I keep this make-ahead family cake on rotation because it is the recipe everyone requests and the one that helped launch the most-loved section of my cookbook.
I adore this Buttermilk Blueberry Breakfast Cake because it tastes like childhood mornings without the saccharine nostalgia. My mother baked it for us, and the crumb is so tender from buttermilk that each forkful feels like a soft, bright mouthful of summer.
Blueberries burst against the buttery batter, tart and sweet, and I reach for it before I even finish my coffee. It’s unfussy, keeps well, and adapts to whatever fruit I have on hand.
I post it because people ask for simple, reliable things that actually taste like something. This cake?
It actually tastes like something. Every single time.
Ingredients
- All-purpose flour: the cake’s backbone, gives structure and a tender, not-too-dense crumb.
- Granulated sugar: adds sweetness and helps the top caramelize a bit.
- Baking powder: makes it rise light and airy, so it’s not heavy.
- Baking soda: reacts with buttermilk for extra lift and browning.
- Fine salt: balances sweetness and brings out the blueberry brightness.
- Unsalted butter: adds richness and a soft, buttery mouthfeel.
- Eggs: bind everything together and give the cake some spring.
- Buttermilk: makes it moist and slightly tangy, keeps crumbs tender.
- Vanilla extract: rounds flavors, makes it taste warm and homey.
- Lemon zest: basically a bright pop that cuts through the sweetness.
- Blueberries: juicy pockets of fruit, makes each bite a little surprise.
- Turbinado sugar: adds a crunchy, sweet top you’ll want to break into.
Ingredient Quantities
- 2 cups (250 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional but nice)
- 1 1/2 cups (about 225 g) blueberries, fresh or frozen
- 2 tablespoons turbinado or coarse sugar for sprinkling
How to Make this
1. Preheat oven to 350°F (175°C) and grease a 9-inch square or round cake pan, or line it with parchment so the cake won’t stick.
2. In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt until evenly mixed.
3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter until smooth, then add 2 large eggs one at a time, beating between each addition.
4. Add 1 cup (240 ml) buttermilk and 1 teaspoon vanilla extract to the butter mixture and stir until combined. If you’re using the lemon, stir in 1 tablespoon lemon zest now.
5. Pour the wet ingredients into the dry and fold with a spatula until just combined; the batter should be a little lumpy and you don’t want to overmix or the cake will be tough.
6. Gently fold in 1 1/2 cups (about 225 g) blueberries; if using frozen berries don’t thaw them first or they’ll turn the batter purple and get soggy.
7. Spoon the batter into the prepared pan, spreading it evenly, then sprinkle 2 tablespoons turbinado or coarse sugar over the top for a nice crunchy finish.
8. Bake for 35 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs not wet batter. Oven temps vary so start checking at 30 minutes.
9. Let the cake cool in the pan on a wire rack for 15 to 20 minutes, then run a knife around the edge and transfer to the rack to cool more or serve warm.
10. Store leftovers covered at room temperature for 2 days or in the fridge up to 5 days; it also freezes well in slices for quick breakfasts later.
Equipment Needed
1. 9-inch round or square cake pan (greased or lined with parchment)
2. Medium and large mixing bowls
3. Measuring cups and spoons
4. Whisk and flexible spatula (for folding batter)
5. Electric hand mixer or sturdy wooden spoon (for creaming butter and eggs)
6. Microplane or grater for lemon zest
7. Rubber scraper and spoon for folding in blueberries
8. Wire cooling rack
9. Toothpick or cake tester for checking doneness
FAQ
Buttermilk Blueberry Breakfast Cake Recipe Substitutions and Variations
- All purpose flour: substitute with 1 cup whole wheat flour + 1 cup AP flour for nuttier flavor, or use 1:1 gluten free flour blend if you need it to be gluten free (texture will be a bit denser).
- Unsalted butter: swap with equal amount coconut oil for a dairy free cake, or use softened margarine if that’s what you got on hand (but flavor will change a little).
- Buttermilk: stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5 minutes to sour it, or use plain yogurt thinned with a little milk until pourable.
- Eggs: for each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit 5 minutes to thicken (works well but makes cake a tad heavier).
Pro Tips
1. Don’t overmix the batter, stir until you just can’t see streaks of flour, a few lumps are fine. Overworking = dense cake.
2. If using frozen blueberries, toss them in a tablespoon of flour first so they don’t sink to the bottom or bleed too much color into the batter.
3. Let the butter come fully to room temp, it makes beating with the eggs way easier and you get a lighter crumb. If it’s still too cold, pop it in 5 second bursts in the microwave, but don’t melt it.
4. Keep an eye on the oven starting at 30 minutes, every oven is different. A toothpick should come out with a few moist crumbs, not wet batter, and that coarse sugar on top gives a nice crunch so don’t skip it.
Buttermilk Blueberry Breakfast Cake Recipe
I keep this make-ahead family cake on rotation because it is the recipe everyone requests and the one that helped launch the most-loved section of my cookbook.
12
servings
246
kcal
Equipment: 1. 9-inch round or square cake pan (greased or lined with parchment)
2. Medium and large mixing bowls
3. Measuring cups and spoons
4. Whisk and flexible spatula (for folding batter)
5. Electric hand mixer or sturdy wooden spoon (for creaming butter and eggs)
6. Microplane or grater for lemon zest
7. Rubber scraper and spoon for folding in blueberries
8. Wire cooling rack
9. Toothpick or cake tester for checking doneness
Ingredients
2 cups (250 g) all purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (113 g) unsalted butter, softened
2 large eggs
1 cup (240 ml) buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional but nice)
1 1/2 cups (about 225 g) blueberries, fresh or frozen
2 tablespoons turbinado or coarse sugar for sprinkling
Directions
- Preheat oven to 350°F (175°C) and grease a 9-inch square or round cake pan, or line it with parchment so the cake won’t stick.
- In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt until evenly mixed.
- In a large bowl beat 1/2 cup (113 g) softened unsalted butter until smooth, then add 2 large eggs one at a time, beating between each addition.
- Add 1 cup (240 ml) buttermilk and 1 teaspoon vanilla extract to the butter mixture and stir until combined. If you're using the lemon, stir in 1 tablespoon lemon zest now.
- Pour the wet ingredients into the dry and fold with a spatula until just combined; the batter should be a little lumpy and you don't want to overmix or the cake will be tough.
- Gently fold in 1 1/2 cups (about 225 g) blueberries; if using frozen berries don't thaw them first or they'll turn the batter purple and get soggy.
- Spoon the batter into the prepared pan, spreading it evenly, then sprinkle 2 tablespoons turbinado or coarse sugar over the top for a nice crunchy finish.
- Bake for 35 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs not wet batter. Oven temps vary so start checking at 30 minutes.
- Let the cake cool in the pan on a wire rack for 15 to 20 minutes, then run a knife around the edge and transfer to the rack to cool more or serve warm.
- Store leftovers covered at room temperature for 2 days or in the fridge up to 5 days; it also freezes well in slices for quick breakfasts later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 97g
- Total number of serves: 12
- Calories: 246kcal
- Fat: 9g
- Saturated Fat: 5.1g
- Trans Fat: 0.05g
- Polyunsaturated: 0.34g
- Monounsaturated: 2.1g
- Cholesterol: 51mg
- Sodium: 201mg
- Potassium: 79mg
- Carbohydrates: 38.3g
- Fiber: 1.2g
- Sugar: 21.6g
- Protein: 3.9g
- Vitamin A: 291IU
- Vitamin C: 1.9mg
- Calcium: 35mg
- Iron: 0.88mg
