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Buttermilk Blueberry Breakfast Cake


Enjoy this Blueberry Breakfast Cake for a weekend brunch or mid-morning snack. Serve with extra fresh blueberries on top!

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Rate this recipe 4.4/5 (48 Votes)


  • 1/2 cup butter, unsalted
  • 2 teaspoons lemon zest or more, from 1 large lemon
  • 1 cup granulated sugar
  • 1 large egg, fresh
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh blueberries
  • 1/2 cup lowfat buttermilk


Servings 8
Preparation time 5mins
Cooking time 40mins
Adapted from


Step 1

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

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

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

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.

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