Berry Buttermilk Breakfast/Brunch Cake with Crumb Topping
This blueberry buttermilk breakfast cake is perfect for the weekend. It’s also the time of the week that’s most leisurely for us with plenty of time to bake in the morning. Settling down with our cappuccino or espresso and some poached eggs is a fantastic breakfast.
Blueberry Buttermilk Berry breakfast cake
Sometimes we still crave something sweet with our coffee, but not too sweet. So we created this morning a blueberry buttermilk breakfast cake that fulfills our morning needs. After making this morning treat several times, it’s hard to not think of it as the perfect brunch cake, especially for family gatherings. With Holiday brunch, family gatherings and celebration gatherings, berries are always a favorite. Now it is the perfect time to make this cake that is sweetened by the explosion of berry flavors and without all the sugar.
Watch the video making the Blueberry Buttermilk Breakfast Cake:
Can you make this cake ahead of time?
Yes, we definitely have made it the night before and it still taste great the next day. We we warm it up in the oven. When we made it in the morning and wanted it serve it right away, it took so long to cool down. By the time the cake cooled to cut, breakfast was over. So we started making it the night before and warming it before serving the next day.
citrus and swiss chard galore
Everything in the garden has been going bonkers now and we’re enjoying every minute of it. We have tons and tons of lemons and other citrus. It’s crazy to think how two people and two dogs can consume all this fruit. Maybe it’s time to start our lemonade stand we used to dream of building as kids. Hey, and maybe sell some of this awesome berry buttermilk breakfast cake? Maybe we’ll do that when we grow up one day!
Enjoy!
Diane and Todd
super moist and tender
This recipe was originally published in 2017 and re-published in 2019 with updated video.
Buttermilk-Berry Breakfast Cake w/ Crumb Topping
Ingredients
for the breakfast cake
- ½ cup (114 g) unsalted butter , (1 stick) at room temperature
- Zest from 1 large lemon
- 1 Tablespoon (15 ml) lemon juice
- 3/4 cup (150 g) granulated sugar
- 1 large (1 large) egg
- 1 teaspoon (5 ml) vanilla extract
- 1 3/4 cup (225 g) flour
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) kosher salt
- 1 1/2 cups (340 g) fresh blueberries (8 ounces) or combination of different berries (approximately - feel free to use more or less)
- ½ cup (120 g) buttermilk *see note below recipe
- Powdered sugar for sprinkling, (optional)
- Whipped topping or whipped cream (optional)
- Extra berries for topping (optional)
for the crumb topping
- 1/2 cup (63 g) flour
- 1/4 cup (55 g) packed brown sugar
- 1/4 teaspoon (1.25 ml) kosher or sea salt , or to taste
- 1/4 cup (57 g) cold unsalted butter , cut into 1/2-inch (12-mm) pieces
Instructions
- Preheat the oven to 375º F (190°c). Grease 9x9 inch (23cmx23cm) square baking pan or line with parchment and grease for extra ease in removing from pan when baked.
- Make the crumb topping: Mix together the flour, brown sugar, and salt in a bowl. Pinch in the butter until the mixture resembles coarse sand. Set aside in the refrigerator to keep cold until ready to top cake.
- Make the cake batter: In large bowl, cream butter, lemon zest, lemon juice and sugar until light and fluffy. Add the egg and vanilla, beat until combined.
- In separate bowl whisk dry ingredients for the breakfast cake (flour, baking powder and salt).
- Add the buttermilk and the dry flour mixture to the butter/egg batter. Carefully stir the batter until combined, but don’t overmix (it will be a thick batter). Fold in the berries.
- Spread batter into the prepared pan. Top the cake with the crumb topping.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely. If desired, when ready to serve sprinkle with powdered sugar and dollop of whipped topping or more berries!
This is the best tasting cake I have ever made in my life!!!!! BIG TIPโฆ..I made it in a ZIG ZAG pan. They are made so you always have a corner piece for your brownies! It was perfect for this cake.ย
This was so perfect. I really loved the berries in this breakfast cake.
Everyone loved this for brunch. It’s so good! I added thawed frozen berries and cooked it for a little longer and still turned out great. Next time I’ll bake it in a more shallow pan so it cooks quicker and cooks out moisture from the thawed berries better. Otherwise, a great recipe!
Perfect breakfast cake! It’s so good with coffee!
I have made these a few times now and everyone loves them.thankyou for the great recipe
Hi Andy, thanks for the feedback and we’re happy that you enjoy the recipe! It’s one of our favorites too.
I made this lastnight.i used little silicone loaf pans and frozen berries. Everyone at home and work loved them.thanks for the awesome recipe
I really enjoy your works very much ! Thank you !
Love this pretty looking cake:) Thank you for a great recipe!!!
Hope you love it!
love that this is not designed to be super-sweet, prefer the savory side of the coffee cake scale (if one even exists!) I’m now very hungry after seeing your photographs, reading the recipe and imagining how this thing tastes, as you suggest, it’s the perfect weekend dish, thank you for this!
This looks so tasty! I love anything with berries!
Oh yes, this looks amazing!