Buttermilk-Blueberry Breakfast Cake

Lemon-Blueberry Breakfast Cake

I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold.

Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. 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. The truth is I’ve been craving sugar and carbs and a cake like this for months. But seriously, who doesn’t crave having a good, seasonal, berry cake recipe in their morning-treat repertoire?

Nobody. And I think I’ve found the recipe that fits the bill. On an old photocopied sheet of paper in my mother’s hand writing, 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. This cake is delectable! I think you’ll like it, too.

Lemon-Blueberry Breakfast Cake

mise en place

Lemon-Blueberry Breakfast Cake

Lemon-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Ingredients

  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk***

    * 7/8 cup = 3/4 cup + 2 tablespoons

    ** This 1 tablespoon is for sprinkling on top

    *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

Instructions

  1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
  2. 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.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 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.) Let cool at least 15 minutes before serving.
http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Cake with Anthropologie Oven Mitt... fave new kitchen accessory

1648 Comments

  1. Ali, I cannot wait to make this! I was just thinking today that I need to make something that I can grab for breakfast on busy mornings. Thank you.

    And I just voted for your card on minted – I LOVE the design. Go you!

    Reply
  2. I finally made this for our Independence breakfast this morning.:) It was absolutely delicious! My husband even raved about it to his mom who is one of the best cooks I know which made me feel oh so good.:) Thank you for this…it will definitely become a routine recipe of ours.

    I also wanted to let you know that I absolutely love your blog. Thank you for sharing your recipes, photos, and perspective! Beautiful job!:)

    Reply
  3. I made this yesterday and it was absolutely fantastic. For a while now I’ve been trying to make something like Starbucks’ blueberry muffin that is super moist and delicious and this recipe came out very similar. Next time I’m going to put in a muffin pan and see how it goes.
    Thanks thanks

    Reply
  4. Thank you Emily for getting back to Amanda before I could. Amanda, I hope Emily’s method works for you. I happen to have a 1/8 cup measuring cup, so it’s easy to get 7/8, but you could also do 3/4 cup + 2 T or, even quicker, you could just measure a scant 1 cup… 7/8 cup is a little precise/fussy, but it’s what seems to work best.

    Hope you find success with this recipe!

    Reply
  5. Made this tonight for breakfast tomorrow and hopefully a couple days. Tried a sliver tonight and I can’t wait till morning. So yummy! Can’t wait to try more of your recipes!

    Reply
  6. Carol,

    My mother made it with peaches and said it was delicious although she preferred blueberries, and another friend made it with strawberries and loved it as well. I haven’t tried canned fruit, but I would love to hear what you discover!

    Reply
  7. I made this recipe as muffins and they were a huge hit! I substituted a big squeeze of fresh lemon juice for 1/2 the vanilla and may eliminate the vanilla altogether next time and just go with the lemon juice. This recipe made 12 good-sized muffins. I baked them at 375 for about 22 minutes. Wonderful recipe!!

    Reply
  8. I found this via pinterest as well and just pulled my cake out of the oven! It is delicious! I never have buttermilk on hand so I made some by adding half a tablespoon of lemon juice (white vinegar works too) to the 1/2 cup of milk.

    Next time I’m going to try muffins!

    Reply
  9. I just made this and it is amazing. I went blueberry picking this past weekend and was left with tons of overly ripe berries — this was the perfect way to get rid of them. I added about 1/3 cup of ricotta that I had laying around to be used up and substituted half cake flour, half ap. It’s a wonderful cake with a perfect texture. Thank you!

    Reply
  10. Just found this via Pinterest and cannot WAIT to make it. I’m about to make it evident that I am uber dumb, but in your recipe, you reference a “T” measurement- is this for tablespoon? Apologies in advance for my culinary ineptitude.

    Reply
  11. I just made this and it’s the best blueberry cake I’ve ever had. I had to bake it about 10 more minutes longer though, because it was still very wet it the middle. The cake still came out very moist.

    This recipe is a keeper.

    Reply
  12. Has anyone made this the night before and if so, was it just as yummy the next morning. Not sure I will have time to make it in the morning, but would love to be able to serve it to a house full of visiting college students.

    Reply
  13. I am always looking for ideas for breakfast! This looks amazing and sounds very easy! I never really gooked with buttermilk but I am willing to give it a try!!

    Reply
  14. Hello! I made this cake tonight for dessert – the hubby and I LOVED it!!! I made 2 changes. I didn’t have buttermilk, so I just added more butter and milk (I know, cheating, haha) and I had strawberries on hand instead of blueberries. It turned out great! Made the baking time a little longer, but that’s okay. Wonderful recipe!

    Reply
  15. I shouldn’t really comment because I didn’t make the recipe like you directed. Peaches instead of berries, a good palm of poppy seeds and all the zest and juice I could get out of that poor lemon. Then, to further throw your instructions away, I forgot the flour, buttermilk, flour thing and just mixed all the flour in and then all the buttermilk. And guess what? It’s STILL delicious. And with a scoop of vanilla ice cream on top when it’s still hot from the oven? Well, even better.

    Thanks for sharing – it IS as yummy as all the pinning would lead one to believe!

    Reply
  16. As a new wife, I am always looking for things that will impress my hubby…this was a winner. It looked beautiful and my husband declared it a “family favorite.” Thank you! :)

    Reply
  17. I’ve had this recipe in my bookmarks for a couple weeks now and I’d been really looking forward to making it! Finally got around to it today… and I hate to say that it didn’t turn out well. I spread it in the pan as evenly as I could but even after baking it nearly 20 minutes longer than the recipe calls for and it’s still raw in some places! It’s actually back into the oven now, as per the request of my boyfriend. And it didn’t brown up for me at all. It’s just a big gray lumpy gooey mess.

    Mind you it is a fairly tasty lumpy gooey mess. But I don’t think I’ll be making this again.

    Reply
  18. Just tried this cake this morning – I doubled the recipe and made it in a 9×13 pan, and it took about 70 minutes to bake (probably because it was a bit squished). I also used frozen blueberries and a large squirt of lemon juice instead of using the zest. It was AWESOME!! So light and fluffy and gorgeous – just like the pictures! Definitely a keeper recipe (I’ve already had two people ask for the recipe)

    Reply
  19. Found this on Pinterest and it is in the oven right now! I’m making it for my church’s women’s retreat breakfast tomorrow morning. I haven’t had a chance to taste the finished product yet but the batter sure is tasty!

    Reply
  20. This sounds amazing and I can’t wait to try it!!
    I was wondering what could be used in absence of the buttermilk as I have never heard of it? Thanks a lot!

    Reply
    • Cassandra, Hi, I’ve never made buttermilk or a substitute for buttermilk, but one other reader suggested this: “I never have buttermilk on hand so I made some by adding half a tablespoon of lemon juice (white vinegar works too) to the 1/2 cup of milk.” So, maybe that will work for you? All the best —

      Reply
  21. Adding lemon juice or vinegar to milk makes sour milk that I’ve used for recipes. Is it the same thing? I just got blueberries from the farmer’s market, I’m SO making this!!!

    Reply
  22. Buttermilk DOES make everything good. And it’s so easy to keep on hand — just buy a litre with your groceries, and it’ll stay happy in the fridge forever until opened! Use it wherever your baking recipes ask for milk.

    Reply
  23. Hi Cassandra. I have used the vinegar/lemon juice many times to replace buttermilk and it works wonderfully. It will look lumpy and bad, but that is how it should look so don’t worry. Happy baking!

    Reply
  24. look in your market’s baking or powdered milk aisle for powdered buttermilk, it keeps for a long time in your fridge. Sometimes if there is no buttermilk I use plain yoghurt or sour cream.

    Reply
  25. Found this on Pinterest….this looks so good! My husband loves anything with blueberries in it, so I’ll have to make this soon!

    Reply
  26. I also found this on Pinterest. I doubled the recipe and cooked it in a big lasagna pan. It took about an hour before the toothpick came out clean, and it is absolutely delicious! I will definitely be making this again!

    Reply
  27. This cake is so delicious! My daughter and I kept getting “just a little bit more” until it was practically all gone. We made it two days in a row. But there was one problem–random places in the cake were raw when the other parts were done. I am an experienced baker but cannot figure out what went wrong. I followed the recipe to the letter. Suggestions are appreciated!!

    Reply
    • Hi Trish,
      I’m not totally sure how to help, but I have a few suggestions. Did you use an 8-inch pan or a 9-inch pan? I’m made it in both, and when I use the 8-inch pan, I find I have to cook it for about 10 minutes longer. When I really am patient and let the cake cool for 20 minutes or so, however, I have found that it is more evenly baked. And finally, do you have an oven thermometer? It sounds as though you bake a lot so I’m sure you know your oven, but I really like having my oven thermometer to double check that my oven is being accurate. That’s about all I can think of. I hope the cake bakes more evenly for you in the future!

      Reply
  28. Another linkee from Pinterest. I made this with white whole wheat flour and the batter turned out to be extremely thick. I ended up adding another 1/4 c. of buttermilk to make it thin enough to fold in the blueberries, but it was still almost like cookie dough in consistency. Still turned out delicious though! Thanks!

    Reply
  29. I never have buttermilk on hand, but I always have plain whole-milk yogurt and use it in blueberry muffins. Bet it would be great in this recipe. I’m gonna try it!

    Reply
  30. Well, now we know that you can prepare this the night before and bake it the next day. Just as I put the batter in the pan, we lost our electricity due to Irene. I put the pan with the batter in it into the fridge and didn’t bake it until 36 hours later and it was still GREAT! My family loved it. Thanks!

    Reply
  31. i happened upon your blog via pinterest and i am obsessed..It is perfectly laid out, with gorgeous photos and amazing recipes. I made this blueberry breakfast cake last night for this morning and it was a hit!

    i will be posting and linking to your blog later in the week! Can’t wait to try more of your recipes!

    Reply
  32. so i made this tonight (yes, its 1 a.m, don’t judge) just because i wanted to. I had fresh blackberries that i substituted and even though they made the dough extremely blue it cooked great and tastes wonderful. I’m sure you could substitute any fruit in this cake and it be delicious. And adding buttermilk in replacement of regular milk may be the solution to not eating half of the dough before I bake things (it makes the dough taste horrible to me at least) thanks for that:)

    Reply
  33. Found on pinterest as well (the crack site that it is) and am SO excited to try this! I’m in charge of breakfast treats at work, and I’m thinking I’ll have to do a test run tonight :-)

    For those who don’t have or haven’t heard of buttermilk, I would suggest looking up buttermilk powder online. It lasts forever even after opening (keep refrigeraged) and it works really well for baking!

    Reply
  34. I came across this recipe on Pinterest and made it for dinner tonight! This was soooo delicious! We couldn’t get enough! I used frozen blueberries and they tasted just like fresh ones when baked in. I did have to cook it 10 minutes longer, like the recipe said we might. So good! We’ll be making this again. Thank you so much for posting for all to see!

    Reply
  35. I can’t wait to make this to share at work. I have to comment on how awesome the photography is. about the 7/8 cup question- why not use the 1/8 cup measuring cup 7 times?

    Reply
  36. My Mom made this MANY times every summer when blueberries were in season. She called it Blueberry Tea Cake. It is devine, especially served warm.

    Reply
    • I would definitely still check the cake at 35 minutes for doneness but imagine it will need an additional 10 minutes (if not more) of oven time. Letting it cool for at least 15 minutes is probably a good idea as well. Report back if you have success baking in the larger size pan — it would be so good to know that this size works. Happy baking!

      Reply
  37. I am planning to make this in the morning and just realized I don’t have a lemon. However, I do have an orange. Would orange zest be a good substitute?

    Reply
  38. I have been looking for a great recipe and I think I just found it!! My question is, have you or anyone else tried making muffins with this recipe? I’m planning on, I mean…I’m GOING to make this for my sons rowing team Sunday! They will go nuts for this, I just know!!! Thank You!

    Reply
  39. I am making this cake as we speak. I cannot wait until it is finished. I was upset that I didn’t have enough fresh blueberries. I went back to the store and they were completely out. So I used dried to make up the difference. I’ll let you know how it turns out. (The soft dried ones, not the crispy dried ones, obviously.)

    Reply
  40. Ok the dried blueberries did wonderfully. I don’t think I would substitute ALL the blueberries with dried,because my cake seems a bit dry, and that may be due to the lost moisture from not having all fresh blueberries. I think next time I’ll add a bit more buttermilk.
    I’m baking for the first time in my new house- it’s an old electric oven and I didn’t bother calibrating it. I’ll need to do that. The cake was made in an 8×8 so I thought it would take longer to bake but it was done at 35mins.
    Even though it is dry, it is very very good.

    Reply
  41. I just made this cake this morning and it was WONDERFUL! I took it to our Mom’s group meeting and got lots of compliments :) Just wanted to add that I doubled the recipe and used a 9×13 pan and it cooked in 55 minutes. This is definitely a keeper–thanks!

    Reply
  42. I used a cast iron skillet, and I used frozen blueberries picked this summer. The cake was still perfect. I probably added 15 minutes to the cooking time. Thanks for the great recipe.

