If you’re searching for the ultimate morning treat that’s as easy to make as it is delicious, this Blueberry Breakfast Cake is about to become your new go-to recipe. Imagine golden, tender cake dotted with juicy blueberries, topped with a delicate crunch of sugar—every bite is pure comfort. Whether you’re hosting brunch or just want a sweet start to your day, this cake is a crowd-pleaser that never fails to brighten the table and bring a smile to everyone’s face.
Ingredients You’ll Need
The beauty of this Blueberry Breakfast Cake is that it relies on simple, everyday ingredients—each one playing a small but crucial role in creating that perfect crumb and burst of berry flavor. Let’s take a look at what you’ll need and why every ingredient matters.
- All-Purpose Flour: Provides the structure and tenderness for the cake’s soft crumb.
- Baking Powder: Gives the cake its lovely rise and light texture.
- Salt: Enhances all the flavors, making the blueberries and vanilla pop.
- Unsalted Butter (softened): Adds richness and creates a moist, flavorful base.
- Granulated Sugar: Sweetens the cake and helps achieve that golden crust.
- Large Egg: Binds the Batter and adds a bit of lift and richness.
- Vanilla Extract: Infuses the cake with warm, aromatic depth.
- Milk: Keeps the crumb tender and ensures everything blends smoothly.
- Fresh or Frozen Blueberries (tossed with flour): The star ingredient, offering bursts of juicy flavor in every bite.
- Coarse Sugar (optional): Sprinkled on top for a beautiful, sparkly finish and a little extra crunch.
How to Make Blueberry Breakfast Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), ensuring it’s fully heated before your batter goes in. Grease and flour a 9-inch square baking pan, or line it with parchment paper. This step is key for easy release and a perfectly baked bottom—no cake left behind!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking not only combines everything evenly but also helps aerate the flour, leading to a lighter, fluffier Blueberry Breakfast Cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with the granulated sugar until it’s light and fluffy. This process incorporates air, ensuring your cake bakes up soft and tender. Don’t rush—give it a good two to three minutes for best results.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract, mixing just until they disappear. The egg provides structure and richness, while vanilla wraps everything in a warm, homey aroma.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to your butter mixture in thirds, alternating with the milk. Start and end with the dry mix, stirring gently. This method keeps the batter from getting overworked and ensures a tender crumb for your Blueberry Breakfast Cake.
Step 6: Fold in Blueberries
Gently fold in the blueberries that have been tossed with a little flour. This helps suspend them in the batter, so you get berries in every slice instead of them sinking to the bottom.
Step 7: Bake to Perfection
Spread the batter evenly in your prepared pan and, if you like, sprinkle the top with coarse sugar for that irresistible bakery-style finish. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly before slicing—though it’s pretty hard to wait!
How to Serve Blueberry Breakfast Cake
Garnishes
A dusting of powdered sugar or a dollop of whipped cream takes each slice to the next level. If you’re feeling fancy, add a few extra fresh blueberries on top or a light lemon zest for a bright, citrusy note.
Side Dishes
Pair your Blueberry Breakfast Cake with a side of creamy Greek yogurt, a colorful fruit salad, or crispy strips of bacon for a truly brunch-worthy spread. A hot cup of coffee or tea brings it all together and makes breakfast feel extra special.
Creative Ways to Present
Cut the cake into neat squares for a classic look, or use a biscuit cutter for cute, round portions. For gatherings, serve on a tiered cake stand with tiny forks, or wrap individual pieces in parchment for a grab-and-go treat at picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Breakfast Cake covered at room temperature for up to two days. For longer freshness, store it in the refrigerator, where it will stay moist and delicious for up to five days—just bring to room temperature before serving for best flavor.
Freezing
This cake freezes beautifully! Once completely cooled, wrap individual pieces or the whole cake tightly in plastic wrap, then in foil. Store in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
To enjoy your Blueberry Breakfast Cake warm, simply microwave a slice for about 15 to 20 seconds, or heat in a low oven (300°F) for 5 to 10 minutes. This brings back that fresh-from-the-oven magic and makes the berries extra juicy.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work beautifully in this recipe—just be sure not to thaw them before adding to the batter. This prevents excess moisture and keeps your Blueberry Breakfast Cake from turning blue throughout.
What can I substitute for milk?
If you’re out of milk or need a dairy-free option, try using an unsweetened plant-based milk like almond, oat, or soy. You’ll still get a moist, tender crumb without any compromise on flavor.
Why do I need to toss the blueberries in flour?
Coating the blueberries in flour helps keep them suspended in the batter, so they don’t all sink to the bottom during baking. This way, every bite of your Blueberry Breakfast Cake is loaded with juicy berries!
Can I double the recipe for a larger crowd?
Definitely! Simply double all the ingredients and bake in a 9-by-13-inch pan. You may need to add a few extra minutes to the baking time, so keep an eye on it and test with a toothpick for doneness.
Is this Blueberry Breakfast Cake suitable for dessert, too?
Absolutely! While it’s a breakfast favorite, this cake’s tender crumb and sweet-tart berry flavor make it equally delightful as a dessert, especially with a scoop of vanilla ice cream or a drizzle of lemon glaze.
Final Thoughts
If you’re ready to add a little joy to your morning (or any time of day!), give this Blueberry Breakfast Cake a try. It’s simple, special, and guaranteed to make breakfasts more memorable. Share it with friends, family, or keep it all to yourself—I won’t judge!
Print
Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Blueberry Breakfast Cake is a moist and tender cake perfect for morning gatherings or brunch. Bursting with fresh or frozen blueberries, it offers a sweet and slightly tangy flavor balanced by a buttery crumb. Easy to prepare and bake, this cake is a delightful way to enjoy berries in a wholesome morning treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Fruit
- 2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
Topping (Optional)
- 2 tablespoons coarse sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to combine and aerate.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring even flavor distribution.
- Combine wet and dry ingredients: Alternate adding the dry ingredient mixture and the 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
- Fold in blueberries: Gently fold in the floured blueberries, being careful not to break them up and discolor the batter.
- Prepare for baking: Spread the batter evenly in the prepared pan. Sprinkle with coarse sugar on top if you desire a crunchy topping.
- Bake: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool and serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- If using frozen blueberries, do not thaw them before mixing to prevent the batter from becoming discolored and watery.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days, maintaining freshness.
- For a dairy-free variation, substitute butter with a dairy-free alternative and use plant-based milk.
- Sprinkling coarse sugar on top is optional but adds a delightful crunch and sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
