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Blueberry Breakfast Cake

Servings 12 -16 servings


  • 1 c. butter softened
  • 2 c. sugar
  • 4 c. flour
  • 2 eggs
  • 1 c. buttermilk
  • 3 tsp. lemon zest
  • 2 tsp. vanilla
  • 2 tsp. salt
  • 4 tsp. baking powder
  • 2 c. fresh blueberries
  • 4 Tbsp flour
  • 2 Tbsp sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp cold butter


  • Preheat oven to 350°. With a hand mixer or in a stand mixer, cream together butter, sugar, and lemon zest.
  • Add the egg and vanilla; mix till combined. In a separate bowl, 3 1/2 c. whisk together flour, salt, and baking powder.
  • Place blueberries in a small bowl and toss with 1/2 c. flour. Add the flour mixture a little at a time to the sugar mixture, alternating with the buttermilk. Carefully fold in blueberries.
  • Prepare topping by placing flour and both sugars in a small bowl. Cut up the butter into small pieces and mix with sugar with fingers until it turns into a crumble.
  • Place batter in a greased 9x13 pan. Sprinkle with topping and bake for 35-40 minutes, or until a butter knife inserted comes out clean.