    Reply
    • I have not tried with other fruits, but my mother tried with peaches (with some success — preferred blueberries) and another friend tried with strawberries (who also said she preferred blueberries.) Let us know if you make any discoveries!

      Reply
  43. I just popped this in the oven but I’m a little worried about the batter. The batter is thick, it looks more like cookie dough than cake batter. Is that normal? Thanks!

    Reply
  44. I tried to double the recipe and put it in a bigger pan, but that did not work out very well. the middle wasn’t cooked at all but the top was golden. I would suggest sticking to the smaller pan. But it such a yummy recipe!! :) Thanks!

    Reply
    • So sorry for the delayed response, and unfortunately, I have no advice! I’m terrible about freezing in general but especially with baked goods. It’s a really moist cake, so I imagine it would do well in the freezer? Report back if you make any discoveries!

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  45. Hi! I made this last night and reheated in the oven this morning. The cake was very crumbly. Just wondering if this is normal or if I dried it out when reheating? It was still delicious but a little different consistency than I expected. Thanks!

    Reply
    • Hmmm, Amy, the cake should not be crumbly. It’s usually so moist! I’m sorry it didn’t turn out the way you expected it to. It may have dried out a bit while reheating, but I’ve never reheated it, so I can’t say for sure. Hope you have better luck with it in the future.

      Reply
  46. I made this for breakfast this morning and the whole family loved it! I really liked the crisper top and the chewy inside. I sprinkled a mix of cinnamon and sugar on top since I already had some leftover from a previous cookie-making session, and it was delightful. Thanks for the recipe!

    Reply
    • Hi Robin,

      Kelly over at kellybewell.com doubled this recipe with success. Here is her comment: I doubled this recipe and made it in a 9×13 and had success – but it did take an additional 20 minutes in the oven. The top didn’t over-brown and the edges were fine, though!

      Hope that helps!

      Reply
  47. Recipes like this are dangerous! We made blueberry muffins for breakfast and managed to control myself and make only 6… whole baking tin of blueberry goodness … oh my word :D

    Reply
  48. This looks so yummy! I found it on Pinterest and my version is in the oven as we speak.
    Only one problem, I guess: I used frozen berries, since the fresh ones are so expensive. Now they started to “bleed” and my batter turned out completely purple. So I’m affraid the cake will be purple as wel :o)
    Oh well, I think the taste will still be good. But any suggestions on how to prevent that the batter turns purple?
    Thanks!

    Reply
    • Tine, I wish I had some advice for you! I don’t think there is much that can be done with the exception of mixing the batter as briefly as possible once you add the blueberries. I’m going to have to experiment with frozen now that blueberry season is over. I’ll report back if I make any discoveries!

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  49. I’m making this later today but only have frozen blueberries. Will they work? Do I need to do anything different…..like dust them with flour or anything? Thanks and I love your stuff! :)

    Reply
    • I have not made this with frozen blueberries, but others have (you’ll have to scroll through the comments) and have found success. Just a warning, as Tine notes below, your batter might turn purple.

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  50. @Amy, this type of recipe usually works best if you reheat in the microwave not the oven. Just cover with a napkin or towel. Heat only about 15-20 seconds depending on the size slice you choose. I would not warm the whole thing at one time, just by the slice. Hope this helps!

    Reply
  51. I am wondering if the batter can be made at night to save time in the morning. I’d like to make this for my moms’ group on a busier weekday morning. (I’ve been making it on the weekends). Maybe leave the blueberries out of the batter until ready to bake?

    Reply
    • Yes, I think it definitely can be made ahead. I would not leave the blueberries out, however. The batter is pretty thick, and I would worry that you would have a hard time incorporating them into the batter the following morning. If you feel like scrolling down through the comments (totally understand if you don’t :)), I’m pretty sure somebody made the batter the night before, baked it off in the morning, and found success. Also, I have made so many batters in advance and never have had a problem with baking them off in subsequent days. Report back if you make any discoveries!

      Reply
  52. I made this over the weekend! It was so good. It WILL be one of my special go to recipies for brunches and special occasion get togethers! YUM! Wish I’d had it when I was pregnant….I was obsessed with blueberry anything!

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  53. To comment on Alexandra’s reply about frozen blueberries turning your batter purple:

    If you dust frozen blueberries in flour prior to mixing, the color will not bleed.

    Also remember to fold the blueberries into any mix; do not overstir. This too can cause the blueberries to turn your batter purple.

    Reply
  54. I made this recipe very successfully with frozen blueberries. The only down fall is the dough gets really stiff and it is hard to mix the dough and the blueberries together. But turned out fantastic!!!

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  55. I saw this on Pinterest and made it for Sunday brunch for my husband and I. Let me tell you, this is definitely going in my favorites book. I made it with frozen blueberries and powdered buttermilk and it turned out wonderfully. The batter is a bit thick like Melissa said, and I’ll probably add some cinnamon and some more lemon to the mix, but this is an AWESOME recipe. Thanks for sharing!!!

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  56. I was wondering how this would work if I used muffin cups rather than making it in a pan. I have a cousin who is having her baby within the next week and was wanting to make sometime to take to her. Thought this sounded delish! But I think it would be more convenient for her if she could just grab a muffin and go, rather than having to cut a slice out of the pan.

    Any thoughts?

    Can’t wait to taste it…my mouth is watering! Haha

    Reply
  57. Hi, I just made these in cupcake form and they were great. It worked perfectly. but since they are cake they dont rise that much, might want to fill them a bit more than you usually would. I love this recipe!!

    Reply
    • Gosh, I don’t know. Are they in some sort of syrup? I would strain them and dry them off as much as possible if so. Then follow the same instructions (tossing them in flour, etc.). Hope that helps. Let us know if you make any discoveries!

      Reply
    • Hi Alicia! So sorry for this delayed response! Your comment was held up in my “pending” box b/c of the link and I didn’t see it till now. (I need to change that setting.) And no, I didn’t get any notice about the post. Thanks for letting me know! Can’t wait to see your plum variation!

      Reply
  58. This was de-lish! I made this for a Veteran’s Day breakfast that I threw at my house. I made it the night before with frozen blueberries. And it turned out perfect. I predusted the berries and they did seem to still bleed but I’m sure it still tasted the same and I think it was kindof pretty. The batter seemed to do well being made the night before and cooked in the morning. The only change I wished I would’ve made was adding the sugar to the top before I baked it. I added it at night and you couldn’t tell.

    Reply
    • Hi Sarah, Not silly at all. Sorry for this delayed response, but “cream” means to beat or mix together. So, in this case, it means to beat the butter and lemon zest and sugar together (ideally with a stand mixer fitted with the paddle attachment) until the mixture is light and fluffy. If you don’t have a stand mixer, a handheld electric mixer will work just fine. It really helps to have your butter at room temperature.

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    • Radhika, I’m stumped. Do you have any frozen berries available? And what sort of fresh fruits do you have available this time of year? You need to educate me on what’s available :) Hope I can help you out once I hear back!

      Reply
  59. This question is pretty much for anyone…

    I’m making this tomorrow for my family who are coming into town for Thanksgiving. I have an 8X8 square pan and a 9X13 rectangle pan; which one should I bake this in?

    Thanks ya’ll!

    Reply
  60. Made this for today!! It was really good. The only thing I would do different is serve it warm. I had made if early and it didn’t get warmed again before serving. But still very good!!

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  61. This sounds yummy! I love buttermilk but I never buy it so I’m going to try using soured milk instead, see how it goes. I also might try raspberries instead of blueberries since that’s what I have on hand.

    Thanks for the recipe!

    Reply
  62. Made this tonight – found if you use frozen blueberries – LET THEM DEFROST and then dry them off (roll them around a towel) before tossing in the flour. Also, I found to avoid the purple colour , to fold the blueberries in at the end. Frozen blueberries = frozen, lumpy, purple batter. NOT NICE. Had to make the batter twice, second time was a roaring sucess.

    Also, don’t be afraid to put foil over this cake!

    Hope that helps someone using frozen blueberries.

    Reply
  63. I just made this and since I do not bake much from scratch I thought I had made a mistake when the batter was so thick. But, it turned out just right and delicious. It was a big hit with my whole family! Be sure to reserve and sprinkle the sugar on top. It makes it!

    Reply
  64. I too found this on Pinterest, and it looked so good I just HAD to make it today. However, with a sleeping baby in the house I couldn’t go to the store to get the ingredients I was missing. So, making use of what I had I made the following substitutions: lemon juice instead of lemon zest (substitution info from allrecipes.com), frozen blueberries, and vanilla yogurt instead of buttermilk. It definitely need the full 45 minutes of baking time. I am currently scarfing down my second piece, planning on a third! Now, I don’t know what the real recipe is like to compare, but I think it turned out great. Thanks for posting such a tasty coffee cake. I will definitely try this recipe with all the correct ingredients at some point :).

    Reply
  65. Great receipe, needing comfort missing my Mom at the holidays. I will bake this with soy milk in place of buttermilk as I do not use dairy, and soy butter. Will let you know how delicious it is!

    Reply
    • I haven’t, but I’m sure it would come out just fine — I make a lemon blueberry muffin which is almost identical to this one with the exception of milk instead of buttermilk. I say go for it with milk, or scroll through the comments to find “recipes” for homemade buttermilk. Report back if you make any discoveries. Happy Baking!

      Reply
  66. An easy substitution for butter milk is to add a 1/2 tablespoon of vinegar (give or take) to your measuring cup, then add the milk up to the correct amount. Let it sit on the counter while you gather everything else, and it works just about the same as buttermilk in recipes. Use it all the time for pancakes (1 tablespoon for 1 cup of milk is the normal guideline I use).

    Reply
  67. Absolutely wonderful!! I used frozen berries – caused it to take a lot longer to bake, but just put foil over the top so it wouldn’t brown too much. VERY yummy! Thank you!

    Reply
    • Hmm, I don’t know. I never find the blueberries I use to be that sweet, but that said, cranberries are much more tart in general. I would maybe add a couple more tablespoons or 1/4 cup at the very most. This is a fantastic idea for the holidays! I think I might have to try this myself. Report back if you make any discoveries! I think orange zest in place of the lemon zest would be fantastic, too.

      Reply
  68. I used frozen blueberries….and drained them over night in the fridge in a colander with a bowl under to catch the liquid…..worked great!

    Thanks for the great recipe!

    Reply
  69. I found this on Pinterest and knew immediately that this was a recipe I couldn’t bear to pass up. Since blueberries are not in season in my area, I decided to follow the recipe but substitute blackberries for the blueberries instead. The end result is absolutely delicious! So much so that I am planning on baking this Breakfast Cake again for two upcoming holiday parties. I cannot wait to have another piece in the morning with my coffee!

    Reply
    • Ginger — I have no idea how to advise here b/c I’ve never made it in a bundt pan, but I think it would work, especially since the cake is really moist (especially in the center.) The only concern I have is if the recipe is enough batter for a bundt pan. Some people who have posted comments have doubled the recipe and baked it in a 9X13-inch pan and had success doing so. I don’t know if doubling is necessary for the bundt pan — it might be too much batter? — but it might be worth comparing the volume of a bundt pan to that of an 8×8-inch pan. Report back if you make any discoveries!

      Reply
  70. Would love to make this! I live in Scotland & we work in weights, not cups. Any idea how much the 7/8 cup of sugar weighs? Also, what kind of flour do you use? Thanks!

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  71. You could do this in a bundt pan with the recipe and have a shorter bundt cake or double it and make a regular sized bundt and if you have too much batter, make a small round cake too. Baking times will vary and I can’t say exactly how long each pan will take. I usually go by my nose, eyes and touch. If you smell the cake very well and the top is browned, touch the top to see if it is soft and indents or is firm and springs back at the touch. The latter means it is done.

    @Nicola, that is so interesting that weight is used in Scotland as opposed to cups and such. Some people swear you need to weigh ingredients when making breads, cakes and so on. I go by eye with most of my breads and such and never have an issue. I call it the rustic technique. I learned most of my Arabian breads from Arabian ladies and that is how they have done it for centuries.

    Reply
  72. Could you make the batter the night before and bake it in the morning? I am planning on bringing this in for coworkers one morning, but I don’t want to get up at 5 am to mix and bake! :)

    Reply
    • TA — I haven’t made the batter the night before, but I don’t see why it wouldn’t work. My only suggestion would be to store the batter in a different pan than you are planning on baking it in. This is mostly because I worry that the blueberries might all sink to the bottom when it rests overnight. So, when you transfer the batter to the pan in the morning, I think it will help get the blueberries back to being more evenly dispersed. Does that make sense?

      Reply
  73. This is delicious! I made it this morning with just regular milk and it turned out wonderful. Since I use Skim milk I doubled the amount listed in the recipe. I still can’t believe how moist the cake is. I’ll definitely be making this again. Thanks for sharing

    Reply
  74. I have fallen in love with your recipes. They’re fun, delicious and tried and true! I have never really used a recipe from a cooking website before but when I discovered this recipe on Pinterest I had to try it! I used frozen blueberries and from the suggestion of another reader of yours, I drained them overnight in the fridge in a colander. It took about an hour to cook (I’m at a higher elevation as well) but I just kept checking it and when it turned golden, pulled it out. The cake was dense, moist and delicious! The same recipe would make great muffins as well. Thank you!

