Buttermilk Blueberry Breakfast Cake

When you cut into the golden crust of this delectable breakfast cake, the sweet aroma of fresh blueberries and zesty lemon fills the air. This Buttermilk Blueberry Breakfast Cake is easy to whip up in about an hour, making it perfect for a weekend morning or a special gathering. The addition of buttermilk ensures a tender crumb and a moist texture, allowing the blueberries to burst with flavor in every bite.

This recipe is ideal for anyone looking to elevate their morning routine, whether for family brunches or cozy breakfasts alone. Not only can this cake be enjoyed fresh, but it also stores well—so you can savor it throughout the week as a quick treat with your coffee.

Why You’ll Love This Recipe

• The buttery, lemony flavor perfectly complements the burst of fresh blueberries.
• It’s a versatile recipe that’s perfect for breakfast, brunch, or dessert.
• The tender crumb, thanks to buttermilk, makes each bite heavenly.
• You’ll enjoy the ease of mixing everything in one bowl, simplifying cleanup.

What You’ll Need

Before gathering your ingredients, ensure you have the necessary items for this delightful cake.

For the Cake

• 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 ¼ cup to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt (or 1.25 tsp for a saltier touch)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk (see FAQs below for alternatives)

Buttermilk can be substituted with milk mixed with lemon juice or vinegar.

Substitutions & Swaps

• Use salted butter instead of unsalted.
• Swap blueberries for raspberries if desired.
• Use whole wheat flour for a healthier option.
• Replace buttermilk with yogurt thinned with milk.

How to Make It

Follow these simple steps for a delightful breakfast cake.

Preheat

Preheat the oven to 350ºF.

Cream

Cream the butter, lemon zest, and 1 cup minus 1 tablespoon of sugar until light and fluffy using a stand mixer or hand-held mixer.

Combine

Combine the egg and vanilla into the butter mixture, beating until well incorporated. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk the remaining flour, baking powder, and salt together.

Mix

Mix half of the flour mixture into the batter, stirring with a spatula until just incorporated.

Add

Add the buttermilk to the batter, stirring to combine.

Fold

Fold in the remaining flour until absorbed and carefully mix in the blueberries, discarding excess flour from tossing.

Prepare

Prepare an 8- or 9-inch square baking pan by greasing it with butter or coating it with non-stick spray. If using parchment paper, line the pan before spreading the batter evenly.

Sprinkle

Sprinkle the batter with the reserved tablespoon of sugar for a crunchy top.

Bake

Bake for 35 to 45 minutes, checking with a toothpick for doneness. If baking in an 8-inch pan, it may take up to 50 minutes; adjust the time as necessary.

Cool

Cool the cake in the pan for at least 15 minutes before serving.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, this cake freezes well for later enjoyment.
Reheat: Microwave on medium for 20-30 seconds or warm in an oven.

Tips for Best Results

• Ensure your butter is truly at room temperature for optimal creaming.
• Use fresh blueberries for the best flavor and moisture.
• Don’t overmix the batter after adding flour—mix just until combined.
• Let the cake cool completely before freezing to avoid sogginess.

Serving Suggestions

• Pair with a dollop of whipped cream for dessert.
• Serve alongside a cup of fresh coffee for breakfast.
• Enjoy warm with a dusting of powdered sugar for a delightful treat.