If you are looking for a delightful treat that combines the burst of fresh blueberries with a moist and tender crumb, then this Blueberry Breakfast Cake Recipe is an absolute must-try. It’s the perfect balance of sweet and citrusy flavors, with just the right texture to make your morning feel truly special. Whether you’re serving it for a weekend brunch or whipping it up to make any day brighter, this cake showcases blueberries in a way that feels cozy, homemade, and utterly irresistible.
Ingredients You’ll Need
The secret to this Blueberry Breakfast Cake Recipe lies in its simple yet essential ingredients, each bringing something unique to the table. From the creamy butter that ensures tenderness to the fresh lemon zest that adds a lively zing, every component plays a crucial role in crafting this crowd-pleasing cake.
- 1/2 cup salted butter (softened): Provides richness and a perfect tender texture when creamed.
- 2 teaspoons fresh lemon zest: Adds a fresh, bright flavor that complements the blueberries beautifully.
- 3/4 cup + 2 Tablespoons granulated sugar (divided): Sweetens the cake and creates a slight sugar crust on top for delightful texture.
- 1 large egg: Helps bind ingredients and adds moisture for a soft crumb.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, comforting notes.
- 2 cups (284 g) all-purpose flour (divided): The foundation of the cake’s structure, carefully divided for different steps.
- 2 teaspoons baking powder: Provides lift and lightness to the batter.
- 1 teaspoon kosher salt: Balances the sweetness and heightens all flavors.
- 2 cups fresh blueberries: The star of the dish, bursting with juice and freshness.
- 1/2 cup buttermilk: Adds subtle tang and keeps the cake moist and tender.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Cream the Butter, Lemon Zest, and Sugar
Start by preheating your oven to 350 degrees F so it’s ready when your batter is. In a bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of the sugar until the mixture is light, fluffy, and fragrant. This step is essential because it helps trap air, leading to a lighter cake texture. Then, beat in the egg and vanilla extract until everything is just combined.
Step 2: Prepare the Blueberries
While your wet ingredients are coming together, toss the fresh blueberries with 1/4 cup of the flour. This simple tip keeps the blueberries from sinking to the bottom of your cake and ensures each bite is bursting with even blueberry goodness.
Step 3: Combine the Dry Ingredients
Whisk the remaining flour, baking powder, and kosher salt in a separate bowl. This ensures the leavening agents are evenly distributed throughout the mix, which is key for uniform rising and crumb in your cake.
Step 4: Mix Wet and Dry Ingredients Alternately
Now it’s time to bring it all together. Slowly add the flour mixture to the butter mixture in batches, alternating with the buttermilk. This method helps keep the batter smooth and prevents overmixing, which can make the cake dense. Gently fold in the floured blueberries to distribute them without breaking the berries.
Step 5: Bake to Perfection
Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray, then spread your thick batter evenly inside. Sprinkle the last tablespoon of sugar on top for a delicate crunch after baking. Place it in the oven and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for 15 minutes before slicing so those lovely juices settle in.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
Enhance the charm of your blueberry breakfast cake with a dusting of powdered sugar or a light drizzle of honey or maple syrup. Fresh blueberries and a few mint leaves on top can also add a fresh, appealing look and flavor that cheers up the senses.
Side Dishes
This cake pairs wonderfully with a cup of rich coffee or a refreshing glass of freshly squeezed orange juice. For a heartier brunch, serve alongside scrambled eggs or crispy bacon to balance sweet and savory flavors delightfully.
Creative Ways to Present
Try cutting the cake into squares and serving it layered with whipped cream or Greek yogurt for a parfait-style breakfast treat. You can also turn leftovers into a base for a trifle, layering with yogurt and more berries for a stunning weekend dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover blueberry breakfast cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. It stays moist and fresh, making it easy to enjoy later without losing its charm.
Freezing
If you want to save it longer, wrap individual slices in plastic wrap and aluminum foil, then freeze in a zip-top bag. This Blueberry Breakfast Cake Recipe freezes well for up to three months and thaws quickly for a convenient sweet morning boost.
Reheating
Reheat your slices gently in a microwave for about 20 seconds or in a low oven (300 degrees F) wrapped loosely with foil to revive that freshly baked warmth. You’ll love how the flavors and texture come back to life.
FAQs
Can I use frozen blueberries instead of fresh ones?
Absolutely! Just be sure to toss the frozen blueberries with flour while they’re still frozen to prevent them from bleeding color into the batter and weighing down the cake.
Is buttermilk necessary for this recipe?
Buttermilk adds a subtle tang and tender crumb, but you can substitute it with milk mixed with a teaspoon of lemon juice or vinegar if needed. Let it sit for 5 minutes before using to mimic buttermilk’s effect.
How do I prevent blueberries from sinking to the bottom?
Coating the blueberries in a bit of flour before folding them into the batter creates a barrier so they’re suspended evenly throughout the cake instead of settling at the bottom.
Can I make this recipe gluten-free?
Yes, by swapping all-purpose flour with a gluten-free baking blend that contains xanthan gum, you can enjoy a naturally tender and flavorful blueberry cake without gluten.
What is the best way to slice and serve this cake?
Wait until the cake has cooled for at least 15 minutes so it holds its shape. Use a sharp knife to cut into squares or triangles, and serve with your favorite garnishes or sides for the best presentation.
Final Thoughts
This Blueberry Breakfast Cake Recipe truly brings a burst of joy to your morning routine with its fresh flavors, tender crumb, and just-right sweetness. It’s an effortless way to feel a little extra love in the kitchen and share something special with friends or family. Take your time baking it, enjoy the aromas, and relish every luscious bite—it’s a breakfast treat that will quickly become a cherished favorite.
Print
Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Blueberry Breakfast Cake is a moist and flavorful treat perfect for morning gatherings or a sweet start to your day. Bursting with fresh blueberries and a hint of lemon zest, this cake combines a tender crumb with a lightly sweetened topping, baked to golden perfection in just over an hour.
Ingredients
Main Ingredients
- 1/2 cup salted butter, softened
- 2 teaspoons fresh lemon zest
- 3/4 cup + 2 tablespoons granulated sugar (divided)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose flour (divided)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat and Cream Butter Mixture: Preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy. This step helps incorporate air for a light texture. Then, add the egg and vanilla extract, beating until just combined to avoid overmixing.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the all-purpose flour. This coats the berries to prevent them from sinking to the bottom of the cake during baking, ensuring even distribution throughout the batter.
- Combine Dry Ingredients and Alternate with Buttermilk: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt. Gradually add this flour mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently until just combined to keep the cake tender.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to break them up to maintain their burst of flavor and moisture inside the cake.
- Prepare Baking Dish and Bake: Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly in the dish. Sprinkle the remaining tablespoon of sugar evenly over the top to create a slight sweet crust once baked. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before slicing. This cooling helps the cake set for cleaner slices. Serve warm or at room temperature and enjoy your delicious blueberry breakfast cake!
Notes
- Ensure butter is softened for easier creaming and better texture.
- Coating blueberries with flour prevents them from sinking in the batter.
- Don’t overmix the batter as it can lead to a dense cake.
- The sprinkle of sugar on top adds a subtle crunch and sweetness.
- This recipe can be made a day ahead and stored covered at room temperature.