    Reply
  75. Just made these for the second time and added extra lemon and substituted cranberries and it was amazing. Also in muffin form instead of a cake.

    Love this recipe. Its one of my favorites.

    Reply
  76. I wonder if this could be made gluten free — using almond flour and something different for the sugar to lower the carb count? Thoughts? Please comment if this might work??

    Reply
    • Staci — hi, did I never respond to this?! So sorry. I have no idea how to replace flours in recipes. I would imagine you could replace a quarter of the flour with almond flour? I have no scientific basis for this, however. Also, have you seen C4C flour? It’s made by somebody who worked for Thomas Keller, and apparently you can replace any flour (cup for cup) with this C4C mixture, and it will be gluten free. I bought some from Williams Sonoma but still haven’t tried it. It’s a bit pricey, but it might do the trick. Wish I could be more helpful!

      Reply
  77. My family has eaten and loved every single blueberry recipe known to man and we cannot stop talking about this dish. It is by far our favorite (including our dogs!). Very yummy! Also came out as a beautiful dish! Perfect for a family brunch or get-together. Thanks so much for posting this. Found this on interest and passing it on to extended family

    Reply
  78. I made these tonight and doubled the recipe. I did make a few changes, I used 12oz frozen Publix brand berries, I put the juice of the lemon I zested in my measuring cup and then filled up the cup to 1cup w/ buttermilk. They are delicious and moist and zesty!!

    Reply
  79. @Jennifer V or anyone- how would I adjust the time if I did muffins instead of a cake. Also, how long do they stay good for? I am leaving tomorrow evening for a weekend family Christmas and need stuff baked for breakfast Saturday and Sunday morning… Any clue? Thanks!

    Reply
    • Lindsey — For muffins, I would bake them at 375º for 30 minutes, checking at the 25 minute mark for doneness. As for their longevity, is there anyway you can prepare the batter in advance and bake it in the morning? The batter can definitely be made the night before, so that would be ideal. Otherwise, I wouldn’t bake them more than one day in advance of serving.

      Reply
  80. Question on the amount of sugar….is it 7/8 cup or 7 to 8 cups of sugar? Making it this weekend for a Christmas breakfast so please respond soon :D

    Thanks in advance,
    Heather

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  81. I’m making this for a Marine’s homecoming tomorrow. I was planning on making it anyway and then found out he loves blueberries. I will post how it turned out.

    Reply
  82. I actually have mine in the oven as I type this. Mine was REALLY thick…is that how it is supposed to be?? I thought about doubling the buttermilk but decided since this was my first try, I better follow the recipe.

    Reply
    • Allie — I haven’t made this batter with blueberries the night before, but I am sure it would work because I just made the batter with fresh cranberries the night before, and it worked beautifully. My only suggestion is to not store the batter in the pan you plan on baking it in — this way, when you transfer the batter to the prepared pan in the morning, you sort of help to make sure all the blueberries haven’t sunk to the bottom. They might be fine because the batter is thick, but I wouldn’t take any chances.

      Reply
  83. Was planning on making this for Christmas morning, but can the batter be made the night before then put in the oven that morning? Would that make any difference?

    Reply
  84. I saw that you told a reader that 7 eighths cup equals 3 fourths, but of course it does NOT. 6/8 = 3/4, so 7/8 would have to be a little more than 3 fourths…half way between 3/4 and a full cup actually.

    Reply
  85. @Victoria- I’m not sure of the recipe but there is a way to make buttermilk with regular milk and vinegar. I have seen my grandmother do this substitute many times. And whatever she makes is always wonderful. So maybe do a search on this and you will find something. Good luck!

    Reply
  86. One of the yummiest things I’ve ever tasted! The taste combination of blueberries and lemon is just incredible. This will be a mainstay in my recipe box.

    Reply
    • Elizabeth — one of the commenters did make this recipe in a 13X9-inch pan and doubled the recipe. It’s some place in the comment section below, but it might take awhile to find. I’m pretty sure she kept the oven temperature the same, but had to bake it for about 10 minutes longer. Hope that helps!

      Reply
  87. Victoria – for 1 cup of buttermilk, add a tablespoon of white vinegar (or lemon juice) to a scant cup of milk. Let it sit for 3-5 minutes and there’s your buttermilk! I’ve used it many times and it works wonderfully.

    Reply
    • Shannon — You can definitely use table salt in place of kosher salt. I think 1/2 the amount is about right. I just did a quick google search and found that 1 tablespoon of table salt equals 2 tablespoons of kosher salt, so your guess is right on!

      Reply
  88. Hi .. is there a difference between kosher salt and regular salt? AND can I use lemon juice instead of the ‘zest’? What would be the workable amounts if I substituted these ingredients?

    Reply
    • Brenda — yes, there is a difference between kosher and table salt. If you use table salt, I would reduce the amount of salt a teensy bit. Maybe use 1/2 a teaspoon table salt instead of a teaspoon of kosher salt? I would perhaps google this to find a more precise amount. And yes, you can use lemon juice instead of zest. I would squeeze about a teaspoon or a teaspoon and a half (about 1/2 lemon) of juice into your 1/2 cup measuring cup and then fill up the rest with buttermilk. Does that make sense? Write back if not.

      Reply
  89. I started making this this morning and I got very confused. The instructions are very confusing! I hope it turns out good. My whole cake was purple before I put it in the oven.

    Reply
  90. I don’t have a question just a thought…these look so yummy and easy, they remind me of something I made years ago for a brunch and boy was it a hit!

    Thank you for posting, it is now back in my files so that I can bake it again. Yum I love fresh blueberries with lemon. And I have found you can’t seem to go wrong when using buttermilk. Can’t wait to make these.

    Kathy

    Reply
  91. I made this today….mine did not turn out fluffly like yours….wondering if it is because i did not have egg at room temperature and i used canned blueberries which were drained…maybe my pan was too large? took 30+ min to cook….tasted fine (!!) but the texture i know was not right….i am going to try again though and get it perfected…thanks for the recipe!

    Reply
  92. what about cooking these at high altidude??? we just moved to CO form TX and are now over 6,000 ft above sea level and im still learning how to adjust recipes for high altitudes.

    thanks in advance!!!

    Reply
  93. I have made this recipe before and I love it, I I would like to try and make this vegan for my brother who is home, I know I can substitute the egg with applesauce but do you know a good vegan substitute for the buttermilk? Thanks!

    Reply
    • Samantha, hi! So sorry for this delayed response, and I’m even more sorry that I don’t know how to help. Did you try to make a vegan version of this? So curious to know what would be a good substitution for buttermilk. Report back if you make any discoveries.

      Reply
  94. Just made this for my grandchildren for Christmas breakfast! The recipe and photos are perfect. Not confusing to me…thank you for sharing <3

    Reply
  95. I made this recipe today, but modified it to allow for my son’s egg allergy.
    I used 1/4 cup of Fage Greek Yogurt in place of the egg, and I used Kefir in place of the buttermilk. I reduced the temp to 330 and it cooked for about 20 minutes longer. But the flavor and consistency were perfect. Thanks!

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  96. Made this for Christmas breakfast. The only change I made was using lemon juice instead of zest because the grocery store was out. I was a little worried at the end because the batter is very thick, but it turned out perfect! So yummy! I did have to bake it about 50 minutes for it to be done in a 9×9, but I just started checking it every 5 min. At 35 min. Also, I put Sugar in the Raw on top and it turned out kind of sweet and crunchy- I recommend that. Thanks for the recipe!

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  97. The picture is very misleading. The recipe is difficult to follow. The dough was super thick & the blueberries turned it purple. The finished product was okay in taste, but way to thick.

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  98. Really great! I made this a few days ago and am going to make more for my mother in law’s 65th birthday brunch tomorrow. Would you recommend doubling and using a 9×13 or making two 9×9’s to feed a crowd?

    Reply
    • Hi Heather — so sorry for this delayed response. I imagine you’ve already figured out what to do? Truthfully I don’t know how to advise. What did you end up doing? Did you follow Dana’s advice? I think a number of people have had success doubling the recipe and using a 9X13-inch pan, but I don’t think you can go wrong either way.

      Reply
  99. Recipe was perfect -looked just like your photos -the fiance had four pieces before he would pass it to his mother on Christmas morning – I made the day before and popped in the oven to warm it a little bit – super moist – STILL super moist three days later… Thank you for sharing – definitely a keeper!!!

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  100. I am certainly new to this whole domestic baking thing and wanted to give it a try, but so far, I don’t think I made it correctly.. my batter doesn’t look like batter at all.. its very very thick and dry? Where did I go wrong?? I think if you posted pictures along the way.. what the butter with sugar and vanilla look like, once it’s all mixed together and ready for the pan..? For people like me who need to know if they are on the right track.. I’m about to put it in the oven.. **Crosses fingers** we’ll see….! Maybe it’s supposed to look like this???

    Thanks for posting! Please help!

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  101. MMM!! Just made this for our New Years Day breakfast and it was so delicious! There were lot’s of “yums” being said at the table. I will be putting this recipe in with my favorites! Thanks for sharing this one!! It was perfect:)))

    Reply
    • Hi Dee — I think it would work great with blackberries. I think my only worry is that blackberries might turn the cake purple because they tend to be a bit more fragile than blueberries. Would you agree? I don’t think that would adversely affect the flavor, however, so I say go for it! Report back if you make any discoveries.

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  102. if 7/8 cup is 2 tablespoons and the recipe asks for 7/8 cup plus 1 tablespoon…why doesn’t the recipe just say 3 tablespoons???

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  103. Look at the recipe closely – you will notice that the 7/8 cup goes IN the batter, the extra 1 tablespoon goes on TOP after you put it in the pan….

    7/8 cup is 3/4 cup PLUS 2 tablespoons

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  104. Tried this yesterday and didn’t like it. You could taste the flour. In defense of the recipe I will say that I think I over mixed the butter/sugar mixture because the butter started to separate. That may have thrown off the whole thing because mine was everything but light and fluffy. Not a bad taste but I wouldn’t make this again.

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  105. You can absolutely make this with frozen blueberries! Just DO NOT thaw them and skip the flour coating step. In my experience it doesn’t really help them from sinking anyway.
    If the berries collected any ice just pluck it off. Do not take them out of the freezer till it’s time to fold them in. I am blessed to have blueberry bushes at my home and they are a staple in my freezer :) love them.

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  106. I made these yesterday & I would have loved this cake, but the lemon zest took over the whole flavor profile. I will try again, but will omit the lemon zest. The texture and look of this cake was awesome!

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  107. Absolutely fantastic. Thank you for sharing your family recipe. I know my family will enjoy if for years to come. My son said, “Delicious! My mouth is overflowing with flavor!” I couldn’t have said it better myself.

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  108. Made this Christmas morning for Breakfast and it was wonderful! Everyone oohs and awws over it!! Super easy to follow recipe and instructions. Mine turned out exactly like the pics and as it should. I used more than 2 cups blueberries and it was divine :)

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  109. forgot to mention that I didn’t have lemons but, I had limes so used a little lime zest instead of lemon zest and it was great even still! I’m making it again tonight and again don’t have fresh lemons so, I’m using lemon juice. Hope it’s as good as the first time.

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  110. these look great! can’t wait to try them. my question might be silly, but do you use all purpose flour? i’m still pretty new to the baking/cooking scene and don’t want to mess it up!

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  111. Could you make a youtube video on how to make this? I love tutorials with pics or videos… helps me understand since I am new to using a kitchen at all, thanks!

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  112. What an awesome recipe!!! This is a keeper! Made it last night with frozen blueberries and it exceeded my expectations. Only a few pieces left for breakfast…that says it all! Thankyou!!!

    Reply
    • Stacey — I’ve never tried, but I am sure it will work. Obviously, I would omit the baking powder in the recipe. Also, I’m not that familiar with self-rising flour — does it already contain salt? If so, adjust the additional amount of salt you add or maybe. Report back if you make any discoveries. I used to use self-rising flour all the time for a beer bread recipe I had, and it was great to have on hand. I’m just not so sure how to substitute it for all-purpose.

      Reply
    • Hi Chelsea — Yes, definitely. Mix up the batter the night before but don’t store it in the same pan you plan on baking it in. Store it in a Tupperware or something, then transfer to a buttered baking dish in the morning — this will help remix up the batter and redistribute any blueberries that might have sunk to the bottom of the dish. Hope this makes sense.

      Reply
    • Hi Heidi — I don’t know how to advise — I’ve never frozen this cake, but if you have experience freezing cakes and have had success with doing so, then I say go for it. It is a super moist cake, so I imagine it might be a good fit for the freezer.

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  113. Hi Meesha, To answer your question ~ most 9 x 13 recipes double perfectly. Just double the ingredients. Baking temp should stay the same for this since it is only a flour cake as opposed to say a cheesecake. Cooking time should be almost the same too. Possibly 10 minutes or more. I am sure it will be great. I could never bake a 9 x 9 of anything. (well maybe if I was eating something all by myself ~ hahaha) Hope this helps.
    Patricia Cesare

    Reply
    • Hi Patricia & Meesha — Thanks, Patricia, for answering Meesha’s question. Just to reiterate, several commenters have had success with doubling the recipe and baking it in a 9 x 13 pan. One commenter noted that she did have to increase the baking time by 10 minutes. Hope that helps!

