Blueberry Buttermilk Breakfast Cake

5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Print Review
Course Breakfast


  • 1/2 cup unsalted butter softened
  • zest from one lemon
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour divided
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk
  • 1 tablespoon coarse sugar for topping


  1. 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.

  2. In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder.  Toss the blueberries in the remaining 1/4 cup flour.

  3. Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined.  Gently fold in the blueberries.  

  4. 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.  

Recipe Notes

Recipe inspired by Tip Hero