If you are looking for a warm, inviting, and wonderfully flavorful breakfast treat, this Blueberry Breakfast Cake Recipe is exactly what your mornings have been missing. Bursting with juicy blueberries and boasting a tender crumb texture, this cake brings a perfect balance of sweetness and freshness to your table. It’s a delightful way to start the day, whether you’re serving family or impressing guests, and it’s simple enough to whip up even on a busy morning.
Ingredients You’ll Need
This Blueberry Breakfast Cake Recipe relies on a handful of basic yet essential ingredients that work harmoniously to create a moist, fluffy, and flavorful cake. Each item plays a vital role from texture to taste, making sure every bite is pure breakfast bliss.
- Flour: Provides structure and the perfect crumb to the cake.
- Sugar: Sweetens the batter just right, balancing the tartness of the blueberries.
- Baking powder: Helps the cake rise beautifully, creating that light, airy texture.
- Salt: Enhances all the flavors and balances sweetness.
- Butter: Adds richness and creates a moist crumb, essential for a satisfying cake.
- Eggs: Bind the ingredients together and contribute to the cake’s structure.
- Milk: Keeps the cake moist while blending the flavors seamlessly.
- Vanilla extract: Injects a warm, aromatic depth to the overall flavor profile.
- Fresh blueberries: The star ingredient, bursting with juiciness and natural sweetness.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Preparing Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures the perfect baking environment right from the get-go. Thoroughly grease your bundt pan to prevent sticking and help the cake release effortlessly after baking.
Step 2: Mixing the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This step evenly distributes all the dry elements, so your cake rises consistently and tastes balanced.
Step 3: Combining the Wet Ingredients
In a separate bowl, beat the butter, eggs, milk, and vanilla extract until smooth and creamy. This ensures your cake batter will be luscious and luscious, setting the stage for a tender crumb.
Step 4: Bringing it All Together
Pour your wet ingredients into the dry and stir gently, just until everything is combined. Be careful not to overmix—the secret to a soft cake lies in gentle handling. Then, fold in the fresh blueberries carefully to keep them from breaking apart and turning the batter purple.
Step 5: Baking the Cake
Transfer your batter into the greased bundt pan and smooth the top evenly. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. This step seals the deal on moistness and perfect doneness.
Step 6: Cooling and Unmolding
Allow your cake to cool in the pan for 10 to 15 minutes to firm up, then turn it out onto a wire rack to cool completely. This avoids condensation, keeping your cake’s texture impeccable.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
A dusting of powdered sugar creates a simple but beautiful finish, while a drizzle of lemon glaze can add a vibrant, tangy twist that makes every bite pop. Fresh berries on top are also a lovely, colorful touch that complements the natural sweetness.
Side Dishes
Pair your blueberry breakfast cake with a side of creamy yogurt or a scoop of ricotta cheese for a creamy contrast. For a heartier breakfast, some crispy bacon or scrambled eggs round out the meal wonderfully without overpowering the flavors of the cake.
Creative Ways to Present
Serve individual slices with a dollop of whipped cream and a sprinkle of toasted almonds for added crunch. Alternatively, cutting the cake into bite-sized squares and serving it as part of a brunch spread makes it easy for everyone to grab a sweet, fruity bite between savory dishes.
Make Ahead and Storage
Storing Leftovers
Keep your blueberry breakfast cake fresh by storing leftovers loosely covered at room temperature for up to two days. For longer storage, an airtight container in the fridge will preserve moisture without drying it out.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil before freezing. It will stay fresh for up to three months, perfect for whenever you want a quick breakfast treat.
Reheating
To enjoy your blueberry breakfast cake like it’s straight from the oven, warm slices in the microwave for 15 to 20 seconds or reheat in a low oven until just warmed through. This brings back the cake’s soft texture and intensifies the fresh blueberry aroma.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid a soggy batter. Using frozen blueberries can be a convenient substitute without sacrificing flavor.
Is this recipe gluten-free or can it be adapted?
While this recipe uses regular flour, you can substitute a gluten-free flour blend cup-for-cup. Be sure to check that your baking powder is gluten-free for best results.
How do I prevent the blueberries from sinking to the bottom?
Coat the blueberries lightly in flour before folding them into the batter. This helps suspend them throughout the cake instead of settling at the base during baking.
Can I make this cake dairy-free?
Yes! Use plant-based butter and any non-dairy milk such as almond or oat milk. The cake’s texture and flavor remain delightful with these substitutions.
What’s the best way to add a crumb topping?
Mix softened butter, sugar, flour, and a pinch of cinnamon until crumbly, then sprinkle it over the batter before baking. This adds a lovely crunch and extra sweetness to your blueberry breakfast cake recipe.
Final Thoughts
There is something truly comforting and joyful about baking and sharing this Blueberry Breakfast Cake Recipe. Whether you enjoy it sliced and simple or jazzed up with toppings, it makes an incredible centerpiece for any morning. So, take a little time to bake this cake and bring warmth, sweetness, and delightful blueberry bursts to your breakfast table—you won’t regret it!
Print
Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Description
This Blueberry Breakfast Cake is a moist and flavorful bundt cake perfect for a delightful morning treat. Bursting with fresh blueberries and a tender crumb, it’s easy to prepare and pairs wonderfully with a dusting of powdered sugar or a zesty lemon glaze. Ideal for brunch or a cozy coffee break, this cake offers a balance of sweetness and fruity freshness.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Add-Ins
- 1 1/2 cups fresh blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, beat together the softened butter, eggs, milk, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently just until combined to avoid overmixing which could toughen the cake.
- Fold in Blueberries: Carefully fold in the fresh blueberries to spread them evenly throughout the batter without crushing them.
- Pour Batter into Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for even baking.
- Bake the Cake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes to set, then carefully invert it onto a wire rack to cool completely.
- Serve: Serve the blueberry cake as-is or top with a light dusting of powdered sugar or a lemon glaze for an added citrusy zing.
Notes
- Citrus Zing: Adding lemon or orange zest to the batter introduces brightness and enhances the blueberry flavor.
- Crumb Topping: Sprinkle a streusel topping before baking for added texture and a sweet crunch.
- Berry Swap: Substitute blueberries with raspberries or blackberries for a different berry twist.
- Dairy-Free Option: Use plant-based butter and non-dairy milk alternatives like almond or oat milk to make this cake dairy-free.
