Buttermilk Blueberry Breakfast Cake

So, I made my family cake for breakfast. What of it?

It’s full of blueberries, which are pretty much just plain magic in the health food world, so I’m not feeling guilty.

Also, muffins tend to be an acceptable breakfast and this is just one giant muffin baked in a cake pan.

See? Totally reasonable to eat cake for breakfast.

Buttermilk Blueberry Breakfast Cake

Prep Time undefined Cook Time undefined Total Time


  • 1/2 cup butter, room temperature
  • 2 teaspoon lemon zest
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 2 cups fresh blueberries
  • 1 tablespoon sugar, for sprinkling


  1. Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 baking dish.
  2. In the bowl of a stand mixer, cream together the butter, lemon zest, and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
  3. Combine the flour, baking powder, and salt in a small bowl.
  4. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
  5. Fold in the blueberries.
  6. Spread the batter in the prepared baking dish and sprinkle with the 1 tablespoon of sugar.
  7. Bake for 30 to 40 minutes, testing after 30 minutes.
  8. Cool before serving.


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2651kcal Calories from fat 906
% Daily Value
Total Fat 101g 155%
Saturated Fat 61g 305%
Transfat 4g
Cholesterol 409mg 136%
Sodium 2337mg 97%
Carbohydrate 406g 135%
Dietary Fiber 14g 56%
Sugars 199g
Protein 39g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

lightly adapted from Alexandra’s Kitchen