Blueberry Patch + Buttermilk Breakfast Cake

The blueberries are in!


I love being able to walk out the back door and grab a handful of these bad boys. This is truly what summer is made of.

When the blueberries are fresh, we get creative to use them all up! Muffins, Crumb Cake, Pancakes, Cobblers, Salads, Sauces, Sorbets, Smoothies… we have blueberries coming out our ears! But, this Buttermilk Breakfast Bake is one of my favorite uses for summer’s bluest and truest bounty. It can be whipped up in a matter of minutes, bakes for 30+ minutes, cools down a bit, and you have a simple and delicious breakfast for your family in under an hour! Can’t beat that!


Buttermilk Blueberry Breakfast Bake

–an absolutely gorgeous baked coffee cake perfect for Saturday and Sunday mornings this summer —

(Serves 6-8)

  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

A few notes…

*7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top


1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.


I love the flavors of lemon and blueberry together. In fact, I add lemon zest to my blueberry muffins too… even if it doesn’t call for it. They were made for each other. It’s the sweet and the sour I think.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.


3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

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4. Grease an 8 or 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.

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5. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.  Let cool at least 10-15 minutes before serving for best results.

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I love the cispy crust the sugar gives and the inside remains soft, fluffy, and incredibly light. Best of both worlds.


Absolutely delicious with a big, hot and steaming mug of tea or coffee.

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