Buttermilk Blueberry Breakfast Cake

About 3 years ago I was searching Pinterest for some new breakfast ideas & this recipe popped up! While it’s not the healthiest recipe, it’s flavor is amazing & my whole family enjoys it!

The flavors of lemon zest & blueberries together just MAKES this buttermilk blueberry breakfast cake something that you could buy at a bakery… yes, I’m serious. It’s THAT good!

I love that even if I don’t have buttermilk I can still make it (just by mixing milk & vinegar together). I’ve made it with and without buttermilk & it’s turned out great!


  • ½ cup butter, room temperature
  • zest from 1 large lemon
  • 3/4 cup sugar (set aside 1 tablespoon for sprinkling)
  • 1 egg
  • 1 tsp. vanilla
  • 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 cups fresh or frozen blueberries
  • ½ cup buttermilk



  1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and 3/4 cup minus 1 tablespoon of 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. Add all of the buttermilk. Stir. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
  4. Grease a 9 x13  baking pan (or something similar) with butter or coat with non-stick spray.  Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar.
  5. Bake for 35 to 45 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, especially if you’re using a smaller pan such as an 8×8-inch.) Let cool at least 15 minutes before serving.

If you don’t have buttermilk don’t worry! Just do this instead! Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.

Hope your family enjoys this Blueberry Breakfast Cake too!

Original recipe from Alexandra Cooks

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