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 a bit ago for my daughter and her friends. I didn’t even get a taste the first time! They loved it so much that now when they all come home from college they come over and ask for it!! Moist and delicious. Definitely a keeper!
Wonderful to hear this, Jennifer! Thanks so much for writing 🙂 🙂 🙂
Gorgeous recipe. Gorgous cake- Tented and took 55 min and I am glad I used a thermoprobe… I guess a toothpick would have demonstrated raw batter in the middle too- this long cook time could have been the frozen berries- right out of freezer- cooled stiff batter down quite a bit. Used a disposable round pan as I plan on freezing it , pan and all- greased heavy w butter and bottom parchment. Thank you so much for another wonderful recipe.
Great to read all of this, Teresa! THanks so much for sharing your notes. So helpful for others who use frozen berries and who want to make this to freeze for later.
What was the done temperature? Just put mine in the oven!
Have made a few times very delicious!!!
Great to hear! Thanks so much for writing 🙂 🙂 🙂
Simple yet lovely recipe. Moved it to the top of my blueberry recipes. Thanks!
So nice to hear this, Kathi 🙂 🙂 🙂 Thanks for writing.
Hi, I just discovered this recipe on your 4th of July post and have made is 3 times since then! I absolutely have no hesitancy in using your recipes for the first time while having guests because all your recipes have been a huge hit in my house. I appreciate your time and effort and especially love your videos!!! Kudos to the piano player in your family!!
So nice to read all of this, Karen 🙂 🙂 🙂 Thank you so much for writing and sharing all of this. Your kind words mean so much 🙂 🙂 🙂 And thank you re the piano player. All of the kids play but they’ve been totally slacking this summer!
Just made this yesterday! So delicious! Thank you for the recipe! Batter was very thick. Used frozen blueberries.
Great to hear! Thanks for writing and sharing your notes 🙂 🙂 🙂
Looking forward to trying this! Any advice on how to adjust the batter for gluten free flour? Specific measurements or things to add to get the moisture right would be much appreciated!
Hi Emma! Many people have had success using the King Arthur Flour g-f mix. I like Cup4Cup. No need to make other changes to the recipe; just swap the flour 1:1.
Im almost done making this cake and realized on the front page on Pinterest the recipe calls for 1 cup butter, on this page it calls for 1/2 cup butter. Experience tells me go with the 12 cup.
I’ll be back to rate the recipe, looks tasty!
Just seeing this comment! I’m so glad your cake turned out well… dang Pinteret! 🙂 🙂 🙂
Hi Ali, It has been 3 hours short of 24 hours since I made your cake recipe and 2/3 of the cake has been happily devoured. This blueberry cake is delicious, it is the perfectly yummy. Thank you Ali. 5 stars all the way.
Darlene
Nova Scotia
Wonderful to hear this, Darleen! Thanks so much for writing and sharing all of this. Makes me happy 💕
i didnt realize it said can take up to 50 minutes so I threw it back in the oven, it ended up browning and crusting. great cake! thanks.
rating it 5 stars instead now.
Great to hear you were able to save it! Thanks for reporting back 🙂 🙂 🙂
Delicious! This was a huge hit at brunch.
Great to hear, Heather! Thanks for writing 🙂 🙂 🙂
This is my absolute favourite blueberry recipe. I double the amount of lemon zest and massage it into the sugar to release the oils and add those to the butter together. I also double the amount of blueberries for a more fruity experience. The thick, heavy crumb on this is so tender and moist. I make it over and over through blueberry season.
So nice to hear this, Krista 🙂 🙂 🙂 Thanks so much for writing and sharing your notes about the lemon zest. I love the lemon flavor here, and I would absolutely go for double the amount.
This is one of my favorite recipes to eat!!! Thank you for sharing this delicious recipe
What is the best way to store?
Hi Rachel! So nice to hear this 🙂 🙂 🙂 I store this one at room temperature in a ziplock bag for up to 3 days. Or I freeze it.
Made it yesterday. But i think something went wrong in translation haha, it was very salty! Oops. And it felt like I didn’t have enough dough for the amount of blue berries.
I ordered some measuring cups the same night for cups and tablespoons. Never again to much salt haha.
Definitely going to make it again! I think it would have been so good.
I have finally found my new go-to blueberry muffin recipe. Goes together quickly and they bake to perfection. I made mine in a 12 muffin tin and sprinkled the top with some vanilla infused sugar. Perfection!!
