An easy blueberry breakfast casserole that tastes a bit like a coffee cake and is packed with fresh blueberries and lemon zest.  It’s the perfect breakfast recipe for a holiday brunch or to make any morning special.

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I have a soft spot in my heart for blueberry pancakes and blueberry muffins.  But this….this blueberry recipe might be my favorite.  It’s kind of like eating cake for breakfast.  Okay…it’s a lot like eating cake for breakfast! Plus it’s delicious and filled with juicy blueberries!  This is an easy breakfast casserole that feels a little extra special.  A delicious breakfast somewhere between a cake and a casserole made with simple ingredients is the perfect brunch recipe for Christmas morning, baby showers, Mother’s Day, or any special morning.  Serve it with a side of fresh fruit or some sweet and spicy bacon twists and you have an easy breakfast that feels fancy.

What Ingredients Are in Buttermilk Blueberry Breakfast Bake?

•  Unsalted butter, room temperature
• Zest from 1 large lemon
• Sugar
• egg, room temperature
• Vanilla extract
• All-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• Baking powder
• Kosher salt 
• Fresh blueberries, washed and picked over
• Buttermilk

How to Prepare Blueberry Breakfast Casserole

1. Begin by preheating your oven to 350ºF. 
2. Using a stand mixer or hand-held mixer in a large bowl, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
3. To the butter mixture, add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, and whisk together the remaining flour, baking powder, and salt.
4. Add half of the flour mixture to the batter, and stir with a spatula to incorporate. Then add all of the buttermilk. Stir to combine. Add remaining flour, and stir until flour is absorbed. 
5. Fold in the flour-covered blueberries. (Leave excess flour from the blueberry bowl behind.)
6. Grease an 8- or 9-inch square baking pan with butter or coat with non-stick cooking spray. Or if you have parchment paper on hand, you can line the pan with parchment on top of the butter.
7.  Spread the batter into the greased baking dish. Sprinkle the top of the casserole with the remaining tablespoon of sugar.  
8. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. It should be slightly golden brown. Check with a toothpick for doneness. If necessary, return the pan to the oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient. It all depends on your oven.) 
9. Let cool for at least 15 minutes before serving.

How to store leftover Buttermilk Blueberry Breakfast Bake:

Cover the baking dish with aluminum foil and refrigerate for up to 6 days.

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Easy Buttermilk Blueberry Breakfast Bake Recipe

An easy blueberry breakfast casserole that tastes a bit like a coffee cake and is packed with fresh blueberries.  It's the perfect breakfast recipe for a holiday brunch.

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 9 people

Ingredients

• ½ cup 8 tablespoons | 4 oz | 113 g unsalted butter room temperature
• zest 1 large lemon
• 1 cup 214 g sugar (set aside 1 tablespoon for sprinkling)
• 1 egg room temperature
• 1 tsp. vanilla extract
• 2 cups 256 g all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries washed and picked over
• ½ cup buttermilk

Instructions

• Begin by preheating your oven to 350ºF.
• Using a stand mixer or hand-held mixer in a large bowl, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
• To the butter mixture, add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, and whisk together the remaining flour, baking powder, and salt.
• Add half of the flour mixture to the batter, and stir with a spatula to incorporate. Then add all of the buttermilk. Stir to combine. Add remaining flour, and stir until flour is absorbed.
• Fold in the flour-covered blueberries. (Leave excess flour from the blueberry bowl behind.)
• Grease an 8- or 9-inch square baking pan with butter or coat with non-stick cooking spray. Or if you have parchment paper on hand, you can line the pan with parchment on top of the butter.
• Spread the batter into the greased baking dish. Sprinkle the top of the casserole with the remaining tablespoon of sugar.
• Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. It should be slightly golden brown. Check with a toothpick for doneness. If necessary, return the pan to the oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.)
• Let cool for at least 15 minutes before slicing and serving.