      Reply
  114. I just put this batter in a scone pan and made scone shaped blueberry breakfast cakes. Delish! Would be great with a lemon glaze!!!

    Reply
    • Rachel — The dough is very thick. It shouldn’t be bread dough-like but it’s much thicker than normal cake batter. It’s probably not quite as thick as cookie dough either, but it’s closer to cookie dough in texture than cake batter. Hope that helps!

      Reply
    • Leisa — I’m not the best with substitutions, but I think if you substitute all of the all purpose flour with whole wheat flour, the texture of the cake will be different. I don’t think it will be bad, but it will probably by a little denser and it might taste a little healthier if you know what I mean :) If you don’t mind this sort of taste, which I don’t — I actually kind of like it every so often — then go for it. You shouldn’t have to make any other changes. If you are a little bit worried about the result, maybe try substituting half of the all-purpose flour with whole wheat to start, and if you have success, substitute more next time. Just a thought.

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  115. I just put this in the oven. My batter was very tthick. I had to press the dough onto the pan and I couldn’t get the blueberries to mix very well without breaking them. Maybe I mixed it too long. Hopefully it will still turn out!

    Reply
    • Jill — the batter is very thick, which does make it a bit hard to fold in the blueberries without breaking them. But if your batter looked like that, that’s a good sign! I hope it turned out well for you!

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  116. Leisa, I’ve read that when substituting whole wheat flour for white, you need to decrease the amount of whole wheat flour by 2 Tbsp. per cup of flour. I just subbed white whole wheat flour for white in my banana bread recipe and it turned out awesome. Hope that helps!

    Reply
  117. Not sure where I went wrong, followed the recipe all the way except used frozen blueberries (which might not have been thawed completely but had been sitting out for over an hour). My dough was still kinda runny and even after cooking for 50 minutes it still seems to be runny inside, kinda hard to tell with a toothpick but it does look gooey instead of dry.

    Reply
    • Hi Rian,

      Sorry to hear you had trouble with the recipe. I’ve never used frozen blueberries with this recipe, but as far as I know, I don’t think you should thaw the berries before using them. Just toss the frozen blueberries right in with the batter (or toss them with the flour as the recipe suggests) and bake the cake immediately. Now, as far as cooking times go, some commenters have found the cake to take 10 to 15 minutes longer than what the recipe says. 50 minutes does seem like a long time. I’m not sure how to advise here. Do you have an oven thermometer? I have one that hangs from the oven racks — this helps know for sure what my oven temperature really is. When my dial says 350º, the oven thermometer reads 325, so I always set the dial to more like 375 or 400. Have you noticed other foods taking longer to cook in your oven?

      Reply
    • Audrey — I would say that using frozen is best this time of year, but come spring and summer, definitely try it with fresh blueberries. As far as using frozen berries goes, use them just the same as the recipe says for the fresh. One commenter noted that tossing the blueberries with flour was unnecessary, so it’s up to you if you want to do this step or not.

      Reply
  118. this looks amazing!!!!! I can’t wait to try it. I hope mine turns out as tasty looking and beautiful as the photos seen here. I’ll let you know how it turns out.

    Reply
  119. Love this and so do my preschoolers. I used whole wheat pastry flour and frozen blueberries. It needed an extra 15 minutes or so in the oven (and maybe a slightly lower temp, to avoid over browning). I will try mixing the night before and storing in fridge: the blueberries would thaw w/o breaking in the mix and we can enjoy it that much sooner in the morning.

    Reply
    • Thanks for your tips, Suzanne. Love the idea of using whole wheat pastry flour. Making it the night before is a great idea — I’ve never done it with the blueberry cake, but I have with the cranberry cake, which is essentially the same recipe.

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  120. Hi Alexandra! I found this recipe/page on Pinterest and just wanted to say that the photos you took of the ingredients and cake are awesome and I also enjoyed reading about how you came across the family recipe. :o) I have always told my kids (now 16, 14, and 10) that when they move out on their own I will make them each their own printed/bound cookbook filled with their favorite recipes that I have made over the years. You have given me great ideas about how to use photos in the book — not just of the completed dish but of the ingredients and process too. Thank you! Can’t wait to try this recipe!

    Reply
    • Thanks for writing in, Denise. That’s a fantastic idea! I need to start collecting Ella’s favorite recipes… oh wait, she only eats oatmeal, hotdogs and yogurt :) One day, I hope she ventures out. Love your idea of including process photos in the cookbook. Your kids will be eternally grateful!

      Reply
  121. I also found this recipe via Pinterest. A friend and I baked 2 cakes while our sons had a playdate. Unfortunately I forgot the salt (distracted by our kids) in our cakes but I just tasted it and it is super yummy. I plan on making it again with the salt to see how the flavor is enhanced.

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  122. It look so easy and so delish! ummm I’ll make that for tomorrow breakfast! And easy for rest of the week not worry about to cook anything. We all LOVES blueberries, especially my 2 years old son that loves I mean LOVES blueberries! (my husband isn’t fond of blueberries, but maybe add fresh strawberries in it?) Now you make me hungry for it right now! I’ll add raw sugar on top instead of the white sugar.

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  123. How would you change this to be a no sugar added recipe? This sounds great but I have to avoid the sugar. So hard to find good recipes I can eat.

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  124. @Brian
    Are you allowed to have stevia? It’s a natural sweetener but zero calories. Or try agave nectar but since it’s fluid you may have to adjust the dry indigence. I hope that helps.

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  125. I love love love this cake. I’ve made it three times so far and its a real hit at my house. I also used your wonderful recipe as a base and used 2 cups of diced peaches and in stead of lemon zest I used orange zest and added a heaping teaspoon of cinnamon and used brown sugar as the topping. It was fantastic!!! Thank you for sharing this recipe and please keep them coming!!!!!

    Reply
    • Julie — yes, you can use regular salt — like Morten’s table salt, right? Just cut back on the amount a teensy bit otherwise it will be too salty. Maybe do 3/4 teaspoon or a scant teaspoon of table salt.

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  126. I made this yesterday after seeing it on Pinterest. I doubled the recipe, but used only 1 stick of butter and added about 3/4 cup of applesauce. I also used only about 1 1/3 cup of sugar and used white whole wheat flour instead of all-purpose. It got rave reviews this morning! Oh, I was also short on blueberries and had some frozen dark cherries, so I tossed those in.

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  127. How do you store this? I am making it tonight for breakfast in the morning and I’m not sure if it needs to be refrigerated. Thanks!

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  128. You can make buttermilk at home. For every cup of buttermilk, use 1 cup milk (minus 1 tablespoon milk) and add 1 Tablespoon lemon or vinegar. If you have no lemon, I would (and have) use(d) Greek yogurt with a bit of milk to thin it out.

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  129. I made this last week for my daughter’s family…couldn’t wait to get home to make it for my husband. This is absolutely delicious!!! Thanks for the great recipe – made it exactly according to the recipe… Why mess with perfection??? Thanks.

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  130. I used both frozen and Dried blueberries on different occasions. I plumped up the dried BB in warm water first and then drained them well. Both turned out excellent! I do think that I actually liked the plumped up dried BB better :-)
    Also the consistency of the cake reminds me of a wonderful buttery flakey scone!!!!

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  131. I made this last night and it was delicious! My family and I loved it so much I just posted it to my blog with a link to your site. Thank you to you and Pinterest for helping me to discover a great side for my breakfast for dinner!

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  132. I have made this several times before. It has been a big hit every time I have served it.
    Last night I made in into muffins – same recipe just in muffin form. They turned out great. Thanks for the great recipe!

    Reply
    • Kelly — it’s definitely best the day it’s baked, but it is a super-moist cake and holds up better than most. So, if you need to make it a day in advance, I don’t think anyone will be complaining.

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  133. If u can’t use regular sugar, try using palm sugar. It’s derived from the coconut flour. Tastes just like sugar, but better for you.

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  134. Found this on pinterest and am so excited to make it but here’s my question…could I use applesauce instead of the sugar? Do you think it would make a big difference? Or should I just stick with the 3/4 cup + 1 tbsp?

    Reply
    • Juniper — I say go for it. Or maybe try substituting half of the sugar with applesauce to start? I am terrible with these sorts of things. Please report back if you make any discoveries. I’ve had success with using applesauce in recipes in the past but it’s never very scientific :)

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  135. I can’t wait to make this cake! Will be perfect for a Mardi Gras breakfast party in a couple of weeks. Has anyone added a handful of choc chips to this recipe?

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  136. I am allergic to eggs. Do you think applesauce would work in this recipe instead? I am always looking for breakfast foods I can eat.

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    • Beckie — gosh, I don’t know how to make these sorts of substitutions. I know applesauce can often be used in place of fat or sugar (sorry, I’m terrible with the food science) but I don’t know how it works as a substitution for eggs. I’ve used a product called EnerG in some vegan muffins that worked quite nicely. Maybe give that a go. I store the box in my freezer since I don’t use it that often.

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  137. Would sour cream be an ok substitute for buttermilk in this recipe or would it affect the flavor too much? Not sure if it is there for flavor or just moisture. Thanks!

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  138. Just made this and substituted plain greek style yogurt was very liquify– for the buttermilk, and added a handful of fresh raspberries to fill out the 2 cups of blueberries. I also substituted orange zest for the lemon, as thats what I had on hand. The batter tasted delicious and the cake is happily baking in the oven. Looks pretty!

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  139. Can I make the batter the night before and refrigerate it for the morning? If I use frozen blueberries should I defrost them first? Thanks.

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  140. Do you have to use lemon ZEST, or could you substitute with just a little lemon juice? Is it more for flavor or texture? No lemons on hand, but I do have lemon juice…maybe I’ll just test it out. Also would you double for a 13X9 pan? Or would that change the consistency when baked? Thanks

    Reply
  141. Hi,
    Do you have any suggestions on doubling the recipe to make it larger for a bigger crowd? Maybe using the 13×9 pan?

    This looks amazing! Can’t wait to try it : )

    Thanks,
    Leslie O.

    Reply
    • Hi Leslie — sorry for the delay here. I have not doubled it, but many of the readers have and they suggest using a 9 x 13 inch baking pan. Some of them had to increase the baking time by about 10 minutes, but otherwise, doubling was pretty easy. Happy Baking!

      Reply
  142. I made this today for breakfast and it was killer! Hubby compared it to his favorite blueberry muffin from Mimi’s Cafe being that good! Thank you!

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  143. To Rachel above:

    As a recent culinary graduate, and with a very vague idea on how baking science works, I would say applesauce would not work as good. In the picture, its brown and crispy and thats due to the fat in the butter. Applesauce is a good substitute in recipes that are like a regular cake where color isn’t a desire to have. But in this cake the top is crackly and crunchy while the rest is moist. Fat is lighter than water (two of the three components that make up butter) and when it melts in the oven, all that fat goes to the top of this cake and bubbles and browns. Its the best part : )

    Reply
  144. Thanks for the recipe! DELICIOUS! Just made it for my husband and 2 little boys for a special Valentine’s Day breakfast! ALL were wanting more! :)
    My substitutions were agave nectar for sugar, coconut oil for butter, and plain yogurt for the buttermilk. This recipe has officially landed in my tried-and-true-recipes cookbook! :)

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  145. FYI – I made it all last night, put it in the Pyrex, covered it with foil, and tossed it in the oven this morning. I didn’t seem to have any problems by doing it early and letting it sit in the fridge overnight.

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  146. Hi, I love the pictures… I’m on no sugar, no chocolate and no gluten… pictures are getting me through and this looks AMAZING! I will use one of your recipie’s in the future… after I’ve reached my weight goal!

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  147. If you are increasing from a 9×9 to a 9×13, you will have to increase baking time. I usually try an extra 10-15 minutes and keep a close eye. It will make a thicker coffeecake so you can cut smaller pieces than if you were using a 9×9 pan. Making this for my grandkids for breakfast….looks amazing!

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  148. You make me smile…but sound like my stepmother. She takes an old family 4 ingredient recipe and makes a substitution for all four of the ingredients and serves it as “an old family dish”.

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  149. We just made this but didnt have a lemon so used a lime. The batter was very good! My three year old licked the bowl clean. ;) Can’t wait for it to get out of the oven!

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  150. Alexandra,

    Thank YOU for this delicious recipe. I’ve made it twice and am making it again tonight!

    I think I over bake it though, it doesn’t turn out as dense and moist looking as yours. Im going to try and cut it to 25-30 minutes. Either way, its always very good!

    Reply
  151. I made it today! It went together quickly and the cake was moist. I did have to add 10 minutes to the baking time. I did not think it was sweet enough.

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  152. I made this last evening and it looked good, but it was a little dry. Not as gooey as your pictures portray…did I over bake or could my oven be off?
    The batter did taste delicious before I baked it!

    Reply
    • Hey Alyssa, Sorry to hear that your cake was a little dry. Overbaking is the only thing I can think of. I usually run into the opposite problem with this cake… it’s so gooey inside that it sometimes takes longer than expected to bake.

