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.
3,550 Comments on “Buttermilk Blueberry Breakfast Cake”
I saw this recipe on Pinterest and had to give it a try. It was delicious. My entire family both kids and adults loved it. Thanks for sharing.
Wonderful to hear this Judy!
I’ve had this recipe on my “to-do” cooking list for months now and finally bought everything last night and made the cake this morning.
I hate to be a Debbie Downer but we (6 of us), didn’t care for it. I followed the directions EXACTLY as posted but we found this cake to be quite dry. You could taste the lemon zest but other than that, nothing stood out.
There was nothing about the flavor that made any of us exclaim “wow, THAT is an amazing cake!” Would not make again.
Jennie — I am very sorry to hear this. Nothing makes me happier than when recipes on my blog turn out well for Readers, and nothing makes me more unhappy when they don’t. This recipe almost always gets rave reviews, and I would never post something on my blog that I wasn’t proud of. Since you followed the recipe exactly, I won’t ask any questions, but since you mention that the cake was dry, my only guess as to where things may have gone wrong is with the measuring of the flour — 2 cups of flour for me likely weighs less than 2 cups of flour for you. Anyway, very sorry again that the cake didn’t turn out well for you and your guests. Have a nice weekend —
Also, Jennie, are you a real person? If so, can you send me an email address that works properly? I just tried to email you and the email failed. Unless I hear from you soon, I will delete your comment.
I’ve been excited about this cake since I saw it on Pintrest!! I have it in the oven as I type :). Quick question…the batter seemed really thick….. Almost as if I had to spread it in the pan like frosting. Is this normal?
I’m so excited about tis recipe!!! It’s in the oven as I type :). Quick question…the batter seemed really thick almost like frosting. Is that normal?
Betty — Hi! No worries about the double commenting. The batter is super thick, so you shouldn’t have anything to worry about. Hope it turned out well for you!
Sorry…didn’t realize I posted twice…lol 🙂
I made this for breakfast today; it is so tasty!! It is definitely a recipe I will be making frequently!! Thank you so much for sharing :).
Jennifer — So happy to hear this!
Alexandra, I am a real person. lol! I follow your blog and did make the cake just as directed. I’m sorry your email didn’t come through, that happens with Yahoo quite often.
I was not trying to offend you, I was just being honest. 🙂
Oh Jennie — glad to hear you are real 🙂 I totally appreciate honest comments, I just was worried when my email didn’t go through that it was somebody just trying to be a menace. Not offended at all, just sorry the cake didn’t work out for you 🙁
This was delicious. I will be making it often. Thanks for the recipe.
Laresa — So happy to hear this!
Made this last week and it was very good!! Yum-yum-yum!!! I used frozen blueberries and it turned out very moist. Def a keeper!! It’s like eating a giant blueberry muffin.
JUST MAKE IT!!!!!
Heidi — so happy to hear this!
Alexandra, I made this last night for breakfast this morning and couldn’t resist sneaking a taste before bedtime. It was wonderful, lucious and very blueberry-y! I loved the addition of the lemon zest and it was moist inside and sugary crisp on the top…looked just like your pics too! Thanks for all your hard work FOR me and my family! I love to cook and yours is my favorite ‘foodie’ blog! By the way, I did buy the Le Creuset dutch oven and love it too!
Laurie — So happy to hear this! And it’s not work at all… I love it! Especially when I hear from nice people like you. So happy you like your Le Creuset dutch oven. You went with that oceany blue color, right? I bet it looks beautiful in your kitchen!
i don’t have fresh bluberry can I use frozen ! looks yummyyyy 🙂
Samar — definitely! Use frozen
Looks delicious!! And you did a great job on those pictures! Where did you get a hold of your pot holder? It’s so cute!
Terese — Anthropologie! https://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=771013&catId=HOME-KITCHEN&pushId=HOME-KITCHEN&popId=HOME&navCount=60&color=mul&isProduct=true&fromCategoryPage=true&isSubcategory=true&subCategoryId=HOME-KITCHEN-DISHTOWELS I love it…I have burned a hole in it, which makes for exciting moments at the oven sometimes, but that’s the price you pay for style I suppose, right? 🙂
I just LOVE this recipe!! I have made it several times and have gotten rave reviews each time I bring it somewhere!
Thank you so much for sharing!!!
Kim — so happy to hear this! I love this one too. Happy Baking!
If no lemon zest is available, but I still want a touch of lemon, could store bought lemon juice be used? If do how much? Also, what are appropriate reheating instructions?
Kylie — I can’t say for sure, but I wouldn’t add more than half a teaspoon — the zest just adds a subtle hint of freshness, but it’s not critical. And, to reheat it, I would just place the pan in a 350 oven for about 15 minutes — it doesn’t need to be piping hot, but a little warmth is nice. Hope that helps!
Hi! Making this this morning and have a question. Do you substitute a whole cup of milk with the lemon juice for the 1/2 cup milk or just use 1/2 of what is prepared? I just used the cup and the batter is pretty stiff. Thanks!
