Buttermilk Blueberry Breakfast Cake

3.38 from 29 votes

Buttermilk Blueberry Breakfast Cake

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?

Prep Time15

Cook Time40

Total Time55

Course: Over 200 Favorite Easy Breakfast Recipes

Keyword: blueberries, blueberry, breakfast, breakfast cake, sweet breakfast

Servings:

Author: Carrian Cheney

Ingredients

2 Cups Sugar minus 2 tablespoons
2 Zested Lemons
1/2 Cup Unsalted Butter
1/2 Cup Vegetable Oil
2 Large Eggs whisked
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
4 Cups All Purpose Flour
4 teaspoons Baking Powder
1 teaspoon Salt
1 Cup Buttermilk
2 ¼ Cups Blueberries fresh

US Customary - Metric

Instructions

Heat the oven to 350 degrees and spray a 9x13" pan with nonstick spray and set aside.
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
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
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
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
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!

Video

Notes

Altitude really matters here so your cake could be done at 35-40 minutes while ours is usually closer to 50.

Nutrition