Buttermilk-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.
Buttermilk-Blueberry Breakfast Cake
Serves 6-8
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.
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.
Rosa
Jun 29, 2011 @ 22:35:43
That cake looks so good! What a wonderful treat.
Cheers,
Rosa
bellini
Jun 30, 2011 @ 04:46:21
I have all of the ingredients and am heading in to the kitchen. It is time for a carb laden breakfast sonce it is the beginning of my weekend!!!!!
Eliana
Jun 30, 2011 @ 08:23:58
This is blueberry perfection! Could not look mroe delicious.
Darcy
Jun 30, 2011 @ 09:11:22
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!
Lynda
Jun 30, 2011 @ 15:55:14
Beautiful cake, beautiful blog!
Alicia (Foodycat)
Jul 02, 2011 @ 07:49:51
I want to crash at your house! That looks so delicious!
Jennifer
Jul 04, 2011 @ 12:54:45
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!:)
raiza
Jul 05, 2011 @ 08:40:25
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
Emily Henning
Jul 12, 2011 @ 11:00:44
WANT!!! This looks amazing. Can’t wait.
Amanda
Jul 13, 2011 @ 14:00:38
Maybe I am dumb but how do you measure 7/8 C. sugar???
emily brown
Jul 13, 2011 @ 16:24:30
amanda — you are not dumb!! just measure out 3/4 then just fill up your quarter cup measuring cup half way!
alexandracooks
Jul 13, 2011 @ 19:41:44
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!
Carol Kribs
Jul 13, 2011 @ 21:34:37
I was wondering if you could use any other fruit (fresh or canned).
Ali
Jul 13, 2011 @ 23:06:07
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!
alexandracooks
Jul 14, 2011 @ 05:44:06
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!
Lindsay
Jul 14, 2011 @ 07:32:05
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!!
Beth
Jul 17, 2011 @ 10:28:29
I made your blueberry cake this morning for my family. It was a big hit!
(I saw the posting on pintrest!)
Joy
Jul 17, 2011 @ 19:47:21
Found this through Pinterest and made it for a brunch tomorrow morning… YUM! Thanks!
Joy
Jul 17, 2011 @ 19:48:28
Oh, I also squeezed some lemon juice inside, since I doubled the recipe and only had one lemon.
Samantha
Jul 18, 2011 @ 12:55:00
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!
Emily
Jul 20, 2011 @ 08:05:51
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!
Kath
Jul 20, 2011 @ 17:28:52
This just looks too amazing! I pinned it to save for later!
Natasha
Jul 21, 2011 @ 08:03:00
I just put mine into the oven. Cant wait! It looks delicious! I found your recipe on Pinterest Thanks
Dawn
Jul 21, 2011 @ 19:43:36
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.
Erin
Jul 21, 2011 @ 20:36:27
Has anyone tried putting batter together the night before and baking in the morning??
alexandracooks
Jul 22, 2011 @ 10:03:56
I haven’t but I think that is a fantastic idea. I’ve made muffin batter the night before so I don’t see why this batter would be any different. Report back if you do!
alexandracooks
Jul 22, 2011 @ 10:05:31
Dawn, T does equal tablespoon. Not a dumb question at all!
Barbara
Jul 24, 2011 @ 10:43:39
So good! I linked back to you.
http://catpatches.blogspot.com/2011/07/baking-on-friday-buttermilk-blueberry.html
Gen
Jul 24, 2011 @ 15:41:27
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.
Megan
Jul 25, 2011 @ 08:37:36
THink this would freeze?
Christie Birchfield
Jul 28, 2011 @ 10:30:14
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.
Matthew S
Jul 28, 2011 @ 18:46:30
This cake is so delicious. I am going to share it with everyone I know. Thanks for the recipe!
Lindsey
Jul 29, 2011 @ 19:13:08
Just made this tonight. No way could we wait until morning to eat it. It is SO delicious!!!
Tiffany
Jul 31, 2011 @ 14:13:07
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!!
Amanda
Aug 01, 2011 @ 18:45:14
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!
Christy
Aug 05, 2011 @ 16:03:28
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!
Jayne
Aug 07, 2011 @ 11:16:59
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!
Ellie
Aug 09, 2011 @ 09:55:36
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.
Becky
Aug 09, 2011 @ 13:11:05
Do you think this could be frozen? If so, how would you go about thawing/reheating it? Looks delicious!
Amanda
Aug 12, 2011 @ 06:24:55
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)