Name: Buttermilk Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/2 cup salted butter (softened); 2 tsp lemon zest*; 3/4 cup & 2 tbsp sugar (7/8 cup + 1 tbsp sugar); 1 egg (room temperature); 1 tsp vanilla; 2 cups flour (set aside 1/4 cup of this); 2 tsp baking powder; 1 tsp salt; 2 cups frozen blueberries (thawed and drained); 1/2 cup buttermilk**

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This buttermilk blueberry breakfast cake shakes things up at the breakfast table, one slice at a time. With a little zing from lemon zest combined with the natural sweetness of blueberries, this moist, fluffy cake will have you saying, “Let’s have cake for breakfast!”

I’m always on the hunt for easy breakfasts, but most of them tend to be savory like breakfast burritos or sausage pancake muffins.

So it’s nice to have an easy sweet breakfast option too.

A little something sweet gets everyone motivated to start the day.

And this blueberry breakfast cake is moist, crumbly, and packed with flavor.

This treat is perfect for slicing, bagging, and grabbing with a glass of cold milk in the morning.

Or hot coffee, if that’s more your thing.

It takes minimal time to make and you can put it together the night before.

Better yet?

My whole family, even the picky eaters, loves this for breakfast or as a sweet after school snack!

Ingredients

To make this you’ll need:

Butter– Salted butter, softened to room temperature
Sugar– Granulated
Lemon zest– From one lemon. It’s optional but I highly recommend it for a nice bright flavor in the background.
Egg– At room temperature so it mixes better
Vanilla– Real vanilla extract. You could also use almond extract if you prefer.
Flour– All purpose
Baking powder– For leavening
Salt– To cut the sweet
Blueberries– Frozen blueberries thawed and drained or fresh blueberries
Buttermilk– To make your own buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let the mixture sit for 5-10 minutes before using.

How to Make

This buttermilk blueberry breakfast cake is pretty easy.

To make it, cream the softened butter with lemon zest and 7/8 cup of sugar in the bowl of the stand mixer until the mixture is light and fluffy.

Then beat in the egg and vanilla.

In a separate bowl, toss the blueberries with 1/4 cup flour to coat the blueberries.

Set the floured blueberries aside.

Then, in another bowl, whisk together the remaining flour, baking powder, and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

Once the batter is combined and there aren’t any dry spots, fold in the blueberries.

Spread the batter out into a greased or cooking sprayed 8×8″ baking pan.

Sprinkle with the remaining tablespoon of sugar.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean, at 350 degrees.

Let it cool and serve.

Enjoy!

Storing

Store this cake covered at room temperature for a day.

If you think you will need to store it for more than a day, cover it tightly and pop it in the fridge for up to 5 days.

Freezing Instructions

To freeze this, let it cool completely.

Once the cake is cool, wrap it well with plastic wrap.

Freeze for up to 3 months.

The night prior to serving, let the cake thaw at room temperature.

Just before you serve the cake, warm it at 350ºF.

Tips and Tricks

This batter will be very thick! That’s ok and how the batter should be.
Don’t worry if the cake is not done after 45 minutes. Cook times will vary by the oven. You’ll be able to tell it’s done when the top is golden and a toothpick inserted in the center comes out clean.
You can double this recipe and bake it in a 9×13 pan. Keep in mind you’ll likely need to increase the cooking time, though I recommend you start checking it after 35-40 minutes.
Don’t have blueberries? Use whatever berries you have on hand. Fresh or frozen will work.
Prior to putting the baking dish in the oven, I like to lift the dish about an inch off the counter top and let it fall twice. Not only does this help finish it settling evenly, it also helps remove any trapped air bubbles.
Run a butter knife around the edges of the dish to release the cake from the pan before slicing and serving.

Other Breakfast Cakes

This buttermilk blueberry breakfast cake is bound to become a new favorite in your house.

Make it and pair it with a hot cup of coffee or a warm mug of tea for a delicious way to start or end a busy day!

Looking for other breakfast cakes?

Try these:

If you’ve tried this BUTTERMILK BLUEBERRY BREAKFAST CAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!