Buttermilk Blueberry Breakfast Cake

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 :)


4.7 from 9 reviews
Buttermilk Blueberry Breakfast Cake
 
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Ingredients
  • 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
Instructions
  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.

Enjoy!
recipe slightly adapted from Alexandra’s Kitchen 

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast

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Comments

  1. Heather

    delicious! I made blueberry buckle last weekend, but I think this is a must try soon

    ~heather

  2. sally @ sallys baking addiction

    i love all of your breakfast recipes lately Nikki! All those cinnamon roll goodies and now this... breakfast just got a whole lot tastier. :)

  3. Nikki

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

  5. Carla

    This looks amazing! I can't wait to try it! I'm pinning it too!

  6. Amy Gulin

    Tried this and absolutely loved it! Super easy and super yummy! Thanks for sharing!

  7. 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.

  8. Sue Branham

    Yum! Looks good. I printed it out too.

  9. Jackie

    I just made this recipe last night and it is almost all gone!! I will be blogging about it tomorrow!

  10. Moore Or Less Cooking

    Your blueberry coffee cake looks so yummy! I have to try it with all of my Wild Maine Blueberries! Nettie

  11. Kacy Thompson

    Can you use frozen blueberries?

  12. 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!

  13. Terra

    Merry Christmas

  14. 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?? :)

  15. Mellany Villaseran

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

  16. 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.

  17. jill Reinart

    your recipes are wonderful, please keep them coming!

  18. Julia

    4

    Just wondering what the calorie, fat and sugar grams are per serving is for this. Sounds great!!

  19. Linda

    If you don't want the berries to sink to the bottom coat them in flour before you fold them in.

  20. Katly

    can you use rasberries instead of blueberries?

  21. Mary Carter

    this sounds like heaven, eat it warm with vanilla ice cream

  22. 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

  23. Susie

    5

    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!

  24. Snjezana

    The recipe calls for "vanilla"...vanilla sugar or extract?

    1. Chef in Training

      extract :)

  25. Dolores

    5

    If you make this then you'll have to figure out how to stop eating it. This is a great receipe.

    1. Erna Duffere

      can you make this glutein free?

  26. Elaine Freimuth

    5

    Yummy recipe, I love anything with blueberries!!!!

  27. Asenath Evermon

    How do you get the crumble on top?

  28. 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.

  29. Michelle

    Hello,
    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.
    (*_*)
    Chelle

    1. 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 :)

  30. Vittoria

    I'm going to try blueberry muffins.

  31. Pinge

    3

    I loved the texture but all I could taste was the salt. Next time I will leave out the salt.

  32. despina

    please give alternative to buttermilk! thank so much!

  33. Tammi

    5

    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.

  34. Erika

    5

    Great recipe! I've made this twice now, my husband who doesn't normally eat blueberries loves it! I'll be making this many more times!

  35. Carol

    5

    Can you use strawberries or raspberries?

  36. Genny

    5

    Oh My my this is good! I only had one cup of bleuberry's so I put one cup of shreded coconut and its delicious!

  37. Jan

    I originally had this at my sister's and it was delicious! I came home and made the recipe in Denver (using high altitude adjustments). The dough is so thick it is impossible to fold in the blueberries without crushing them all.
    What can I do in the future?

  38. Brenda Blackmon

    Are there any adjustments for high altitude?

  39. Pat Marrion

    Do you think this could be made with frozen berries? I have a freezer full!! Maybe toss the frozen berries with a bit of flour before adding?

  40. Lynne

    I added a Mire Lemon Glaze and it was amazing! Thank you for this wonderful and easy recipe.

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