Blueberry Breakfast Cake – A Cozy Morning Delight
There’s something undeniably comforting about the smell of blueberries baking in the morning air. This Blueberry Breakfast Cake is a heartwarming recipe that brings the perfect balance of sweetness, tartness, and buttery richness to your table. Whether you’re preparing for a lazy Sunday brunch or need a quick weekday treat, this cake fits every occasion — a true cozy kitchen classic.
The first time I made this recipe, I remember pulling it out of the oven and watching the blueberries bubble into little pockets of joy. The tender crumb, the golden crust dusted with sugar, and that burst of blueberry in each bite made me fall in love instantly. It’s the kind of recipe that feels like a hug in the morning — soft, warm, and inviting.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 tablespoon lemon zest
- 2 cups fresh blueberries (plus a few extra for topping)
- 1 tablespoon flour (for tossing blueberries)
- 2 tablespoons coarse sugar (for sprinkling on top)
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the butter and sugar until light and fluffy using a hand mixer.
- Beat in the eggs one at a time, then add the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top. Scatter a handful of extra blueberries over the surface.
- Sprinkle coarse sugar evenly on top for a crisp, golden crust.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly on a wire rack before slicing.
The result? A cake that’s soft inside, slightly crisp around the edges, and bursting with juicy blueberries in every bite.
Tips & Tricks:
- For an extra burst of citrus flavor, drizzle a light lemon glaze over the cooled cake.
- You can substitute buttermilk for milk if you prefer a tangier flavor.
- Frozen blueberries work just as well — don’t thaw them first to prevent bleeding.
Variations:
- Cinnamon Streusel Version: Add a crumbly cinnamon topping for extra texture and warmth.
- Berry Mix-Up: Try a mix of blueberries, raspberries, and blackberries for a colorful twist.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
Blueberry Breakfast Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease or line an 8-inch pan.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs, vanilla, and lemon zest; mix well.
- Alternate adding dry ingredients and milk until just combined.
- Fold in blueberries tossed in flour.
- Spread batter into pan, top with more blueberries, and sprinkle coarse sugar.
- Bake 40–45 minutes, cool, slice, and enjoy.
Notes
Serving Suggestions:
Serve this cake warm with a dollop of whipped cream or Greek yogurt. It pairs beautifully with coffee or a cup of Earl Grey tea. For brunch, slice it into squares and serve alongside scrambled eggs and fruit salad for a cozy, balanced spread.
Storage Information:
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Reheat gently in the microwave or oven before serving.
FAQ:
Can I use frozen blueberries? Absolutely — just bake a few extra minutes if needed.
Can I make this the night before? Yes! The flavor deepens overnight, and it’s even better the next day.
How do I prevent soggy bottoms? Make sure to toss your blueberries in flour before adding them to the batter.
History / Fun Facts:
The idea of a “breakfast cake” hails from early American kitchens where home bakers would transform leftover fruits and pantry staples into simple morning bakes. Blueberries — native to North America — became a beloved star ingredient, turning ordinary batter into something truly special. Today, this classic cake remains a reminder that the best breakfasts are often made from the simplest things: butter, sugar, flour, and love.
When the morning feels slow and gentle, this Blueberry Breakfast Cake is exactly what you need to fill your kitchen with warmth. From its golden crust to its blueberry-studded crumb, it’s pure homemade comfort on a plate.
