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    Home » Recipes » Brunch

    Buttermilk Blueberry Breakfast Cake

    Published on May 10, 2017 - Updated on January 13, 2023 by Chef Rodney - 3 Comments - This post may contain affiliate links.

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    If you love Blueberries you MUST try this Buttermilk Blueberry Breakfast Cake recipe! One of my favorite breakfast cakes to have with coffee
     
    buttermilk blueberry breakfast cake

    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.

    batter in baking dish

    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.

    cake fresh out of the oven

    If you prefer fewer blueberries, you can use 1 Cup of fresh blueberries instead of the 1 ½ Cups listed in the recipe card. But remember, this is a Blueberry cake…. Just sayin'.

    breakfast cake on plate

    🥛 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 ½ cup you will need to adjust accordingly.

    blueberry cake on plate

    💭 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.

    buttermilk blueberry breakfast cake

    For more great recipes like this one, I suggest you check these recipes out:

    • Apple Cinnamon Oatmeal Muffins
      Apple Cinnamon Oatmeal Muffins
    • blueberry banana bread
      Blueberry Banana Bread
    • blueberry sour cream coffee cake
      Blueberry Sour Cream Coffee Cake
    • blueberry pie cookies
      Blueberry Pie Cookies

    📋 What Ingredients do I need

    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 ¾ cup + 1 tablespoon of the sugar until light and fluffy.
    Add the egg and vanilla extract and beat until combined.
    Toss the blueberries with ¼ 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

    Buttermilk Blueberry Breakfast Cake

    If you love Blueberries you MUST try this Buttermilk Blueberry Breakfast Cake recipe! One of my favorite breakfast cakes to have with coffee
    4.34 from 6 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Breakfast
    Cuisine American
    Servings 10
    Calories 268 kcal

    Equipment

    • Bowl for Mixing
    • Baking Dish

    Ingredients
     

    • ½ Cup Unsalted Butter, softened
    • 2 teaspoon Lemon Zest
    • ⅞ Cup White Sugar
    • 1 Egg, beaten
    • 1 teaspoon Vanilla Extract
    • 2 Cups All Purpose Flour
    • 2 teaspoon Baking Powder
    • 1 teaspoon 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 ¾ cup + 1 tablespoon of the sugar until light and fluffy.
    • Add the egg and vanilla extract and beat until combined.
    • Toss the blueberries with ¼ 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

    → 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 ½ cup you will need to adjust accordingly.

    Nutrition

    Calories: 268kcalCarbohydrates: 41gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 42mgSodium: 334mgPotassium: 167mgFiber: 1gSugar: 20gVitamin A: 340IUVitamin C: 2.6mgCalcium: 67mgIron: 1.4mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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    Reader Interactions

    3 Comments

    1. Marcie

      April 30, 2022 at 4:46 pm

      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.

      Reply
    2. Suzi Troxell

      September 15, 2022 at 8:26 am

      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!

      Reply
      • Chef Rodney

        September 15, 2022 at 11:39 am

        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.

        Reply

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    Hi! I'm Rodney and welcome to my blog. I am a foodie and a self-taught cook. See More →

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