Blueberry Breakfast Cake

This simple coffee cake is quick to prepare and easy to make ahead. Fresh blueberries and buttermilk make this a delicious breakfast treat.
  • Servings: 9
  • Prep Time: 15 minutes
  • Cook Time: 35 to 40 minutes


  • 8 tablespoons (1 stick) unsalted butter, softened
  • ¾ cup plus 3 tablespoons sugar
  • 1 tablespoon grated lemon zest
  • 1 large egg
  • ½ teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon almond extract
  • 2 cups fresh blueberries
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup buttermilk


1. Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish.
2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with ¾ cup plus 2 tablespoons of the sugar and the lemon zest on medium speed until fluffy. Beat in the egg, vanilla, and almond extract.
3. In a small bowl, toss the blueberries with ¼ cup of the flour. In a separate bowl, whisk the remaining 1¾ cups flour with the baking powder and salt. On low speed, add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk in 2 batches, beating until combined. Fold in the blueberries. Spread the batter into the baking dish. Sprinkle the remaining 1 tablespoon sugar over the batter.
4. Bake for 35 to 40 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool for 5 minutes. Slice and serve.


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