Blueberry Buttermilk Breakfast Cake

Rise and Shine with Blueberry Buttermilk Breakfast Cake

Are you ready to start your day on a sweet note? Look no further than our Blueberry Buttermilk Breakfast Cake! Bursting with juicy blueberries and infused with the tangy goodness of buttermilk, this delightful cake is the perfect way to kickstart your morning. Whether you enjoy it with a cup of coffee, as a mid-morning snack, or as part of a leisurely brunch spread, this cake is sure to brighten your day. Join us as we explore the ins and outs of this mouthwatering recipe, including cooking tips, variations, and even keto and low-carb options.


  • 1/2 cup unsalted butter, room temperature
  • 2 tsp. lemon zest (zest from 1 large lemon)
  • 7/8 cup + 1 tablespoon sugar for sprinkling
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour (set aside 1/4 cup to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk

Note: 7/8 cup = 3/4 cup + 2 tablespoons


Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

Step 2: Prepare the Batter

  1. In a mixing bowl, cream together the room temperature butter, lemon zest, and 7/8 cup of sugar until light and fluffy.
  2. Beat in the egg and vanilla until well combined.

Step 3: Combine Dry Ingredients

  1. In a separate bowl, whisk together 1 and 3/4 cups of flour (reserving 1/4 cup for later), baking powder, and kosher salt.
  2. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.

Step 4: Toss Blueberries

  1. Toss the fresh blueberries with the remaining 1/4 cup of flour until evenly coated. This helps prevent the blueberries from sinking to the bottom of the cake during baking.

Step 5: Fold in Blueberries

  1. Gently fold the flour-coated blueberries into the batter until evenly distributed.

Step 6: Bake the Cake

  1. Spread the batter evenly into the prepared cake pan. Sprinkle the top with the remaining 1 tablespoon of sugar.
  2. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

  1. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  2. Slice and serve the cake at room temperature. Enjoy!

Cook Notes and Variations:

  • Lemon Glaze: For an extra burst of citrus flavor, drizzle the cooled cake with a lemon glaze made from powdered sugar and lemon juice.
  • Add Nuts: Add chopped nuts such as almonds or pecans to the batter for added texture and flavor.
  • Frozen Blueberries: If fresh blueberries are not available, you can use frozen blueberries. Be sure to thaw and drain them before tossing with flour.

Frequently Asked Questions (FAQs):

Q: Can I use frozen blueberries instead of fresh ones?

A: Yes, you can use frozen blueberries in this recipe. Just be sure to thaw and drain them before tossing with flour to prevent excess moisture in the batter.

Q: Can I substitute yogurt for buttermilk?

A: Yes, you can substitute an equal amount of plain yogurt for buttermilk in this recipe. The cake will still have a tender crumb and delicious flavor.

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days. It also freezes well for longer storage.

Keto Version and Low Carb Version:

Keto Version:

  • Replace all-purpose flour with almond flour or a combination of almond flour and coconut flour.
  • Use a keto-friendly sweetener such as erythritol or monk fruit sweetener in place of sugar.
  • Opt for full-fat buttermilk or unsweetened almond milk to keep the recipe keto-friendly.

Low Carb Version:

  • Reduce the amount of sugar or use a sugar substitute to lower the carb content.
  • Consider using coconut flour instead of all-purpose flour for a lower carb alternative.
  • Use unsweetened almond milk instead of buttermilk to further reduce the carb count.

In conclusion, our Blueberry Buttermilk Breakfast Cake is a delightful treat that’s perfect for any time of day. With its tender crumb, juicy blueberries, and hint of lemon zest, it’s sure to become a new favorite in your recipe collection. Whether you enjoy it for breakfast, as a snack, or as a dessert, this cake is a delicious way to brighten your day. So why wait? Gather your ingredients and whip up a batch of this irresistible cake today!

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