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Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon.
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!
An incredible recipe created by Alexandra, and adapted for our readers.
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 thousands of comments on her post. That is a serious endorsement of this recipe’s popularity and after seeing her post, how could I NOT make this wonderful creation?
Minor adjustments were all that was needed for this recipe.
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 cake with our favorite taste-testers – now that’s an endorsement!
Since originally posting this recipe, I’ve made this Blueberry Breakfast Cake many, many times. Every single person loves this moist and delicious cake loaded with blueberries. This recipe is a keeper.
If I owned a B&B
I want to host a brunch or shower just so I can make it again. Or, I could open a bed & breakfast and serve it every day. Can’t you see this wonderful breakfast cake on a brunch buffet? Grab a cup of coffee and pull up a chair. You’ll want to visit a while!
Can this Blueberry Breakfast Cake be made with frozen berries?
Yes you can use frozen berries in this recipe. I would add them frozen instead of thawed. Also, I would not fold them into the batter as the color tends to bleed. Layer 1/3 of the batter in the cake pan, then top with 1/3 of the frozen blueberries. Repeat until all batter and blueberries have been added.
Can Blueberry Breakfast Cake be frozen?
Absolutely yes! But, please try a slightly warm slice before you cool and freeze. It’s just so good!
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Blueberry Breakfast Cake
Ingredients
- ½ cup unsalted butter room temperature
- Zest from 1 lemon (no white pith!)
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, plus 2 tablespoons
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 cups fresh ripe blueberries picked over, rinsed and dried
- ½ cup buttermilk
- 1 teaspoon turbinado sugar for sprinkling
Instructions
- Preheat oven to 325°F.
- Lightly grease and flour an 8-inch springform pan. Set aside.
- Set aside ⅓ cup of blueberries to put on top of batter before baking, if desired. In a medium mixing bowl, toss the remaining blueberries with 2 tablespoons flour and set aside. Make sure your berries are dry.
- In a small bowl combine 2 cups of flour, salt, and baking powder.
- 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 ½ of the remaining flour, then ½ of the remaining buttermilk until both are incorporated, repeat one more time. Remove the bowl from the mixer. The batter will be very thick.
- Gently fold in the floured blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
- Scoop the batter into the prepared pan and spread evenly. Scatter the remaining ⅓ cup of blueberries on top. Sprinkle with the coarse sugar. Bake in a 325°F preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
- Allow the cake to rest for 30-minutes before removing the sides of the pan. Serve warm or at room temperature. Refrigerate leftovers for longer storage. The warm cake will crumble a little more than a cooled cake but it's absolutely delicious.
Recipe Notes
- Recipe can also be baked in a 8x8 or 9x9 square pan. Watch the baking time in the 9x9.
- I use a dark colored springform pan. If using a light colored pan, you can adjust the temperature up to 350F.
- Recipe lightly adapted from Alexandra Cooks
Nutrition
Blueberries are a favorite in our house. They have the most amazing flavor and can be added in to almost anything baked. These Easy Blueberry Crumb Bars are absolutely fantastic, and who doesn’t love these amazing Lemon Blueberry Muffins with Crumble Topping too?! Blueberries really shine in homemade pies like this Blueberry Buttermilk Pie and this super popular Blueberry Crumble Pie. And don’t miss this wonderful Blueberry-Lemon Icebox Cake which is the perfect make-ahead dessert for company this summer.
Check out these Lemon Blueberry Cupcakes from Oh Sweet Basil – I really love the beautiful color! I can’t stop thinking about these beautiful glazed Blueberry Lemon Hand Pies from Shugary Sweets – I’m practically drooling! And don’t forget to add blueberries to your savory dishes too like this lovely Blueberry Apple Walnut Salad from Barefeet in the Kitchen.
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.
Thanks so much for stopping by! Tricia
Susan says
Do you think this recipe would work as muffins? Hubby wants muffins and I have buttermilk, lemon and blueberries. This looks So good. I assume I would have to adjust the baking time.
Tricia Buice says
Hi Susan. I have a really good Blueberry Muffin recipe that is very similar to this breakfast cake. Perhaps you’d like to give them a try? Here’s a link: https://www.savingdessert.com/classic-blueberry-muffins/. Good luck and enjoy!
HAJoiner93 says
I made this for a corporate breakfast & it was a big hit! I will definitely make it again!
