hear, Margaret!
I have made this several times and it is wonderful! It is moist and flavorful. Lemon and blueberry and the buttermilk go so well together. It’s a favorite, for sure.
Great to hear, Joyce! Thanks for writing 🙂 🙂 🙂
Could you put a streusel topping on this??
Yes! A number of commenters have done that.
Thank you!!!
Hello! Should the buttermilk be room temp or cold when it goes into the batter? Looking forward to making this for a brunch this weekend!
Cold is fine! Hope you love it!
This recipe is excellent. I e made this several times and people love it. Fyi – I halve the sugar.
Great to hear, Katie! Thanks for writing 🙂 🙂 🙂
This is fabulous. I’m never making blueberry muffins again. This is just the best little breakfast cake. Try it —you won’t disappointed. I actually even used almond milk with vinegar in it—to equal buttermilk.
Wonderful to hear this, Lonna! Thanks so much for writing 🙂 🙂 🙂
Just made this today and it’s UHMAZZING! I could literally take a spoon and eat it from the pan.
Yay 🎉🎉🎉🎉🎉 So great to hear this, Betty. Thanks for writing!
Tried this because I had some buttermilk that I needed to use. It was the best decision ever! Seriously, this is heavenly. It’s a keeper. Can’t wait to use different types of fruit and I am reaaaally looking forward to baking this into muffins. <3
So nice to hear this, Alexandra 🙂 🙂 🙂 Thanks for writing. Hope you love the muffins, too!
Only have 1% milk, would it still be good.
Yes!
Does using a glass baking dish alter the oven temperature/bake time?
Should be just about the same! I wouldn’t alter the baking temperature. If the cake needs more time after the 35-45 minutes, just play it by ear.
Made Thanksgiving morning and it was quickly devoured. Just yummy. We’re visiting our son in Oregon and the house is so cold the “room temperature butter” was pretty hard so the creamed butter and sugar never made it to “light and fluffy” therefore the batter was extremely dense but the end result was still fabulous. Maybe a foolproof recipe. Many thanks.
Wonderful to hear this! Thanks so much for writing. Happy Thanksgiving to you and your family!
Absolutely love this cake! My husband loved it too – and his fruit repertoire consists of apples, grapes and dried banana chips! ha ha Next time I will bake it 5 minutes longer – I will heed your warning to be sure it is done. I can’t wait to try the cranberry orange version and then wander through your other recipes to try! I passed it on to my daughter – her 7 year old and 5 year old will love making this! (She puts it in the oven for them and takes it out. But they are responsible for timing it.) Thanks for the great recipe! Happy Holidays!!
So wonderful to hear this, Ingrid! My kids love helping make this one, too… and I, too, do the oven piece. The cranberry-orange version is so nice this time of year. Thanks for writing!
I have made this at least 8 times so it’s past time for me to let you know- this is fabulous! It is easy and wonderful with a cup of coffee/tea. If you haven’t tried it, do!
Great to hear! Thanks for writing 🙂
I forgot to get a lemon what can I do now?
Nothing! The lemon is a nice flavor complement to the blueberries, but it is not essential.
Merry Christmas. The cake is in the oven!
Yay! I hope you had a wonderful Christmas, and I’m wishing you a happy happy New Year!
The blueberry lemon cake was a big hit at Brunch. Cranberry orange will be next. Thanks
Wonderful to hear this, Mary! Thanks so much for writing 🙂 🙂 🙂
OMG! I made this last night and ate half of it within 10 minutes! I’m so glad I saved the rest for breakfast this morning! It’s also very quick and easy to make! I’ll definitely be making this often!
So great to hear this, Linda 🙂 🙂 🙂 Thanks so much for writing.
Yummy I am going to make this dish soon.
Made it this morning and it was SO GOOD. Definitely adding this to my repertoire.
So great to hear this, Tinashe 🙂 🙂 🙂
Delicious!!!!!!
I’ve been making this recipe for months now, but GF since we are celiac (we used our own mix, only a bit less – for double the recipe we used 420gs of mix, the rest of the ingredients unchanged). The result is GORGEOUS. A classic whenever I’m craving something soft, moist, and easy. Sometimes I add walnuts too. Thanks!
Wonderful to hear this! Thanks so much for writing and for sharing your notes. So helpful for others.
Delicious. Had some extra buttermilk and blueberries and searched for a recipe to use both. Found this tasty breakfast bread, yum.
I topped with extra oatmeal crumble (Claire Saffitz) I had in the fridge and it was over the top.
Super easy, super good. The crumb is very soft.
Great to hear, Chip!
Batter was very thick, but the cake was light and airy. It will definitely be made again
Great to hear, Helen! Thanks for writing 🙂 🙂 🙂
I don’t have a lemon can I use lemon juice
Yes! I would use a small amount: 1 teaspoon or so.