Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake is a soft, lemon-zesty treat bursting with juicy blueberries.Sweet craving or a special treat — this one delivers every time.

Intro & Personal Story

What is Buttermilk Blueberry Breakfast Cake?

From our earliest days, Sunday mornings meant one thing in our home blueberry baking day. Mom would zest a lemon, soften butter on the counter, and toss blueberries into everything from muffins to pancake batter. But our absolute favorite? This fluffy, golden Buttermilk Blueberry Breakfast Cake. It’s sweet, tangy, and full of those melt-in-your-mouth moments we live for.

This cake blends the buttery texture of a classic coffee cake with the tang of buttermilk and brightness from fresh lemon zest. Toss in juicy blueberries and you get a moist, tender crumb that’s ideal with coffee or a glass of milk.

And guess what? It’s just as dreamy at room temp as it is fresh out of the oven.

Buttermilk Blueberry Breakfast Cake

---

Be the first to rate this recipe

• Author: Emma & Ella
• Total Time: 55 min
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Buttermilk Blueberry Breakfast Cake is tender, lemon-scented, and loaded with blueberries. A cozy, zesty bake perfect for breakfast, brunch, or afternoon treats.

---

Ingredients

Scale 1x2x3x

½ cup unsalted butter, room temperature

Zest of 1 large lemon

1 cup sugar, set aside 1 tablespoon for topping

1 large egg, room temperature

1 tsp vanilla extract

2 cups all-purpose flour (reserve ¼ cup for blueberries)

2 tsp baking powder

1 tsp kosher salt

2 cups fresh blueberries

½ cup buttermilk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F: Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch pan.
2. Cream butter, lemon zest: Cream butter, lemon zest, and sugar until light and fluffy.
3. Add egg and vanilla: Add egg and vanilla. Beat well.
4. In a separate bowl: In a separate bowl, whisk flour (minus reserved ¼ cup), baking powder, and salt.
5. Toss blueberries in reserved: Toss blueberries in reserved ¼ cup flour.
6. Add dry ingredients to: Add dry ingredients to wet, alternating with buttermilk. Mix until just combined.
7. Fold in blueberries gently: Fold in blueberries gently.
8. Spread batter into pan: Spread batter into pan. Sprinkle with reserved tablespoon of sugar.
9. Bake 35–40 minutes until: Bake 35–40 minutes until a toothpick comes out clean. Cool before slicing.

Notes

Use fresh or frozen blueberries (do not thaw).

Store at room temperature for 2 days, or refrigerate up to 5.

Freezes well wrapped individually for up to 2 months.

• Prep Time: 15 min
• Cook Time: 40 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 15g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Why You’ll Love It

This cake is a crowd-pleaser with minimal fuss no fancy steps, no special tools. Here’s why you’ll fall for it:

• It’s made with simple pantry staples and fresh blueberries.
• The buttermilk makes it incredibly tender and moist.
• That sugared top? Crackly, golden perfection.
• It works beautifully for brunch, dessert, or an afternoon snack.
• It stores like a dream for weekday breakfasts or lunchbox treats.

We love pairing it with our blueberry biscuits for a berry-packed weekend table, or making it the star of a spring breakfast spread alongside a cool slice of no-bake coconut cream pie.

Quick Overview

Prep Time, Cook Time & Yield

To help you plan your morning, here’s a quick breakdown of everything you need to know before you start baking:

Serving Details

This recipe serves 8, making it a great option for family brunch or to keep on hand for weekday treats. Each slice is approximately 250 kcal, with a rich balance of carbs, fats, and just enough protein to keep you satisfied.

Pair this cake with something zesty like our lemon poppy seed sheet cake or serve it alongside a peanut butter cup icebox cake for a sweet spread that’ll impress any guest.

Ingredients

Everything You Need to Make Buttermilk Blueberry Breakfast Cake

This Buttermilk Blueberry Breakfast Cake is made with classic baking ingredients you likely already have. What makes it special is the combination of tangy buttermilk, bright lemon zest, and fresh blueberries in every bite.

Here’s the full ingredient list:

• ½ cup unsalted butter, room temperature
• Zest of 1 large lemon
• 1 cup granulated sugar, divided (reserve 1 tablespoon for sprinkling)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, divided (set aside ¼ cup to toss with blueberries)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries, washed and picked over
• ½ cup buttermilk

We recommend fresh blueberries for the best burst of flavor, but frozen can be used in a pinch just don’t thaw them first. If you’re a fan of fruity bakes like this, try our buttermilk blueberry pancakes or our cheap homemade blueberry muffins they share similar ingredients with a different twist.