Tricia Buice says
Thank you!
Lora Ford says
Do you still need to toss the berries in flour if your using frozen ones? Have some in freezer from blueberry picking and the recipe sounds perfect!
Tricia Buice says
Hi Lora. I would still toss them in flour and feel this is especially important because frozen are typically a little more wet. Enjoy!
Evelyn says
Do you have any suggestions about baking this at high altitude? Thanks – looks amazing!
Tricia Buice says
Hi Evelyn. I haven’t lived at a high altitude for many years but always follow this comprehensive guide when needed: High-Altitude Baking | King Arthur Flour Good luck and let us know how it goes!
Smith says
Have made this cake numerous times! It’s a favourite- easy and delicious 😋
Tricia Buice says
Thank you Smith! We appreciate the feedback 🙂
Sharda says
This cake looks gorgeous. However, it may not be sweet enough for us. Can I increase sugar to one cup?
Tricia Buice says
Hi Sharda! Yes you can add more sugar and it doesn’t change the cakes texture or baking time. Enjoy!
Nan says
It’s nice to have sisters-in-law who share your love of baking. Looking forward to trying this.
Tricia Buice says
You’re going to love it Nan!
Kurt Fitzner says
This recipe is simply fantastic. I’m not a real fan of lemon, so I omitted the zest and used stirred strawberry yoghurt instead of the buttermilk. I live in Nova Scotia, so was able to use wild blueberries. If you can find them, they are divine. All in all it turned out amazingly well. Next time I’m thinking a brown-sugar and cinnamon crumble topping. I’ll let you know how that turns out when I do it.
Tricia Buice says
Thank you Kurt! So glad you enjoyed this cake. It’s a personal favorite for sure 😉
Carole says
My cake turned out like bread; no pouring just patting. I followed the recipe.
What do you think happened?
Tricia Buice says
Hi Carole. I think you added too much flour. When measuring flour be sure to stir the flour in the bag first, then lightly scoop into a measuring cup. Don’t pat it or tap the cup. Use the dull side of a table knife and level off the top. Also make sure you’re using enough liquid. Sorry you had trouble with the recipe but I hope you’ll try again! I’ve made this cake more times than I can count and it always works.
Carole says
I will be trying this again. My husband ĺoved it.
Tricia Buice says
Good! Thanks Carole
Cynthia villanueva says
Hi tricia. Can i use canned blueberry for this recipe? Thanks
Tricia Buice says
Hi Cynthia. If you mean blueberry pie filling in a can, I’d don’t think that would work. Frozen blueberries will work but I don’t recommend mixing them into the batter as it will turn blue. You can layer the batter, then blueberries, then more batter, etc. Hope this helps!
Dianne Evans says
I always “whisk” my flour in the cannister before measuring. Flour has a tendency to settle down, thus you might measuring out more than you intended to.
Tricia Buice says
Yes! Stirring or whisking is essential before measuring. That’s why I love a digital scale for recipes that provide the measurements in grams and ounces. Enjoy!
Mis Pyne says
I made this with frozen raspberries. I laid half the batter down, spread the raspberries, placed the rest of the batter on top then swirled a knife through. Came out beautifully. Raspberries were a bit tart, so I made a simple lemon glaze. Perfect!
Tricia Buice says
Thanks for the feedback! So glad you enjoyed this cake and bet it was terrific with raspberries. Enjoy 🙂
Natalia C. says
This has excellent flavour and texture. It tasted like a blueberry pound cake. I used lime zest instead of lemon as I only had a lime. I also used frozen blueberries and layered the batter and blueberries as you suggested (just two layers of each, as the dough is quite sticky). It looked and tasted so good that it is worth serving as a celebration dessert.
Tricia Buice says
So glad you enjoyed this cake Natalia. Thanks for the feedback and for trying the recipe! I love that you added lime in place of the lemon, and bet it was tasty.
Barbaralynn M says
Hi ! This looks so good. Do you think veg oil can be used instead of butter?
Tricia Buice says
Hi Barbara Lynn. I have not tested this recipe with vegetable oil but it should work, in theory. Let us know if you try it and how it turns out!
Jeannie H Brinkmeier says
I made this yesterday and I like it better than blueberry muffins or scones. I am glad you mentioned that the dough was going to be thick, because it was very thick and I thought maybe I had left an ingredient out. Thank you for a new favorite!
