Buttermilk Blueberry Breakfast Cake
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If you’re looking for a delicious, seasonal, berry cake recipe to add to your morning-treat repertoire, this buttermilk blueberry breakfast cake is perfect! The batter can be made ahead of time and stashed in the fridge, allowing you to bake the cake off in the morning. What’s more? It freezes beautifully!
Buttermilk is magic. It turns everything into gold: super-moist, super-delicious gold.
This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast.
In other words, I was craving sugar and carbs. The truth is I’ve been craving sugar and carbs and a cake like this for months. But seriously, who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire?
Nobody. And I think I’ve found the recipe that fits the bill: buttermilk blueberry breakfast cake. 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.
(And if you’re looking for more fruit options, this cake is so good with cranberries.)
PS: Divine Lemon-Blueberry Muffins
Five Favorite Recipes Made with Buttermilk
- One-Bowl Buttermilk Birthday Cake
- Buttermilk Panna Cotta with Simple Rhubarb Compote
- Tartine’s Buttermilk-Blueberry Scones
- Joanne Chang’s Buttermilk Biscuits with Maple and Sea Salt
- One-Bowl Buttermilk Pancakes
Bonus: Favorite Buttermilk Dressing for Slaw
How to Make Buttermilk from Scratch
Scale this recipe up as needed.
- Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup.
- Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line.
- Let stand for five minutes. Use as directed.
Buttermilk Blueberry Breakfast Cake
- Total Time: 50 minutes
- Yield: 12 to 16 pieces
Description
This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂
Over the years, many questions have been asked, which I’ve answered as best as I can in the comments. I’ve answered a few FAQs in the notes below the recipe as well.
Also, if you’re new here, welcome! You’ve landed on one of the two most popular recipes on Alexandra’s Kitchen, the other being My Mother’s Peasant Bread, which led to the creation of my cookbook, Bread Toast Crumbs, which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you’ll love this no-knead bread.)
Ingredients
- ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
- zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt (I like 1.25 tsp)
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk, see FAQs below
Instructions
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
- Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.
Notes
FAQs
- Can this be made ahead of time? Yes. Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need more time if the batter was refrigerated.
- Can this be doubled? Yes. Bake it in a 9×13-inch pan … like this pan from Pyrex. Increase the baking time but begin checking at the 35 minute mark.
- What if I don’t have buttermilk? Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
- Can this be made gluten free? Yes. I like Cup4Cup and King Arthur Flour gluten-free flour mixes, but use whatever you like, keeping in mind that all gluten-free flours absorb liquid differently, so you may need to adjust to get the batter to the right consistency.
- Should the batter be thick? Yes. As with all baking, I highly recommend using a scale to measure the flour. I have this one, which costs under $11.
- Can I bake this into muffins? Yes. Follow the baking directions on this post.
- Can I use frozen berries? Yes. No need to thaw.
- What other fruit could I use? Really any fresh fruit or berries. Around the winter holidays, I make this cranberry-orange buttermilk breakfast cake.
- Can this be frozen? Made ahead of time? Yes! Let cool completely, then wrap well with plastic wrap or other airtight wrap. Freeze for up to 3 months. Let thaw at room temperature the night before serving. Reheat at 350ºF for 15 minutes before serving. If you are not freezing it, store it at room temperature for a day. Refrigerate if storing for more than 1 day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
3,543 Comments on “Buttermilk Blueberry Breakfast Cake”
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!
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!
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 🙂
UGH, sorry about the double posting. Technology makes me want to go cry in a corner sometimes.
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!
Lynann — I would be so honored to have your Alexandra make this recipe! Be sure to report back when she does!
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!!!
Destiny! So happy to hear this!
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 🙂
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Thanks for sharing this wonderful recipe! My family loves it!
Found this recipe on Pinterest and made it for my family! They loved it! Soooo Goood!! Thanks for sharing!
Betty — so happy to hear this!
What type of flour did you use?
Susan — all purpose
Probably a stupid question but would this work without buttermilk?
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.
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.
hi i saw it 7 or 8 cup of sugar right ?? iam not sure right 7 or 8 cup of sugar please let me know thank you kay
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.
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…
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!
Can you use frozen blueberries and would you use the same amount? Look forward to your response. Thanks!
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!
Has anyone tried this recipe at high altitude? And did you need to make any adjustments?
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!
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?
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.
Can cake flour be used instead of all purpose flour? If so, would the amount be the same. Thanks!
Betty — Certainly! I would not alter the amounts.
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.
I can’t wait to try this one, it looks wonderful 🙂
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.
Melanie & Nancy — glad to meet some fellow buttermilk lovers! There is something about that ingredient
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!
Lynann — thanks so much for reporting back with your baking session with Alex. Very exciting! I hope she had fun in the kitchen.
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 🙂
This looks soooo good. I will have to make this for my family.
Thank you for sharing.
carmen
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!
Jennifer! I just checked out your blog! The cake looks fantastic! I’m so happy you had success with it.
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!
Can you use frozen berries or other fruits?
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!
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,
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 🙂
Thanks so much I will definitely be trying this weekend!
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.
Charlene — I have heard wonders about coconut oil. I need to try some. Thanks for sharing your substitutions!
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!
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!