Buttermilk Blueberry & Strawberry Breakfast Cake

Cake for breakfast. Why not?

Recipe adapted from:  alexandracooks.com


  • ½ cup unsalted butter, room temperature
  • Zest from 2 large lemons
  • ⅞ cup sugar* + 1 Tablespoon sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup blueberries
  • 1 cup strawberries (I used frozen sliced strawberries)
  • ½ cup buttermilk

*⅞ cup=¾ cup + 2 Tablespoons


  1. Preheat oven to 350°
  2. Cream butter with lemon zest and ⅞ cup sugar until light and fluffy.  If you don’t have a hand mixer, a food processor will work.
  3. Add egg and vanilla and mix until combined.
  4. Meanwhile toss blueberries and strawberries with ¼ cup flour; then whisk together the remaining flour, baking powder, and salt.
  5. Add flour mixture to batter, a little at a time, alternating with the buttermilk.
  6. Once it is mixed, fold in the berries (it’s not necessary to add the flour that didn’t stick to the berries).
  7. Grease a 9″ baking pan and spread the batter into the pan.  Sprinkle the batter with the remaining tablespoon of sugar and bake for 40 minutes.
  8. Check with a toothpick after 40 minutes, it may need up to 15 minutes more baking before ready.
  9. Let cool at least 15 minutes before serving.

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