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Blueberry Buttermilk Breakfast Cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. Your family won’t be able to get enough of it!
Every bite is jammed packed with a sweet taste of blueberry and moist, rich cake that will wake your taste buds early in the morning. Simple to make and brings everyone out of bed, down to the table for a family breakfast together. Be sure to try more cakes that fill your family with warmth and love like this Strawberry Cream Cheese Coffee Cake, Banana Bread Crumb Cake, or Almond Poppy Seed Bundt Cake.
Incredible Blueberry Buttermilk Breakfast Cake
My family gobbled this down in about 2.5 seconds. It truly is INCREDIBLE. We loved every single thing about this cake and it is perfect for breakfast! Who wouldn’t want cake for breakfast, right?! This cake is buttery, moist and bursting with fresh blueberries and is so easy to make.
How do you make Blueberry Buttermilk Breakfast Cake?
- Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
- In a separate mixing bowl, whisk together the flour, salt and baking powder. Toss the blueberries in ¼ cup flour.
- Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let cook for 15 minutes before serving.
Can you use frozen blueberries?
Yes you can! If you don’t thaw them, you just have to increase the baking time until the cake is done and toothpick inserted is clean. Frozen blueberries may change the color of the batter but the cake itself will still taste delicious!
Can you substitute blueberries with other fruit?
Yes! This is also great with strawberries, apples with cinnamon and sugar, or even rhubarb.
What can I substitute Buttermilk with?
If you do not have buttermilk for this recipe you can use this recipe:
- For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
- You can also use 1 cup of plain yogurt or 1-¾ teaspoons cream of tartar plus 1 cup milk.
Want more Blueberry Recipes?
- Lemon Blueberry Poke Cake
- Blueberry Lemon Pound Cake
- Blueberry Cheesecake Streusel Muffins
- No Bake Lemon Blueberry Cheesecake Bars
- Skinny Blueberry Coffee Cake
Blueberry Buttermilk Breakfast Cake
Ingredients
- ½ cup unsalted butter softened
- zest from one lemon
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour divided
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- ½ cup buttermilk
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
- In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup flour.
- Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.
Video
Notes
Nutrition
Serves:
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Hi can I use vegetable oil and how much instead of butter
Hi Sabreena,
Yes, oil will work in place of butter. The measurements are the same for each ingredient.
Made this the other week. Back to make it again and thought I would rate it because it was so yummy!
Hi there. I’ve loved other recipes of yours and am preparing to make this, but I have a couple of questions:
– what dimensions of pan are you using? You indicate 8” or 9”; do you mean 8×8 or 9×9 square pans? And do you recommend glass or metal?
– in the pictures it looks like you lined your pan with parchment paper, but there’s no mention of that in the recipe. Would you recommend that to make removal/serving easier?
Thank you so much in advance!
Hey Sharlin,
The pan can either be 8 or 9 inch. 8 x 8 and 9 x 9 will work great! I recommend glass pan. Metal can easily burn compared to glass.
I prefer to use parchment paper but it is not a must. Either way will be removed just fine. If you are not using parchment paper you will want to grease your pan prior to pouring your batter over top.
After baking, the recipe states to let it cook before serving. Do you mean rest?
Thank you for letting me know. I will change that.
Break down and use the butter…unless you are out. You won’t regret it!
After tossing the blueberries in the 1/4 cup flour there is extra flour in the bowl. Should I fold everything that is in the bowl into the creamed mixture or JUST the blueberries that are coated? (I will be left w whatever the remaining amount of the 1/4 flour is unused).
Yes, you will add all of the flour and blueberry mixture into the bowl together.
Can you make this the night before, refrigerate and bake in the morning?
Yes! That sounds great! I would leave out the blueberries until you are about to bake it though.
How many servings should this make? Thank you!
This will serve 4 to 6 people. They will be very happy with this breakfast cake!
This looks delicious, and I’d like to have it for my book club this week. What size pan did you use in the video I saw posted on Facebook? It was not what is mentioned in the recipe. Thanks for your help!
When you say 2 cups flour divided, does that mean 1 3/4 cup for the recipe and 1/4 cup for the blueberries? I’m pretty sure, but just checking. You have whisk together the flour salt and baking powder, but no stipulation on the amount of flour to whisk.
This recipie sounds delicious! But is it possible to reduce the butter content? Will it affect the taste?
Don’t cheat on the butter! If it’s too rich or you’re looking for a “healthier” version, use another recipe…having said that you can use oil.
So you said to divide the flour. What does that mean? Do you use 1 3/4 cup in the mix and then the other 1/4 cup to mix with the berries?? You don’t really explain that part in the recipe. Thank you
Yes, that’s it.
Could I freeze & re-heat in water bath on grill for a race wknd?
Could I freeze & re-heat in a water bath on a grill for tailgating?
That sounds great!
Why is the flour (2 cups) divided? So you use that same flour to coat the blueberries, or is that 1/4 cup extra?
You will whisk together 1 and 3/4 cup flour with other dry ingredients and then coat the blueberries with the remainder 1/4 cup flour.
Great recipe! I doubled it and used an 8*8 and 11*7 with frozen blueberries. The 11*7 baked in 40 minutes. The 8*8 took 55! I’m sure the Frozen blueberries had something to do with that. I may have gotten more than I should have in the pan, too. Regardless, it’s good!
Any advice about adapting the recipe for a 9 x 13 pan?
I haven’t tried it yet. It will be thinner but you can reduce the baking time by 5 minutes.
I doubled the batch for a 13*9 Pan.. turned out great!
How can I make this recipe with frozen?
I made this last evening for dinner! Fantastic!! Love your blog!
Can you make the Blueberry breakfast squares Gluten free?
Yes, that sounds great! Let me know how you change the recipe and what you liked about it!
Oh wow this looks absolutely delicious! I’ve added the ingredients I need to my shopping list so I can try this out, as it looks like something I would LOVE.
This looks yummy! I made the mistake of viewing this recipe before even getting out of bed this morning and now I am starving😋 If I use store bought frozen blueberries, should I still use the same amount of sugar?
Yes, only because some frozen fruits loose their sweetness once they are stored.