Tricia Buice says
Thank you for the feedback Jeannie and for trying this wonderful cake! Bravo!
Helen White says
Can you use Almond flour instead?
Tricia Buice says
Hi Helen. I haven’t tried making this breakfast cake with almond flour so I’m not sure. I think it would work but may be too moist? Let us know if you give it a try. Our readers would be interested to know how it turned out for you. Thanks for the great question.
Magnolia House says
I found this recipe and its perfect for our guests that stay at our Bed & Breakfast…thank you
Tricia Buice says
How awesome Linda! So glad your guests enjoyed this breakfast cake. Best wishes for success with your beautiful B&B!
Lyndal Christoffersen says
I love recipes that call for buttermilk as it gives a beautiful soft crumb! This recipe is very easy to make and is a nice light cake without being over sweet. I enjoy the combination of blueberries and lemon. A cake is a nice break from muffins for my husband’s breakfast and lunch. I would definitely make this recipe again as it would be impressive to have for breakfast with guests.
Tricia Buice says
Thanks for the feedback Lyndal. We love this cake and so glad you did too!
Rosalind says
It looks beautiful, just pulled it out of the oven. I baked in a 9 inch glass round dish. Baked at 350F for 40 minutes.
Tricia Buice says
Thanks Rosalind. Hope you enjoyed the cake and thanks for the feedback.
Judith says
How can I replace or make my own buttermilk?
Thank you for this blueberry recipe. Blueberries are my favorite fruit!
Tricia Buice says
Yes you can Judith. Sounds terrific!
Annalene Holtzhausen says
I could eat this cake all day long! Thanks so much for this recipe – it’s absolutely delicious. The texture is perfect and I love the lemon zest taste combined with the blueberries. Can’t wait to try more of your recipes.
Tricia Buice says
Thank you so much Annalene! We appreciate the feedback and look forward to hearing more from you 🙂
Sharlene says
I made this cake today and couldn’t believe how thick the cake dough was. I had a hard time mixing the blueberries in because it was so thick. I only had to cook it about 35 minutes. I also added almond flavouring instead of vanilla. As I make a blueberry pie with almond flavouring and it is amazing. I haven’t tasted it yet as it is cooling but looking forward to it! I may also do a almond flavoured icing glaze on it. I just use icing sugar, milk and almond flavour. Then drizzle it on top.
Thank you
Tricia Buice says
Hi Sharlene – I hope it turned out good for you. Sounds like something may be missing to bake in only 35 minutes. As stated in the recipe, the batter is very thick.
Mya says
Hello! I haven’t yet made this recipe, but i was looking over the ingredients and i unfortunately don’t have any buttermilk.. would there be a way to make this recipe without it?
Thank you for your time:)
Tricia Buice says
Hi Mya. Yes – you can make it with milk or sour cream cut with a little milk. You can add a tablespoon of while vinegar to a 1 cup measuring cup, then add enough milk to fill. Stir and set aside for 5 minutes – instant buttermilk!
Cathy says
Can I use frozen blue berries ion this breakfast cake?
Tricia Buice says
Hi Cathy – yes you can. I prefer to scoop some of the batter into the pan, then sprinkle with frozen blueberries. Repeat by adding more batter, then blueberries, etc. If you stir the frozen berries into the batter, the color may bleed and give the cake a blue tint. It won’t affect the taste. Enjoy!
kat says
I huge hit with everyone at our family brunch this morning. This recipe is a keeper with no adjustments! I used a 8 1/2 springform pan and it turned out perfect!
Tricia Buice says
Thanks for the feedback Kat. This is such a great treat – glad you tried it and enjoyed it!
Bettina Gibson says
I made this and it was not a hit, not much taste?just ok.
Tricia Buice says
Sorry you didn’t enjoy this cake, but thanks for giving it a try.
Julie G says
I finally bought an 8 inch springform pan and couldn’t wait to try this recipe! Blueberry and/or lemon desserts are my favorites so this had my name all over it and it didn’t disappoint. Super easy to put together. I didn’t have buttermilk so I just put a little lemon juice in whole milk and voila! I loved all the zest in the cake itself.
The flavor combination of blueberry and lemon was superb. The texture of this cake is moist but not like a layer cake. More like coffee cake, if that makes sense.
