Buttermilk Blueberry Breakfast Cake is the ultimate treat for any breakfast or brunch. Combining the fluffy texture of a pancake with the sweet, juicy burst of fresh blueberries, this cake is a decadent yet comforting choice for starting your day. The lemon zest adds a refreshing touch, and the light buttermilk creates a tender crumb that makes this cake irresistible.

Why You’ll Love This Recipe

This breakfast cake is a perfect balance of sweetness and freshness, thanks to the blueberries and lemon zest. The buttermilk creates a moist, fluffy texture, while the almond and vanilla extracts add an extra depth of flavor. The sprinkle of sugar on top gives the cake a light, crisp finish, making it a truly delicious and indulgent treat that’s easy to prepare. Whether served at a cozy brunch or as a breakfast delight, this cake is sure to impress everyone. Buttermilk Blueberry Breakfast Cake

Ingredients

2 cups sugar (minus 2 tablespoons for topping)
2 lemons, zested
1/2 cup unsalted butter
1/2 cup vegetable oil
2 large eggs, whisked
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 1/4 cups fresh blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Spray a 9×13″ pan with nonstick spray and set aside.
In a bowl, combine the sugar (minus 2 tablespoons for the topping) and lemon zest. Rub together with your fingers to release the lemon oils.
In a stand mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.
Crack in the eggs, add the vanilla and almond extracts, and mix well. Then, gradually add the dry ingredients (flour, baking powder, salt) and mix until almost incorporated.
Add the buttermilk and stir until barely combined.
Switch to a rubber spatula and gently fold in the blueberries.
Spread the batter evenly in the prepared pan, and sprinkle the reserved 2 tablespoons of sugar on top.
Bake for 40-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. (Note: bake time may vary depending on altitude.)
Allow the cake to cool before slicing and serving.

Servings and timing

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 16 servings

Variations

Other Berries: Substitute the blueberries with raspberries, blackberries, or strawberries for a different fruity twist.
Nuts: Add a handful of chopped nuts such as almonds or pecans for a little crunch in the cake.
Spices: For extra warmth, add a teaspoon of cinnamon or nutmeg to the batter.
Lemon Glaze: Drizzle a lemon glaze over the cooled cake for added sweetness and a burst of citrus flavor.
Dairy-Free: Use non-dairy milk (like almond or oat milk) and dairy-free butter to make this recipe dairy-free.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 1 week.
Reheating: To reheat, simply microwave individual slices for 15-20 seconds or warm them in a 300°F oven for 5-10 minutes.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure not to thaw them before folding them into the batter to avoid a purple streaked cake.

Can I make this cake ahead of time?

Yes, you can make the cake a day ahead. Store it in an airtight container, and it will stay fresh for 2-3 days. You can also freeze the cake and thaw it when needed.

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or even mix the ingredients by hand with a whisk and a spatula. Just ensure the butter and sugar are well-creamed before adding the rest of the ingredients.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can substitute it with milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes to thicken before using it in the recipe.

How do I prevent the blueberries from sinking to the bottom of the cake?

Toss the blueberries in a small amount of flour before folding them into the batter. This helps to prevent them from sinking during baking.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by using a 1:1 gluten-free flour blend. Be sure to check that the other ingredients are gluten-free as well.

How do I know when the cake is done?

The cake is done when it’s golden brown on top, and a toothpick inserted into the center comes out clean. If there’s any wet batter on the toothpick, bake for a few more minutes and test again.

Can I add a crumble topping?

Yes, you can make a streusel or crumble topping with flour, sugar, butter, and cinnamon to sprinkle on top before baking for an extra texture.

Conclusion

Buttermilk Blueberry Breakfast Cake is the perfect way to start your morning. With its light, fluffy texture and sweet bursts of blueberries, it’s a treat that feels indulgent but is still simple to make. The zesty lemon and warm vanilla and almond extracts add extra layers of flavor, while the cake’s soft crumb is simply irresistible. Serve it fresh from the oven for an unforgettable breakfast or brunch treat that everyone will enjoy!