Buttermilk Blueberry Breakfast Cake

I added a cinnamon streusal for extra flavor

I forgot to add the buttermilk! So it tasted more like a coffee cake. It was still very delicious 🤤. I'm going to have to try this one again!

Up the temp to 375, or it takes an hour to bake

Super tasty. Decided to put them in muffin cases for easy snacking

It came out doughy, definitely not as smooth as it was supposed to. I had to improvise and add a little more to get the right consistency. Overall, another failed recipe from this app. Very disappointing and dissatisfied

Delicious! Kept to the recipe and it came out beautifully. Took about 45 minutes to cook.

So good and easy. Used 8in pan, baked for 50 mins. Didn't have buttermilk, used half and half + lemon juice and let it sit for 10 mins before mixing in to the batter. Used frozen blueberries.

Used frozen blueberries, 9x13 pan, doubled the recipe and baked for around 1 hour. Turned out great!!

This is delicious! Definitely gonna make this on the regular. I didn’t have buttermilk, but the good ol lemon juice in the milk works great. (I used oat milk) I baked in an 8x8 glass pan with parchment paper for exactly 50 mins. So moist. Yum.

Used 2/3 cup honey in replacement of 1 cup sugar. And used blackberries. Amazing.

Incredible recipe. Added lemon juice with the egg and lemon to give it a brighter kick and it was phenomenal. Genuinely a show stopper.

7/10. Very nice and simple to make, would use a bit less lemon. Not the best in the world but perfect for what it is and meets expectations.

Alterations: I made this in a cast iron skillet instead of a baking dish, melted 1 T of butter in the pan and placed in oven to heat the skillet. Would probably use a smaller skillet without a large handle for ease next time. I decreased the blueberries to 1.5 c, and I would keep it this way, otherwise would have been an improper ratio. Decreased sugar to .5 c, used I T dried lemon peel instead of fresh. Overall: flavor was well balanced, sweet with a bit of tang from the buttermilk and lemon peel. It was a bit thin in this size skillet (12 in) so I would use a smaller baking dish next time as is recommended. Def loved the sugar coating on top. Not a fast bake though, one of those “weekend” breakfasts instead of weekday. Want to try next time: 1 t baking powder + .25 t baking soda (fluffier?)

Came out great! The recipe site link is broken on here. At least it didn't work for me. Here is the site: https://alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/ I used parchment in a 8x8 glass dish. It took the full 45min at 350.

This was amazing. Total hit. Definitely something to make again!

WOW, the results are absolutely delicious, and the recipe is so easy. I used soy milk and lemon juice to create the buttermilk, and it worked perfectly well. Highly recommend.

I followed the instructions step by step carefully and the result was amazing! The cake was so fluffy and delicious 😋. Thank you for this detailed recipe! 🥰🥰

This was so so good. Love the fresh fruit. It was a hit

Batter was a bit solid/hard to spread because I used frozen blueberries, but I just spread it in the pan with my hands and the cake still turned out super airy and moist!

Great! The girls at work loved this so much. It was a bit much on the blueberries for me, but everyone else enjoyed this cake.

This came out super nummy, but I did almost double the amount of buttercream because the batter was an exceptionally thick paste with just one cup. I also used more than the tablespoon of sugar on top and put a thin layer of sugar across the entire top. I doubled the recipe and used a 9x13 glass pan and it was cooked through in 37 minutes with a 10 minute cool down after taking it out of the oven. SO good 🤤

This came out fantastic. I am not a baker, this wasn't difficult and very moist!

Used 1/4 c stevia and 1/4 c monk fruit for 1/2 of the sugar. Used 1 c Almond flour & 1 c oat flour blend in place of white all-purpose flour. Sprinkled sugar in the raw on top to have bigger sugar crystals. Baked at 350° for 35 min in an 8 x 11 glass cake pan lined w/parchment paper. Was a bit crumbly, but I may not have let it cool long enough before eating. Really good flavor, not overly sweet. Very good. I will make it again. Hubby gave it an A+

I have tried so many similar recipes and they all were dry and bland. This version is fantastic! Using buttermilk instead of milk or cream makes a big difference. I added a squeeze of lemon juice for more zing.

I made it for a brunch and it was a hit! I'll definitely be making it again and again

Sooooo yummmyyyy. Ate half the pan by myself lol. Making it again this weekend

Devoured in like 10 minutes by my crew.

made one side with strawberries!! super good

Beautiful, light, fluffy and delicious! I added half the sugar and then forgot to sprinkle sugar on top and it was really good! I prefer things less sweet.

Made for a brunch. Prepared and cooked ahead of time. Put in freezer and then thawed the night before. Reheated in the morning.

I made it with coconut milk instead of buttermilk because my buttermilk went bad and it still tasted great! My sister in law also loved it!

Fantastic!