It cut beautifully and the slight crunch on top from the sugar was all that it needed.
I know this is something I will make over and over. The blueberry lemon icebox cake is next on my list!
Tricia Buice says
Outstanding! Thanks a bunch Julie. I think I’ll put you on the payroll as the BEST recipe tester ever!! We love this delicious little cake, and the slight crunch on top is my favorite. If I owned a B&B I would make this year round. Thank you once again for trying our recipes and for letting us know how it turned out for you. XOXOX
Maggie says
Thanks for shared the recipe,it’s very nice!just tried 8 inch and baked 50mins,perfect!?
Tricia Buice says
Thanks so much for the feedback Maggie! Glad you enjoyed this wonderful treat 😉
Quentin Reeves says
Very good, I’ve made it twice now , and just as good, and won’t be the last! One of my favourites. My wife’s favourite as well she’s always asking me to make it,it also freezes well also.
Tricia Buice says
Thanks for the feedback Quentin! So happy you tried this delicious cake. Thanks again and happy holidays.
Tim says
This sounds great, but I only have 9” springform pans. How can I adjust the ingredients so I can use 9” ?
Tricia Buice says
Hi Tim. This cake is fine to bake in a 9-inch pan. If the pan is dark in color, I would bake at 325 degrees F. If it is light you can bump the temperature up to 350 degrees F. Reduce the baking time by 20 minutes for the first check. The toothpick should come out with no wet batter, but moist crumbs is fine. Good luck and enjoy!
Andrea says
Very yummy! I would describe it as being a mix between a cake and a scone. I love that the top has a bit of a crunch to it, but the inside is soft. My husband loved it! Thanks for sharing this recipe!
Tricia Buice says
Thanks Andrea! So happy you made this delicious cake. Enjoy 🙂
Becca says
I am not a big lemon fan. Can I just leave it out? Would you suggest more vanilla? Buttermilk?
Tricia Buice says
Hi Becca. Yes you can leave it out. No other changes are needed!
shari schein says
Can I substitute half the flour with whole wheat flour?
Tricia Buice says
Hi Shari – I think half whole wheat flour would be great. If you have whole wheat pastry flour, even better! Enjoy 🙂 and thanks for the great question.
Victoria Sanderson says
I love this blueberry breakfast cake and so do my guests! I had to cook it a bit longer than you specified, but it turned out great – a wonderful menu addition at our Bed and Breakfast ! Thank you !!
Tricia Buice says
You made my day Victoria! I love serving this breakfast cake to guests and so happy you gave it a try. What a gorgeous B&B you have! If I’m ever up your way I’m going to come for a visit. Thanks again for trying the recipe and for taking the time to come back and let us know how it turned out for you.
judy says
I made this and the batter was so stiff, I put half in the pan and then the blueberries and topped it with remaining batter. It is in the oven now and I am doubtful how it will turn out. seems 50 to 60 minutes is a long time to cook. I will be checking it. Could something be left out of the recipe…like enough liquid?
Tricia Buice says
Hi Judy. Sorry you’re having trouble with the recipe. As you can see in the video this has a very thick batter. The recipe is correct as published and the baking time is okay too. Make sure you are gently scooping your flour into the measuring cup and leveling it off with the blunt edge of a knife. Also it helps if the butter is very soft, but not melted. Hope this turned out better than you expected. Would love to hear back from you to see if it was okay. Thanks for trying our recipe.
Susan says
Where’s the video? I don’t see a link.
Tricia Buice says
Hi Susan – it’s just above the title of the post. No link needed 🙂
Jacqueline Fredette says
I made your Blueberry Breakfast Cake. It came out wonderful! Nice and light and not too sweet!!
Tricia Buice says
Thanks so much for the feedback Jacqueline. We love that cake and blueberries are always a favorite. I hope you got a piece when it was slightly warm – soooo good! Thanks for trying our recipe and for taking the time to let us know how it worked for you. Take care and have a wonderful holiday season!
Lisa says
This recipe sounds so good and easy. I have 2 bags og blueberries that needed a purpose…this is it! Thanks
Tricia Buice says
Thank you Lisa! Enjoy 🙂
Ramona Mitchell says
Can the blueberry breakfast cake be made with frozen berries? How about using huckleberries?