      Reply
  153. I made this delicious cake for my birthday breakfast this morning, and let me tell you, it’s wonderful! I used splenda in place of sugar and wheat flour in place of white flour. Here are the nutrition facts for 8 servings ( which are hearty sized ) Per serving : Calories 241, Total fat 12.9g, sat fat 7.7g, Cholesterol 58.3mg, Sodium 352.8mg, Potassium 153.4mg, Total carbs 28.2g, Dietary fiber 4.6g, Sugars 4.6g, Protein 5.8g. Vit. A 8.7% Vit. C 6.9% Calcium 11.8% Iron 7.5%

    I used the zest from 1 lemon, I think next time I’ll try a little more, I loved the hint of lemon flavor with the blueberry ;)

    Reply
  154. I loved it! instead of sugar top i put on a lemon glaze… drizzled on each piece as being served.. oh and i added a 1/4 teaspoon lemon extract.. just to boost lemony goodness.I defiantly will make again!

    Reply
  155. AMAZING! Made it tonight and trying not to eat the whole thing! I followed the recipe exactly except I had roughly an extra tsp of lemon zest-which was PERFECT. I made a complete mess mixing in the flour & buttermilk (flour flew out ALL over) & it was so worth the mess!! My dish was almost 9×9 and 3.5” deep & it took about 45 min to pass the toothpick test. Tangy, sweet, zesty! Can’t wait to have it for breakfast too :)

    Reply
  156. My kids are not big blueberry fans so I substituted strawberries….it’s delicious! Strawberries were so moist I baked it an additional 10 minutes. It will be a new favorite at our house!!

    Reply
    • Kate — I’ve never done this, but several commenters have — essentially they’ve made homemade buttermilk just as you have suggested. I think some may have used lemon juice in place of the vinegar. I don’t know proportions but if you do a little google search, I’m sure you’ll find something.

      Reply
  157. Just made these, a little dry, this is more like a scone cake. It’s really yummy, but I would use more buttermilk and butter next time, maybe an extra egg. I don’t know, I am going to play with this recipe. It has all the amazing basics.

    Reply
  158. Took a leisurely stroll through this recipe for a late breakfast this morning and was delighted with the outcome! Perfect for a lazy weekend breakfast or brunch outing, especially with some doctored coffee. I can’t wait to try it with blackberries or raspberries, or some sanding sugar when I make it for company.

    Just a note: I used sweet milk and lemon juice as a substitute for buttermilk and it worked just fine. Thanks for sharing!

    Reply
  159. I am so excited to try this recipe, especially since blueberries are my 3 year olds FAV! I am wondering if I thaw some frozen blueberries and strain off the juice if they would work in a pinch? I’m gonna try it both ways and let you all know if I don’t hear yay or nay. =)

    Reply
  160. stephanie – Forgot to mention in my earlier comment that I used thawed frozen berries this morning. Just be sure to pat them dry before you coat them in the flour so they don’t clump. :)

    Reply
  161. Found this recipe on Pinterest. Delicious!!! Had to stop ourselves from eating the whole thing. Left out the lemon zest because we don’t like it. Thanks :)

    Reply
  162. I made this yesterday, and it was sooooo good! Very easy to make and it was very moist! I did let it cook for an additional ten minutes. I am passing the recipe on to one of my friends since she liked it so much!

    Reply
  163. I made this earlier in the week and it was a big hit with everyone. I even replaced the flour with a mixture of rice, brown rice and coconut flour, used frozen blueberries (not thawed) and replaced the buttermilk with coconut milk (not the canned kind). Great recipe, thank you!

    Reply
  164. I had to use frozen blueberries because the store I went to didn’t have fresh ones. The cake still tastes good although it did increase the baking time significantly (by 25 minutes). I agree with the reviews that the cake wasn’t as sweet as I would have thought. Next time I make it I think I’ll add a little more sugar and try harder to find fresh blueberries (or at least wait tell the frozen ones thaw more- was too impatient to wait the first time),

    Reply
  165. Unfortunately this didn’t turn on right. Not that the recipe is bad, it’s just a little misplacement in the text, precisely in the directions part.

    It doesn’t say to do the dry mixture in another place…

    Here:

    “2. 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.

    3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.”

    Just a head’s up, a little editing could save many people that get distracted doing other things and trust the recipe completely. I was making dinner and this cake altogether, wanting everything to be prepared and ready for the next day too, due to lack of time on my side.

    Maybe you edit that “Add the egg and vanilla to the batter and beat until combined.” and “Meanwhile, toss the blueberries with ¼ cup of flour in a separated bow, then whisk together the remaining flour, baking powder and salt.”

    Although i think the blueberries should should only be added in the end…

    Reply
    • Kathryn — lemon zest is the outermost part of the lemon — a microplane grater is the best tool for this, but you could also use a box grater or even a peeler. You just want to get the outermost layer, however — don’t get too much of the white pith, which is a little bitter. Does this make sense?

      Reply
  166. Mmmm. I just baked this and it turned out scrumptiously. I had to make a few substitutions so I didn’t have to go back out to the store. I used a frozen berry mix (mostly blue and raspberries) which I thawed, and sprinkled with both sugar and flour. I also substituted 1Tbs sour cream in 1/2 c milk for the buttermilk (but I do want to try this with buttermilk in the future). I doubled the recipe too and used a 9×13 pan and it baked for about 45-50 mins. The only citrus I had on hand were a few clementine oranges which I zested and put the juice from one Clem in as well. I added brown sugar for half of the sugar. Then I threw in a few flaked almonds on top too. Even after all of these modifications it turned out marvelously! Thanks for the recipe.

    Reply
  167. Thinking about switching the blueberries to peaches! and the lemon for cinnamon! Love me some fresh peaches this summer cant wait to try it!

    Reply
  168. This was a taste of heaven, a party in my mouth and did I mention how utterly delish it was!??! I substituted strawberries and lime zest for the blueberries and lemon, my boys devoured it…for once a quiet supper, lol.

    Reply
  169. I use frozen berries in recipes all the time. The directions in these recipes say “do not thaw”. Just toss them with the flour and add them to the mixture last. This way, your batter does not get blue colored from thawed blueberry juice.

    Reply
  170. I made the batter last night and left it in the refrigerator since we made breakfast for church this morning and I wanted it to still be warm and gooey. I baked it this morning. It increased my cooktime to 1:05, but it was still nice and moist! Everyone loved it!

    Reply
  171. I love this cake! I have literally made it 6 times since I first tried it a few months ago. I have taken it to many different functions, and everyone loves it. The first time I made it my husband and I ate the whole thing in a day!:) I did have to bake it longer though as you instructed. Thank you for sharing!

    Reply
  172. for those who thought it wasnt sweet enough, heres an idea for you. Juice the lemon you have already zested and add powdered sugar to make a sweet/tart glaze. Drizzle on the cake. This makes it more of a dessert than a breakfast in my opinion, but the cake is a winner either way

    Reply
  173. It taste good but I feel there is too much butter in the recipe and then it fell apart.
    If I make it again i will use only half amount of the butter to compensate for the Buttermilk. It is really high in fat even though I used low fat buttermilk.

    Reply
  174. I made this for my sister’s friend for her “day-after” birthday breakfast. We had to cut a piece as soon as it was cool because it smelled SO good we couldn’t resist. This was gooey as promised, and didn’t need any extra sweetness. This was so easy (I burn everything I bake usually), extremely tasty, and I would make it again for sure! I will probably make it my contribution to Holiday breakfasts and brunches. Thanks so much for this recipe!

    Reply
  175. I would love to make this JUST for me.. In other words.. in amounts for ONE or TWO servings.. Maybe to make it in a Ramekin … But in cutting down I usually go by the EGG amount and cut it, starting there… but with only ONE egg to make a dish that will serve 6 -8 servings, I don’t see how.

    Any suggestions..

    Reply
  176. So I made this a 2nd time and I used strawberries again but substituted whole wheat flour and it was still great. Yay! I loved the dense texture and the added health benefits of the whole grains. Just thought I’d share incase there’s anyone else out there having the urge to “heft” up the fiber on this lovely piece of heaven. =)

    Reply
  177. I love the look of this Recipe and definately want to try it. I was wondering if as mentioned by Jan Cargill in a previous Post you could make individual portions in separate ramikins? I really like that idea. If that is doable any idea how to adjust the baking time and how full would you make the Ramikin? Does this cake rise much?
    I love getting all the ideas from the ladies on here. I have learned so much. Thanks..

    Reply
  178. Re Jan Cargill’s thoughts,
    I often make smaller portions of recipes by freezing the egg white/s with a pinch of salt after I give it a stir (usually in snap lock plastic bags… or resealable bags if you haven’t heard of them) and then I defrost the egg whites ever so gently in the mic and they whip up perfectly…. Salutations from Emu Plains/Blue Mountains, west of Sydney, Australia!!

    Reply
  179. Just made it! It was fantastic! Only downfall is that the only buttermilk in the store was a half gallon so I’ve got to find a bunch more recipes to use it in! Pancakes for dinner… here I come!

    Reply
  180. Elle– I am making this recipe because I have leftover buttermilk too! It was a smothered porkchop dinner, if you’re interested?!?

    Reply
  181. Yummy!!…Just made for breakfast this morning and it tastes just as delicious as it looks. Baked for exactly 35 minutes & it turned out fabulous, soft & moist on the inside with a sweet crunch on top. This is definitely a keeper…Thanks for sharing.=)

    Reply
    • Brooke — Yes, make the batter the night before. Several commenters have reported in that they have had success doing so. And they even put the batter right in the pan that they planned on baking it in. Baking time did increase by about 10 minutes, but start checking it after 10 minutes.

      Reply
  182. Uses for leftover buttermilk: homemade ranch dressing; and also as a marinade for bite-sized pieces of chicken. Then coat with panko bread crumbs that have been seasoned with garlic, salt, onion powder, and paprika, and then bake at 375 for about 20 minutes. You can spray them with non-stick cooking spray (I actually use olive oil in a spray bottle) to make them a bit crunchier. Makes amazing homemade chicken nuggets. :)

    My friend made this cake for my family yesterday because my daughter had surgery and she brought us dinner. It was AMAZING. Thanks for putting a smile on my poor, sick daughter’s face! :)

    Reply
  183. You can always make your own buttermilk to use in recipes (WHEN will the stores start to sell buttermilk in smaller cartons? WHEN?)

    Add one Tablespoon of vinegar to one cup of milk.
    Let stand for ten minutes and voila! Buttermilk for recipes. HTH

    Reply
  184. The kids and I made this recipe this morning. Batter tastes great and it looks wonderful. We can’t wait for it to come out of the oven and cool.

    Reply
  185. I just made this and it is very good. I think I did something wrong though. Mine remind me so much of my mom’s blueberry muffins, same texture and similar taste, this just has the hint of lemon. The batter was very thick. Looking at your pictures they seem more moist and from the top I gather that your batter was thinner than mine. Mine looks almost like the top of a banana bread, texture wise. I wish there were pictures of the batter so that I could compare. Next time I may add a little more buttermilk.

    Reply
  186. I love cooking with buttermilk and I often freeze “about to expire” buttermilk. I freeze in 1 cup portions as this is what I often use for my pancakes..works great!

    Reply
  187. in the oven now, but I added rasberries also:) Can’t wait to eat. Your pics make it look delicious!! thanks for letting her post on pinterest. How I found you!

    Reply
  188. Can I use regular milk or does it work only with butter milk? It’s 11pm here and I just found this recipe and want to make it tomorrow ….any suggestions if you don’t have buttermilk?

    Reply
    • Hi Traci,

      Regular milk will work but I do think there is something special about buttermilk… the result is probably subtle, so by all means, use regular milk if can’t get your hands on buttermilk. Also, one of the readers just commented that you can make your own. Here is her comment:

      You can always make your own buttermilk to use in recipes (WHEN will the stores start to sell buttermilk in smaller cartons? WHEN?)

      Add one Tablespoon of vinegar to one cup of milk.
      Let stand for ten minutes and voila! Buttermilk for recipes. HTH

      Several other commenters have suggested the same thing. I have never tried it but I imagine it will work. Good luck! Let me know if there is any other question I can answer.

      Reply
    • Sarah — I would suggest reheating it at 350 with a piece of foil covering the top for about 15 minutes. Check for warmth after the 15 and remove the foil for the final few minutes of reheating.

      Reply
  189. I have tons of blueberries in my freezer, which I picked fresh and then froze. Can I substitute these for the fresh if I just throw them in frozen? I know sometimes you can as long as they aren’t defrosted.

    Reply
  190. I had some leftover kiwi fruit, but no blueberries. So I made this recipe with kiwi (chopped into blueberry-sized pieces) in place of the blueberries, and it turned out spectacular. I suspect any fruit will work in this recipe–a good way to use up nearing-the-end-of-its-life fruits!

    Reply
  191. I have seen very similar recipes under the name Boy Bait. Apparently a turn-of-the-century favorite for when the fella walked a young lady home from church.

    Reply
  192. Never mind! Looking at this on my phone gave me issues. Now all of the other comments are showing and my question was answered! Making this tonight!

    Reply
  193. Made this last weekend and it was soooo good! Very moist and tasted like 1 big blueberry muffin, only better! My husband who is not into desserts/sweets wants me to make it again this weekend! Thanks!

