If I owned a Bed & Breakfast, I would probably … wish that I didn’t have to clean house everyday. No that’s not what I was going to write. I was going to tell you that I would probably make this Blueberry Breakfast Cake for every-single-one of my guests. While we don’t own a B&B, we do have out of town company from time to time – so given the recently renovated guest bathroom and this great recipe, maybe we’ll get some visitors soon? My husband does a great driving tour of DC! You know you want to come just to have cake for breakfast – and that’s okay with me!
I have three brothers and three sister-in-laws (plus one sister). My sister-in-law Briana and I have a lot in common especially when it comes to baking and recipes. She sent me a recipe for Blueberry Breakfast Cake that she made on Mother’s Day, because she knew I would love it. The original recipe was posted by Alexandra on her blog at Alexandra Cooks. Since June 2011 she has had 1,600+ comments on this post. That is a serious endorsement of this recipe’s popularity and after seeing her post, how could I NOT make this wonderful creation?
I made only tiny adjustments to the original recipe – a little less sugar, baked at a lower temperature in an 8″ springform pan, half the salt, with raw sugar on top, etc. The recipe calls for buttermilk which performs amazing magic on this “coffee” styled breakfast cake. It’s moist and absolutely stuffed with juicy, ripe blueberries. With a little hint of lemon and a sugary crunchy top, this is a must make for your culinary bucket list.
My husband wouldn’t even share this with our favorite taste-testers – now that’s an endorsement!
I want to host a brunch just so I can make it again, or open a bed & breakfast and serve it every day.
Grab a cup of coffee and pull up a chair. You’ll want to visit a while!
Don’t forget to PIN to your favorite Cake board!
- ½ cup unsalted butter, room temperature
- Zest from 1 lemon
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 cups fresh, ripe blueberries
- ½ cup buttermilk
- 1 teaspoon turbinado sugar for sprinkling
- Preheat oven to 325 degrees.
- Lightly grease and flour an 8-inch springform pan. Set aside.
- In a small bowl combine the flour, salt, and baking powder. Remove two tablespoons of the flour and set aside.
- In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
- Beat in the egg and vanilla just until incorporated.
- Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ⅓ of the flour then ⅓ of the buttermilk until both are incorporated. Remove the bowl from the mixer.
- Toss the blueberries with the reserved 2 tablespoons of flour. Gently fold the blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
- Pour the batter into the prepared pan and spread evenly. Sprinkle with the turbinado sugar and bake in a 325 preheated oven for 40-45 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
Are you grilling this weekend? I want to – especially if it involves sitting on the deck and doing nothing. I’m thinking it’s about time for a vacation too. I can see “leisure time” in my future. Hope you have a wonderful long holiday weekend! Happy Memorial Day.
Tricia
Looks delicious! I’m all for eating cake for breakfast 🙂
Coffee cake, breakfast cake, blueberry cake … I don’t care what you call it – it is amazing with a hot cup of coffee or cold from the fridge. I know this from experience Haha. Thanks for stopping by June!
Hey Tricia~~ this looks amazing! Maybe I could actually make this. Of course we could just come visit you and you could have it. We actually are thinking of visiting DC this summer, so, maybe it will work out.
It’s a deal! Hope to see you all this summer. And yes, you can make this – you are a great cook! Have a wonderful long weekend 🙂
Tricia, this is the most beautiful blueberry cake I’ve ever seen (love how you nestled more fresh blueberries on top). Yes, it would fit in perfectly on a bed & breakfast sideboard but I want it all to myself! It looks so deliciously moist and flavorful – simplicity at its best. I would gladly give up my beloved English muffin breakfast sandwiches for this. ; )
I was just looking at some blueberry muffins this morning but this is taking over my brain! Enjoy the long weekend – I’m so ready!
Hey Monica – this cake is worth seconds – it truly is deliciously moist and so full of wonderful flavor. It doesn’t need icing or anything else for that matter. Hope you and your family have a wonderful weekend too!
What a beautiful cake and I can see how moist it is! Perfect for leisurely weekends 🙂 Have a great long weekend, Tricia.
Thanks Jennifer – it really is moist and delicious. I would serve it at any occasion – or none at all! Have a nice weekend 🙂
A guilty free breakfast alternative, Tricia. I wouldn’t want to share this too. It looks heavenly.
It is so wonderful Angie – hope you give it a try with your healthy adaptations. Have a great weekend and thanks for stopping by!
That’s an excellent endorsement! And that’s my kind of cake, too. I’d eat it for breakfast, or for any meal!
