This delicious buttermilk blueberry breakfast cake is like having the perfect blueberry buttermilk pancakes in cake form! Who doesn’t want cake for breakfast? With sweet, fresh blueberries nestled in a tender cake, this delightful dish is exactly what I crave to start my day.
Last year, I tested recipe after recipe in search of the best and most delicious blueberry muffin recipe. The kids were incredible, tasting, testing, sampling, devouring, and analyzing every single muffin. At the end of our quest, one little one said, “Why don’t you just make a blueberry breakfast cake? That way, you won’t have to spend so much time filling individual muffins.”
Truth.
And there you have it—our delicious Buttermilk Blueberry Pancake Cake was born! It captures all the yumminess of blueberry pancakes in a delightful cake form!
It all starts with rubbing sugar and lemon zest between your fingers, which blooms and enhances the lemon oils, making the flavor really pop in the cake.
Next, you’ll cream butter and sugar together, giving the cake that rich buttery flavor and fluffy texture. However, there’s a catch: while butter is delicious, it can dry out a cake. That’s why we also add oil to keep it moist, along with buttermilk to elevate it to the ultimate level of fluffiness, tanginess, and moisture.
When it comes to incorporating the blueberries, remember to fold them in gently instead of stirring—this is key to maintaining their integrity!
Ingredients for Buttermilk Blueberry Pancake Cake
This recipe has a bunch of the standard cake ingredients plus some key ingredients (that I just mentioned) to make this cake moist and fluffy. Here is your shopping list:
- Butter
- Vegetable Oil
- Sugar
- Eggs
- Lemon Zest
- Vanilla Extract
- Almond Extract
- Flour
- Baking Powder
- Salt
- Buttermilk (If you don’t have buttermilk on hand you can make a buttermilk substitute with 1 cup of milk with 1 tablespoon of lemon juice or white vinegar)
- Blueberries
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Buttermilk Blueberry Pancake Cake
I love a fun breakfast that is super easy to make, like our tasty buttermilk pancakes! This breakfast cake comes together like a dessert cake and everyone is going to feel like they are eating dessert for breakfast! Here are the basic steps:
- Preheat the oven and prepare your baking dish.
- Add the sugar (minus 2 tablespoons) to a bowl and add the lemon zest. Rub the sugar and zest together with your fingers. This enhances the lemon flavor.
- Whisk the butter and sugar in a standing mixer until it is fluffy. Add the oil and mix it again.
- Add the eggs and extracts and mix everything together.
- Add all the dry ingredients to a large bowl and mix until well incorporated.
- Add the dry ingredients into wet ingredients and mix until it is almost incorporated and then add the buttermilk and stir until it is all barely combined.
- Using a rubber spatula, fold in the blueberries.
- Spread the batter into the pan and sprinkle the top with the reserved sugar.
- Bake and then allow to cool before serving.
- PRO TIP: Altitude will affect the baking time. We are over 4000 ft here so it takes about 50 minutes to bake. At lower altitudes, it could take as little as 35-40 minutes. Check it with a toothpick and pull the cake out of the oven when the toothpick comes out with just a few crumbles on it.
These instructions can also be found in the recipe card at the end of this post. You can also save or print the recipe from there.
Can I Use Frozen Blueberries?
Yes, frozen blueberries will work fine. They should be added to the batter while still frozen. I would also add them between layers of batter rather than folding them into the dough. The color from frozen berries tends to bleed into the batter when you mix it. Start by pouring a layer of batter into the pan, then sprinkle a handful of blueberries on top. Follow this with another pour of batter, add more blueberries, and continue this layering process until all the batter and blueberries are used, finishing with a final layer of blueberries on top
Can I Freeze this Cake?
Yes, this cake freezes very well! Let it cool completely and then wrap it twice in plastic wrap followed by foil. It will keep in the freezer for up to 3 months. When you’re ready to eat it, pull it out of the freezer and let it sit at room temperature for a few hours until it is thawed.
Whether it’s Christmas morning, Conference morning, or brunch with the ladies, this Buttermilk Blueberry Pancake Cake is the perfect recipe to please hungry bellies. It is moist, fluffy, and full of juicy blueberries.
Watch this Buttermilk Blueberry Pancake Cake be Made…
More Breakfast Cake Recipes:
Description
This Delicious and Decadent Buttermilk Blueberry Pancake Cake is like having the perfect blueberry buttermilk pancakes in cake form! Who doesn’t want cake for breakfast?
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Heat the oven to 350 degrees and spray a 9×13″ pan with nonstick spray and set aside.
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In a bowl, add the sugar, remove 2 tablespoons to a separate bowl for the topping and add lemon zest and rub together with your fingers.
2 Cups Sugar, 2 Zested Lemons
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In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.
1/2 Cup Unsalted Butter, 1/2 Cup Vegetable Oil
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Crack in your eggs and add the extracts and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and stir until barely combined.
2 Large Eggs, 1 teaspoon Vanilla Extract, 1 teaspoon Almond Extract, 4 Cups All Purpose Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt, 1 Cup Buttermilk
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Switch to a rubber spatula and fold in the berries. Spread the batter evenly in the pan and sprinkle generously with the sugar.
2 ¼ Cups Blueberries
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Bake 40-50 minutes (see note) until lightly golden brown or until a toothpick in the center comes out clean. Allow to cool and serve!
Altitude really matters here so your cake could be done at 35-40 minutes while ours is usually closer to 50.
Calories: 355kcal
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