Buttermilk Blueberry Breakfast …

I have been eyeing this breakfast cake from Alexandra’s Kitchen for a while now and finally cracked down and had to make it!  It is absolutely WONDERFUL!  I love breakfast cakes and the blueberries and buttermilk in this cake make it extra special :)

Buttermilk Blueberry Breakfast Cake


By Chef in Training Published: May 20, 2012

    I have been eyeing this breakfast cake from Alexandra's Kitchen for a while now and finally cracked down and had to make it!  It is …



    1. Preheat the oven to 350ºF. Cream butter and 7/8 cup sugar until light and fluffy. (7/8 cup equals 3/4 cup + 2 Tbsp.)
    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 to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
    4. 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 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.

      recipe adapted from Alexandra’s Kitchen 

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      1. Nikki

        Yum! I just made this this morning from a different adaptation… I like that you use half the butter, gotta try that!

      2. Joanna

        Yummy! I used non fat buttermilk (my store was out of the regular) and it was still a delicious recipe. The perfect recipe to show off fresh blueberries.

      3. linda

        I made itlast weekend! It was fabulous. Not too sweet and not too cakey. Great for breakfast, brunch or an after supper sweet treat!

      4. Christina

        This looks sooo yummy & delicious & light, can’t wait to try it!! I have one question before I do make it for our fellowship break time at church on Sunday LOL :) I see you have it baked in a 9 inch square baking dish, I would like to make MORE by doubling it and baking it in a 9X13 inch baking dish–have you tried this, is this possible and if so what alterations do I need to do besides just doubling the recipe and baking dish?? :)