    Reply
  194. I have made this several times, it is awesome. It is also easy enough for the girls to make (teenagers), we make it a morning in the kitchen together. Great recipe!!

    Reply
  195. Alexandra – this was wonderful. I made it this morning and O M G – so easy and so tasty! My wonderful hubby said it was delicious and a definite keeper.

    Reply
    • Amy, gosh, I wish I had an answer! I have no experience cooking at high altitudes. I have a dear friend, however, who has an incredible blog, The Garden of Eden (www.darcyeden.com) and she lives in Denver. She never mentions anything about altering for high altitudes and she bakes a lot. She might be a good one to ask about this. Good luck!

      Reply
  196. I am making this for an upcoming baby shower. Just wanted to say that your pictures are beautiful and I look forward to baking this!

    Reply
  197. Love this recipe! Yummy! I made a few adjustments though, subsituted lemon juice for vanilla and added an extra splash of buttermilk because the dough was TOO dry. I had to bump the baking time up to an hour. I live in El Paso (high altitude) and this might be why the baking time was so much longer.

    Reply
    • Kerrie — I think it can, but I don’t know the proportions. I just commented to another commenter, but somebody made this cake with Stevia and posted it somewhere (facebook maybe?) with all of the proportions. I’ve tried to locate it but can’t seem to. It’s so frustrating. I’ll report back if I find it.

      Reply
  198. This looks yummy! FYI, f you double the buttermilk (1 c.) and halve the flour (also 1 c.), you have a dessert I make all of the time called cobbler–it has a soft, almost wet texture that pairs fabulously with whipped or ice cream. :) Yes, buttermilk is truly magical in baking!

    Reply
  199. Is the dough supposed to be really thick? Or more like actual cake batter? Mine was really thick so I added more buttermilk, but it was still really thick. Is that how it’s supposed to be?

    Reply
  200. Can I make this the night before & keep it in the fridge till Im ready to bake it? I’m thinking about making this for Easter but don’t want to spend all morning in the kitchen!

    Reply
    • Kelly — Yes! It works great. I’ve made the batter the night before and baked it off in a separate pan the morning of, but a few commenters have said this is unnecessary — they store the batter right in the pan they bake it in. Hope that helps!

      Reply
    • Katlyn — I haven’t made it with a sugar substitute, but somebody has, and I just tried to find the post/comment, but I can’t seem to. It may have been on facebook, but anyway, this woman made the cake with Stevia, I believe, and said it turned out great. Wish I could find that post for you! If I come across it, I’ll get back to you.

      Reply
    • Jocelyn — I haven’t tried it, but I know one of the commenters made it with blackberries and loved it. I think she said the blackberries turned the batter purple, but that the flavor was delish. Blackberries sound wonderful!

      Reply
  201. I made this to take to a dinner party with friends. It turned out wonderfully. It was very delicious and a big hit with everyone. Thank you!

    Reply
  202. This looks amazingly delicious! I am making this for Easter breakfast this weekend! Can’t wait can’t wait can’t wait!

    Reply
  203. Do you think you could substitute frozen (not thawed) blueberries? Blueberries are so expensive where I live & I often substitute them in other blueberry recipes without a problem. I’m looking forward to giving this a try for our blueberry muffin loving family!

    Reply
  204. I’m going to make this to take to work Easter morning, it looks wonderful! Unfortunately though, I used your “printer friendly” option and got 7 pages of every single picture and the recipe is not even readable because of the huge photos, not to mention the wasted ink. Better to just copy and paste next time.

    Reply
  205. I make a similar dish and I use blueberries that I have frozen individually. I haven’t used buttermilk but I will try it. Delicious coffee cake!

    Reply
  206. How do you think strawberries would work and also I am diabetic so do you think splenda would work for the sugar inside of the cake and them I would just use the sugar for the top. Thank you

    Reply
    • Melanie — I think strawberries would work really well — many of the commenters have used strawberries in place of the blueberries. And, I can’t say for sure about the Splenda, but several commenters have made this cake using sugar substitutes and have had great success. Hope it turns out well for you!

      Reply
  207. Made this a couple of weeks ago and loved it! Am making again for Easter morning tomorrow. I want to make muffins with this recipe. Has anyone tried that and how long did you bake?

    Reply
  208. I tried to double the recipe and the dough was very thick…not sure if it will come out. Also, step 3 did not print on your printer friendly version…skipped right to 4, so I’m not sure if that would have made a difference in the consistency of the batter…?

    Reply
    • Linda — what a nuisance! I’m sorry step 3 didn’t print out for you. I think I need to look into other printer-friendly options. Sorry about that. I can’t say if it would have made a difference in the consistency. So often recipes say to do this — alternate with the wet and the dry ingredients, but I wonder if it really makes a difference or if it’s just so that it’s easier to stir. I hope it turned out well for you.

      Reply
  209. Easter brunch here we come! I used frozen mixed berries (blueberries, raspberries and blackberries), substituted 1 cup of flour with 1/2 cup milled flax seed and 1/2 cup wheat germ. Hopefully it will still be just as delicious!

    Reply
  210. I just had this at my sister’s for Easter Brunch and it was AMAZING! I am going to make this for my co-workers. It’s an excellent treat. Brunch was great! Thanks Cathy!

    Reply
  211. Made yesterday for my family, I used half the blueberries the recipe called for and added fresh strawberries. Turned out great!!!

    Reply
  212. I made this yesterday using frozen raspberries and it turned out great! (Just had to add a little extra baking time). Thanks for the delicious recipe! :)

    Reply
  213. Just made this tonight, the dough was very thick, I wasn’t expecting that and it rose up well. Seemed like a lot of blueberries to me, but I tasted it and the cake is very moist and delicious. I may reduce the amount of blueberries I use the next time so they don’t overpower the cake, but overall, I think it is a great recipe. The real test will come in the morning when my 16 year old eats it. :-)

    Reply
  214. Mmmm…made this for Easter breakfast with a streusel topping…it was absolutely amazing! I ate 2 more pieces of it for breakfast this morning while I was at work. My co-workers are in love with it too! I love to bake in my kitchen and I’m always looking for new yummy things! Thank you so much for posting this…I am definitely making again!!!

    Reply
  215. So its in the oven now…. I used whole wheat flour… It was a really stiff batter. I added a little more buttermilk. I wanted to try this “cake” but after losing 50+ lbs since the first of the year i wanted to make it a bit healthier. I have never used whole wheat flour before I think that is why it was so stiff. Looks and smells great…. Fingers crossed it comes out well!!

    Reply
    • Stacey — What an accomplishment! I am very impressed. Keep it up. THanks for the whole wheat flour suggestion. Also, the batter is indeed very thick — it’s not just because of the whole wheat flour. Hope it turned out well for you!

      Reply
  216. I have everything on hand to make this but my butter is salted. I think I’ll try it and cut down on the Kosher salt. Hope it’s good.

    Reply
  217. The entire fam loved this for breakfast this morning; delish & easy! I used thawed frozen berries to save some $$ & the only thing I would have done differently is rinsed the berries & dried them before putting the flour on – the batter was VERY purple, but it still tasted great!

    Reply
    • Leslie — Yes, definitely. I made the batter the night before and baked it off in the morning. I didn’t store it in the pan I baked it in, but according to one commenter, you can butter a baking dish, put the batter right in, and store it over night. It baked off just fine.

      Reply
  218. This sounds so delish! I just came across it on Pinterest ;) and followed it here… I printed it out by copy and pasting it into Notepad. That worked very nicely. My mom used to make something like this – I know I’ll love it!

    Reply
  219. So excited that I found a link to your page. Just made the cake this morning, and it was wonderful and moist. So tasty!

    Reply
  220. This looks great! I plan to make this to take to work next week, but would really prefer to make it as muffins/cupcakes just so it’s easier for single servings & so I don’t have to leave my dish…has anyone tried that yet & did it turn out okay? Recommended bake time?

    Reply
    • Becky — yes. I have not done so, but many of the commenters have with great success. Don’t stir too much they warn — the batter turns purple — but otherwise, the cake turns out really well.

      Reply
  221. As others have said, I found this on Pinterest, and am SO glad I did. We just made it, and yum! Our house smelled so good, my daughter could barely wait out the 15 minute cooling period. I subbed in 1/2 cup of whole wheat flour for a little fiber. It was a very stiff, but added around an ounce more buttermilk. I also used 1/2 frozen, 1/2 fresh blueberries. It took 10 extra minutes in the oven, but the outcome was not affected. Thanks again for the delicious-ness!

    Reply
  222. natalie….can i subtitute the buttermilk with sour cream? just look at the pic, i cant wait to try ur recipe, thanks for sharing

    Reply
    • Lina — I would imagine sour cream would be a fine substitute — it’s got that tang. I’ve never tried it, so I can’t say for sure. I imagine the texture might be altered slightly, but I can’t imagine much. Report back if you give it a go.

      Reply
  223. Lina, you can substitute milk with a 1/2 tbsp of lemon juice for buttermilk. Let it curdle for a couple minutes, then blend.

    For every cup of milk, 1 tbsp lemon juice = sour milk

    Reply
    • Liz — I’m so sorry, I have no idea. This batter is very similar to a muffin batter — it bakes beautifully as muffins in fact — so, do you ever make adjustments when you bake off muffins? If you do, I would make those same adjustments with this cake.

      Reply
  224. I am not sure if this has been mentioned already but i wanted to know if this was something that could be baked the night before (to be heated up for morning tea the next day) or if it is best made just before eaten.

    Cheers,

    Reply
    • Felicity — Yes, it definitely can be baked ahead of time — some commenters have mentioned that it tasted great baked a day in advance. I’m definitely partial to serving it the day it is baked, but you can always mix up the batter the night before and bake it in the morning. This works well. Some commenters have even stored the batter right in the pan that they baked it off in and said it worked perfectly.

      Reply
  225. I just made this with my two year old, it’s in the oven and looking awesome! This is the second time I made it…the first time didn’t go as well. I used frozen blueberries straight from the freezer, when the cold berries hit the batter it turned into purple cement. So it took longer to cook so by the time the middle was done the outside was darker than I wanted, still yummy though! This time I thawed the frozen berries overnight (fresh blueberries are awfully expensive here). And I rinsed them so all that juice wouldn’t turn everything all purple and they were room temp. I think it solved all the probs I had last time.

    Thanks for the great recipie it will be a regular in our house now!

    Reply
  226. This recipe is wonderful!
    I discovered you via Pinterest about 6 weeks ago, & have baked this breakfast cake several time since. The only change I made was using ¾ cup of buttermilk (via Paula’s suggestion; dishingthedivine.com) so that the batter would be a little easier to work with. I used fresh strawberries (cut into small pieces) once, but the cake seemed mushy — I probably should have cooked it a little longer.
    Blueberries are the best; they are my favorite anyway. The cake turns out fluffy & moist; my husband loves it so much he eats most of it, before the rest of us even get a piece!
    Thanks so much for sharing!

    Reply
    • Pam — thanks so much for the tip on the buttermilk. I have blueberries and strawberries and buttermilk on hand right now … hmmmmm. So glad you are liking the cake. It definitely is easily adaptable to whatever you have on hand.

      Reply
  227. I looked through lots of the comments, but couldn’t find an answer to this one — hope it doesn’t sound too stupid. So, the batter is pretty hard to stir once most of the flour is added, I am skeptical about adding the blueberries WITH the 1/4 c of flour they were tossed in. Do you add that flour or discard it?! Hope you read this soon…!!!

    Reply
    • Beth — not stupid at all. I usually scoop the blueberries out of the bowl into the batter leaving the excess flour behind (which I then discard). Honestly though, I’ve done it both ways and it doesn’t seem to make a difference. Hope that helps! Let me know if I can answer any other questions.

      Reply
  228. This recipe looks amazing!!! I wonder if anyone has a suggestion about how to substitute for the egg. My daughter is allergic to eggs. She can’t even have egg substitutes because they too contain egg product. Any suggestions would be awesome. Thank you.

    Reply
    • Jennifer — Thank you for answering Krista’s question. I’m afraid I can’t be of more help — I didn’t know that egg substitutes contain egg product?! That’s annoying.

      Krista — I hope one of these substitutions works out for you. Report back if you give one a go.

      Reply
  229. @Krista – picked this up off Pinterest:

    Baking
    For each egg, substitute one of the following in recipes. These substitutes work well when baking from scratch and substituting 1 to 3 eggs.
    1 tsp. baking powder, 1 T. liquid, 1 T. vinegar
    1 tsp. yeast dissolved in 1/4 cup warm water
    1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
    1 packet gelatin, 2 T. warm water. Do not mix until ready to use.
    I believe I have heard of people using the first one, not sure about the rest. Hope this
    helps!

    Reply
  230. This looks like a really good twist on our frequent weekend-morning blueberry pancakes!

    @ Krista: chia seeds make a good egg substitute, I have used them successfully. http://alternativestoeggs.info/egg-replacements/chia-seeds/

    @ Lina: not sure about sour cream, but I use plain yogurt interchangeably with buttermilk. If it’s a thicker yogurt, I mix it 1:1 with milk, a thinner yogurt just needs a splash of milk to thin it out a bit.

