Incredible Blueberry Buttermilk Breakfast Cake

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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.

Blueberry Buttermilk Breakfast Cake slice.

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 an 8 or 9 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.
Steps to make blueberry buttermilk breakfast cake.

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.

Slice of blueberry buttermilk breakfast cake.

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.
Close up of blueberry buttermilk breakfast cake.

Want more Blueberry Recipes?

Close up on a slice of blueberry breakfast cake.

Blueberry Buttermilk Breakfast Cake

4.6 from 10 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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 8 or 9 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

Recipe inspired by Tip Hero 

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.

Course Breakfast
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

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  1. 1 star
    This is the worst recipe I’ve ever tried. Batter was like dough and no way I could even fold the blueberries in. Way too dry. The cake not moist at all.

      1. 5 stars
        The muffins turned out great. About 26 minutes at 350. I love all your recipes!

  2. 5 stars
    Such a easy and delicious recipe! I just used what I had on hand. So I used Almond milk with lemon juice to make the cream. I used zest from an orange and I used sugar free pancake syrup for the vanilla extract.
    I feel like I never have vanilla or lemons on hand. But it still tasted delicious and makes the house smell amazing! Don’t be afraid to just use what you have, if you don’t have all the exact ingredients.

    Thanks!

  3. can I make this recipe in the tiny muffin tins. I would spray with pam first?
    Also how long will they keep? Do I need to refrigerate the muffins? Can I store on counter in a glass Jar?

  4. 5 stars
    Very light and delicious. The lemon zest gives a greasy taste. May try it with lemon extract instead of the vanilla next time for more of the lemon pop. Thanks for sharing this recipe.

  5. 5 stars
    First off, I am a professional restauranter and high-level cook/baker. This is the second or third recipe I have collected from this sit and I have to say I was initially concerned with the dryness/thickness of the dough/batter, but I went ahead with t any way to test. I can say that Alyssa has hit another home run with this recipe HOWEVER don’t use this recipe, EVER, unless you plan on it getting requested from all your friends and family. Way to Alyssa! For those of you new to this page or you old timers, try her recipe for Alfredo sauce and you’ll never eat it anywhere else…I think it would make a cardboard box taste wonderful. Keep up the good work. Gary from Poway, CA.

  6. Everything went well but 1 tsp of salt is too much! I recommend 1/4 tsp. I used 3/4 blueberries and 1/4 cranberry and that worked out well…and colorful.

  7. 5 stars
    I was looking to use up some buttermilk and this recipe was perfect! I doubled the ingredients and used a blueberry / strawberry combo. Baked for 60 mins in a 9 x13 and it turned out beautifully. I only had one lemon on hand so I added 1/2 tsp of lemon extract to the batter. Yum!!

  8. Basically the same recipe that I make using my mother’s Betty Crocker blueberry buckle cake minus the buttermilk.

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