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Buttermilk blueberry breakfast cake – Oh sweet basil

It’s like the perfect blueberry muffin, but in cake form! Sweet fresh blueberries in a tender cake, this buttermilk blueberry breakfast cake is exactly what I want for breakfast.

Last year, I tested recipe after recipe for the best, most delicious blueberry muffin recipe ever. The kids were so amazing to taste, test, try, devour and analyze every single muffin. At the end of our search, a boy said to me, “why do not you just make a blueberry breakfast cake, and then you do not have to spend so much time filling individual muffins?”


And then you have it, our delicious breakfast cake was born.

It all starts with rubbing sugar and lemon peel between the fingers, which blossoms or intensifies the lemon oils and makes it jump right into the cake.

Then you need to use butter and whip it with sugar to not only give it the buttery taste but most of all to make it fluffy. However, there is a problem, butter is delicious but dries a cake out, so we also add oil to keep it moist, and buttermilk to really kick it into the airy, sour and moist level.

It is also a must to fold the blueberries vs stirring, so be sure to be gentle !!

Ingredients for blueberry breakfast cake

This recipe has a lot of standard cake ingredients plus some key ingredients (which I just mentioned) to make this cake moist and fluffy. Here is your shopping list:

  • Butter
  • Vegetable oil
  • Sugar
  • Egg
  • Lemon zest
  • Vanilla extract
  • Almond extract
  • Flour
  • Baking soda
  • Salt
  • Buttermilk
  • Blueberry

The measurements for each ingredient can be found in the recipe card at the end of the post.

a picture of a piece of airy moist blueberry breakfast cake on a small white plate surrounded by other small plates filled with breakfast cake.

How to make blueberry breakfast cake

I love a fun breakfast that is super easy to make! This breakfast cake comes together like a dessert cake and everyone will feel like they are eating dessert for breakfast! Here are the basic steps:

  1. Preheat the oven and prepare your baking tin.
  2. Add the sugar (minus 2 tbsp) in a bowl and add the lemon zest. Rub sugar and peel with your fingers. This enhances the lemon flavor.
  3. Whisk butter and sugar in a standing mixer until fluffy. Add the oil and mix it again.
  4. Add eggs and extracts and mix it all together.
  5. Add all the dry ingredients and mix until almost incorporated, then add the buttermilk and stir until almost all is mixed.
  6. Use a rubber spatula to fold the blueberries in.
  7. Spread the dough in the pan and sprinkle the top with the reserved sugar.
  8. Bake and then allow to cool before serving.
    • PRO TIP: Height will really affect the baking time. We are over 4000 feet here, so it takes about 50 minutes to bake. At lower altitudes it could take as little as 35-40 minutes. Check it with a toothpick and pull the cake out of the oven when the toothpick comes out with only a few crumbs on.

These instructions can also be found in the recipe card at the end of this post. You can also save or print the recipe from there.

a picture of a golden brown blueberry breakfast cake in a 9x13 silver cake tin with two forks sitting along the side of the pan.

Can I use frozen blueberries?

Yes, frozen blueberries work well. They need to be added to the dough while they are still frozen. I would also add them between layers of dough instead of folding them into the dough. The color of frozen blueberries tends to soften into the dough when you mix it. Pour on a layer of dough, sprinkle with the blueberries, then pour on another layer of dough and sprinkle with berries and repeat until the dough and berries are gone and finish with blueberries.

Can I freeze this cake?

Yes, this cake freezes very well! Allow to cool completely and then wrap it twice in plastic wrap followed by foil. It stays in the freezer for up to 3 months. When you are ready to eat it, take it out of the freezer and let it sit at room temperature for a few hours until it is thawed.

a picture of a piece of blueberry breakfast cake with a bite taken out of it.the bite sits on a fork in the foreground.

Whether it’s Christmas morning, conference morning or brunch with the ladies, this buttermilk blueberry breakfast cake is the perfect recipe to delight hungry stomachs. It is moist, airy and full of juicy blueberries.

More breakfast cake recipes:

a picture of a piece of blueberry breakfast cake on a small white plate full of purple fresh blueberries.

Buttermilk blueberry breakfast cake

Preparation time: 15 minutes

Cooking time: 40 minutes

Total time: 55 minutes

Servings: 16

  • 1/2 Cup Unsalted butter
  • 1/2 Cup Vegetable oil
  • 2 Copper Sugar minus 2 tbsp
  • 2 Egg large, whipped
  • 2 Lemons tense
  • 1 teaspoonful Vanilla extract
  • 1 teaspoonful Almond extract
  • 4 Copper Flour
  • 4 teaspoons Baking soda
  • 1 teaspoonful Salt
  • 1 Cup Buttermilk
  • 2 1/4 Copper Blueberry fresh
  • Preheat the oven to 350 degrees and spray a 9×13 “pan with nonstick spray and set aside.

  • Add the sugar in a bowl, remove 2 tbsp in a separate bowl for the topping and add the lemon zest and rub together with your fingers.

  • Whisk butter and sugar in a standing mixer until fluffy, approx. 1-2 minutes. Add the oil and mix again.

  • Crack your eggs in and add the extracts and then give the mixer one last turn before pouring in all the dry ingredients. Mix until almost incorporated, then add the buttermilk and stir until almost unmixed.

  • Switch to a rubber spatula and fold in the berries. Spread the dough evenly in the pan and sprinkle generously with sugar.

  • Bake for 40-50 minutes (see note) or until a toothpick in the middle comes out clean. Let cool and serve!

The height really matters here, so your cake could be made in 35-40 minutes, while ours is usually closer to 50.

Nutrition facts

Buttermilk blueberry breakfast cake

Quantity per portion (1 cup)

Calories 355
Calories from fat 126

% Daily value *

Fat 14g22%

Saturated fat 10 g63%

Trans fat 1g

Polyunsaturated fat 1g

Monounsaturated fat 3g

Cholesterol 37mg12%

Sodium 172mg7%

Potassium 200mg6%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 28 g31%

Protein 5g10%

Vitamin A 246 IU5%

Vitamin C 9 mg11%

Calcium 75mg8%

Iron 2 mg11%

* Percent daily values ​​are based on a 2000 calorie diet.


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