    Reply
  231. mine is sitting on the stove cooling (and hopefully still cooking a bit) now! I start a new job tomorrow and wanted something that I could eat quickly for breakfast so this was right on time. The batter was quite thick and it seems like it takes a bit to cook in the middle but it looks yummy! I don’t have toothpicks but when i stuck the knife in, it came out with some batter on it. I think the next time I’ll put it in a slightly larger pan so it’s not as dense in the middle can can bake more evenly. Can’t wait to try it!

    Reply
  232. The sunday school class loved it!!!! I used splenda because my husband can’t eat sugar …always double the amount when I use splenda. I mixed up the night before and placed in prepared pan with cake baking spray. . Baked in the morning before church. Be careful with the frozen blueberries. Fresh blueberries here were going to cost me $13.00 for aprx 4 cups. Let the frozen one become room temp. I made the same mistake and turned it to clay. It was very hard to mix berries and spread in pan without making mush out of the berries…But it was so good. I added 1/4 cup of buttermilk to the top when added the sugar to help moisten it back up. I think discarding the excess flour in the blueberry mix would have been the key. I will have to make this again on my husband demands. Don’t know what the cold temp does to it but it must make the difference or maybe it was because I doubled the recipe.
    .

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  233. I baked a Gluten free version of this today and it was wonderful! I just replaced the flour with a rice flour blend. Great recipe, thanks!

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  234. I want to make this for a brunch on Sunday with about 20 people. Do you know what the measurements would be if I made it in a 9×13 pan instead of a 9×9? Thanks

    Reply
    • Marisue — I haven’t made this in a 9×13 pan yet, but many of the commenters have. The consensus seems to be to double the recipe for the 9X13 and to add about 5 to 10 minutes of cooking time. Letting it cool completely before serving is also key. Hope that helps!

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  235. I read this recipe last night and had to try it as soon as I could! 14 years ago we stayed at a lovely B&B near Yosemite and the owner baked us something like this for breakfast. I have never found a recipe that was quite like it until now
    This morning I pulled out a bag of blackberries (left over from a bumper crop in the autumn) from the freezer. As soon as they defrosted I made the cake. It was ridiculously easy and utterly divine. The blackberries mostly held their shape and the cake wasn’t too sweet, unlike breakfast cakes I’ve tried before. Cloudy Yorkshire felt like sunny Yosemite for a while.
    Thank you so much for sharing the recipe

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    • Jay — thanks so much for writing in. I am so happy to hear this story. I imagine home-grown blackberries make this cake especially divine. I hope one day to visit cloudy Yorkshire. It looks beautiful.

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  236. It’s in the oven right now… I did use frozen blueberries that I THOUGHT had thawed enough, but It’s been baking for 45 minn now and it’s no where near done. The center is still gooey! Hope this turns out all right. My kids and the hubs keep asking if it’s done! :)

    Reply
    • Pam, hi, I don’t have a specific gluten-free recipe, but I recently discovered C4C flour, which is expensive but gluten free and works really well. Also, RecipeGirl (www.recipegirl.com) just informed me that making gluten-free flour mixes is really easy. I haven’t tried her recipe, but if you visit her site, I bet you can find it.

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  237. Made this this morning and it was a hit! I served it on the table right out of the oven and since no one could wait for it to cool, we “scooped” it onto our plates and it was incredibly delicious! I used frozen blueberries cause fresh were way too expensive and it worked out just fine. I very gently folded in about a cup, then after spreading the batter on my 9×9 pan I topped it with the left over blueberries and gently “pushed” them into the batter. It turned out perfect! Thanks for such an easy and delicious recipe!

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  238. Alexandra, if you ever do visit Yorkshire be sure to drop in for a cup of coffee and a slice of cake!
    I’ve shared squares of your breakfast cake with 7 friends and they all loved it. We’ll be making another one for tomorrow morning. Many thanks again for the recipe!

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  239. Hi Can you tell me how much in either ounces or grams is 7/8 of a cup of sugar is and same for the butter please? Het.

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  240. In response to ELLE: Just buy the powdered buttermilk and add water, then you don’t have to purchase the whole quart and you will have it whenever you need it!!

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  241. I made this Sunday morning. OMG! That has GOT to be one the best things I’ve eaten in a looooong time. And boy, was it EASY! Use fresh Blueberries and REAL buttermilk. What I wouldn’t do for a piece (or two) RIGHT NOW!

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  242. Soooo yummy!!!

    I was thinking of adding a drizzle on top next time, when its fresh out of the oven…of maybe powdered sugar and milk, kind of like the blueberry cake donut…just a thought!

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  243. So delicious!! I used whole wheat flour and added a little almond extract. I also felt bad using only the zest from my lemon, so instead of sugar on top, I made a lemon glaze with 1/4 cup lemon juice + 1/4 cup sugar heated over a low flame. It made it a little soggy, but it was soo tasty.

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  244. Please disregard my earlier question regarding the number of eggs. My newspaper reprinted the recipe but left out the egg and I now see it on this website. Thanks!

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  245. Very yummy cake! I made this gluten free. I used tapioca, rice, potato and sorghum flours but I think any of a favorite mix would do. I added 1/2 teaspoon “gum” into flour mix. Very nice, great and easy recipe…

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  246. Buttermilk is very easy to make in a pinch, just add 1 teaspoon of vinegar or lemon juice to regular milk, let stand for a few minutes and voila!

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    • Annie — If you bake it the night before, you probably won’t even need to reheat it. It tastes great at room temperature and it will still taste fresh just a day later. If you do want to reheat, however, I would cover it with foil and bake it at 350º for 15 minutes. Another thing you can do is mix up the batter the night before, spoon it into your greased pan, store it in the fridge, and bake it off in the morning. It works beautifully!

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  247. Tried this last weekend, was SUPER fabulous. My Mom liked it so much she is requesting to have it tomorrow for Mother’s Day. Thanks for the recipe, it rocks! Love the blog :)

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  248. A friend made this and brought it to work. AMAZING!!! She made it the night before and stored in the fridge, worked perfectly.

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  249. i’d love to try these as muffins! i saw someone else already made these as muffins, any suggestions? how many muffins does 1 batch of the recipe make? thanks!! k

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  250. Do you add the remaining flour from dusting the blueberries? My cake is in the oven now. Anxious to see how it turns out.

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    • Loretta — I don’t usually add all of the remaining flour. I kind of scoop out the berries and some of the remaining flour always falls in, but I don’t generally add the remnants — the flour helps keep the berries from sticking to one another when you fold them in to the batter, so the excess isn’t really necessary. Hope it turned out well for you!

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  251. I’m not a big fan of blueberries (though my family is) so I wonder if I could use raspberries or blackberries instead? Whatever I use, and based on the review here, it’s going to be super yummy!

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    • Chris — Many of the commenters have found success with blackberries, strawberries, and with various others frozen/non-frozen berries, so I think you can safely make a substitute using the berry of your preference. Good luck with it!

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  252. I apologize if this is a repeat question, but I can’t bring myself to search through 18 pages of comments! ;) This probably sounds silly, but I’m wondering about the flour? The recipe calls for 2 cups, and then says to use 1/4 cup to toss the blueberries… so am I taking that 1/4 from the 2 cups, essentially meaning that I only put 1+3/4 cups into the batter? I am probably making this way too difficult, I know!

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  253. I’m sorry if this is a repeat question, but I just can’t bring myself to search through 18 pages of comments! ;) This probably sounds silly, but I’m wondering about the flour? The recipe calls for 2 cups and 1/4 for tossing the blueberries… so do I take that 1/4 cup from the 2 cups, essentially meaning that I would only use 1+3/4 cups in the batter? I’m probably making this way too difficult, I know!

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    • Destiny,

      That is exactly right. Use 1/4 cup of the 2 cups of flour for the blueberries and then whisk the remaining 1 3/4 cups flour into the batter. Also, after you toss the blueberries with the 1/4 cup of flour and are ready to add them into the batter, there might be some excess. I don’t usually add this excess — I just scoop the blueberries from the bowl and if some of the excess flour falls in, it’s totally fine, but not necessary to brush all this excess flour in there. I hope I’m not confusing you more :)

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  254. This looks delish! I will be making it for my family soon. Call me sentimental, but I will be coming back here often just because of the name. My Alexandra is 6 and isn’t cooking yet. :) I will be sure to have her help me when I make this!

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  255. Ok great, thank you for your quick reply! I’ve made this a total of three times since I found it on pinterest, and my family LOVES it. I was doing it the correct way the first two, then yesterday I was questioning myself and made it with a full 2 cups. It didn’t turn out bad, just a little fluffier and less flavorful if that makes sense! You didn’t confuse me at all :) Thanks for sharing such a wonderful recipe with us!!!

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  256. I just saw this cake on Pinterest and simply had to come here check the recipe. This cake looks so rich and buttery and soft…mmmm… I love all the ingredients, and it’s so super-simple! A definite must try! Just have to buy blueberries :-)

    I would like to invite you to share this post (and other posts :-) ) on a new photo based recipe sharing site that launched only last week. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

    Reply
    • Hi Beth, you could definitely substitute regular milk for the buttermilk. I have a blueberry muffin recipe very similar to this one that I make with milk rather than buttermilk. Also, according to many of the commenters, you can always make your own buttermilk: 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line. 3. Let stand for five minute. Then, use as much as your recipe calls for.

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  257. I’m going to try to make this Gluten-free and with chocolate chips….. I have a kid who hates blueberries! I am making the regular recipe too though! I love blueberries.

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    • Kay — Please don’t use 7 or 8 cups of sugar. You will hate me forever. It is 7/8 cup sugar, which is 3/4 cup sugar plus 2 tablespoons of sugar. Does that make sense? Less than a cup of sugar total.

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  258. Has anyone used self rising flour? I usually use self rising flour in any sort of biscuit like recipe. I don’t have any regular flour so I may try this recipe using self rising flour and leave out the salt and baking powder… This looks yummy! Thanks…

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    • Paula — I have not used self-rising in this recipe but it seems to work like a charm in other recipes. I think you should give it a shot. Report back if you make any discoveries!

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    • Robin — I haven’t used frozen blueberries, but many of the commenters have and with great success. I would use the same amount frozen as fresh. Also, some people have used the frozen berries unthawed, and some people have thawed the berries, but if you do thaw the berries, be sure to drain them and dry them off. The thawed berries also tend to turn the batter purple. Just a warning. I don’t think the flavor is affected, just the look. Hope that helps!

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    • Rachel — I have not made this at high altitude. Awhile back another commenter was asking the same question but I never heard if she ended up making it or not. It’s a super moist cake — I don’t know if knowing that will help you make the appropriate adjustments? Good luck with it!

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  259. I made this using reg. salt & reg. butter. It was horrible!! I had to throw it out. Very upsetting since I made 3 of them, planning on giving 2 away. And the blueberries were expensive.

    It had no sweetness at all. I’m reading here that other made it and loved it. The dif. can’t be just the butter & salt?

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    • Janet — I can’t imagine that using regular salt and regular butter would have made the difference. The cake should come out tasting sweet and moist — did you add the 7/8 cup sugar? I hate that you have wasted so many blueberries — nothing is worse. And I am perplexed. This cake always is a hit when I make it.

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  260. Thanx for the great recipe! I made it this morn with a mix of cut up strawberries, blueberries and raspberries. Luved it. Also had to use salted butter and adjusted the salt and it was fine. I use to have a recipe like this that I cooked free form on my pizza stone. Lost it and was so sad. I’ll try it next time like that just because it was so easy.

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  261. Agree–buttermilk is magic. It lightens everything and is quite good for you. I recently made traditional Irish Soda bread which has only 3 ingridients -buttermilk being one of them–and it is delicious.

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  262. We made it! My Alex did help, as she was very pleased to report to her grandma. :) I was surprised by how thick the batter was, but it was very yummy!

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  263. I was sold as soon as I saw ‘cake’ and ‘breakfast’ in the same sentence! This souns amazing, I can’t wait to try it – thanks for sharing it :)

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  264. Hiya, I made this the other day and it came out terrific! My whole family loved it and I can’t wait to make it again. I also posted pictures on my blog of how my little baking adventure came out. I was pretty proud of myself because it was the first time I had ever baked anything like this before let alone from scratch!Thank you for sharing such a wonderful recipe!

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  265. I think I’ll be making this this weekend (Memorial Day). I have tried a few blueberry breakfast cake but I think this one might just do the trick. You are so right about the buttermilk. I have a banana bread that uses buttermilk and it is the best you will every eat. Thanks for sharing you recipe!

    Reply
    • Desi — yes, definitely! I haven’t used frozen, but many of the commenters have. Some people have used the frozen berries unthawed, and some people have thawed the berries, but if you do thaw the berries, the consensus seems to be to be sure to drain them and dry them off. The thawed berries also tend to turn the batter purple. Just a warning. I don’t think the flavor is affected, just the look. Hope that helps!

