If you are looking for a morning treat that feels like a warm hug, this Blueberry Breakfast Cake Recipe is exactly what you need. It’s a delightful balance of tender crumb, juicy bursts of blueberries, and just the right hint of lemon zest that brightens every bite. Whether you’re serving it to family on a lazy weekend or need a crowd-pleaser for brunch, this cake’s simple ingredients come together to create something that feels both cozy and special. It’s much more than just a cake; it’s a breakfast ritual in one delicious slice.
Ingredients You’ll Need
Gathering your ingredients for the Blueberry Breakfast Cake Recipe is a breeze since everything is straightforward and pantry-friendly. Each component has a role to play in building the perfect balance of flavor, texture, and appearance that makes this cake so irresistible.
- Granulated sugar (1 cup): Sweetness that enhances the natural tartness of the blueberries and helps create a golden crust.
- Unsalted butter (½ cup, softened): Adds richness and moisture, making the cake tender and buttery.
- Large egg (1): Provides structure and helps bind the ingredients together perfectly.
- Vanilla extract (1 teaspoon): Offers a warm, mellow aroma that complements the fruity blueberries.
- All-purpose flour (2 cups, divided): The base of the cake’s tender crumb; part is also used to coat the blueberries to prevent sinking.
- Baking powder (2 teaspoons): The leavening agent that gives the cake a light and airy texture.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- Milk (½ cup): Adds just enough moisture to keep the cake soft but not soggy.
- Fresh or frozen blueberries (2 cups): The star ingredient, bursting with juicy pops of fruity goodness in every bite.
- Lemon zest (1 tablespoon, optional): Brings a fresh, zesty brightness that lifts the entire cake.
- Coarse sugar for topping (optional): Adds a lovely crunch and sparkle to the cake’s top crust.
- Nonstick spray or butter: Essential for greasing the pan so your cake releases perfectly after baking.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F (175°C) and lightly greasing an 8×8-inch or 9×9-inch baking pan. This simple prep ensures your cake cooks evenly and comes out effortlessly without sticking.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the granulated sugar and softened unsalted butter until the mixture is pale and fluffy. This step is crucial for creating a tender crumb and a cake that melts in your mouth.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until the batter is smooth and well combined. These ingredients add moisture and sweet aroma, setting the stage for your delicious cake.
Step 4: Combine Dry Ingredients
Whisk together 1¾ cups of all-purpose flour, baking powder, and salt in a separate bowl. This dry mix is the foundation that helps your cake rise and hold its shape beautifully.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually incorporate the flour mixture into the wet batter, alternating with the milk. Begin and end with the dry ingredients for the best texture. This alternating method keeps the batter smooth and perfectly combined.
Step 6: Toss and Fold in Blueberries and Lemon Zest
To prevent the blueberries from sinking, toss them gently with the remaining ¼ cup of flour. Then fold the blueberries and optional lemon zest delicately into the batter, distributing the fruit evenly for every bite.
Step 7: Bake the Cake
Pour the batter into the prepared pan and spread it out evenly. If you like, sprinkle the top with coarse sugar for a sparkling finish. Bake for 40 to 45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Allow the cake to cool in the pan for at least 15 minutes before slicing. This resting time helps the cake set so your slices hold their shape. Serve it warm or at room temperature for a perfect breakfast delight.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
Elevate your Blueberry Breakfast Cake Recipe by adding a light dusting of powdered sugar or a drizzle of a simple vanilla glaze. Fresh mint leaves or a few extra blueberries on top also add a pretty, fresh touch.
Side Dishes
This cake pairs wonderfully with a dollop of Greek yogurt, a side of crispy bacon, or a fresh fruit salad. The contrast of savory and tangy sides balances the sweetness and makes for a complete, satisfying breakfast.
Creative Ways to Present
Try serving your blueberry breakfast cake in individual ramekins or as mini loaf cakes for a charming brunch spread. You can also cut it into small squares and offer it as a grab-and-go morning snack that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep your leftover blueberry breakfast cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is a good option, but let it come to room temperature before enjoying.
Freezing
You can freeze the cake either whole or in individually wrapped slices. Use freezer-safe containers or foil and plastic wrap to prevent freezer burn. Frozen cake stays tasty for up to three months and can be thawed overnight in the fridge.
Reheating
Reheat slices gently in a microwave for about 15 seconds or warm in a 300°F oven for 10 minutes. This helps restore the soft texture and bring out the fresh blueberry flavors like it’s just baked.
FAQs
Can I use frozen blueberries in this Blueberry Breakfast Cake Recipe?
Absolutely! Frozen blueberries work perfectly and don’t even need to be thawed before mixing into the batter, which makes this recipe super convenient all year round.
What if I don’t have lemon zest? Will the cake still taste good?
Yes, the lemon zest is optional but adds a lovely brightness. Without it, your cake will still be deliciously moist and blueberry-filled, just with a softer, sweeter flavor profile.
Can I substitute milk with a dairy-free alternative?
Yes, you can use almond milk, oat milk, or any other plant-based milk in the same quantity without affecting the texture or taste of the cake significantly.
Is this cake suitable for vegetarian diets?
Definitely! All the ingredients in this Blueberry Breakfast Cake Recipe are vegetarian-friendly, making it a great option for anyone following a vegetarian lifestyle.
How do I keep blueberries from sinking to the bottom?
Tossing the blueberries in a little bit of flour before folding them into the batter is the key trick to keep them evenly distributed throughout the cake and prevent sinking.
Final Thoughts
There is something truly special about waking up to a slice of homemade Blueberry Breakfast Cake Recipe. It’s the perfect blend of simplicity and indulgence that turns any morning into something memorable. Whether you’re making it for yourself or to impress guests, this cake delivers smiles and satisfaction with every bite. Go ahead and try it—it might just become your new favorite breakfast tradition!
Print
Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Blueberry Breakfast Cake made with fresh or frozen blueberries, lemon zest, and a hint of vanilla. Perfect for breakfast or a snack, this easy-to-make cake features a tender crumb, a golden top sprinkled with coarse sugar, and can be served warm or at room temperature.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon salt
- Coarse sugar for topping (optional)
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
Fruit
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon zest (optional)
Other
- Nonstick spray or butter for greasing the pan
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking pan with nonstick spray or butter to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy, which usually takes about 3-4 minutes with an electric mixer.
- Add egg and vanilla: Beat in the large egg and vanilla extract until the batter is smooth and well combined, ensuring an even flavor base.
- Mix dry ingredients: In a separate bowl, whisk together 1¾ cups of the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk—start and end with the dry ingredients. This helps maintain a tender batter consistency.
- Prepare blueberries: Toss the blueberries with the remaining ¼ cup of flour in a small bowl to prevent them from sinking to the bottom during baking.
- Fold in blueberries and lemon zest: Gently fold the floured blueberries and optional lemon zest into the batter to combine without crushing the berries.
- Transfer batter and add topping: Spread the batter evenly into the prepared baking pan. Sprinkle the top with coarse sugar if desired for extra crunch and sweetness.
- Bake the cake: Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Frozen blueberries can be used directly from the freezer—no need to thaw.
- For added sweetness, drizzle with glaze or dust with powdered sugar before serving.
- This cake also doubles as a coffee cake or makes a delightful snack.
