Blueberry Breakfast Cake

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.

Blueberry Breakfast Cake – Moist & Flavorful Morning Delight

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.

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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.

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Step 4: Add Egg & Vanilla

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

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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.

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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.

Blueberry Breakfast Cake – Moist & Flavorful Morning Delight

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.

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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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