Wonderful to hear this! Thanks so much for writing 🙂 🙂 🙂 Vanilla-infused sugar sounds divine.
Since I discoveredthis recipe I’ve been making it ever since it is so delicious and light my family and friends love it
I put a note on this recipe to Make Again!
Added lemon zest, toasted pecans and cinnamon to topping. I was really glad I doubled the recipe.
Great to hear, Jay! All of your additions sound lovely 🙂 🙂 🙂
I just put this in the oven and decided to read the reviews. 1 cup butter? Recipe says 1/2 cup. I was so anxiously awaiting this and disappointed to have it in the oven 10 minutes knowing it’s a flop. Can you update the recipe for the next Pinterest fans who decide to give it a try?
I made this for the first time last weekend and my husband loved it and wants me to make it again for company this weekend. I have one question I wondered if you could add a little sugar with the flour for the blueberries-I thought it needed a bit more sugar. Or do you recommend I do something different.
Great to hear, Debbie! And yes, absolutely, I think you could definitely add a little sugar to the blueberries. Go for it 🙂
Thank you for the recipe. I made it for a neighbor and her family. They like blueberries.
I did use frozen fruit as the blueberries are out of season. The cake turned out delicious. The batter was so thick that I thought it might not work. It did work!The sprinkle of sugar on top was perfect.
Great to hear, Madeleine! Thanks so much for writing 🙂 🙂 🙂
THEE BEST recipe! Absolute keeper! Thank you for sharing it Ali. I made muffins from this recipe instead of cake. Somewhere in my brain cake is a dessert but muffins are justifiably breakfast, and I definitely wanted these first thing. So so yummy! 😉
🤣🤣🤣🤣 TRUE!! Love your thinking so much, and I love this cake as muffins, too. Thanks for writing!
Wow just finished making this. It is delicious!! Definitely will be making it again!
Great to hear, Kim! Thanks for writing 🙂
I made this exactly as written in a 9” pan. I did butter the pan and use the parchment paper. The cake slid right out. Four other women enjoyed this breakfast cake and they said it was one of the best blueberry cakes they have ever had. They rated it moist and delicious. They loved the slight lemon flavor and the sugar sprinkled on top. This recipe is a keeper.
Great to hear, Patricia! Thanks so much for writing and sharing all of this 🙂
Turned out AMAZING! Easy and delicious 🙂 I love a recipe that gives weight measurements as well- makes it foolproof.
Great to hear, Korinne! And same: give me ALL the weight measurements 🙂 🙂 🙂
Has anyone ever made this with an egg replacement like flax? I normally make as written (it’s always great!) but we are going somewhere where we have a couple of kiddos with egg allergies tonight and I was hoping to be able to modify…😬
So sorry just seeing this! I have no doubt someone has made this with an egg replacement over the years. I say go for it next time you need to make that modification.
Perfection and easy…I used fresh blueberries but ran 1/2 short so I used frozen. Also, used “smart sugar” to cut some of the sugar. This one is a keeper!
Great to hear, Pam! Thanks for writing and sharing your notes 🙂
Made this the other night and it was delicious! We can’t stop eating it. Will definitely make again.
Great to hear, Heather!
***Eye*** am a blueberry addict 🙂 and I did a few things differently with this:
I used 1cup Wh.Wheat, 1cup Oat Flour, 1/4 cup self-rising and coated the blueberries with it also. In addition to blueberries, I had to use up 2 ripe banana :)) along with 1cup Splenda (since wh.wheat flour always needs additional sweetener to offset wh.wheat taste and increased the baking powder as well to 4-5tsp to also help “fluff it up”, lol: didn’t have lemon gratings, so used lemon juice which also made up for no buttermilk, which I hope the banana and lemon juice helped (I increased butter by 1/4cup and used 2 eggs). Placed it all in the baking dish (9×13 Corningware) and topped the batter with chopped almonds coated with Splenda and off it goes. So far – looks amazing 🙂
Thank you for sharing this recipe! Made this today and it was moist, light, and delicious!
Wonderful to hear this! Thanks for writing 🙂
I need to double the recipe for a large crowd. Can you use 9×13 and what would the bake time be?
Yes, use a 9×13 inch pan. You won’t need to add too much more time. I’d say 5 minutes or so. Start checking after 40 minutes.