Buttermilk Blueberry Breakfast Cake

4.34 from 6 votes

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 1/2 Cups listed in the recipe card. But remember, this is a Blueberry cake…. Just sayin’.

breakfast cake on plate

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!

blueberry cake on plate

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

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.

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, cream the butter with lemon zest and 3/4 cup + 1 tablespoon of the sugar until light and fluffy.
  3. Add the egg and vanilla extract and beat until combined.
  4. Toss the blueberries with 1/4 cup of flour.
  5. 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.
  6. Grease a 9 inch square baking dish. Pour the batter into the prepared baking dish. Sprinkle the batter with the remaining tablespoon of sugar.
  7. Bake for 45 to 60 minutes or until a toothpick comes out clean.
  8. Let the cake cool at least 15 minutes before cutting and serving.

Printable Recipe Card

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
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course Breakfast
Cuisine American
Author Rodney
Servings 10
Calories 268 kcal

Equipment

  • Bowl for Mixing
  • Baking Dish

Ingredients
 

  • ½ Cup Unsalted Butter, softened
  • 2 Tsp Lemon Zest
  • 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

→ 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.

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.

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3 Comments

  1. Suzi Troxell says:

    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!

    1. 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.

  2. Marcie says:

    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.

4.34 from 6 votes (4 ratings without comment)

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