Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Cake

Pinterest Inspired


  • 1/2 c. salted butter (1 stick), room temp
  • zest from 1 large lemon
  • 1 c. + 1 Tbsp. sugar
  • 1 large egg, room temp
  • 1 tsp. vanilla
  • 2 c. + 1/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 c. fresh blueberries
  • 1/2 c. buttermilk


  1. Preheat oven to 350*. Prepare a 8 inch square baking pan with parchment paper and grease with butter generously. Set to the side.
  2. In a medium-sized bowl, gently toss the blueberries in 1/4 c. flour and set to the side.
  3. In a large bowl, cream together the butter and lemon zest with a hand mixer. Add 1 c. sugar and the egg and mix until smooth and creamy.
  4. In a separate large mixing bowl, whisk together the 2 c. flour, baking powder, and salt. Once combined, add half of this mixture to the “wet” bowl and stir with a spatula until combined. Add the buttermilk and stir until combine. Mix in the remaining flour mixtures.
  5. Add blueberries to the bowl, but leave the excess flour behind. Gently fold in the berries so they are not crushed.
  6. Pour batter into prepared baking pan, sprinkle the top evenly with 1 Tbsp. of sugar, and bake for about 40-45 minutes or until a toothpick is inserted and comes out clean.
  7. Remove from the oven and allow to cool on a baking rack before serving. Cut into 12 pieces.

Yields 12 servings | 226 calories per serving

Eat, Bork, & Be Merry!

~ Kate


9 thoughts on “Buttermilk Blueberry Breakfast Cake

  1. OMG!!!!! I just tried this, only I changed blackberries for the blueberries. It is so moist and delicious! I also had some left over lemon cookie crumbs that I ground up and added to the flour when I coated the berries and also to the topping to make it kind of like a streussel. I am actually munching on it at this very moment. DELICIOUS!

    Liked by 1 person

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