If you’re searching for a bright, juicy, and perfectly tender treat to start your morning on a high note, the Blueberry Breakfast Cake Recipe is about to become a new favorite in your kitchen. Bursting with plump blueberries and a vibrant hint of lemon zest, this cake delivers a lovely balance of sweetness, freshness, and buttery comfort — all in one pan. Whether you serve it freshly baked and warm or enjoy it at room temperature with your morning coffee, you’ll fall in love with just how easy, adaptable, and absolutely delicious this recipe is.
Ingredients You’ll Need
This Blueberry Breakfast Cake Recipe keeps things simple but powerful — each ingredient plays an important role in creating the cake’s soft crumb, golden edges, and juicy berry pockets. Here’s what you’ll need, and why every component matters:
- Unsalted Butter (1/2 cup, softened): Adds tender richness and a buttery flavor base for the whole cake.
- Granulated Sugar (1 cup): Sweetens the batter and helps create that irresistible, golden crust.
- Large Egg (1): Provides lift and structure, keeping the cake light but satisfying.
- Vanilla Extract (1 teaspoon): Enhances the cake’s aroma and brings all the flavors together harmoniously.
- Lemon Zest (2 teaspoons): Offers a hint of citrus brightness that makes the blueberries pop.
- All-Purpose Flour (2 cups, divided): Creates the cake’s tender crumb, and a bit tossed with the berries prevents sinking.
- Baking Powder (2 teaspoons): Makes sure the cake rises beautifully in the oven.
- Salt (1/2 teaspoon): Balances out the sweetness and deepens all the flavors.
- Milk (1/2 cup): Adds just the right amount of moisture for a soft, delicate texture.
- Fresh Blueberries (2 cups, or frozen, not thawed): The heart of the cake — their juicy bursts are irresistible.
- Coarse Sugar (1 tablespoon, optional): Sprinkled on top for a sparkling, crunchy finish.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) for even baking. Grease an 8×8-inch baking dish with butter or nonstick spray. This little step ensures clean, easy slices and keeps your cake from sticking later.
Step 2: Cream the Butter and Sugar
In a large bowl, use a hand mixer (or plenty of elbow grease with a wooden spoon) to cream together the softened butter and granulated sugar. Keep mixing until the mixture looks pale and fluffy. This creates air pockets, which help make your Blueberry Breakfast Cake Recipe beautifully light.
Step 3: Add Wet Ingredients
Beat in your egg, vanilla extract, and lemon zest. The egg brings structure, vanilla adds depth, and lemon zest lends that irresistible citrusy spark. Mix just until everything’s well combined — you don’t want to overmix at this stage.
Step 4: Mix the Dry Ingredients
In a separate medium bowl, whisk together 1 3/4 cups of the all-purpose flour, the baking powder, and salt. This even distribution means you won’t get any surprises in your final bite – just perfectly balanced flavor and texture.
Step 5: Combine and Alternate With Milk
Now, gently add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, stirring between each addition. This old-fashioned trick keeps your Blueberry Breakfast Cake Recipe soft and tender.
Step 6: Fold in the Blueberries
Toss your blueberries with the remaining 1/4 cup flour, then gently fold them into the batter. The flour coating helps keep those berries from sinking straight to the bottom of the cake, distributing them evenly for juicy bites in every slice.
Step 7: Pour and Sprinkle
Spread the batter evenly into your prepared baking dish. If you want a lovely sugary crunch on top, sprinkle the coarse sugar over the batter. It will bake up crisp and sparkly, making each bite just a little more special.
Step 8: Bake and Cool
Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean (a few blueberry streaks are okay!). Let your cake rest and cool slightly before slicing — this helps the structure set and makes serving much easier.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
For a little flourish, dust the top with powdered sugar or add a dollop of freshly whipped cream. A few extra fresh blueberries or a thin lemon glaze can create a lovely bakery-style look that tastes as good as it looks.
Side Dishes
This cake is fantastic on its own, but pair it with Greek yogurt, a fruit salad, or a hot mug of coffee for a complete breakfast experience. For something more decadent, try a side of crisp bacon or a smoothie for a sweet-savory pairing.
Creative Ways to Present
Transform each serving into an occasion by cutting the cake into neat squares and arranging on a tiered stand or platter. You can also serve slices in parchment wrappers for grab-and-go breakfast treats, or set out toppings like lemon curd and clotted cream for a build-your-own breakfast bar.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Breakfast Cake Recipe in an airtight container at room temperature for up to two days. If your kitchen is particularly warm or humid, popping it into the fridge will keep it fresher longer — just allow slices to come to room temperature before serving for the best flavor and texture.
Freezing
You can absolutely freeze this cake! Wrap slices (or the whole cake) tightly in plastic wrap, then place them in a freezer-safe container. Frozen, the cake will keep for up to three months. For ultimate convenience, freeze individual squares for easy, grab-and-go breakfasts.
Reheating
To reheat, simply pop a slice into the microwave for about 20 seconds, or warm larger portions in a 300°F oven for 10 minutes. This will bring back the cake’s soft texture and revive the lovely aroma of the Blueberry Breakfast Cake Recipe as if it were just baked.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Just make sure not to thaw them before adding to the batter. Tossing them with flour ensures they won’t bleed and turn your cake blue — they bake perfectly from frozen.
What if I don’t have lemon zest?
No worries — you can leave it out for a classic flavor, or swap in orange zest for a different citrus note. The lemon zest does add a beautiful brightness, but the Blueberry Breakfast Cake Recipe is still delicious without it.
Can I double this recipe for a crowd?
Yes! Double all the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time (it may need a few more minutes), and get ready for extra smiles.
How do I keep my cake from getting soggy?
Let the cake cool completely before covering or storing; this prevents condensation build-up. Also, sticking to the correct blueberry ratio and letting air circulate around stored slices helps maintain that irresistible crumb.
Can this Blueberry Breakfast Cake Recipe be made dairy-free?
With a few swaps, yes! Use a vegan butter substitute and non-dairy milk (like almond or oat) in place of regular butter and milk. The cake stays fluffy and the blueberries keep their starring role.
Final Thoughts
If you love simple, feel-good recipes that brighten your day from the very first bite, give this Blueberry Breakfast Cake Recipe a try. It’s the kind of treat you’ll look forward to baking again and again, whether for family brunches or a cozy morning at home. Enjoy every berry-filled piece!
Print
Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
Indulge in a delightful Blueberry Breakfast Cake that strikes the perfect balance between sweet and tangy flavors. This moist cake, speckled with juicy blueberries and a hint of lemon zest, is a versatile treat that can be enjoyed for breakfast or as a dessert.
Ingredients
For the Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 3/4 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh blueberries (or frozen, not thawed)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Egg and Flavors: Beat in the egg, vanilla extract, and lemon zest until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups flour, baking powder, and salt.
- Mix Wet and Dry Ingredients: Add the dry mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture.
- Add Blueberries: Toss the blueberries with the remaining 1/4 cup of flour and gently fold them into the batter.
- Bake: Spread the batter into the prepared dish, sprinkle with coarse sugar if desired, and bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool before slicing and serving.
Notes
- This cake is delicious when served warm or at room temperature.
- You can swap lemon zest for orange zest or omit it for a different flavor.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
