Thursday, May 18, 2017

Buttermilk Blueberry Morning Cake

Lemon-Blueberry Breakfast Cake

With blueberries on sale right now I thought I would share one of my favorite recipes that use them. I have tried many blueberry quick bread, muffins, and cakes before and I have to say this one is the best.  It is moist with a light texture and the blueberries are just enough.  I only used a heaping cupful of berries instead of the two because I was using frozen ones and it turned out perfect.  I also used sour milk instead of store bought buttermilk but that's a standard substitution.  The whole family raved about it and it is definitely going to become a standard on Monday baking day.  You could use any berry or chopped fruit in this cake.  It's wonderful with coffee or tea.

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.


  1. This looks delicious! I pinned it to save for later.

  2. This sounds a lovely alternative to the muffins I usually make.
    Ali xx

  3. Oh my goodness! That looks sooooo yummy! I'm going to have to pin this one.

    visiting from the Roses of Inspiration blog party.


  4. I just wanted to say I made this today substituting in Namaste Gluten Free flour and it was amazing! Turned out great. I decided I didn't want to waste the lemon so I juiced it and added some powdered sugar to make a glaze and put it on top. Super good, not too sweet. Couldn't be a better recipe.

  5. This sounds really good. I need to save and print it. :-) We have family brunches every weekend and this could make a nice treat for that.

  6. Yes, please! This looks and sounds delicious! I'll definitely be trying this recipe soon - thanks for sharing with Roses of Inspiration.

  7. Blueberries + buttermilk...two of my favorite things. Must make this soon. Thank you for sharing so I could find you on Monday's Musings!

  8. Looks just delicious....I'll be saving this recipe for later! Visiting from

  9. I have som fresh blueberries leftover from our weekend red, white and blue dessert, so this sounds like breakfast tomorrow! Visiting from TGIM.

  10. YUM! Blueberries in cake is the best, especially for breakfast. This looks perfect for a brunch :) Thanks for sharing, visiting from Frugal Crafty Blog Hop!

    Alexis @


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