There’s nothing better than the smell of a freshly baked Blueberry Buttermilk Breakfast Cake coming from your oven. Sweet blueberries, tangy buttermilk, and bright lemon zest all mingle together in one tender, golden slice. I first tested this recipe on a quiet weekend morning, and the kitchen filled with a citrusy, buttery aroma that felt irresistible. It’s the kind of cake that looks impressive but comes together with simple pantry ingredients and a big bowl of berries. Whether you’re serving it warm with coffee or slicing it up for brunch, this cake is a tried-and-true crowd pleaser.

Why You’ll Love This Recipe

This Blueberry Buttermilk Breakfast Cake is one of those recipes you’ll keep coming back to. Here’s why:

Irresistible flavor – lemon zest adds brightness while blueberries give sweet, juicy bursts.
Easy for beginners – straightforward steps mean you don’t need to be an expert baker.
Versatile delight – perfect for breakfast, brunch, or a light dessert with ice cream.
Affordable ingredients – everything you need is probably already in your pantry.

It’s a no-fuss recipe with bakery-level results.

The Story Behind Blueberry Buttermilk Breakfast Cake

This cake carries a bit of history and homestyle comfort:

Farm kitchen origins – recipes like this came from simple, practical cooking with seasonal fruit.
Buttermilk tradition – once a butter byproduct, buttermilk became a favorite in baked goods for its tenderizing qualities.
Blueberry heritage – blueberries, native to North America, have been beloved in muffins, pies, and rustic cakes for centuries.
Everyday comfort – lemon zest and sugar toppings made recipes like this both practical and special.

It’s a slice of history baked fresh in your kitchen.

Key Ingredients in Blueberry Buttermilk Breakfast Cake

Sugar – sweetens the batter and adds a crunchy topping.
Lemon zest – brightens the flavor with fresh citrus notes.
Butter & oil – combine for rich taste and a moist texture.
Eggs – bind everything together and create structure.
Vanilla & almond extracts – add depth and a subtle nutty aroma.
Flour, baking powder & salt – form the base and lift of the cake.
Buttermilk – tenderizes the crumb and balances sweetness.
Blueberries – the star ingredient, juicy and flavorful in every bite.

How to Make Blueberry Buttermilk Breakfast Cake

Preheat and prep – Heat oven to 350°F (175°C). Spray a 9×13” pan with nonstick spray.
Infuse the sugar – In a bowl, rub lemon zest into the sugar with your fingers. Remove 2 tablespoons for the topping.
Cream butter and sugar – Beat butter with the lemon sugar until fluffy (1–2 minutes). Mix in the oil.
Add eggs and extracts – Beat in eggs, vanilla, and almond extract until smooth.
Combine dry ingredients – Add flour, baking powder, and salt, mixing just until nearly combined.
Add buttermilk – Pour in the buttermilk and stir gently until incorporated.
Fold in blueberries – Switch to a spatula and gently fold in berries. Spread evenly in the pan.
Top and bake – Sprinkle with reserved sugar and bake for 40–50 minutes, until golden and a toothpick comes out clean. Cool slightly, then slice and serve.

Blueberry Buttermilk Breakfast Cake Tips and Twists

Here are a few tricks to make this cake even better:

Tips

Rub zest into sugar to fully release citrus oils.
Reserve some berries to scatter on top for a bakery-style look.
Don’t overmix the batter—gentle folding keeps it soft.
Test with a toothpick at 40 minutes, ovens vary.
Serve slightly warm for maximum flavor.

Variations

Try raspberries or blackberries instead of blueberries.
Swap almond extract for lemon extract for a citrus boost.
Add a simple glaze of powdered sugar and milk for a sweeter finish.

Storage, Reheating, and Make-Ahead Tips

Storage: Keep covered at room temperature for 2 days, or refrigerate up to 4 days.
Reheating: Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes.
Make-Ahead: Bake a day ahead, cover tightly, and serve the next morning. The lemon zest keeps it fresh and bright.

Serving Suggestions

This Blueberry Buttermilk Breakfast Cake is perfect on its own, but you can dress it up:

Serve warm with a dusting of powdered sugar.
Pair with a hot latte or tea for a cozy breakfast.
Add a side of scrambled eggs or yogurt for balance.
Turn it into dessert with a scoop of vanilla ice cream.

It works for casual mornings and elegant brunches alike.

Frequently Asked Questions

Can I use frozen blueberries? Yes, add them straight from the freezer without thawing.
What can replace buttermilk? Use 1 cup milk plus 1 tablespoon vinegar or lemon juice.
Do I need both butter and oil? Yes, they balance richness and moisture.
Can I halve the recipe? Absolutely—use an 8×8” pan and bake slightly less time.
Can I freeze it? Yes, freeze wrapped slices for up to 2 months.

Enjoy Your Blueberry Buttermilk Breakfast Cake

Baking this Blueberry Buttermilk Breakfast Cake is like gifting yourself a moment of comfort. The lemony sugar crust, tender crumb, and juicy berries make every bite irresistible. You don’t need fancy tools or advanced baking skills—just a few simple ingredients and a love for homemade treats. It’s perfect for busy mornings, slow weekends, or anytime you crave something sweet yet wholesome. Once you bake it, don’t be surprised if it becomes your go-to recipe for sharing with friends and family.

Explore More Recipes

If you loved this recipe, you’ll enjoy these too:

For a fruity twist, try Blueberry Bread Pudding.
Pair your cake with savory comfort like Crockpot Chicken and Gravy.
Add a refreshing bite with Strawberry Shortcake.

For even more ideas, browse the Dessert Collection and discover your next favorite bake.

Blueberry Buttermilk Breakfast Cake Recipe

This blueberry buttermilk breakfast cake is soft, tangy, and bursting with juicy berries. With a lemon-sugar topping and simple steps, it’s the perfect bake for beginners who want a cozy, homemade treat.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword beginner breakfast recipes, blueberry buttermilk breakfast cake, blueberry cake recipe, easy brunch cake, lemon blueberry cake

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 12 servings

Calories 320kcal

Author Abby Marlow

Ingredients

2 cups sugar minus 2 tablespoons
2 lemons zested
1/2 cup unsalted butter softened
1/2 cup vegetable oil
2 large eggs whisked
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 1/4 cups blueberries fresh

Instructions

Preheat oven to 350°F (175°C). Spray a 9×13″ pan with nonstick spray.
Rub lemon zest into sugar with your fingers; reserve 2 tablespoons for topping.
Beat butter and sugar until fluffy (1–2 minutes). Mix in oil.
Add eggs, vanilla, and almond extract. Mix until smooth.
Stir in flour, baking powder, and salt until almost combined.
Add buttermilk and gently stir. Switch to a spatula and fold in blueberries.
Spread batter evenly in pan, sprinkle with reserved sugar.
Bake 40–50 minutes, until golden and a toothpick comes out clean. Cool before serving.

Notes

For best results, toss blueberries lightly in flour to prevent sinking. This blueberry buttermilk breakfast cake also works beautifully with raspberries or a lemon glaze for extra flavor.

Nutrition (per serving, estimated)
Calories: 320
Carbohydrates: 50g
Protein: 5g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 40mg
Sodium: 210mg
Fiber: 2g
Sugar: 28g