Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake

I’m delighted to share with you a scrumptious recipe that’s near and dear to my heart – the Buttermilk Blueberry Breakfast Cake. As a lifelong Texan, I’ve spent countless mornings enjoying warm, sun-kissed blueberries straight from the bush. This recipe combines the sweet taste of blueberries with the tangy goodness of buttermilk and a hint of lemon, making it a fantastic way to start your day or enjoy a little slice of heaven as an afternoon treat.

I’ve crafted this recipe with love and care, drawing on my years of experience in the kitchen to ensure that every bite is a perfect harmony of flavors. The tender crumb and juicy bursts of blueberries will transport you to a warm summer morning, sipping on a glass of iced tea and enjoying the company of friends and family. So, let’s not wait any longer! Grab your apron and let’s whip up a Buttermilk Blueberry Breakfast Cake that’ll have everyone asking for seconds.

Can I use frozen blueberries instead of fresh ones for this Buttermilk Blueberry Breakfast Cake?

Absolutely! Frozen blueberries work just as well as fresh ones in this recipe. Simply thaw and drain them before folding them into the batter to prevent excess moisture.

What can I substitute for buttermilk if I don’t have any on hand?

In case you don’t have buttermilk available, you can easily prepare a homemade alternative by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Allow the mixture to rest for 5 minutes prior to incorporating it into the recipe.

How should I store leftover Buttermilk Blueberry Breakfast Cake?

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to a week or freeze it for up to 3 months.


  • 2 cups all-purpose flour (480 ml)
  • 1 cup granulated sugar (240 ml)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup unsalted butter, softened (120 ml)
  • 1 large egg (or 2 small farm-fresh eggs)
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (120 ml)
  • Juice of 1/2 lemon (or zest of 1 lemon)
  • 2 cups blueberries, fresh or frozen (480 ml)


  1. Preheat your oven to 425°F (220°C). Grease a baking dish, bundt pan, or muffin tin.
  2. In a large mixing bowl, combine the dry ingredients: 2 cups of flour, 1 teaspoon salt, 2 teaspoons baking powder, and 1 cup of sugar. Mix well.
  3. In a separate bowl, whisk the egg(s) before adding 1 teaspoon of vanilla extract. (Source:
  4. Pour the egg mixture into the dry ingredients. Add the softened butter and 1/2 cup of buttermilk to the mixture. Mix gently until well combined.
  5. Squeeze the juice of half a lemon (or add the zest of 1 lemon) into the batter and mix until incorporated.
  6. Carefully fold in the blueberries, taking care not to squash them.
  7. Transfer the batter into the greased baking dish or pan, spreading it out evenly.
  8. Place the dish in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove the cake from the oven and allow it to cool before serving.

Enjoy this Buttermilk Blueberry Breakfast Cake with your family and friends! The combination of blueberries and lemon creates a refreshing flavor, perfect for a morning treat or an afternoon snack. Don’t forget to check out other delicious recipes on Ineskohl Kitchen. Happy cooking!


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1 Comment

  1. Kitty Mohlenkamp

    Please send me all your recipes!!!

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