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Raspberry Breakfast Cake
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5 from 1 vote

Raspberry Breakfast Cake

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 9 slices
Author: Pam


  • 8 x 8 baking dish


  • ½ cup unsalted butter, room temperature
  • ¾ cup white sugar
  • Zest of 1 lemon
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup buttermilk
  • 2 cups fresh raspberries, divided
  • 1-2 tbsp white sugar, for sprinkling on top


  • 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 and smooth. Add the egg and vanilla and beat until combined. 
  • Mix the 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 most of the raspberries gently. Side note: The batter will be very thick.
  • Spread batter into the pan evenly. Gently push the remaining few raspberries into the top of the cake in places that need one.
  • Sprinkle the 1-2 tablespoons of sugar evenly on top of the batter.  
  • Place into the oven and bake for 40-45 minutes or until a tester inserted into the center of the cake comes out clean.  
  • Let it cool for at least 10-15 minutes before cutting and serving. Enjoy!