Any meal works for me too Beth. I do think it is the perfect light brunch or luncheon treat. Or midnight snack – not that I know anything about that! Have a wonderful holiday weekend and thanks for stopping by!
Oh my, I wish I could sit down at your table with a cup of coffee and a slice of this incredibly beautiful blueberry cake! I like your edits too. I need to make this very soon. I know my husband will thank me 🙂
It really is an amazing cake – hope you’ll give it a try Susan. Have a wonderful holiday weekend.
I just know that I would love this..
I think you would too Monique – it is lovely!
I just settled into our lovely bed and breakfast in Madison and I’m now wishing they were serving us this tomorrow morning!
Thinking of you and your family this weekend Sue – hope the wedding is everything your daughter dream of. Have fun!
This looks WONDERFUL Tricia!!!!! I will have to DEFINATELY TRY THIS ONE!! It looks DELISH!!!! 😉
You won’t be sorry Becky – hope you enjoy and have a lovely holiday weekend!
Okay, twist my arm, I’ll come and be your house guest! Your husband might not like it though as we might be in competition for the last sliver of this yummy coffee cake!
Haha Chris – he would share – but maybe just once! Have a wonderful Memorial Day weekend!
I love this cake! Sort of a cross between breakfast and dessert which is perfect. I think instead of running a B &B, I will occasionally make this cake (gluten-free) and pretend I’m visiting a Bed and Breakfast. No cleaning involved.
Dessert at every meal Toni! Guess that doesn’t work but having this cake on special occasions is a great idea. I will be making this for my next family event or work related eat-fest 🙂 Have a great holiday weekend!
this cake looks lovely 🙂 i’ld like some for breakfast tomorrow!
I think I could eat this everyday! It has such a wonderful flavor, not too sweet, not at all dry, just juicy and moist – and now I want to make it again! Have a lovely holiday weekend.
What a awesome cake!!! Looks delicious Tricia!! I hope you guys have a wonderful Memorial Day weekend!! 🙂
Thanks Michael – you would LOVE it – hope you have a leisurly holiday weekend with lots of BBQ and long walks in the wood! Don’t work too hard 🙂
Hi, we are moving to DC for the summer next week! Invite me and my 2 daughters over to have this lovely treat and tell me the great coffee shops I should visit! I am wondering how I could use a specialized flout by Trim Healthy Mama, called Baking blend, in this recipe. This is the link to the baking blend. Maybe 1:1? Thanks
https://store.trimhealthymama.com/product-p/1085-455175426.htm
Hi Paige – welcome to the neighborhood! Yes I think you could use this special Baking Blend 1-1 in place of the flour. Hope you love you it and enjoy your stay 🙂
This looks delicious Tricia and I really like that it is chocked full of blueberries. Sending it on to the family baker.
Thanks Larry – you won’t be sorry that you shared it with your baker – it’s easy and delicious! Hard to beat in my book. I hope you and Bev have a great Memorial Day weekend 🙂
I’d love to be your guest at your B&B! 🙂 This Blueberry Breakfast Cake looks delicious and pretty!!
Thanks Lizzie – it is a winner! Hope you have a lovely weekend 🙂
Put on the coffee…I’ll be right over! 🙂 This is perfect for a lazy breakfast for a long weekend- I’m loving all of those blueberries!
Good morning Betty – I’m heading over to Miller Farms to pick strawberries this morning – loving all this fresh fruit! Hope you had a wonderful school year and your summer vacation is coming soon! Happy Memorial Day 🙂
I can see why you made this and why it’s your husbands favourite too. It looks so beautiful. Like a muffin cake? I’d eat it all day!
I’ve thought about using it as a base recipe for muffins. Just lovely! Hope you’re having a wonderful weekend.
A bed and breakfast would be fun but I wouldn’t want to do all the cooking, cleaning advertising and everything else myself. So I’ll keep blogging. 🙂
My sister is coming in August and I’m making this cake for her on day one!
You are so right Maureen – I wouldn’t want to work that hard – haha. Decorating and changing sheets everyday doesn’t sound like my cup of tea. But … I would make this cake and I am so glad you’re going to share with your sister. She will love it to! Have a wonderful week.
Tricia I was thinking that if you did open up your own B&B I’d want to come and stay to have cake like this for breakfast! I love the abundance of blueberries in it! 😀
Thanks Lorraine – you can be our first customer! I admire people at own B&B’s. I don’t know how they do it with very little down time. But, this would be perfect on the breakfast, lunch or dinner menu – very good cake. Hope you give it a try!
What a great recipe, I pinned it and plan on baking it next week when I have a house full of guests.