Tricia Buice says
Hi Ramona. I think it’s fine to use huckleberries but if you’re using frozen blueberries I would not fold them into the batter as the color will bleed. If I was using frozen berries, I would layer some batter then sprinkle on frozen berries, layer batter, berries, etc. I don’t know if the frozen berries will sink more to the bottom since I have not tested this recipe with frozen blueberries. Fresh seem to be the best option for this recipe in my opinion. Good luck and hope you love the cake.
Marcella says
Hi my name is Marcella I wanted to know if it’s possible to reduce the butter or maybe substitute for something else. On the raspberry ricotta cake. Thanks
Tricia Buice says
Hi Marcella. I always try applesauce first when looking for a substitute. I would start with substituting half the butter with unsweetened applesauce. Another good substitute is a neutral tasting oil. I love all our breakfast cakes – hope you’ll give them a try!
Rebecca Williams says
I was given bags of frozen blueberries, can I use them in your recipes? Thank you your recipes looks delicious.
Tricia Buice says
Thanks for the great question Rebecca. I haven’t tested this particular recipe with frozen but am sure it will be fine. I would layer the blueberries in the pan instead of mixing them in as they will bleed and leave the batter streaked with blue. You don’t need to thaw the berries first – they should be fine. I would layer 1/4 of the batter in the pan, then 1/4 of the blueberries, etc. Good luck and hope it works out for you. Sounds like a great gift – bags of blueberries are wonderful!
Patricia says
Hi Tricia,
This recipe sounds delicious—will be making it very, very soon…tomorrow! Have you ever made it using raspberries? If so would you still recommend grated lemon or orange?
Thank You,
Patricia?
Tricia Buice says
Hi Patricia – so glad you’re going to give this a try. It’s so good! I have made a very similar cake with raspberries and ricotta. Here’s a link: RASPBERRY RICOTTA BREAKFAST CAKE.. If you prefer to use the blueberry cake batter, I know the raspberries will be terrific in it too! Or a mix would be fun too. I would use frozen raspberries because they don’t break down as fast as fresh. Good luck and thanks for the great question!
Stevee says
Made this today….My batter was very thick and I followed the recipe to a T. I made in an 8 inch dark metal cake pan. I had to bake it 2 hours at 325 to get it done. Can you give me some pointers? 1/2 c buttermilk just doesn’t sound right to 2 cups flour. Did you sift the flour?
Tricia Buice says
Hi Stevee – I make this recipe often and have never had to bake it more than 60 minutes. Also, the recipe is correct as written with 1/2 cup buttermilk to two cups flour. I don’t sift the flour. If you watch the video, you will see the batter is super thick. I’m not sure why you had to bake this for 2 hours, but I would check your oven temperature to make sure it is baking correctly. Thanks for giving our recipe a try. Perhaps you can try baking this cake in a 9-inch square pan next time. Also increase your oven temperature to 350F and see if that helps. Good luck!
Noble Pig says
This is a flavor combination I never tire of!
Tricia Buice says
Me too! Thanks
Marcia Raches says
Can this be frozen? It looks fabulous!
Tricia Buice says
Hi Marcia – I think this cake would be fine to freeze but hope you can try it slightly warm! So delicious 🙂 Thanks for giving our recipe a try!
brayton says
OMG! great flavor, cant wait to make this again!…
the only thing i’d change is doubling the recipe and using one pan, i made 2, but they were pretty thin
Tricia Buice says
Thanks Brayton! We LOVE, love, love this cake 🙂 Perfect any time of day. Thanks for the feedback and for trying our recipe!
Lori says
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!
Tricia Buice says
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 🙂
Makenzie says
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!
Tricia Buice says
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!
Karen Wolfe says
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!
Tricia Buice says
It’s never too 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 🙂
Ashley says
Can I make this with frozen blueberries? Do I thaw first?
Tricia Buice says
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!
Barbara R. says
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!
Tricia Buice says
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.
Sheena @ Tea and Biscuits says
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 🙂
Tricia Buice says
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!
Carolyn says
Sheena when you get he gluten free one right please post it! Good Baking recipes are hard to get with the gluten free…
Vanessa says
Do you think I could make this using fine almond flour?
Tricia Buice says
Hi Vanessa – yes I think you could give it a try. Or you could use a combination of gluten-free flour and almond flour. Let us know how it turns out for you!
