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The fully baked buttermilk blueberry breakfast cake cooling in an 8-inch square pan, showing its golden-brown top sprinkled with sugar.

7 Secrets for an Absolutely Flawless Buttermilk Blueberry Breakfast Cake

Moist, tender cake bursting with juicy blueberries and a hint of lemon. Perfect for brunch or afternoon tea—bakes in just 40 minutes!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9 slices
Calories 280 kcal

Equipment

  • 8-inch or 9-inch square baking pan
  • Stand mixer or hand mixer

Ingredients
  

Wet Ingredients

  • 0.5 cup unsalted butter at room temperature
  • 1 large lemon zest
  • 1 cup granulated sugar minus 1 tbsp reserved for topping
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 cup buttermilk at room temperature

Dry Ingredients

  • 2 cups all-purpose flour minus ¼ cup reserved for blueberries
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt

Fruit

  • 2 cups fresh blueberries picked over

Instructions
 

  • Preheat oven to 350°F (175°C). Grease an 8-inch or 9-inch square pan and line with parchment paper.
  • Cream butter, lemon zest, and sugar (reserving 1 tbsp) for 3-4 minutes until light and fluffy.
  • Beat in egg and vanilla until smooth. Toss blueberries with ¼ cup flour.
  • Whisk remaining flour, baking powder, and salt. Alternate adding flour mixture and buttermilk to batter.
  • Gently fold in blueberries. Spread batter into pan and sprinkle with reserved sugar.
  • Bake 35-50 minutes (until toothpick comes out clean). Cool 20 minutes before slicing.

Notes

Secret #1: Room temperature ingredients ensure even mixing. Secret #2: Tossing blueberries in flour prevents sinking.
Keyword Blueberry Recipes, Brunch, Easy Baking