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  266. Can you make this a day ahead? I would like to make this for breakfast sunday morning but with 2 babies to get ready for church i’d like to have it ready saturday night… Just curious how it heats up for leftovers
    Thanks,

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    • Elizabeth — hi! I totally understand wanting to get things ready the night before. You definitely can bake it the night before — several commenters have had success doing so. Some heated it up to serve (350ºF for 15 minutes is all it needs. It doesn’t need to be piping hot.) And some just served it at room temperature. If time permits, the other thing you can do is prepare the batter the night before, place it in your greased baking pan, store it in your fridge overnight, pop it in the oven in the morning, get your kids ready, go to church, and then return home to freshly baked buttermilk blueberry breakfast cake :)

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  267. Loved it! Just woke up this morning and decided to make it. Whoops, no buttermilk, no butter or lemon in the house…..so I had to improvise by making my own buttermilk substitution (1 tablespoon white vinegar in 1 cup of milk, let sit for 5 minutes) Then another brave move, substituted coconut oil for the butter! Much to my surprised….it turned out great! I did have to bake it an additional 10 minutes as you suggested.

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  268. This tastes amazing! Thank you so much for sharing this recipe! I had to bake mine for 50 minutes at 350. Perhaps it depends on how juicy the blueberries are? I used fresh blueberries and my buttermilk blueberry breakfast cake looks just like the one in your photo. Thanks again!

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    • Kelee — I think you might be right. Cooking times vary so much with this cake, and blueberries are the one variable that can be quite different depending on the season/source/etc. So glad the cake turned out well for you!

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  269. This was hands down the best blueberry cake I have ever had! I am commenting here as soon as I had the first piece. Thank you so much for the lovely recipe! This one’s a keeper! I did not have any buttermilk, but I had some home-made yogurt that I thinned out with a tbsp of water. Its a trick that we Indians(desis) use. :) Once again, thanks lot for this recipe that I can fall back on!

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  270. omg this looks soooooooooo yummy!! i make buttermilk pancakes alot but i never have buttermilk so i just use milk.. but now that ive read this i think i might have to invest in some buttermilk hehe .. definatly putting these ingrediants on my shopping list this week :)

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  271. I made this today for a Memorial Day potluck and it was a MAJOR hit! I topped my cake with homemade Whipped Cream and fresh strawberries (going for the red, white, and blue thing!) and holy yummy! Thanks for the great recipe!

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  272. My son has allergies to most of the ingredients here. So I used bobs red mill all purpose gluten free flour , I used 1tbs of flax seed and 3tbs of water as the egg, and used so delicious coconut milk with a tsp of cider vinegar, and added 1tsp of xanthan gum. It’s baking right now I can’t wait to try it

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  273. I just baked this today! I followed the directions as stated and it came out very yummy! Also, I didn’t need to add any additional time to the baking. I just have one question… When I coated the blueberries with the 1/4 cup flour, there was still left over flour in the bottom of the bowl… Was I suppose to add that into the batter along with the blueberries? I kind of sifted the blueberries out and then folded them into the batter. Either way, it was delicious! Thanks for sharing this recipe… I will definitely be making it again…. soon!

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  274. I just baked this for tomorrow morning… I cannot stop tasting it! So delicious–it turned out wonderfully. Can’t wait to surprise my mom for her birthday tomorrow morning! Thank you!! :)

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  275. I just made these yesterday and they are AMAZING! I usually mess up baked goods, but these came out fantastic. Very moist and yummy. I really like the blueberries, but look forward to experimenting with some other berries as well. Thank you for a wonderful recipe that even a bad baker can’t mess up!

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  276. I must have done something wrong because I baked this for over 45 minutes and it was still not done. I used a 9″ square pan and it was full to the top. I think a larger pan might work better.

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  277. Looks delicious… Can’t wait to try it this weekend. Can you use sugar substitute? And would you use the same amount?

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  278. Looks delicious.. Can’t wait to make it this weekend.. If you use sugar substitute would you still use the same amount?

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  279. This cake is amazing!! I made it over the holiday weekend for our out of town company and it was a huge hit. It wasn’t sugary or sweet at all…we all loved how it was so light on sweetness, but let the blueberries add all the flavor and sweetness. I used frozen blueberries and plan on making it again tonight for my in-laws this weekend. Thanks for a fantastic recipe!!

    Reply
    • Daniela — you could definitely substitute regular milk for the buttermilk. I have a blueberry muffin recipe very similar to this one that I make with milk rather than buttermilk. Also, according to many of the commenters, you can always make your own buttermilk: 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line. 3. Let stand for five minute. Then, use as much as your recipe calls for.

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  280. i made it with peaches instead of blueberries.. YUM! I was a bit bad and drizzled cinnabon coffee creamer over it…to die for! this cake is so tender and yummy :)

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  281. Delicious! I substituted splenda for the sugar (in equal amounts) and it turned out pretty good. Splenda generally makes the batter a bit more dry, so I added 1/4 C. more buttermilk (due to the consistency of the batter).

    I will definitely make this again!

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  282. That was mighty tasty! Thanks for sharing.
    (changes: replaces 1 cup of flour with whole wheat, reduced sugar to 1/2 cup)

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  283. What an excellent breakfast alternative. I bet this cake would work well with strawberries and raspberries to mix up the flavor. Or even a mixed berry style. Thanks for the recipe!

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  284. Hi ! I am making this tommorow morning !
    I have a question ? have you ever made this larger –as in 13 x9 size?
    do you think you could just double it or is that not a good idea for this cake?

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    • Gloria — I have not, but many of the commenters have. Double the recipe and bake it for about 10 minutes longer. That seems to be the consensus. Apparently, it turns out great!

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  285. I finally got a chance to make this recipe and it has now become my latest pregnancy craving. I used Namaste Perfect Flour Blend (gluten free) and it still came out delicious. I can only imagine how delectable it is with regular flour. I am making it again this weekend. Thank you for sharing.

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  286. Tweeked it…..and it was delish! Made 1/2 recipe. Used baking mix (like Bisquick)….few drops lemon juice…the dry Buttermilk for Baking mix (mix with water re directions….it was good). Used 1 egg, vanilla and diced fresh strawberries. This 1/2 recipe won’t last long! (the dry Buttermilk for Baking mix is in the canned milk section at store – first time I used it and it’s a good product when you don’t have the real thing) Baked in small pan for 25 minutes.

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  287. Do you think you could make it in muffin tins? Have a swim meet this weekend (and blueberries to use before we go), and wondered if I could make as a snack.

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  288. This sounds delicious. I do have a question about the blueberries. I have a ton of them frozen so I am wondering if the cake would work with frozen blueberries? I have always made muffins with frozen and they turned out great so I am wondering if frozen would work in the cake.

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  289. Sorry! For some reasons I missed a lot of the comments, so now I see people were successful with frozen berries. I’m going to try it this morning!

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  290. Hi Alexandra
    I am living in India and berries is just so difficult to find here – frozen or otherwise. I’d love to try this out someday…but could you suggest some other variation for kosher salt and blueberries.
    Thanks! :)
    PS: The cake looks yummy and the colors are absolutely beautiful!

    Reply
    • Shini — gosh, I’m stumped about the berry substitute for this cake. You can use table salt in place of kosher salt, just cut it back a little bit. And, let’s see, I’m thinking diced mango might be really good in this. It definitely works with a variety of fruit from berries to apples. Wish I could be more helpful!

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  291. Alexandra, I LOVE this recipe. thank you so much for sharing. I doubled it and used whole wheat flour for one of the four cups of flour and it turned out wonderfully. brought it to lunch at my sister’s and kids and adults all loved it. Very moist and delicious. Do you have a banana bread or cake recipe that you love too?

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  292. This is one of those rare instances where the end result tastes and looks exactly like you hope it will. Absolutely delicious. I only made a half batch, thank god.

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  293. I bake all the time and have figured out you can change almost any recipe. I always sub some white flour with wheat. If you do add baking soda. Cut the sugar in half with blue agave syrup. Its very sweet and concentrated, but does not do what sugar does to your body. If a recipe asks for 1 cup sugar, I do 1/2 cup and 1/4 cup blue agave. It can replace honey on anything. I can’t eat honey because of allergies. Google blue agave. Its natural and you dont need to use fake suger.

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    • Colette — very interesting. Thank you so much. You’ve given me an idea. I’ve been dying to find a good homemade granola bar recipe. I’ve tried tons of recipes, and they’ve all been good, but just not quite what I’m looking for. I have a feeling blue agave would make a great binder in a homemade granola bar recipe.

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  294. I literally dreamt about this cake last night after having it pinned on pintrest for quite some time… so I woke up early to make it. I didn’t have lemons, buttermilk, vanilla or blueberries so I subbed in orange juice, homemade buttermilk (milk + vinegar), almond extract and blackberries.
    It is so good! I will certainly try the original recipe soon and look forward to more variations. Thanks for the great (adaptable) recipe!

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  295. I made this for my boyfriend and he is obsessed! This is such a great, simple recipe and I know I’ll be making it again!

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  296. I made this with blackberries!! I just like them better!!! I also substituted the buttermilk for 1/2 cup of sour cream :) It was awesome!! Also baked this in a bunt pan vs. an 8 x 8. It was pretty :) Thanks!!!!

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  297. This might be a dumb question but can I make this at night for the next morning? Do you refrigerate it or leave it on the counter? Just curious! Much easier to cook at night when the toddler is asleep!

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    • Candice — I hear you regarding the toddler! Yes, definitely. Mix the batter the night before, place it in your greased or parchment-lined pan, and store it in the fridge overnight. Bake it in a preheated oven the following morning. It comes out beautifully. Some commenters have noted that they’ve had to bake the cake for 5 min more if they’ve stored it overnight.

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  298. I know that buttermilk adds a special something to whatever it is added too but can you use regular milk instead for this recipe? It looks so great and I can’t wait to make it!

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  299. Made this yesterday for Father’s Day brunch. Absolutely delicious. Looked just like pictures, and just as delicious as it looks. Blueberry muffins in a pan. Thanks for a wonderful recipe!!

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  300. i just made this cake and its a really stiff batter.. do u think that there should be more liquid in it or maybe another egg or less flour? not sure how this is going to turn out .

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    • Kayla — I wouldn’t substitute all of the white flour for whole wheat, to start at least — it will just make for a “healthier” tasting cake if you know what I mean. Start with half (or less) and see how you like it, then substitute more if you think the substitution is working out.

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  301. I’m a newbie at baking and I’m really tempted to try this recipe after reading so many success stories! I have a question though: I read some muffin recipes and they say do not over mix the batter. So here, when you add the flour mixture to the batter, do you mix it well with the mixer, or you just mix it until the flour is moist enough?

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    • Jessy — definitely do not overmix the batter. When you add the flour mixture to the batter, you can use a mixer, but make sure it is on low, and only mix until the flour is incorporated. The batter is very thick, but you can mix by hand, too, if you are worried about overmixing. Also, definitely mix by hand once you add the blueberries. Good luck with it! Let me know if I can answer any other questions!

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  302. Just LOVE IT! Thanks so much for sharing this recipe!!!
    Where I live there isn´t any kind of fresh berries to use (I tried frozen berries and they melted… not in a good way) but I used Marraschino Cherries, dried cranberries and raisins, and it worked just great! I can not find my way in the kitchen, but with this recipe Is like I can cook! Jajajaja!.

    Reply
    • Carol — any citrus zest will work just fine in place of the lemon — do you have an orange or a lime? If you don’t have any lemon, however, just leave it out. It will still be delicious!

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  303. Thanks for sharing this recipe! I made it for my co-workers today and it was a big hit. :)

    I made the batter last night and left it in the mixing bowl in the fridge. It was a little hard to get out of the bowl this morning (I didn’t have time to let it sit out for too long). I think in the future I’ll just refrigerate it in the baking dish if I do it the same way. As thick as the batter is (especially after being refrigerated), I’m fairly certain the blueberries won’t sink to the bottom. Thanks again! :)

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    • Kristen — so happy to hear the cake was a hit. Several of the commenters have had great success with storing the batter in the greased baking pan and popping it straight into the oven the following morning. No sinkage of blueberries!

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  304. This looks great! I’ve been wanting to make it for a while now and tonight I finally made it. The only problem is it’s been in the hour for over an hour now and it’s still not fully cooked. Have an external thermometer for the oven and it’s 350. Has anyone else had to cook their’s for longer than an hour?

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    • Julie, hmmm, an hour seems a little long. I’m sorry! It’s frustrating when things don’t turn out as planned. I know you’ve probably already taken the cake out, but I would have probably removed it at the hour mark and let it continue to cook/set up outside of the oven as it cooled down. I hope it turned out OK for you.

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  305. @ phyllis – Just copy the web page link from your browser and paste it into an email. When you’re friend gets the email she’ll be able to click on he link and it will take her to this page.

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  306. Does this recipe keep well after a day or could I prepare it in advance and then bake it right before i want to serve it?

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    • Margaret — I think somebody already responded, but you can definitely prepare the cake in advance and then bake it just before serving. I do this all the time with cakes and muffin batters. With this blueberry cake, you can even butter the baking dish, pour the batter into the prepared dish, and store it in your fridge overnight until you are ready to bake it off. You might need to add 5 to 10 minutes to the cooking time, but otherwise it comes out beautifully!

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  307. I just made this cake, but I had fresh peaches on hand, so I subbed in those for the blueberries and just used soured milk for the buttermilk. It was craaaaaazy delicious! Thanks for the great recipe!

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