Mandy says
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
Tricia Buice says
I understand and agree – this is worth being piggy about. Thanks Mandy!~
Elaine Cobb says
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!
Tricia Buice says
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!
Elaine Cobb says
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. : )
Tricia Buice says
Thank you Elaine – have a lovely weekend!
Wendy says
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! 😉
Tricia Buice says
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 🙂
Anna @ shenANNAgans says
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. 🙂
Tricia Buice says
Hi Anna – this is a wonderful cake – served for breakfast, lunch, dinner or a midnight snack – can’t wait to make it again!
Gerlinde @ Sunnycovechef says
What a great recipe, I pinned it and plan on baking it next week when I have a house full of guests.
Tricia Buice says
They are going to love it! I can’t wait to make it again 🙂
Lorraine @ Not Quite Nigella says
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! 😀
Tricia Buice says
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!
Maureen | Orgasmic Chef says
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!
Tricia Buice says
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.
Dom says
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!
Tricia Buice says
I’ve thought about using it as a base recipe for muffins. Just lovely! Hope you’re having a wonderful weekend.
Betty says
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!
Tricia Buice says
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 🙂
Lizzie says
I’d love to be your guest at your B&B! 🙂 This Blueberry Breakfast Cake looks delicious and pretty!!
Tricia Buice says
Thanks Lizzie – it is a winner! Hope you have a lovely weekend 🙂
Larry says
This looks delicious Tricia and I really like that it is chocked full of blueberries. Sending it on to the family baker.
Tricia Buice says
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 🙂
Paige says
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
Tricia Buice says
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 🙂
michael says
What a awesome cake!!! Looks delicious Tricia!! I hope you guys have a wonderful Memorial Day weekend!! 🙂
Tricia Buice says
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 🙂
Lisa says
Could you make this recipe the day before to be cooked the morning of? Any changes to the recipe to do so?
Tricia Buice says
Hi Lisa. I would not make this batter that far in advance. Anything with baking powder should not sit that long or the light, fluffiness and rise of the cake will be affected. You could bake it the night before and it will still be delicious the next morning. Not warm but so good!
ines @ between kitchens says
this cake looks lovely 🙂 i’ld like some for breakfast tomorrow!
Tricia Buice says
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.
Toni | BoulderLocavore says
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.
Tricia Buice says
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!
Chris @ The Café Sucré Farine says
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!
Tricia Buice says
Haha Chris – he would share – but maybe just once! Have a wonderful Memorial Day weekend!
Becky Green says
This looks WONDERFUL Tricia!!!!! I will have to DEFINATELY TRY THIS ONE!! It looks DELISH!!!! 😉
Tricia Buice says
You won’t be sorry Becky – hope you enjoy and have a lovely holiday weekend!
sue|theviewfromgreatisland says
I just settled into our lovely bed and breakfast in Madison and I’m now wishing they were serving us this tomorrow morning!
Tricia Buice says
Thinking of you and your family this weekend Sue – hope the wedding is everything your daughter dream of. Have fun!
Monique says
I just know that I would love this..
Tricia Buice says
I think you would too Monique – it is lovely!
Susan says
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 🙂
Tricia Buice says
It really is an amazing cake – hope you’ll give it a try Susan. Have a wonderful holiday weekend.
Beth says
That’s an excellent endorsement! And that’s my kind of cake, too. I’d eat it for breakfast, or for any meal!
Tricia Buice says
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!
Angie@Angie's Recipes says
A guilty free breakfast alternative, Tricia. I wouldn’t want to share this too. It looks heavenly.
Tricia Buice says
It is so wonderful Angie – hope you give it a try with your healthy adaptations. Have a great weekend and thanks for stopping by!
Jennifer @ Seasons and Suppers says
What a beautiful cake and I can see how moist it is! Perfect for leisurely weekends 🙂 Have a great long weekend, Tricia.
Tricia Buice says
Thanks Jennifer – it really is moist and delicious. I would serve it at any occasion – or none at all! Have a nice weekend 🙂
Monica says
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!
Tricia Buice says
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!
Brenda says
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.
Tricia Buice says
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 🙂
June @ How to Philosophize with Cake says
Looks delicious! I’m all for eating cake for breakfast 🙂
Tricia Buice says
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!