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 :)

4.5 from 6 reviews
Buttermilk Blueberry Breakfast Cake
  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk
  • 1 Tbsp. sugar, for sprinkling on top
  1. Preheat the oven to 350ºF. Cream butter and sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined.
  3. Toss the blueberries with ¼ cup of flour.
  4. In a separate bowl, whisk together the remaining flour, baking powder and salt.
  5. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  6. Grease a 9-inch square baking pan 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 slightly 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?? :)

  5. Mellany Villaseran

    Can i substitute fresh blueberries with canned? Im in the philippines and fresh blueberries is very rare here.

  6. Brenda

    New to this site, Question: Can you use self rising flour and leave the baking powder and salt out? I don’t normally keep “plain” flour on hand.

  7. Bev

    I live over 8000 ft sea level. Almost all my baking has flopped :( Do you have any suggestions for baking this at high altitudes? Where I live in South America fresh blueberries are too expensive, would dried reconstituted in water work? Thanks

  8. Susie

    I have made this numerous times because it is just too good! I made some to send to school for the teachers and was asked for the recipe. It is very easy and I love the flavor of the buttermilk in addition to having a large amount of blueberries! You can’t miss on this one!

  9. Christine

    Too funny- i made this today for my boy even tho it meant heating the kitchen in a heat wave. It is one of his favs. SO worth it.

  10. Michelle

    I think this recipe looks neat! I want to know how lemony is this cake when done?
    I love the combination of blueberries and lemon and if its not too lemony is there a way I can add more lemon flavor to it and what amount of lemon juice could I add to the recipe?
    Thanks in advance for a reply.

    • Chef in Training

      The lemon is not a dominant flavor at all. It just brings a fresh taste and is so subtle you will barely notice it :) If you want the lemon flavor to be more pronounced I might just add a little tine bit more more lemon juice and some lemon zest to the recipe :)

  11. Tammi

    Thank you for the simple and delicious recipe. I am making it for the second time. My kids who don’t normally like too much fruit in baked goods, love this.