Blueberry Buttermilk Breakfast Cake

Don't Lose This Recipe

Breakfast may not have that many options for many of us. We always intend to have the same bacon and eggs with toast or pancakes. Honestly, if we think of making breakfast in bulk, then you may be spending a lot of time in the kitchen as well. So, we have a perfect solution that will make breakfast for many people in just an hour. Honestly, this will also add a new dish to your list of breakfast.

We are talking about the sweet and tangy Blueberry Buttermilk Breakfast cake. It is soft and fluffy and has a deep taste of blueberries and tanginess from lemon and buttermilk. The recipe is so simple and easy to make that it will save lots of time in the kitchen. So, let’s make the cake and impress everyone.

Blueberry Buttermilk Breakfast Cake

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Desserts
Cuisine American
Servings 6


  • 1 ½ + 1/3 cup All-purpose Flour
  • 1 1/3 cup Blueberries fresh
  • 1/3 cup Unsalted Butter at room temperature
  • 1/3 cup Granulated sugar
  • 1/3 cup Buttermilk
  • 1 tbsp Lemon juice
  • 1 Egg at room temperature
  • 1 ½ tsp Lemon Zest
  • 1 tsp Baking powder
  • 1 tsp Vanilla
  • ½ tsp Salt


  • Start with preheating the oven at 350-degree F.
  • Prepare a 6-inch baking pan by greasing with oil or butter.
  • Now, take a mixing bowl and cream the butter with the help of a stand mixer or hand mixer.
  • Once the butter is fluffy, add sugar and egg to the butter and whisk it until the mixture is pale.
  • Add vanilla and lemon zest and gently fold.
  • In a separate medium-sized mixing bowl, whisk the dry ingredients; 1 ½ cup of flour, baking powder, and salt.
  • Gradually add the flour mixture to the butter and egg mixture, lemon juice, and buttermilk. Fold the mixture until no lumps are visible.
  • In a separate bowl, toss the blueberries and remaining 1/3 cup of flour.
  • Add the blueberries to the cake batter and fold them gently in.
  • Pour the cake batter into the prepared pan.
  • Bake the cake for 30 to 35 minutes. Test if the cake is cooked correctly by pocking in a toothpick and checking if it is clean.
  • Take the bake out, sprinkle some granulated sugar over the cake, and broil for 3 to 5 minutes until sugar is bubbly and caramelized.
  • Let the cake rest at room temperature for 15 to 20 minutes.
  • Serve and enjoy with maple syrup.
Keyword Blueberry Buttermilk Breakfast Cake
Tried this recipe?Let us know how it was!

Tips for making the best Blueberry Breakfast Cake

ere are a few tips that will make the best blueberry breakfast cake to fulfill your mornings.

  • Always dust the blueberries in the flour. This will help make the blueberries float into the cake batter instead of sinking into the bottom of the cake.
  • Once you have added the lemon juice to the batter, you need to add blueberries and bake the cake as soon as possible. The lemon is reactive with baking powder and buttermilk for making a fluffy cake; otherwise, your cake may sink and become dense.

Don't Lose This Recipe


  1. Dawn L. Woodward

    I don’t think I have ever heard of a 6 inch baking pan. ??

    • Nancy B.

      Dawn, I googled it and found they are sold on Amazon, at Hobby Lobby, Walmart, Target and even King Soopers is listed.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Don't Lose This Recipe

Help spread the word. You're awesome for doing it!