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.
3,548 Comments on “Buttermilk Blueberry Breakfast Cake”
I’m making this for brunch this weekend and was wondering if it could be made the night before and baked in the morning? Thanks! Can’t wait to try it!
Mary — definitely. Make the batter and place it in your buttered baking pan and store it in the fridge. It might need another 5 or 10 minutes in the oven, but otherwise, it should work perfectly!
Hi Alexandra,
Thank you for this wonderful recipe. I am wondering if one can substitute all purpose flour for another, healthier version. I have a sweet jaw, but I am also trying to eat better these days. Also, some fat/butter is good, but if I were to substitute it, would applesauce, the usual suspect, taste good in this recipe? Or can I just increase the amount of buttermilk instead? Any (healthful) ideas would be much appreciated. Thank you!
Annie
AnnieMB — Many of the commenters have had success substituting whole wheat flour for half the amount of flour, so that might be a good place to start. I think applesauce would taste good in this recipe, but again, I wouldn’t substitute more than half of the butter with apple sauce (at least for your first go with the recipe). I hope that helps! Let me know if there is anything else. Good luck with it! And report back if you make any healthful discoveries 🙂
Hi Alexandra, Thank you so much for the prompt reply and these tips. I will try and report back for sure 🙂 I also wanted to mention that I really like your food blog and the print shop. Your work is inspiring. Best wishes, Annie
AnnieMB — you are most welcome! Thank you for your nice comment and email. All the best to you as well, and I hope the cake turns out well for you!
I gave this a try yesterday when I friend came to have coffe with me at home! It was delicious, she was delighted! I didn’t have fress blueberries, so I put some frozen respebrries that I had! Really incredible recipe! Thanks!!!!!!!
Wonderful to hear this Yolanda!
I’m cooking this the night before. Do I need to refridgerate it or can it sit out overnight on the counter? Thanks!
Lisa — I would refrigerate it. It’s probably fine left out at room temperature if your kitchen is relatively cool, but to be safe, I would refrigerate. You might need to add another 10 minutes or so to the baking time, too. Hope it turns out well for you!
I just made this. Yumm is all I have to say. Light and sweet and gorgeous. Thank u so much for the recipe 🙂
Sydney — wonderful to hear this!
Looks so yummy and like a great excuse to eat cake for breakfast!
Have made this before and was super excited to get invited to a brunch this weekend so I can make it again!
Wonderful to hear this Kasandra!
It’s in the oven right now! I always bake with a rice-flour-and-ground-flax-meal combination (7/8 to 1/8) to lessen our gluten and up the Omega-3s. Thanks for sharing your recipe (and scrumptious pics).
Sunny — Thanks for this wonderful tip. So, would you mind sharing your overal flour breakdown? Did you use any all-purpose flour? I think a lot of people would love to know your low-gluten proportions. Thanks!
I’m looking forward to giving this one a try!
Oh my goodness! This was mmmmazing and absolutely beautiful! Thank you so much for the recipe! I did use the zest and some juice of the lemon and it was so yummy! My boyfriend gobbled it down as well as my neighbors! 🙂 thanks again!
Annie B — You are so welcome! SO happy to hear this.
Do the leftovers of this cake need to be refrigerated?
Kara — I think you can leave the leftovers out wrapped in plastic wrap or in a ziplock bag or airtight container for at least 3 days. Hopefully the leftovers won’t last that long. If you are wary, however, the fridge can’t harm the cake. Definitely store the cake in a ziplock bag or airtight container.
I made it last weekend for my husband and me. We LOVED it so much that we bought more blueberries to make for breakfast tomorrow! It lasted us nearly the entire week. It’s a great breakfast food. So moist and delicious!
Wonderful to hear this, Kayla!
I’m considering baking this for Easter as a dessert. If I bake it the night before Easter, does it hold up well? Just curious. It sounds delicious! Thanks for any help you can offer.