Jamie — I actually only use the 1/2 cup — the batter is particularly thick. Several commenters have asked this same question, and many have just added an additional tablespoon or two of buttermilk to thin out the batter with no ill effects. Hope it turned out well for you!
Anyone try this with strawberries???
Kelly– I haven’t but many commenters have tried various fruits with this recipe with great success, so I think strawberries will work well with it too! Good luck with it!
I just made this using a triple mix of frozen berries (from Costco) raspberries, blueberries and blackberries. It turned out great- the batter was super stiff so I added a couple tablespoons more of buttermilk. Thanks for an easy breakfast cake to make at the last minute!
Lisa — so happy to hear this!
Hello!
I was wondering if you mean 7/8ths of a cup of sugar? I was a little confused? Pleasehelp! I’m excited to make this recipe for guests 🙂
Thank you,
Katie
Katie, hi! 7/8 cup equals 3/4 cup plus 2 tablespoons. Hope that helps!
I post this comment while sitting at my computer, enjoying a slice of this magnificent cake. I got up early so that I could make it for my family before church, and it is so good! My mom called it, ” Dangerous.” as she got a second slice. And it is dangerously delicious. Thank you for this recipe! 🙂
Chloe — wonderful to hear this! What a treat to come home to.
Was wondering about using cranberries?? Or would they be too dry of a fruit to use?
Shari — you are in luck…made a cranberry variation last Christmas: https://alexandracooks.com/2011/12/16/cranberry-buttermilk-breakfast-cake/
This recipe is amazing!! Have made it several times (I actually halved the baking powder the second time as per my own taste) and it is now one of my favorites ever. I love that it stays moist and fresh for so long, I’ve never had this luck with other baked goods. Thanks for sharing!!
Ines — so happy to hear this. And I am intrigued by the halving of the baking powder — I’m definitely going to try that next time. Love these sorts of experiments! Thanks —
I am wondering what the significance of the A with the carat over it as it applies to both the butter and buttermilk.
Hi. Am wondering about the use of the A with the carat under butter and buttermilk. is that significant? Also, any suggestions as to how to avoid problems when using frozen blueberries?
Shannon — I’m not sure what you are referring to regarding the A with the carat — I think it should just be an asterisk and it refers to the notes below the ingredients. Hope that makes sense.
As for frozen berries, I suggest using them straight from the freezer, tossing them with flour as the recipe suggests, and baking the cake for about the same time but perhaps a little bit longer due to the coldness of the berries. Hope that helps!
I would love to double this for a potluck Thursday any suggestions on what size baking dish? Can’t wait to try it.
Rebecca — use a 9×13-inch baking dish for a double recipe. You might need to add 10 minutes or more to the baking time. Good luck with it!
Hi! I’ve made this before and loooved it! Wondering though – can I make it the night before and cook it in the morning (I feel like since there’s baking powder in it I shouldn’t or something, but Ihave no idea! Ha!)? Also, I can’t find my 9×9 dish!! Can I use a roud pan instead that isn’t glass? Or use a glass pie pan…??
LinAe — yes, definitely. Mix up the batter, prepare your baking pan, pour batter into pan and store in the fridge over night. Bake off in the morning in preheated oven. You might need to add 10 minutes or so to the baking time. Good lucky with it!
I’ve been so excited to make this. I finally did and for some reason I just had to keep checking and checking finally at an hour or more I just took it out bc I was bored of checking it but the middle isn’t done. What could I have done wrong? The only thing I did different was use frozen blueberries. Also, I have an external thermometer for my oven so it wasn’t my temp. Thanks 🙂
Pamela, gosh I don’t know. What size pan did you bake the cake in? Frozen blueberries usually do add some time to the baking process, but not much more than 15 minutes or so. I have never had this cake take more than 45 to 50 minutes to cook. Hmmmm. If your oven is accurate, then I am stumped, and I’m sorry it gave you problems 🙁 It’s so frustrating when things don’t turn out as expected.
Hi I am considering making this with some leftover lemon zest I have and I wanted to know if I could make up the batter tonight to be put in the oven tomorrow morning. Thank you
Amber P — yes, definitely. Mix up the batter, prepare your baking pan, pour batter into pan and store in the fridge over night. Bake off in the morning in preheated oven. You might need to add 10 minutes or so to the baking time. Good lucky with it!
Awesome thanks so much, I would just hate for the zest to go to waste sitting out like it is currently. 🙂 Thank you so much. 🙂
Amber, you are most welcome!
This looks wonderful and can’t wait to try it…just thought you might like to know..when someone puts a measurement like 7/8..its because they take 1 cup and then use a heaping tablespoon out of that cup for something else…like in this recipe it was for the top…they don’t put one cup because even though there is one cup in the recipe it wasn’t added at the same time…smilz
Made it this morning and oh my goodness it was good. The cake is a mild breakfast version of blueberry cobbler. Comfort food!! 🙂
Mandi — So happy to hear this! I know — I love that sugary crispy top…it is like a breakfast cobbler!