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Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

My son has been very sick and I wanted to make him something that would cheer him up and make him feel better. I saw this breakfast cake on my friend Cathy’s site, Wives with Knives, and knew immediately that this would make my son (and the rest of the family) VERY happy–I was right.  My entire house smelled amazing while this cake baked. This breakfast cake was moist, bursting with sweet blueberries, and tasted so delicious.  My daughter said she especially loved the sugar coating on the top of the cake and my son was definitely feeling a bit better after having this for breakfast–thanks, Cathy!

Buttermilk Blueberry Breakfast Cake

How to Make a Buttermilk Blueberry Breakfast Cake

Preheat the oven to 350 degrees.  Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth.  Add the egg and vanilla and beat until combined.  Add  2 tablespoons of flour to the blueberries and toss to coat evenly.  Mix the remaining flour together with the baking powder and salt until well mixed.  Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk.  Fold in the blueberries gently.  Spread batter into the pan evenly.  Sprinkle the 1 tablespoon of sugar evenly on top of the batter.  Side note: The batter will be very thick.

Buttermilk Blueberry Breakfast Cake

Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean.  Let it cool for a few minutes before cutting and serving.  Enjoy!

Buttermilk Blueberry Breakfast Cake

 

Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

Prep Time: 10 minutes
Total Time: 1 hour
Servings: 9 slices

Ingredients

  • ½ cup of unsalted butter softened
  • ¾ cup + 2 tbsp white sugar
  • Zest of one lemon
  • 1 egg room temperature
  • 1 teaspoon of vanilla extract
  • 2 cups of flour divided
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup of buttermilk
  • 2 cups of fresh blueberries
  • 1 tbsp white sugar for the top

Instructions

  • Preheat the oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
  • Cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth.
  • Add the egg and vanilla and beat until combined.
  • Add 2 tablespoons of flour to the blueberries and toss to coat evenly. Mix the remaining flour together with the baking powder and salt until well mixed.
  • Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Fold in the blueberries gently.
  • Spread batter into the pan evenly. Sprinkle the 1 tablespoon of sugar evenly on top of the batter.
    Side note: The batter will be very thick
  • Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean. Let it cool for a few minutes before cutting and serving. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

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63 Comments

  1. That looks SO good! I’ve been on a major blueberry kick lately. I was thinking about doing some blueberry muffins, but I might try this instead! Or, more likely, I’ll just make them both- you can never have too many yummy things with blueberries in them right? 🙂

  2. I’m sorry to hear that you and your son are under the weather. I hope you feel better soon! This breakfast cake looks amazing, Pam! Seriously, it looks so delicious. The first thing that came to my mind when reading the recipe is that some lemon zest would be a great addition to this recipe. I love blueberries with lemon. What do you think? Thanks!

  3. Pam-After re-reading this post and recipe I noticed that you have a lemon in the ingredient photo but don’t mention it in the recipe ingredients. In the instructions you say to add the lemon zest, so it looks like the zest was omitted in the ingredient list. Thanks! 🙂

  4. Oh, you know I am filing this one!! I love buttermilk added to things. I just made a buttermilk pie yesterday that was to die for! Yummy!!!! Can’t wait to make this!

  5. I’m sorry to hear that your son is ill.I hope he gets well.Your cake looks amazingly delicious.i love the violetish colour that blueberries give to the cake.

  6. Oh my! My youngest would LOVE LOVE LOVE this….. I am printing this one too! Thanks for all the yumminess! (and thanks for visiting my blog and leaving kind words).
    Stacey

  7. Hi Pam – I’m happy to read that you and your family enjoyed this breakfast cake as much as we did. It’s so nice and moist and that little bit of lemon zest really brings out the flavor of the berries. I hope your son is feeling better. Many thanks for the link.

  8. Aww your poor son! I hope he feels for real better soon! Waking up to this would make my day GAZILLIONS better…no matter how crappy I was feeling.

  9. I made this for my family for breakfast today. They all loved it. I think it was better than blueberry muffins. It had a really nice texture and flavor and was really moist. Thanks for all your recipes.My husband thought it tasted “professional”. I have made so many of them. I try to comment after I have made them. I have your roasted pork tenderloin on the menu for tonight. It is marinating as I type.

  10. I hope your son is feeling better. The blueberry cake looks yummy!! The fork..that is what I love!!! Where did you get that??

  11. Super Excited! Im making this right now in heart shaped pans for valentines breakfast at work 🙂 I can’t wait to taste it!

  12. I made this yesterday and it is FABULOUS! I can’t keep out of it! Next time I make it I hope to remember to put the sugar on top because I forgot this time! Silly me! Thanks for this recipe!

  13. I have this in the oven right now and I’m so excited to try it!!! Yours looked soooo good I couldn’t help but start making it an hour before midnight!

  14. Pam….. My kitchen SMELLS delicious right now! It is the perfect ending to a busy, busy day. Thank you soooo much for this recipe.
    XXXOOOO
    Stacey

  15. Thank you so much for this recipe! The blueberry/lemon combination is absolutely wonderful. I made the cake as a post-run treat for a group of friends who were competing in a race and they couldn’t get enough – next time I will have to make two!

  16. Can I substitute fresh peaches? How many and do they need to be cooked first? Also how should I cut them ? Thanks!!!!!

    1. I don’t see why not. My only concern is that they are so juicy compared to blueberries. Let me know how it turns out because I may want to try it!

      Cheers,
      Pam

  17. I have made this twice for breakfast and everyone loves it. It is the most amazing coffee cake we have tried. The combination of flavors are out of this world.

  18. I don’t have fresh blueberries, could I replace them by bleuberry Jam??
    thanks in advance for your reply.

    1. I honestly don’t know if that would work… it may make the cake too runny. Frozen blueberries would work well if you can’t get any fresh blueberries. I hope this helps.

      Cheers,
      Pam

  19. Do you think I could make this tonight and bake in the morning? Would it become runny or not turn out right?

    Thanks!
    Sharli

    1. Sharli,

      To be honest, I don’t know how it would turn out. I’ve only baked it right after making it. Let me know how it turned out.

      Cheers,
      Pam

    1. Joan,

      Sorry for my late reply, I have been on the road for 13 days.

      Yes, you can use frozen berries. Make sure to keep them frozen right up until you mix them into the batter. Otherwise, they will bleed into the batter making it all blue.

      Pam