Buttermilk Blueberry Breakfast Cake
My granddaughter loves blueberries, so I am always looking for the best blueberry recipes. Buttermilk Blueberry Breakfast Cake is delicious and loaded with blueberry goodness. The buttermilk makes it moist and fluffy and the lemon zest makes it so bright and flavorful.
I’ve made this recipe on repeat for years. Full of sweet blueberries and tangy buttermilk, we simply love it. It is one of my granddaughter’s favorites. And she thinks I’m letting her get away with something by letting her eat CAKE for breakfast!
You’ll want to buy the freshest blueberries you can find. We are lucky enough to have a blueberry farm close by and we enjoy picking them ourselves. They make this cake sweet and tart and just bursting with flavor. Pair them with lemon zest and it makes for a delicious way to start the day.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand for this recipe, it’s easy enough to make your own. Pour one cup of milk into a small glass container. Add one tablespoon of white vinegar (or fresh lemon juice). Stir to combine and allow to sit for at least 5-10 minutes. The acidity in the vinegar/lemon will begin to curdle the milk, making buttermilk. If you don’t have any milk on hand, you can also use one cup of plain yogurt as a substitute for the buttermilk.
Buttermilk Blueberry Breakfast Cake
What’s needed?
- 1/2 cup unsalted butter, softened (1 stick)
- zest from one large lemon
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk (or use 1/2 cup milk and 1/2 tablespoon of white vinegar mixed together and allowed to stand for 10 minutes)
How to make Buttermilk Blueberry Breakfast Cake?
Step-by-Step Instructions:
- Heat the oven to 350 degrees Fahrenheit. In a medium bowl, mix butter, lemon zest and sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with 1/4 cup of the flour.
- Whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the butter mixture and blend well. Add all of the buttermilk and blend well. Add the rest of the flour mixture and stir until combined. Fold in the blueberries.
- Grease an 8×8-inch or 9×9-inch baking pan with cooking spray. You can also line the baking pan with parchment paper, if desired.
- Spread the batter in the pan evenly and sprinkle the top with an additional tablespoon of sugar.
- Bake the cake for 40-45 minutes, depending on the size of your baking pan. Use a toothpick to check for doneness. The toothpick should come out clean. Let the cake cool for 10-15 minutes before serving.
I served the breakfast cake with soft scrambled eggs and cold milk. It is a delicious start to any day. You will want to add this simple, tasty recipe to your family recipe box.
For more sweet breakfast recipes, check out these tasty treats:
- Classic Cinnamon Coffee Cake
- Rhubarb Custard Bars
- Raspberry Crumble Coffee Cake
- Blackberry Oatmeal Crumb Bars
- Mini Monkey Bread
There’s no better way to start the day, than to eat a slice of heavenly Buttermilk Blueberry Breakfast Cake! And remember to join my community of bakers by entering your email address in the SUBSCRIBE BOX. When you do, I’ll send new recipes right to your inbox.
Get recipes in your inbox!
Buttermilk Blueberry Breakfast Cake
Ingredients
- 1/2 cup unsalted butter, softened (1 stick)
- zest from one large lemon
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk, or use 1/2 cup milk and 1/2 tablespoon of white vinegar mixed together and allowed to stand for 10 minutes
Instructions
- Heat the oven to 350 degrees. In a medium bowl, mix butter, lemon zest and sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with 1/4 cup of the flour.
- Whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the butter mixture and blend well. Add all of the buttermilk and blend well. Add the rest of the flour mixture and stir until combined. Fold in the blueberries.
- Grease an 8×8-inch or 9×9-inch baking pan with cooking spray. You can also line the baking pan with parchment paper, if desired. Spread the batter in the pan evenly and sprinkle the top with an additional tablespoon of sugar.
- Bake the cake for 40-45 minutes, depending on the size of your baking pan. Use a toothpick to check for doneness. The toothpick should come out clean. Let the cake cool for 10-15 minutes before serving.