Picture yourself enjoying a cozy morning treat that’s bursting with juicy berries and comfort in every bite — that’s exactly what you get with Blueberry Breakfast Cake. This simple yet sensational cake transforms everyday ingredients into a melt-in-your-mouth delight that’s perfect for breakfast, brunch, or those afternoons when only a homemade treat will do. With soft, tender crumb, pockets of bright blueberries, and a hint of vanilla, it’s the kind of recipe you’ll find yourself returning to all year long.
Ingredients You’ll Need
One of the best things about Blueberry Breakfast Cake is its humble ingredient list, where each element plays a crucial role in creating irresistible flavor, soft texture, and beautiful color. Let’s take a closer look at what you’ll need — and why!
- Granulated sugar (1 cup): Adds sweetness and helps create the cake’s light, moist crumb.
- Unsalted butter, softened (1/2 cup): Provides rich flavor and tender texture — make sure it’s soft so it creams easily.
- Large egg (1): Binds everything together and adds to the cake’s lovely rise.
- Milk (1/2 cup): Loosens the batter and makes for a fluffy, delicate crumb. Substitute buttermilk for a tangy twist!
- Vanilla extract (2 teaspoons): Brings a warm, fragrant note that ties all the flavors together.
- All-purpose flour (2 cups): The backbone of the cake, giving it structure without heaviness.
- Baking powder (2 teaspoons): Ensures a gorgeous, tender rise.
- Salt (1/2 teaspoon): Enhances sweetness and balances the overall flavor.
- Fresh or frozen blueberries (2 cups): The star of the show! Use fresh for maximum juiciness or frozen (no need to thaw) for convenience.
- Flour for blueberries (1 tablespoon): Tossing berries in flour keeps them from sinking to the bottom for perfect pops of blue in every slice.
- Coarse sugar for sprinkling (optional): Gives the top a sweet, sparkly crunch your guests will love.
How to Make Blueberry Breakfast Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Grab a 9×9-inch baking pan and either grease it well or line it with parchment paper for easy removal. This simple step guarantees your Blueberry Breakfast Cake comes out effortlessly, with beautiful edges every time.
Step 2: Cream Together Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light, fluffy, and pale in color. This step incorporates air, which helps your cake bake up nice and tender.
Step 3: Add the Wet Ingredients
Mix in the egg, milk, and vanilla extract until everything’s smooth and well-combined. Don’t worry if the mixture looks a little curdled once the milk goes in; it’ll come together beautifully with the dry ingredients.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed and prevents any flavor imbalances or lumps in the final cake.
Step 5: Bring It All Together
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Avoid overmixing; a few small flour streaks are okay. This keeps your Blueberry Breakfast Cake light, not dense.
Step 6: Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour to stop them from sinking, then gently fold them into the batter. Handle with care to avoid breaking the berries and turning your batter blue — unless you love a pop of color!
Step 7: Assemble and Bake
Spread the batter evenly in your prepared pan. If you love a little sparkle on top, sprinkle with coarse sugar. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let your cake cool for at least 15 minutes before slicing. The aroma will make it hard to wait, but the flavor and texture will be at their best once the cake has set slightly.
How to Serve Blueberry Breakfast Cake
Garnishes
For a stunning finish, dust the cake with powdered sugar, add a few extra fresh blueberries on top, or drizzle with a quick lemon glaze. These charming touches highlight the berry flavor and give your Blueberry Breakfast Cake a bakery-worthy appearance.
Side Dishes
Pair your cake with creamy Greek yogurt, a dollop of whipped cream, or slices of crisp, fresh fruit. A hot cup of coffee or herbal tea completes the perfect breakfast or brunch scene alongside this delicious treat.
Creative Ways to Present
Cut the Blueberry Breakfast Cake into cute squares or triangles for a classic touch, or use a biscuit cutter for fancy rounds. Try layering slices with a little mascarpone and lemon zest for an easy dessert parfait, or toast leftovers for a cozy midnight snack.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake in an airtight container at room temperature for up to two days. If your kitchen runs warm, pop it in the refrigerator, where it’ll stay fresh for an extra couple of days — perfect for sneaky, late-night slices!
Freezing
To freeze, let your Blueberry Breakfast Cake cool completely. Cut into portions and wrap each slice tightly in plastic wrap, then aluminum foil. Freeze in a zip-top bag for up to three months. Thaw overnight in the fridge or on the counter for a ready-to-eat treat anytime.
Reheating
Warm slices in the microwave for 10–20 seconds, or reheat in a 300°F oven for about 5–8 minutes. The cake will be deliciously soft, as if freshly baked — extra cozy with a pat of butter or drizzle of honey on top.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in Blueberry Breakfast Cake. Just be sure not to thaw them before adding to your batter. Toss with flour as you would fresh berries, but mix gently to avoid too much color bleeding.
What if I don’t have coarse sugar for the topping?
No worries — the coarse sugar is optional but adds a lovely crunch. You can skip it, use regular granulated sugar, or simply go for a plain top. The cake will taste fantastic either way!
Is it possible to make this cake dairy-free?
Definitely! Substitute plant-based butter and your favorite non-dairy milk for an easy dairy-free version. The result is just as moist and flavorful, and perfect for sharing with everyone.
How can I keep the cake extra moist?
For a little extra moisture, try swapping the milk for buttermilk or adding a splash of sour cream. Be sure not to overbake; check your cake at the 40-minute mark for best results.
Can I add other fruits or flavors?
You sure can! While blueberries are classic, feel free to stir in raspberries, blackberries, or a handful of lemon zest for extra brightness. The Blueberry Breakfast Cake recipe is all about making it your own.
Final Thoughts
If you’re searching for a crowd-friendly breakfast or an irresistible brunch centerpiece, look no further than Blueberry Breakfast Cake. It’s endlessly adaptable, quick to make, and guaranteed to brighten your table. Give it a try and watch it disappear slice by slice — sharing is optional!
Print
Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful Blueberry Breakfast Cake that’s bursting with juicy blueberries and a hint of vanilla. This easy-to-make cake is perfect for breakfast or brunch, paired with a hot cup of coffee or tea.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon flour (for coating blueberries)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1/2 cup milk
- 2 teaspoons vanilla extract
Additional:
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a 9×9-inch baking pan.
- Mix wet ingredients: Cream butter and sugar, then add egg, milk, and vanilla.
- Combine dry ingredients: In a separate bowl, mix flour, baking powder, and salt.
- Combine wet and dry: Gradually add dry ingredients to wet mixture.
- Add blueberries: Toss blueberries with flour, then fold into the batter.
- Bake: Spread batter in pan, sprinkle with sugar, and bake for 40–45 minutes.
- Cool and serve: Let the cake cool before slicing and serving.
Notes
- This cake is best enjoyed warm or at room temperature.
- Buttermilk can be substituted for milk for a tangier taste.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
