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Mother's Day Buttermilk Blueberry Breakfast Cake

Gina Ferwerda, author of Meals from the Mitten, shares a recipe perfect for Mother's Day.

MEARS, Mich. — Looking for a delicious breakfast or brunch idea for Mother's Day? Well you're in luck!

Gina Ferwerda, author of the cookbook Meals from the Mitten, shares a delicious Mother's Day recipe that will surely make mom feel loved. It's a Buttermilk Blueberry Breakfast Cake!

Buttermilk Blueberry Breakfast Cake

Serves 12

Blueberry Cake

  • 2 cups flour
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • 1 stick butter, softened
  • 1¼ cups sugar 
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • Zest of one lemon
  • 2½ cups fresh blueberries, divided use


  • ¼ cup brown sugar
  • ¼ cup sugar
  • ½ cup flour
  • 1 stick cold butter, cut into cubes 

 Preheat oven to 350ºF. 


In a medium bowl, sift together flour, baking powder and salt. Set aside. 

Using an electric stand mixer with a paddle attachment, cream together the softened butter and sugar on high speed until creamy. Turn the mixer to medium-low and slowly add eggs, vanilla and buttermilk. Add the flour mixture and beat until thoroughly combined. Scrape down the sides of the bowl, as necessary. 

Gently fold in lemon zest and 2 cups of blueberries. Pour batter into a greased 9-by-13-inch baking dish, then top with the remaining ½ cup of blueberries. 


In a medium bowl, mix together sugars and flour. Using a pastry cutter or a large fork, cut butter into mixture until butter is well-incorporated. 


Dollop the crumble topping evenly over the blueberry batter. Bake, uncovered, for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. 


Add the zest of 2 lemons for a more pronounced lemon flavor in this cake. 


Gina Ferwerda

Author, Meals from the Mitten

For more information, visit Nom News

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