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”
This is so yummy. The only changes I made was to cut the lemon peel into the sugar with a fork (to flavor the sugar) before adding it to the butter. I also added a 1/2 tsp of nutmeg because I love a hint of that flavor with blueberry desserts.
Yum! All sounds fantastic 🙂
Great recipe. Super simple. I made it the night before and baked in the morning. Turned out perfect. Every recipe I’ve made of yours has been 5 stars!!
So nice to hear this, Bridget 🙂 🙂 🙂 Thanks for writing and thank you for your kind words.
Making this for Father’s Day because it’s my husband’s absolute favorite. Pretty sure I made this monthly pre-babies, along with your focaccia. Love it so much!
Awww so nice to hear Liza 🙂 🙂 🙂 My husband was happy all weekend having this cake on hand. Hope yours was too!
This breakfast cake was so moist and delicious. I did not have a fresh lemon so I used 1/2 tablespoon of dried lemon peel. I added the baking powder, salt, and vanilla to the batter before the flour. I did not sift the flour. I used 2% milk and Vinager for the buttermilk. I did have to bake it for 55 minutes. This recipe is definitely a keeper.
Great to hear, Diane! Thanks so much for writing and sharing all of your notes 🙂
I have made this a few times, even subd out the blueberries for choc chips and didn’t add the lemon zest, it is always a hit 10/10.
Great to hear, Cheryl! Thanks for writing and sharing these notes 🙂
This was amazing!! This cake was moist, flavorful and looked pretty too. It was the perfect addition to our Easter breakfast. Thanks for the great recipe!
Great to hear, Jennifer! Thanks for writing 🙂
The recipe was easy to make. I did find the batter was very stiff even though I subtracted the 1/4 cup flour for tossing the blueberries.
So moist! I added some nuts, used the vinegar + milk trick. So good, especially with the touch of lemon.
Great to hear, Mary! Thanks for writing 🙂
Hello, I used frozen blueberries in this recipe and found that they sank to the bottom of the cake. In the recipe you stated no need to defrost, should I have mixed them with additional flour before putting in cake?
Hi! Sorry to hear this. I don’t mix them with additional flour — just the 1/4 cup flour called for. What type of flour did you use and did you use a scale to measure?
Delicious
This looks so good! What a great combination of flavors!
My family devoured this blueberry buttermilk cake! All I heard was positive reviews on how moist , tender and light this cake was. They were swooning over how delicious it was and why I had not baked something similar for them sooner! Their delight is my joy! I can confidently say that this will be on a rotation of recipes that I have to bake frequently. Thank you for sharing a delicious recipe with us!
Great to hear, Janet! Thanks so much for writing and sharing this 🙂 🙂 🙂
Alexandra,
I baked for Motger’s Day yesterday and experienced some confusion with the amount of butter called for in recipe. I used 1/2 cup. It states 1 cup in the ingredients and refers to 1/2 cup in the other recipe instructions.
If I make again, I may opt for 1 cup. It was a little dry and cakey with 1/2 cup. What is the correct butter amount?
Thank you, Peg
Hi! Can you let me know where you are seeing the 1 cup? The recipe calls for 1/2 cup and that’s how it is listed in the ingredient list. Not sure where you are seeing the 1 cup, but I’d like to delete it to avoid any confusion.
This is how it’s listed in the ingredient list:
½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
Hi there, I made this last night and I just wanted to say this is so good! I brought some of it to work for some team member to try and they say the same thing! Thank you for sharing this recipe, it’s gone straight into my home cook book and will bake again and again
Great to hear! Thanks for writing 🙂
I have made this many times for guests and always get rave reviews. I make as the recipe reads and turns out beautifully every single time. Thanks for sharing this delicious recipe.
Great to hear, Carol! Thanks for writing 🙂
Hi there! I see you recommend glass baking dishes. Wondering if this would bake the same in a metal pan or if you think it is best to use glass.
Hi! Apologies for the delay here. You can definitely use metal. Just keep an eye on it… it might cook more quickly.
Absolutely delicious! I have made it twice in two days. Everybody loves it! Moist and full of flavor. Will be a go-to recipe!!
