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 mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal
- 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
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.
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