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Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake Recipe

Abby Marlow
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.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

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