Blueberries as Big as the End of Your Thumb

Blueberry Buttermilk Coffee Cake

Jun 6, 2012 by

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Back when The Husband and I were newlyweds I used to get up on Saturday mornings and make something special for breakfast. That’s a little harder to do now that we have a toddler who gets up with the sun and expects to be fed soon after his first diaper change.


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Last Saturday morning, however, things could not have worked out better. Little Tot was perfectly content to sit in his crib and flip through the pages of a book, giving me a little time in the kitchen to whip this together. He must have known that if he cooperated, something yummy would come out of it.

Nothing like six pounds of blueberries sitting in your freezer to inspire you to search for new recipes. I found this one on Pinterest (isn’t that where we find everything now?) and it was a big hit. Definitely will be adding this to the recipe arsenal and making it again soon.


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Blueberry Buttermilk Coffee Cake

Cook time
Total time
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons lemon zest (zest from 1 large lemon)
  • ¾ cup plus 3 tablespoons sugar, divided
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh or frozen blueberries
  • ½ cup buttermilk
  1. Preheat the oven to 350 degrees. In a large bowl, cream butter, lemon zest and all but one tablespoon of the sugar until fluffy.
  2. Combine the egg and vanilla and whisk until combined.
  3. Toss the blueberries with ¼ cup of flour.
  4. In a separate mixing bowl, whisk together the remaining flour, baking powder and salt.
  5. If using a stand mixer, switch to the paddle attachment. With the mixer running on low, add ⅓ of the flour mixture to the butter mixture, alternating with half of the buttermilk. Repeat, ending with the flour mixture. Continue to mix until ingredients are well incorporated.
  6. Turn off mixer. Fold in the blueberries.
  7. Coat an 8-in. x 8-in. square baking dish with cooking spray. Pour batter into the dish and spread into an even layer.
  8. Sprinkle the top of the batter with 1 tablespoon of sugar.
  9. Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean.
  10. Remove from oven. Allow to cool for 15 minutes before serving.


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  1. Oooh, that looks seriously yummy! Can’t wait to try it!

  2. Oh, goodness. I need to go and buy some blueberries. Like now.

  3. sanjee


  4. Kathy

    I, too, have oodles of blueberries in my freezer. Have been making lots of Blueberry Zucchini Bread, but this will definitely be a Sunday morning breakfast treat tomorrow! Looks so good!

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