Go Back
–+ servings
Buttermilk Blueberry Breakfast Cake

Irresistible Buttermilk Blueberry Breakfast Cake Recipe

A delightful Buttermilk Blueberry Breakfast Cake that is moist, quick to prepare, and perfect for any breakfast occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Buttermilk Substitute with regular milk and vinegar or lemon juice if needed.
  • 2 cups Blueberries Fresh blueberries preferred; frozen can be used if coated in flour.
  • 2 cups All-Purpose Flour Gluten-free all-purpose flour can be substituted.
  • 1 cup Sugar Coconut sugar can be used for a different flavor.
  • 1/2 cup Butter Unsalted butter recommended.
  • 2 large Eggs Flax eggs may be used for a vegan version.
  • 1 tablespoon Lemon Zest Lime zest can be used for a different twist.
  • 2 teaspoons Baking Powder Check freshness for best results.
  • 1 teaspoon Baking Soda Check freshness for best results.
  • 1/2 teaspoon Salt
Optional Glaze
  • 1 cup Powdered Sugar Mix with lemon juice for a tangy finish.
  • 2 tablespoons Lemon Juice Can substitute with milk for a different flavor.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking pan
  • whisk

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan by greasing it with butter and dusting it with flour.
  2. In a large mixing bowl, combine softened unsalted butter and granulated sugar and beat until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and buttermilk until smooth.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and a pinch of salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  6. Gently fold in the blueberries into the batter.
  7. Pour the batter into the prepared baking pan and smooth the top.
  8. Bake for 35-40 minutes, checking for doneness with a toothpick.
  9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Using room temperature ingredients helps to create a smooth batter. Avoid overmixing to maintain a tender texture. Coat frozen blueberries in flour to prevent sinking during baking. Store in an airtight container for up to 3 days at room temperature.

Tried this recipe?

Let us know how it was!