This Buttermilk Blueberry Breakfast Cake is a long-standing family favorite, a recipe passed down through generations that conjures up images of blissful summer mornings in my childhood kitchen. Its charm lies in its simplicity, its remarkable adaptability, and its genius “make-ahead” potential. It’s the kind of cake that becomes a staple, cherished for its consistent deliciousness and ease.

Over the years, this recipe has garnered a dedicated following, and I’ve done my best to answer countless questions from enthusiastic bakers in the comments section. To make things even easier, I’ve compiled answers to some Frequently Asked Questions in the notes section below the recipe card.

If you’re new to Alexandra’s Kitchen, welcome! You’ve stumbled upon one of our most celebrated recipes. The other equally popular creation is My Mother’s Peasant Bread, a recipe so beloved it inspired my cookbook, Bread Toast Crumbs. This book features 40 simple bread recipes and over 70 ways to enjoy them. If you adore baking, especially easy no-knead bread, you absolutely must check it out!

• ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, softened to room temperature
• Zest from 1 large lemon, finely grated
• 1 cup (214 g) granulated sugar (set aside 1 tablespoon for sprinkling on top)
• 1 large egg, at room temperature
• 1 tsp. pure vanilla extract
• 2 cups (256 g) all-purpose flour (reserve ¼ cup of this flour to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt (I personally prefer using 1¼ tsp for enhanced flavor balance)
• 2 cups fresh blueberries, carefully picked over and rinsed
• ½ cup buttermilk (refer to the FAQs below if you need to make your own)

Instructions

1. Preheat your oven to 350ºF (175ºC). Generously grease an 8- or 9-inch square baking pan. For effortless removal and cleanup, consider lining the greased pan with parchment paper, leaving an overhang on two sides for easy lifting. In a large mixing bowl, using a stand mixer fitted with the paddle attachment or a hand-held mixer, cream together the softened butter with the lemon zest and the majority of the sugar (1 cup minus 1 tablespoon) until the mixture is visibly lightened in color and fluffy. This step incorporates air, contributing to the cake’s tender texture.
2. Add the room-temperature egg and the vanilla extract to the creamed mixture. Beat until fully combined and smooth, scraping down the sides of the bowl as needed. In a separate medium bowl, gently toss the fresh blueberries with the reserved ¼ cup of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the cake during baking. In another bowl, whisk together the remaining 1¾ cups of flour, baking powder, and kosher salt until well combined.
3. With the mixer on low speed, add about half of the dry flour mixture to the wet batter. Mix with a spatula or on low speed just until streaks of flour disappear. Pour in all of the buttermilk and mix briefly until incorporated. Add the remaining flour mixture and mix until the flour is just absorbed. Be careful not to overmix, as this can lead to a tough cake. Finally, gently fold in the floured blueberries using a spatula. Leave any excess flour that remains in the blueberry bowl behind, as you only want the berries themselves.
4. Evenly spread the prepared batter into your greased and possibly parchment-lined baking pan. Sprinkle the top of the batter with the reserved 1 tablespoon of granulated sugar. This creates a beautiful, sparkling, slightly crisp crust. Bake for 35 to 45 minutes. A 9-inch pan will typically be done closer to the 35-minute mark, while an 8-inch pan often requires 40 to 45 minutes to bake through. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. If needed, return the pan to the oven for an additional 5-10 minutes. (Note: It’s not uncommon for this cake, especially in an 8×8-inch pan, to take up to 50 minutes to bake completely. Patience is key for a perfectly baked, moist center.) Once baked, let the cake cool in the pan on a wire rack for at least 15 minutes before slicing and serving. This allows the cake to set and prevents it from crumbling.

Frequently Asked Questions (FAQs)

• Can this be made ahead of time? Absolutely! This is one of the cake’s best features. Prepare the batter as instructed, spread it into your chosen baking pan, cover it tightly with plastic wrap, and refrigerate overnight or for up to 24 hours. In the morning, allow the batter to come closer to room temperature for about 30 minutes before baking, if time permits. Sprinkle with the reserved sugar, then bake as directed. Be aware that a refrigerated batter might require an extra 5-10 minutes of baking time.
• Can this recipe be doubled? Yes, you can easily double this recipe. For a doubled batch, bake it in a larger 9×13-inch baking pan, such as this sturdy Pyrex pan. Increase the baking time accordingly, but start checking for doneness with a toothpick at the 35-minute mark.
• What if I don’t have buttermilk? No problem at all! You can use 2% or whole milk as a direct substitute, though the cake might be slightly less tender. Alternatively, you can effortlessly make your own buttermilk substitute: simply place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup, then fill it to the ½-cup line with milk (2% or whole milk works best). Let it sit for five minutes until it slightly curdles, then use as directed.
• Can this be made gluten-free? Yes, it can! I’ve had great success with gluten-free all-purpose flour blends like Cup4Cup or King Arthur Flour’s Gluten-Free Measure for Measure. However, feel free to use your preferred blend. Just keep in mind that different gluten-free flours absorb liquid at varying rates, so you might need to slightly adjust the liquid component to achieve the right batter consistency.
• Should the batter be thick? Yes, the batter for this cake should be noticeably thick. This is normal and helps suspend the blueberries throughout the cake. For consistent and accurate results in all your baking endeavors, I highly recommend using a kitchen scale to measure your dry ingredients, especially flour. I personally use this affordable digital scale, which is incredibly precise and a game-changer for baking.
• Can I bake this into muffins? Absolutely! This batter makes fantastic muffins. For specific baking times and instructions for muffins, please refer to this post on lemon blueberry muffins.
• Can I use frozen berries? Yes, frozen blueberries work perfectly in this recipe! There’s no need to thaw them beforehand. Simply toss them with the ¼ cup of flour directly from the freezer, then fold them into the batter. They may slightly increase the baking time, so keep an eye on the toothpick test.
• What other fruit could I use? This cake is incredibly versatile! Feel free to experiment with almost any fresh fruit or berries. Chopped peaches, raspberries, blackberries, or a mix of berries would be delicious. During the winter holiday season, I often make a festive cranberry-orange buttermilk breakfast cake, using fresh cranberries and orange zest for a bright, tart flavor.
• Can this be frozen? Made ahead of time? Yes, and yes! This cake freezes beautifully, making it an excellent option for meal prep or having a treat ready for unexpected guests. Once the cake has cooled completely, wrap it tightly in plastic wrap, followed by a layer of aluminum foil or another airtight freezer-safe wrap. It can be frozen for up to 3 months. To serve, let it thaw at room temperature overnight. For a warm, just-baked experience, reheat slices or the whole cake at 350ºF (175ºC) for about 15 minutes before serving. If you plan to enjoy it within a day or so, store it at room temperature. For longer storage beyond one day, refrigerate it to maintain freshness.