Raspberry-Lime Buttermilk Breakfast Cake

You’re just gonna love this Raspberry-Lime Buttermilk Breakfast Cake! Whether for breakfast or dessert this is a treat, the flavors just pop!

Raspberry-Lime Buttermilk Breakfast Cake | Who Needs A Cape?

A few weeks ago I stumbled upon a pin on a friend’s Pinterest dessert board. There staring back at me from my computer screen was probably the loveliest of blueberry concoctions I had ever laid eyes upon. I love all berries, especially blueberries, so this berry delight required further investigation, not just a “pin and run.”

I clicked-through the pin and landed at Alexandra’s Kitchen. I eagerly read through her recipe for buttermilk-blueberry breakfast cake, which is a handwritten recipe of her mother’s, and quickly checked off the ingredient list in my head, determined to make this breakfast cake for my family, too. It did not disappoint in any respect and I have since made this recipe twice in a one week; it was that good. It’s so good that I’m going to make it again when my in-laws visit in a few weeks since there is no way to go wrong with this cake.

Getting back to my love for all things berries, I thought it might be fun to mix up this recipe by subbing the blueberries for raspberries (I got a lot for a great deal!) and using lime instead of lemon. Not a huge shift in flavor, but still a fun alternative. I clearly wasn’t the only person thinking this combo sounded good since I stumbled upon Owl Haven by Mary Ostyn‘s adaptation with her raspberry buttermilk cake.

The variation I chose follows Alexandra’s much more closely, but I loved finding Mary Ostyn’s version. I’m a baking novice, albeit a daring novice, so sometimes it’s nice to see my baking hunches aren’t too far off from what the more experienced bakers choose to do when they improvise.

This raspberry-lime cake was just as good as its blueberry inspiration; there was a nice balance between the lime and the raspberry flavors without being too tart or too sweet. The other little variation I opted for was to sprinkle large sugar crystals on top instead of using granulated sugar. My girls get a kick out of the bigger crystals too … they claim they look like little jewels, so who am I to argue? So let me know how you like this tasty Raspberry-Lime Buttermilk Breakfast Cake, we sure did!

Other great fruity delights:

Blueberry Lemon Buttermilk Cake | Who Needs A Cape?

Blueberry Lemon Buttermilk Cake

Need a simple dessert that delivers great taste? Apple Fritter Cake is a tender cake, with a layer of apples and a delicious glaze on top.

Apple Fritter Cake

Raspberry-Lime Buttermilk Breakfast Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Raspberry-Lime Buttermilk Breakfast Cake

Adapted from Alexandra's Kitchen (www.alexandracooks.com) "Buttermilk-Blueberry Breakfast Cake," June 29, 2011, and Owlhaven by Mary Ostyn's (www.owlhaven.net) adaption of "Raspberry Buttermilk Cake," July 21, 2011.


  • 1/2 cup unsalted butter, room temperature
  • 2 tbsp. lime zest
  • 7/8 cup sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 1 tsp. lime juice
  • 2 cups flour (set aside 1/4 cup of this to toss with the berries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 3 cups fresh raspberries
  • 1/2 cup buttermilk*
  • large sugar crystals (for sprinkling on top)
  • *To make homemade buttermilk, put 1-1/2 tsp. of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Allow to stand for five minutes before adding to recipe.


  1. Preheat the oven to 350ΒΊF. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray, and set aside.
  2. Cream butter with lime zest and 7/8 cup of the sugar until light and fluffy.
  3. Add the egg, lime juice and vanilla; beat until combined.
  4. Put the 1/4-cup flour into a large storage bag. Gently toss the raspberries in the flour, then whisk together the remaining flour, baking powder and salt.
  5. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Gently fold in the raspberries.
  6. Spread batter into pan. Sprinkle batter with large sugar crystals (regular granulated sugar works too). Bake for 45–50 minutes. Check doneness with toothpick; cake is ready when tooth pick comes out clean. If necessary, return pan to oven for a couple of more minutes, continuing to check with toothpick. Let cool at least 15 minutes before serving.

You're just gonna love this Raspberry-Lime Buttermilk Breakfast Cake! Whether for breakfast or dessert this is a treat, the flavors just pop!


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  1. This looks yummy… I love raspberries so would be perfect. Pinning this. Found the recipe over at Dial Moms Monday Linky Party.

  2. I would love this for breakfast, now all I need is to have someone to make it for me ! I am pinning this and making it soon! Dropping by from Ladies only Blog Share Link Party. Love to have you visit at scrumptilicious4you.blogspot.com.

  3. Seen this over at the Link Party The Weekend Retreat Looks so yummy.

  4. I seriously want this cake right now, lol! So glad you linked up to The Weekend re-Treat Link Party on The Best Blog Recipes!

    I’ve pinned your post to my Link Party Recipes Board while I was here tonight too πŸ™‚

    Shauna @ The Best Blog Recipes

  5. This looks amazing!! I want it for breakfast tomorrow! Thanks for sharing it with us at LOBS!

  6. I bet it tastes as good as it looks:) Lynn @ Turnips 2 Tangerines

  7. Wow, that looks good!

  8. I saw your thumbnail on Freedom Friday and had to check this out! That cake looks amazing! I pinned it and hope to make it soon since I actually have buttermilk in he fridge for a change!
    Ang, Juggling Act Mama

  9. I would totally eat this for breakfast! Thanks for sharing at Sweet & Savory Saturdays #24!

    ~Amber @ Dessert Now, Dinner Later!

  10. I just shared this on Facebook and pinned it as one of this week’s Features at Freedom Fridays!!


    Thanks so much for sharing at Freedom Fridays:))

  11. This looks awesome – so light and fluffy! Yum!

  12. G’day So light and fluffy, true
    Mouth water photo! Would like to try some now too!
    Cheers! Joanne
    Viewed as Party of Foodie Friends Friday Breakfast + Lunch Brunch Party

  13. Hello ladies! Thank you for bringing over your raspberry lime buttermilk breakfast cake to my Breakfast & Brunch Recipe Party! I created a post on my blog with all the recipes. Tell which recipe is your favorite in comments below the post and get a chance to win 3 French copper molds for professional bakers! πŸ™‚ http://www.delscookingtwist.com/2013/12/06/breakfast-brunch-party-with-a-twist/

  14. Audrey O. says:

    This is so funny. I was looking for a dish for a last minute breakfast party. I had some buttermilk that I needed to use up, so that was my main ingredient search. I found the blueberry cake from Alexandras kitchen too, and I thought “perfect, “I have blueberries too.” What I didnt have was lemons, so I kept looking. I also saw the rasberry cake that inspired you, bit didnt click on it because I didnt have rasberries. I then saw yours and it said in the description (before I even clicked on it) rasberries and lime. I did have lime, so started wondering if I could sibstitute lemon for lime and have blueberry lime. everything Insearched always put lemon and blueberry together. I’m also a novice baker, but not such a daring one, and now I’m nervous about putting these two components together. Any thoughts??


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