Fresh Raspberry Orange-scented Breakfast Bake

Some recipes have me returning over and over. And each time I come back to them, I like to tweak them just a bit and see what I have come up with.

This recipe for Blueberry Buttermilk Breakfast Cake from Alexandra Cooks is a staple in our house. I have made it countless times and each time it is moist, delicious, bursting with berries, and absolutely spectacular with a cup of Early Grey tea.

Just a suggestion.

I love the blueberry version so much that I approached switching it up with great trepidation, but I am so glad I did! Because guess what?!?


I may even love this recipe better than the original.

Who knew?!?

Raspberry Orange-scented Buttermilk Breakfast Bake


  • 1 stick unsalted butter, room temperature and softened
  • 1 heaping cup granulated sugar + 2 tablespoons (seperated)
  • Zest of 1 large orange
  • 1 egg, room temperature
  • 1.5 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 cup buttermilk
  • 3/4 tsp salt
  • 1.5 cups fresh raspberries


1. Preheat the oven to 350ºF. Cream butter with orange zest along with 1 cup of the sugar until light and fluffy and pale in color.


I love the flecks of orange mixed throughout.


Add the egg and vanilla and beat until combined.

2. Meanwhile, toss the raspberries with 1 tablespoon or so of the flour until lightly coated (this ensures they are suspended throughout the batter and don’t sink to the bottom).


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. Be sure to shake up your buttermilk as it tends to settle. 5

Start and end with the flour. This ensures a well-mixed and tender batter.


Mission accomplished… Just look at that luscious batter!

Clean off the beater and switch to a rubber spatula. Gently fold in the raspberries. If a few of them break, no big deal. Just extra berry flavor!

4.  Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter evenly into pan. The batter will be very thick and sticky. Sprinkle batter with remaining 2 tablespoons of sugar.


I love what that sugar does to the top of this cake. So shiny and crispy!

Bake for 35 to 40 minutes or until top is lightly browned and toothpick comes out clean. Let cool about 10-15 minutes before serving.


It’s more tart than the blueberry version, which I love, and the raspberry and orange are a winning combo! An absolutely delicious breakfast treat!


Or as an anytime treat.

I know you’ll agree…

Maybe make it for Mom this upcoming weekend? Breakfast in bed sure is nice…



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