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Blueberry Breakfast Cake – A Fresh and Flavorful Morning Treat

This Blueberry Breakfast Cake is a simple yet elegant coffee cake perfect for a weekend brunch or a special morning treat. With a tender, buttery crumb and juicy blueberries in every bite, it’s a delightful way to start your day. A hint of lemon zest and vanilla adds a burst of freshness, while a sprinkle of sugar on top creates a delicate crunch.

Whether served warm with a cup of coffee or packed for an on-the-go snack, this recipe is sure to become a family favorite.

Ingredients You’ll Need for Blueberry Breakfast Cake

Ingredient	Quantity
Fresh blueberries	2 cups
All-purpose flour, divided	2 cups
Sugar, plus 1 tbsp for topping	1 cup
Large egg, room temperature	1
Buttermilk	½ cup
Unsalted butter, softened	½ cup (1 stick)
Lemon zest	2 tablespoons
Baking powder	2 teaspoons
Vanilla extract	1 ½ teaspoons
Salt	1 teaspoon
Cinnamon (optional)	½ teaspoon

How to Make Blueberry Breakfast Cake

Step 1: Prep & Preheat

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray to prevent sticking.

Step 2: Coat the Blueberries

In a small bowl, toss the fresh blueberries with ¼ cup of flour. This simple trick keeps the berries from sinking to the bottom of the cake during baking. Set aside.

Step 3: Cream Butter & Sugar

In a large mixing bowl or stand mixer, cream together the softened butter, 1 cup of sugar, and lemon zest for 3–5 minutes until light and fluffy.

Step 4: Add Egg & Vanilla

Beat in the egg until fully incorporated, then stir in the vanilla extract.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon (if using).

Step 6: Combine Wet & Dry

Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the dry mixture. Mix gently until just combined to avoid overworking the batter.

Step 7: Fold in Blueberries

Gently fold the floured blueberries into the batter. Pour into the prepared baking dish, spreading evenly. Sprinkle with the remaining 1 tablespoon of sugar for a crispy topping.

Step 8: Bake

Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool & Serve

Transfer the cake to a wire rack and let it cool for at least 15 minutes. Slice and serve warm or at room temperature.

Tips for the Perfect Blueberry Breakfast Cake

Use Fresh or Frozen Blueberries: If using frozen blueberries, do not thaw before adding to the batter to prevent bleeding.
Don’t Overmix: Gently mix ingredients to keep the cake light and fluffy.
Add a Glaze: Drizzle with a simple lemon glaze for extra flavor.
Double the Recipe: Easily scale up for larger gatherings using a 9×13-inch baking dish.

Storage Instructions

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps fresh for up to 5 days when refrigerated.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Final Thoughts on Blueberry Breakfast Cake

This Blueberry Breakfast Cake is a versatile and crowd-pleasing recipe that’s perfect for breakfast, brunch, or dessert. With its fresh blueberries, soft texture, and subtle lemon flavor, it brings a taste of sunshine to any morning.

Pair it with a hot cup of coffee or tea, and enjoy a slice of this delightful homemade treat that’s sure to become a staple in your baking rotation.

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