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Buttermilk-Blueberry Breakfast Cake

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Buttermilk-Blueberry Breakfast Cake
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Makes: 12 servings adjust



  • 12 cup Unsalted Butter, room temperature
  • 23 cup Raw Agave
  • 2 teaspoons Lemon Zest, or orange zest

Step 1

Preheat the oven to 350ºF. Cream butter with lemon zest and agave until light and fluffy.


  • 1 Egg, room temperature
  • 1 teaspoon Vanilla
  • 1 cup Whole Wheat Flour
  • 1 cup White Flour
  • 1 teaspoon Ground Cinnamon
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 cups Blueberries

Step 2

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder, cinnamon and salt.


  • 12 cup Greek Yogurt, or buttermilk

Step 3

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Step 4

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Step 5

NOTE - If using Greek yogurt instead of buttermilk, the batter will be thicker and take a little longer to cook.
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