Great to hear, Amy! Thanks for writing.
I’ve made this recipe many, many times. It is a well-loved staple in my family. I’m sure I will continue to make it for a very long time. Thank you!
Sometimes, I divide the batter and make it into muffins. It makes 12 muffins, and I freeze them separately so there’s they are there when we need to bite of something sweet and fruity. Yesterday, I decided to make a raspberry version of the cake, and it is a success! I used lime zest instead of lemon zest. One half teaspoon of almond extract instead of the vanilla. Raspberries, of course. On top I sprinkled shaved almonds along with the sugar. It was a pleasant change of pace.
Oh yum! That sounds lovely. And the raspberries have been so good recently. I love them in my morning muesli and my neighbor’s yard abounds with them… I will try your variation soon!
Can’t get raspberries where I live. No blackberries or rhubarb which I love. The blueberries will be frozen. These I can get. Can I come to live in America,?
Has anyone made this with strawberries? I’m thinking diced? Not sure
Yes! It’s delicious. Go for it.
I made this today and everyone loves it! The blueberries burst when you bite into them and its not too sweet which is great. I baked it in my large toaster oven and it saved my kitchen from getting too hot. It worked perfectly. I was a little lazy lol and didn’t weigh some of the ingredients and it still came out delicious! Thank you for another fabulous recipe. Tonight I’m making your Greek chicken. Yum!
Great to hear, Lisa! Thanks so much for writing and sharing all of this. This is a family favorite here, too 🙂
Will it work if I double the recipe and put it in a 9×13 ” pan?
Yes!
I’ve been making this recipe for over a decade. It’s still very much requested and my favorite thing to make for a group. It even makes a nice, light dessert! Love it so much!!
Great to hear, Jen 🙂 Thanks so much for writing and sharing this.
Can this be made dairy-free??
I have not tried but others have by using non-dairy milk and vinegar for the “buttermilk” and oil in place of the butter.
This Blueberry Lemon Buttermilk cake was amazing! I made it for a get together with a guest and she loved it! We both agreed, though, that it needs more lemon zest (maybe 2 lemons – it could also depend on the lemons) and/or a nice tart lemony glaze! But otherwise, light, fluffy, tender, lots of blueberries! Yum
Can I substitute honey for the sugar?
I have never tried but the general rule is to use two thirds the amount of sugar.
This cake is so delicious, I have made it several times. Everyone loves it. I have also made it with chopped apples and it is delicious too. So it’s my go to cake for visitors. When I make butter now I use the buttermilk for the cake. Thanks for a great recipe.
Of fun! Love this, Sylvia! Thanks so much for writing 🙂
This was the best blueberry breakfast cake! Moist, tender and tasty. Lemon and blueberry are such complementary flavors and the buttermilk added a slight tang. We loved it.
Great to hear, Nora! Thanks so much for writing 🙂
Outstanding!!! I used King Arthur Flour sparkling white sugar on top for extra sweet crunch. I have also frozen the cake once baked and it is just as good as freshly baked. Agree that an 8×8” pan is best for extra thick cake. This is a go to for breakfast when guests are staying!!!
So nice to hear Carol! And same for me: it’s my favorite when people are staying over 🙂
Great recipe! I did use 2 eggs and reduced the sugar to 3/4 cup. The family loved it. Thank you Ali.
Great to hear, MaryAnn! Thanks for writing 🙂
I followed directions exactly & made in an 8 x 8 pan. Came out moist & delicious.
Great to hear, Bev!
Absolutely the best!!
I’ve now made this 3 times – it is addictive to say the least! Simply delicious and easy to make step-by-step instructions – priceless!
THANK YOU
Great to hear, Kerrie! Thanks so much for writing 🙂 🙂 🙂
Made this several times, always a big hit.
Great to hear, Mary! Thanks for writing 🙂
My kids are OBSESSED with this recipe. It’s by far their favorite breakfast, and I now make it any time I’m hosting a brunch. It’s so delicious!
So nice to hear this, Becca! Thanks for writing 🙂 🙂 🙂