Buttermilk-Blueberry Breakfast Cake

Linda Kington


I found this recipe from alexandercooks.com and it is fabulous! I omitted the zest and cooked it in a 8 x 8 pan so it took a little longer to cook, but it is amazing.

★★★★★ 1 vote
20 Min
35 Min


1/2 c
unsalted butter
2 tsp
lemon zest, grated from 1 large lemon (optional)
3/4 c
granulated sugar
egg, room temperature
1 tsp
vanilla extract
2 c
2 tsp
baking powder
1 tsp
salt (kosher if available)
2 c
fresh or frozen berries
1/2 c

How to Make Buttermilk-Blueberry Breakfast Cake


  • 1Preheat the oven to 350 degrees F. Cream butter with lemon zest (if you opt to use it) and 3/4 cups of sugar until light and fluffy.
  • 2Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
  • 3Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. If you use frozen berries, allow them to thaw and drain out the excess liquid.
  • 4Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with an extra tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10-minutes more might be necessary.) Let cool at least 15 minutes before serving.

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About Buttermilk-Blueberry Breakfast Cake

Course/Dish: Other Breakfast
Other Tag: Quick & Easy