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.
Jill
Feb 20, 2012 @ 12:58:26
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.
cindy
Feb 20, 2012 @ 14:41:22
Do you think it will work with gluten free flour?
Ganya
Feb 21, 2012 @ 10:11:13
Don’t use gluten free flour, use gluten free bisquick. Works alot better:)
Lollie (The Fortuitous Housewife)
Feb 21, 2012 @ 11:22:26
Love this recipe!
It was such a hit with my family & our friends I even blogged about it – http://www.fortuitoushousewife.com/2012/02/yummy-blueberry-pin.html.
Thanks for sharing!
Alyssa
Feb 22, 2012 @ 10:08:53
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!
KristanElizabeth
Feb 22, 2012 @ 11:04:58
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
angel
Feb 23, 2012 @ 10:19:23
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!
Ariane
Feb 23, 2012 @ 18:29:23
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
alexandracooks
Feb 24, 2012 @ 05:11:45
Ariane — this makes me so happy. Thanks!
alexandracooks
Feb 24, 2012 @ 05:19:49
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.
alexandracooks
Feb 24, 2012 @ 05:22:29
Hi Cindy — I’ve been meaning to try the same thing myself. I have a bag of C4C (have you heard of it?) flour on hand. Report back if you make any discoveries.
Jeanne
Feb 24, 2012 @ 08:56:09
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!!
Marcie
Feb 24, 2012 @ 18:02:25
Is it possible to use canned Wild Maine blueberries? Thanks~
alexandracooks
Feb 24, 2012 @ 19:49:27
Marcie — I’ve never tried this, but I think you should probably drain the blueberries and maybe even pat them dry with paper towels. Hope it works out for you!
Kate
Feb 24, 2012 @ 21:17:47
I don’t have buttermilk, but can I do the sour milk trip (milk + vinegar) to make this?
alexandracooks
Feb 24, 2012 @ 22:23:46
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.
Deb
Feb 25, 2012 @ 11:10:04
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.
Kate
Feb 25, 2012 @ 11:36:57
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!
stephanie
Feb 25, 2012 @ 13:06:51
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. =)
Kate
Feb 25, 2012 @ 14:29:27
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.
stephanie
Feb 25, 2012 @ 20:03:05
Thnx Kate! Will do =)
Pamela
Feb 26, 2012 @ 07:37:36
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
gabriene
Feb 26, 2012 @ 07:42:00
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!
Susan
Feb 26, 2012 @ 10:52:34
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!
cami
Feb 26, 2012 @ 11:07:29
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),
Giu
Feb 26, 2012 @ 12:38:50
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…
melanie
Feb 26, 2012 @ 13:18:09
Delicious! I love the lemon flavor. This cake recipe is definitely going into my save pile.
Andrea (questfordelish)
Feb 27, 2012 @ 10:04:45
This looks to good for words. I am going to the store and getting blueberries now. Thanks for sharing.
kathryn
Feb 27, 2012 @ 13:41:10
this looks absolutely amazing!! i cannot wait to try it out. But i have one question. What is lemon zest?
Lynne
Feb 27, 2012 @ 20:42:28
Not crazy about blueberries, do you think blackberries would work ok?
alexandracooks
Feb 28, 2012 @ 18:14:00
Lynne — I imagine blackberries will be delicious.
alexandracooks
Feb 28, 2012 @ 18:16:38
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?
Natasha
Feb 28, 2012 @ 19:23:08
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.
MillyS
Feb 28, 2012 @ 19:38:40
@KristenElizabeth
What do you think white flour is made from if not wheat…?
Lauren
Feb 28, 2012 @ 22:01:40
Thinking switching out the blueberries for peaches and the lemon for cinnamon! My grandpa grows fresh peaches during the summer! Yum
Lauren
Feb 28, 2012 @ 22:03:03
Thinking about switching the blueberries to peaches! and the lemon for cinnamon! Love me some fresh peaches this summer cant wait to try it!
stephanie
Feb 29, 2012 @ 19:42:58
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.
Kindra
Mar 01, 2012 @ 20:42:57
Kathryn, lemon zest is the outside shavings of the lemon. You can buy a zester for small thin pieces.
Can’t wait to make this recipe!
Melissa
Mar 03, 2012 @ 05:20:50
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.
Krispen
Mar 04, 2012 @ 07:47:40
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!