Buttermilk Blueberry Breakfast Cake

I swear buttermilk is magic. It seems to turn everything into gold: super-moist, super-delicious gold.

This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. In other words, I was craving sugar and carbs. The truth is I’ve been craving sugar and carbs and a cake like this for months. But seriously, who doesn’t need a good, seasonal, berry cake recipe in their morning-treat repertoire?

Nobody. And I think I’ve found the recipe that fits the bill. On an old photocopied sheet of paper in my mother’s hand writing, I spotted a note: “Baby Boy’s Favorite.” Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. This cake is delectable! I think you’ll like it, too.

(And if you’re looking for more fruit options, this cake is so good with cranberries.)

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.

  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk
  • 1 Tbsp. sugar, for sprinkling on top

  1. Preheat the oven to 350ºF. Cream butter and sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined.
  3. Toss the blueberries with ¼ cup of flour.
  4. In a separate bowl, whisk together the remaining flour, baking powder and salt.
  5. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  6. Grease a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.