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Blueberry Buttermilk Breakfast Cake Recipe

Irresistible Blueberry Buttermilk Breakfast Cake Recipe to Try!

This Blueberry Buttermilk Breakfast Cake recipe combines tangy buttermilk and plump blueberries for a delightful morning treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sugar Reduce by 2 tablespoons for topping.
  • 1 tablespoon Lemons (zested) Adds citrusy brightness.
  • 1/2 cup Unsalted Butter Can be replaced with additional oil.
  • 1/4 cup Vegetable Oil Substitute with melted coconut oil if preferred.
  • 2 Eggs Whisk until frothy.
  • 1 teaspoon Vanilla Extract Use pure extract for best results.
  • 1 teaspoon Almond Extract Omit if nut allergies are a concern.
  • 2 cups All-Purpose Flour Gluten-free flour can replace.
  • 1 tablespoon Baking Powder Verify freshness.
  • 1/2 teaspoon Salt Essential for flavor enhancement.
  • 1 cup Buttermilk Substitute with milk + vinegar or lemon juice.
  • 2 cups Fresh Blueberries Dust with flour to prevent sinking.

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan with nonstick spray.
  2. Combine sugar with freshly zested lemon in a medium bowl, rubbing zest into sugar. Set aside 2 tablespoons for topping.
  3. Cream softened unsalted butter and remaining lemon-sugar mixture until fluffy, then add vegetable oil, eggs, vanilla extract, and almond extract. Blend until smooth.
  4. Sift all-purpose flour, baking powder, and salt in a separate bowl. Fold dry mixture into wet ingredients until just combined.
  5. Stir in buttermilk until smooth, then fold in blueberries coated in flour.
  6. Transfer batter to prepared pan, spreading evenly. Sprinkle reserved lemon-sugar mixture on top.
  7. Bake for 40-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Best served warm with coffee or a tall glass of milk. Leftover cake can be stored for up to 3 days at room temperature.

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