I love blueberries in all forms: fresh, frozen, baked, in jams and jellies, and every other possible way. And if you ever wished for a delicious breakfast cake you can have with your morning coffee, I’m here to tell you that you need to try this buttermilk blueberry breakfast cake.
Everyone who tried it loved it! From kids to adults, it quickly became a favorite.
Buttermilk Blueberry Breakfast Cake Recipe
Buttermilk Blueberry Breakfast Cake
Hands down the best breakfast blueberry cake! Everyone should try this recipe!
- 1/2 cup unsalted butter (room temperature)
- 2 tsp lemon zest or more ((from 1 large lemon))
- 7/8 cup* + 1 tablespoon sugar** ((see notes))
- 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
- 1/2 cup buttermilk*** ((see notes))
Preheat the oven to 350ºF
Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy
Add the egg and vanilla and beat until well combined
Toss the blueberries with ¼ cup of flour
Whisk together the remaining flour, baking powder and salt
Add the flour mixture to the batter a little at a time, alternating with the buttermilk
Fold in the blueberries
Coat an 8-inch square baking pan with non-stick spray
Spread batter into pan
Sprinkle batter with the remaining tablespoon of sugar
Bake for 35 to 45 minutes. Check with a toothpick for doneness. If needed, return pan to oven for a few more minutes.
Before serving, let cool at least 15 minutes
* 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.
Buttermilk Breakfast Cake Variations
While the blueberry version of this cake is absolutely delicious, there’s no reason why you can’t use other berries and even other fruits.
Try it with blackberries, raspberries (YUM!), and even peaches. You can use these fruits frozen as well: just toss them in right out of the freezer.
You’ll need these to make this cake