I’m not a morning person, but let me tell you, this Blueberry Breakfast Cake might just be worth waking up early for. It’s sweet but not too sweet, bursting with fresh blueberries, and so easy to make that even I can pull it off before coffee. The first time I made it, I was expecting a mess (because, well, that’s my baking track record), but this recipe? Total game changer.
What is a Blueberry Breakfast Cake?
Think of it as a dessert disguised as breakfast, or maybe the other way around. A breakfast cake has all the coziness of a muffin but in a sliceable form that feels a little fancier. The texture is somewhere between a fluffy pancake and a moist coffee cake, with juicy blueberries popping in every bite. And those blueberries? They’re not just for taste—they’re a superfood loaded with antioxidants, which is a great excuse to have cake for breakfast. If you’re curious about other ways to use blueberries, this article has some recipe ideas!
Ingredients Needed for Blueberry Breakfast Cake
This cake keeps it simple, which is why I love it:
- Flour: All-purpose works best here, though you can sub gluten-free flour if needed.
- Sugar: Regular granulated, though I’ve tried it with coconut sugar, and it’s amazing.
- Butter: Unsalted for that perfect buttery flavor.
- Milk or Buttermilk: Buttermilk adds a subtle tang and extra fluffiness.
- Blueberries: Fresh or frozen, but don’t thaw frozen ones—they’ll bleed too much into the batter.
Optional add-ins like lemon zest or a splash of almond extract can take this cake to another level. One time, I sprinkled a little streusel topping over it before baking, and oh my gosh, it was like blueberry heaven.
Equipment Needed
You don’t need anything fancy for this cake, which is part of its charm. Grab:
- A standard 9×9-inch baking pan.
- Mixing bowls and a whisk.
- A hand or stand mixer if you want to make the creaming process easier.
Pro tip: If you’re using frozen blueberries, a sturdy spatula will help you fold them in gently without breaking them. Trust me, I learned that the hard way when my first attempt turned into a purple swirl cake.
How to Make Blueberry Breakfast Cake
Preparing the Batter
Start by creaming the butter and sugar together until it’s light and fluffy. This step is crucial for that soft, fluffy texture. Mix your dry ingredients separately, then alternate adding them with the milk. Folding in the blueberries is the best part—coat them lightly in flour first so they don’t sink to the bottom. This little trick made a huge difference when I finally tried it.
Baking the Cake
Set your oven to 350°F and bake the cake for about 35-40 minutes. You’ll know it’s ready when a toothpick comes out clean or with a few moist crumbs. My first time, I pulled it out too early and ended up with a gooey center. Lesson learned: patience is key!
Cooling and Serving
Let the cake cool in the pan for about 15 minutes before slicing. It’s hard to wait—I know—but it makes the slices come out clean. Pair it with a hot cup of coffee or tea, and you’re set for the perfect morning.
Tips for the Perfect Blueberry Breakfast Cake
Variations to Try
This recipe is endlessly adaptable:
- Gluten-Free Option: Use a 1:1 gluten-free baking flour.
- Vegan-Friendly Version: Swap the butter for a plant-based alternative and use almond milk.
- Mixed Berry Cake: Add raspberries or blackberries for a colorful twist.
The mixed berry version is a hit at brunches—I made it for my mom’s birthday once, and it disappeared before I could even take a photo.
Why Blueberries Are a Breakfast Superfood
Blueberries aren’t just delicious; they’re packed with antioxidants, fiber, and vitamin C. They’re known for boosting brain health and supporting the immune system, which is a pretty solid reason to sneak them into your morning routine. Look for plump, firm berries when shopping. If you’re curious about their health benefits, this resource dives into all the details.
FAQs
Can I use frozen blueberries in the recipe?
Absolutely! Just toss them in a bit of flour and add them straight to the batter—no need to thaw.
How long does this cake stay fresh?
It’s best within the first two days but can be frozen for up to a month.
What’s the best way to reheat it?
Pop a slice in the microwave for about 15 seconds, or warm it in the oven at 300°F for a few minutes.
Can I make this cake in advance?
Yes, bake it the night before and store it tightly wrapped. It’s perfect for prepping ahead.
Final Thoughts
This Blueberry Breakfast Cake has quickly become one of my favorite recipes. It’s easy, versatile, and always impresses a crowd—even if that crowd is just my family on a sleepy Saturday morning. What’s your favorite way to enjoy blueberries in the morning? Let me know in the comments—I’m always looking for new ideas!
Blueberry Breakfast Cake
- Total Time: 55 min
Description
This Blueberry Breakfast Cake is the ultimate morning treat. Packed with fresh blueberries and a hint of sweetness, it’s perfect for breakfast or brunch!
Ingredients
Base recipe:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries (or frozen)
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, being careful not to break them.
- To make the streusel topping, combine the flour, sugar, brown sugar, butter, and cinnamon in a small bowl. Use a fork or your fingers to mix until crumbly.
- Spread the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10-15 minutes before slicing and serving.
- Prep Time: 15 min
- Cook Time: 40 min
