Blueberry Buttermilk Breakfast Cake


Blueberry buttermilk breakfast cakes are extremely easy to make to serve breakfast. It’s extremely moist, deliciously buttery and packed with fresh blueberries in the middle. One bite is never enough!


The last time I made this recipe, I tested recipe after recipe to find the best, most tasty blueberry muffins I’ve ever had. The kids were just so awesome to try, taste samples, eat and then analyze each muffin. In the middle of our hunt, one of the kids told me “why don’t you just make a blueberry breakfast cake and then you don’t have to take so much time filling individual muffins?”


So here it is the breakfast cake we love so much was created.

The cake is made by the rubbing of sugar and lemon zest between your fingers. This blooms or intensifies the lemon oils, making it pop in the cake.


You’ll then use butter and mix it with sugar, not only impart that delicious buttery flavor, but also importantly, to create a fluffy texture. The problem is that butter is delicious, however it can dry cakes out, which is why we include oils to help keep the cake moist and buttermilk to kick it up to the fluffy, tangy , and moist level.

Making the blueberries fold inwards vs stirring is essential, therefore be careful! !

Ingredients Needed

1/2 Cup Unsalted Butter

1/2 Cup Vegetable Oil

2 Cups Sugar , minus 2 tablespoons

2 eggs large whisked

2 Lemons zested

1 tablespoon Vanilla Extract


1 teaspoon of Almond Extract

4 Cups Flour

4 . teaspoons baking Powder

1 teaspoon Salt

1 Cup Buttermilk

2 1/4 Cups Blueberries fresh


The oven should be set to 350°F and spray the 9×13″ pan with nonstick spray. Then set it aside.

in a bowl mix the sugar. Transfer 2 tablespoons into another bowl for the topping. Add lemon zest. Rub it in with your hands.

In a stand mixer beat the sugar and butter until they are fluffy, approximately 2 to 3 minutes. Add the oil, and mix.

Crack the eggs, add the extracts. Then make a last twist before adding all dry ingredients. Mix until the mixture is nearly incorporated and then add the buttermilk, stirring until the mixture is barely incorporated.

Use a spatula made of rubber and fold into the fruits. Distribute the batter evenly across the pan. Sprinkle heavily with the sugar.

Bake for 40-50 hours (see Note) and until a toothpick inserted in the middle is clear. Cool and serve!


The altitude is a major factor here, so the cake you bake could be completed in 35-40 minutes, whereas ours usually takes close to 50 minutes.