Equipment You’ll Need

Simple tools make this cake come together fast:

• 1 mixing bowl (or two if you like to separate wet and dry)
• Hand or stand mixer
• Rubber spatula
• 8×8-inch baking pan
• Zester or microplane

This cake keeps it real no fancy gadgets required. That’s what makes it a repeat-worthy favorite in our kitchen.

Step-by-Step Instructions

How to Make Buttermilk Blueberry Breakfast Cake from Scratch

This cake may look bakery-perfect, but it’s incredibly easy to make at home. Just follow these simple steps:

1. Preheat and Prep the Pan
   Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8-inch baking pan. This helps the cake release cleanly and adds a slightly crisp edge.
2. Cream the Butter, Zest, and Sugar
   In a mixing bowl, cream ½ cup butter, the lemon zest, and 1 cup sugar (minus the reserved tablespoon) until light and fluffy. This takes about 2–3 minutes with a hand or stand mixer.
3. Add Egg and Vanilla
   Beat in the egg and vanilla extract until fully incorporated. Your mixture should be smooth and slightly pale.
4. Mix the Dry Ingredients
   In a separate bowl, whisk together 1¾ cups of the flour, baking powder, and kosher salt.
5. Toss Blueberries in Reserved Flour
   To prevent sinking, toss the blueberries in the reserved ¼ cup of flour. This simple trick gives you that perfect, even distribution of berries throughout the cake just like in our strawberry lemonade pound cake.
6. Combine Wet and Dry Mixtures with Buttermilk
   Add the dry ingredients to the wet, alternating with the buttermilk. Begin and end with the dry mixture. Mix until just combined do not overmix.
7. Fold in the Blueberries
   Using a rubber spatula, gently fold in the flour-coated blueberries. Be careful not to crush them.
8. Spread into the Pan and Sprinkle Sugar
   Spread the batter evenly into your prepared pan. Sprinkle the reserved tablespoon of sugar on top for a lightly crisp crust.
9. Bake and Cool
   Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top browns too fast, tent loosely with foil. Let the cake cool for 10–15 minutes before slicing.

Once cool, we love serving this alongside our lazy day lemon cream pie bars for a fruity brunch board everyone raves about.

Serving Suggestions

When and How to Serve Buttermilk Blueberry Breakfast Cake

Want to go full berry brunch? Serve it with blueberry biscuits or a side of no-bake orange creamsicle cheesecake for a mix of textures and flavors.

Presentation Ideas for Any Occasion

• Weekend Breakfast: Slice it warm with coffee or tea
• Brunch Table: Cut into squares and serve on a platter dusted with powdered sugar
• After-School Snack: Wrap individual slices in parchment for grab-and-go
• Holiday Morning: Pair with fresh fruit and vanilla yogurt for a beautiful spread

If you’re serving guests, a squeeze of lemon juice over each slice enhances the brightness from the zest. And for a chilled dessert-like twist, refrigerate it and serve cold just like we do with our cream puff cake.

Pro Tips & Storage

Our Best Tips for Perfect Buttermilk Blueberry Breakfast Cake

Want bakery-level results right from your kitchen? Keep these quick tips in mind when baking your Buttermilk Blueberry Breakfast Cake:

• Room Temperature Ingredients: Let your butter and egg sit out before mixing. They blend more easily and give a better rise.
• Don’t Skip the Flour Toss: Coating your blueberries in flour keeps them suspended in the batter not sunken at the bottom.
• Don’t Overmix: Stir just until everything is combined. Overmixing creates dense, dry cake.
• Add Crunch: That sugar sprinkle on top? It’s essential for a golden, sweet crust.
• Double the Batch: Easily scale this recipe using the 2x or 3x feature it’s perfect for holidays or gifting.

Looking for another lemon-blueberry hit? You’ll love our lemon poppy seed sheet cake that brings the same bright flavors in sheet-cake form.

How to Store It (And Make It Last)

This cake is just as good the next day (if not better). Here’s how to keep it fresh:

• Room Temperature: Cover tightly with foil or store in an airtight container. Keeps well for up to 2 days.
• Refrigerator: Store for up to 5 days. Let slices come to room temperature or enjoy chilled.
• Freezer: Wrap slices individually in plastic wrap, then place in a zip-top freezer bag. Keeps for up to 2 months. Thaw overnight or warm in a 300°F oven for 5–10 minutes.

Pair a thawed slice with a hot drink or serve it with a scoop of ice cream like we do when we make brownie refrigerator cake chilled cakes are always a win in our book.

FAQs

There’s something comforting about pulling a warm Buttermilk Blueberry Breakfast Cake from the oven. It smells like sunshine and feels like home. With bright lemon, juicy berries, and a tender crumb, it’s a recipe you’ll come back to again and again.

Now it’s your turn! Grab your mixing bowl, turn on your oven, and let this cake become part of your morning story. Don’t forget to share your bake with us on Pinterest or tag us on Facebook we love seeing your creations!