If you love Blueberries you MUST try this Buttermilk Blueberry Breakfast Cake recipe! A delicious dense cake for you to enjoy with a cup of coffee.
This breakfast cake has tons of fresh blueberries in it. I will admit I am a Blueberry fiend so this Blueberry cake suits me just fine.
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If you prefer fewer blueberries, you can use 1 Cup of fresh blueberries instead of the 1 1/2 Cups listed in the recipe card. But remember, this is a Blueberry cake…. Just sayin’.
Buttermilk Substitution
If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for 1/2 cup you will need to adjust accordingly.
Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!
Recipe Tip
You may think tossing the fresh blueberries in flour is a waste of time and flour but doing so will prevent the blueberries from falling to the bottom of the cake during the baking process. I suggest you do not skip this step.
Gather your Ingredients
You will need the following ingredients to make this Buttermilk Blueberry Breakfast Cake recipe (see recipe card for quantities): Unsalted Butter, Lemon Zest, White Sugar, Eggs, Vanilla Extract, All Purpose Flour, Baking Powder, Kosher Salt, Fresh Blueberries and Buttermilk.
How to Make Buttermilk Blueberry Breakfast Cake
- Preheat the oven to 350°F.
- In a mixing bowl, cream the butter with lemon zest and 3/4 cup + 1 tablespoon of the sugar until light and fluffy.
- Add the egg and vanilla extract and beat until combined.
- Toss the blueberries with 1/4 cup of flour.
- In another mixing bowl, whisk together the remaining flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk. Fold in the floured blueberries.
- Grease a 9 inch square baking dish. Pour the batter into the prepared baking dish. Sprinkle the batter with the remaining tablespoon of sugar.
- Bake for 45 to 60 minutes or until a toothpick comes out clean.
- Let the cake cool at least 15 minutes before cutting and serving.
Buttermilk Blueberry Breakfast Cake
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Ingredients
- ½ Cup Unsalted Butter, softened
- 2 Tsp Lemon Zest
- ⅞ Cup White Sugar
- 1 Egg, beaten
- 1 Tsp Vanilla Extract
- 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Kosher Salt
- 1 ½ Cups Fresh Blueberries
- ½ Cup Buttermilk
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, cream the butter with lemon zest and 3/4 cup + 1 tablespoon of the sugar until light and fluffy.
- Add the egg and vanilla extract and beat until combined.
- Toss the blueberries with 1/4 cup of flour.
- In another mixing bowl, whisk together the remaining flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk. Fold in the floured blueberries.
- Grease a 9 inch square baking dish. Pour the batter into the prepared baking dish. Sprinkle the batter with the remaining tablespoon of sugar.
- Bake for 45 to 60 minutes or until toothpick comes out clean.
- Let the cake cool at least 15 minutes before cutting and serving.
Notes
Found this to be on the dry side…batter was very stiff too.recipe called for 1/2 c of buttermilk but text mentioned 1 cup…was there a typo!
Thanks!
There is no typo. The recipe calls for 1/2 Cup of buttermilk. The text you are mentioning is simply a tip on how to make your own buttermilk if you don’t have any on hand. It’s to demonstrate the ratio of milk to lemon juice. You use what you need. Sounds like maybe it was over baked.
I love blueberries so I just had to try this breakfast cake. It was so delicious and so moist. I just loved it. Thumbs up.