They are going to love it! I can’t wait to make it again 🙂
Cake for breakfast…. All the YES! As for the B&B, it is on my list of things to do/own too, I love serving people, this delightful recipe would for sure be on the list of things my peeps would get to eat. 🙂
Hi Anna – this is a wonderful cake – served for breakfast, lunch, dinner or a midnight snack – can’t wait to make it again!
I think you are going to get your own 1,600+ well deserved comments on this lovely cake, Tricia! The texture of baked goods made with buttermilk is always so moist and delicious, paired with fresh blueberries, it sounds wonderful! I have never wanted to own a B&B, but I have dreamed of living in one! 🙂 How lovely it would be to have someone bake/cook an amazing breakfast (preferably containing blueberry breakfast cake) for you every morning! If you open a B&B, I may move in! 😉
Thanks so much Wendy – but I’m afraid I won’t be opening a B&B – not my dream! I will stick with occasional visitors willing to try my cooking! Have a great week 🙂
I made this Blueberry Breakfast Cake immediately upon seeing your recipe. I am at a loss as to how to describe how much I loved this cake. It disappeared in 1 and 1/2 days. Just my husband and I here to eat it mind you. I loved the texture, the lemon cake, the slight crunch to the sides of the cake with each bite, the blueberries. Actually I think I may make the lemon cake with nothing in it~so good!
Thank you for another great recipe. You are a fabulous cook!
That was the most amazing comment I’ve ever gotten! Thank you so much Elaine – you made my day. It is one of the best cakes I’ve ever made – love, love, love it and so happy you did too! My husband and I didn’t share it either and I can’t wait to make it again. Have a wonderful week and thank you so much!
You are more than welcome Tricia. I made it again yesterday~two of them. I shared this time with 4 friends. It hurt. Still have more for us though. : )
Thank you Elaine – have a lovely weekend!
See, I am a little bit of a piggy so I would want this as a breakfast, lunch and dinner cake!
Have a great day Tricia.
🙂 Mandy xo
I understand and agree – this is worth being piggy about. Thanks Mandy!~
Tricia, I commented on FB about your cake, but in case you didn’t see it I wanted to let you know I made a gluten and dairy free version of it right before we left for vacation and it tasted lovely! The lemon and blueberry flavors work so well together. I have some tweaking to do with the gluten and dairy free ingredients to get it just right, but I will be making it again 🙂
Sheena – thank you so much for letting me know! I hope you post it on your blog. So many people need good gluten free recipes. I hope you had a wonderful vacation – or are having a wonderful vacation. I can’t wait to make the cake again – it really is very good. Good luck and thanks again!
Well I do own a bed and breakfast inn and after reading all these comments, I am making this for the coming weekend’s guests! Or maybe this afternoon for just my husband and I!! Looks very good!
That is so wonderful Barbara – you are a hard worker owning your own B&B! I know you will love this recipe and when I come to visit – I hope you’ll make it (or your adaptation, for me!) Best wishes and thanks so much for reading the blog.
Can I make this with frozen blueberries? Do I thaw first?
Hi Ashley – I have not tested this recipe with frozen blueberries but if I did, I would leave them frozen and gently fold the blueberries in at the last minute. Frozen berries tend to bleed color into the dough so the cake may not look like the one in the photo. It will taste just as good but may have streaks of blue which is not a bad thing, just different. Thanks for asking and I know you’re going to love this breakfast cake!
A little late to the party on this one but I made it this Sunday for breakfast. It was a huge hit with the family and all of it is gone!
It’s never to late to try a terrific recipe! We love this cake and could eat it every time there is a holiday or when we have company. Thank you so much for the feedback! Have a lovely day 🙂
I am dying to try this recipe, but I am currently running low on blueberries. I do, however, have an abundance of cranberries. Have you tried a variation of this with cranberries? Do you have any recommendations if I do make the substitution? Perhaps a little more sugar and/or swap the lemon zest for orange zest? Any help would be much appreciated!
Hi Makenzie! I have made a variation of this cake with cranberries – check out this recipe for CRANBERRY ALMOND CAKE and see what you think. We love the almond cranberry combination and think it’s a great way to use up some of your cranberries! Good luck and thanks so much!
I made this today to serve to some guests this morning. Everyone loved it!
I used frozen berries and a 9″ square pan, baked for 45 minutes and it was perfect!
Thanks for sharing this recipe!
Thanks so much for the feedback Lori. This recipe is a keeper in our books for sure. Love blueberries and the little crispy crust on top. Thanks again and so happy you enjoyed it 🙂