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.
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 1/4 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.
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.
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 1-3/4 teaspoons cream of tartar plus 1 cup milk.
Want more Blueberry Recipes?
- Lemon Blueberry Poke Cake
- Blueberry Lemon Pound Cake
- Blueberry Cheesecake Streusel Muffins
- No Bake Lemon Blueberry Cheesecake Bars
- Skinny Blueberry Coffee Cake
Blueberry Buttermilk Breakfast Cake
- 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 )
-
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 flour, salt and baking powder. Toss the blueberries in 1/4 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.
Recipe inspired by Tip Hero