Kelly — If you bake it the night before it wil be just fine, but if you have the space in your fridge, you could mix the batter the night before, store it your buttered baking dish, cover it in plastic wrap and bake it off the following morning. Then it will be fresh fresh. But, one night in advance will be just fine, too. Happy Easter!
Made this as a gift to my son on his return home from trip. I used spelt flour for white, orange for lemon and half my berries were frozen, accordingly I had to use an extra few minutes on bake time. It came out wonderfully. Great recipe. Again.
Christine — so wonderful to hear this. And how nice to know that a healthier flour can be used with great results. Thanks for sharing!
I have made this cake a handful of times so far and everyone who has tasted it absolutely loves it! The best part is that it’s so simple to throw together, even before a cup of coffee : )
Danielle — wonderful to hear this! I know, it’s best to keep it simple in the morning 🙂
This looks Scrumptious! I plan to make this for Easter Brunch as well. Thanks for the night before prep tip!
This sounds very good! If I doubled the recipe to bake in a 9 x 13 pan, how long would you recommend I bake it?
Hi Susan — I think you will probably need at least 45 minutes in the oven, but I would still start checking it around 35 to 40 minutes. It might need as long as 50 minutes.
I am trying this for Easter brunch as well. Sounds so simple, yet so delicious! Can’t beat cake for breakfast 🙂 Also, could you substitute buttermilk for regular milk? Would it come out the same?
Yes, Meghan, regular milk will work just fine. The differences in taste/texture will be subtle, and the cake will still be delicious. Happy Easter!
Is this 9×9 inch or 9×13??
Christina — 9×9-inches. Use a 9×13-inch for a double recipe.
Your recipe does not tell when to add the 1/2 cup room temp. butter or the 7/8 cup sugar. I will just guess. . .
Nevermind! I found the instructions in the first line. Don’t know how I missed it!
No worries, Holly, just glad you found it! Happy Baking!
I made this recipe for a friend that just had baby number three! Her sister set up “Take them a Meal” and I did “Breakfast for Dinner”, with this cake as the “dessert”. Super easy, and looked and smelled delicious! I’m eager to hear their reviews! Will be making if for Mothers Day brunch here: ). Thanks for sharing a family favorite! Those are the best!
Would this bake well in a loaf pan?
Kristine — this worries me a little bit. It’s a dense cake as it is and is pretty ooey-gooey in the middle if it is underbaked, so I worry about the baking time if it were baked in a loaf pan — it would probably need close to an hour. What other baking vessel options do you have?
I made this for my father-in-law’s birthday this week. He loves blueberrys! We actually ate it as dessert first before dinner. Delicious warmed up with a scoop of cool whip or vanilla ice cream! My husband wants me to try it with raspberries next.
Stephanie — so happy to hear this! Raspberries sound delicious. I just bought a pint at the market this morning — delish!
this sounds so good!! could i sub mixed frozen berries somehow??! our store was out of fresh :(!
Becky — definitely use frozen. Many of the commenters have used both frozen with great success. There’s no need to thaw them, just follow the instructions as if you were using fresh: toss with the flour, etc. Good luck!
I don’t have a 9×9 pan, but I am set on making this! Sounds too good not to bake! Would you recommend I use an 8×8 or muffin tins instead?
Dorothy — I would recommend using your 8×8-inch pan. You might just have to cook it a little bit longer — more like 45 min to 50 min. Good luck with it!
I am making this now but it came out more as a dough then a batter?!? I used powdered buttermilk. Is this why? And how will it affect the out come.
Here i’m a korean..i am so excited this receipe. Thanks a lot to share this Receipe
I just put this in the oven (doubling the recipe for a 9×13 pan). Wow! It’s an incredibly THICK batter. It makes me feel like I may have done something wrong or omitted an ingredient, but I went back over the recipe and I don’t think I did. Can’t wait to see how it turns out! Thanks!
LJ — it sounds exactly right — the batter is incredibly thick! Don’t be afraid to cook it for 5 to 10 minutes longer (close to 50 minutes). The doubled batch often takes longer, but I would still start taking a look at it at the 40 minute mark.