Blueberry Breakfast Cake

Blueberry Breakfast Cake always reminds me of slow weekend mornings when the whole house is still quiet and I sneak into the kitchen and whip something up before anyone wakes. The sweet scent of vanilla and berries fills the air and by the time everyone stirs and there’s a warm slice waiting on the table and smiles all around. That’s when I know this recipe is something special and something worth repeating often.

I’ve tried many versions over the years and but this one has the perfect texture and not too dense and not too fluffy and it strikes a lovely balance between a moist sponge and a burst of juicy blueberries. The top gets just a little golden and crisp and especially with a sprinkle of powdered sugar and it feels like a treat but works wonderfully as a breakfast or a snack. If you’re looking for a way to brighten your morning and Blueberry Breakfast Cake is the answer!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Fresh blueberries – Juicy and sweet, they add brightness and moisture to the cake.
• All-purpose flour – The structure of the cake that holds everything together.
• Granulated sugar – Sweetens the batter without overpowering the berries.
• Eggs – Help bind the batter and add richness.
• Milk – Adds moisture and helps everything come together smoothly.
• Butter – Gives the cake a rich, buttery flavor and soft crumb.
• Baking powder – Helps the cake rise and become light and fluffy.
• Vanilla extract – Enhances the flavor and complements the blueberries.
• Salt – Balances the sweetness and brings out the other flavors.
• Powdered sugar – Optional, but perfect for dusting the top for a finished look.

Tools You’ll Need

• Mixing bowls – For combining wet and dry ingredients separately before mixing.
• Hand mixer or whisk – Helps to cream the butter and sugar and gives the batter a smooth texture.
• 9-inch round cake pan – The ideal size to give the cake just the right height and bake evenly.
• Measuring cups and spoons – Ensures all your ratios are spot-on.
• Spatula – Great for folding in the blueberries without crushing them.
• Cooling rack – Lets the cake cool evenly and avoids soggy bottoms.
• Sifter – For dusting powdered sugar beautifully over the top.

Instructions

Step 1:

I preheat my oven to 350°F and then I grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal later.

Step 2:

In a large bowl, I cream together the softened butter and sugar until light and fluffy and this usually takes a couple of minutes with a hand mixer.

Step 3:

I beat in the eggs one at a time and mixing well after each addition and then stir in the vanilla extract.

Step 4:

In a separate bowl, I whisk together the flour, baking powder, and salt. Then I gradually add the dry ingredients to the wet mixture and alternating with milk until the batter is just combined.

Step 5:

I gently fold in most of the blueberries with a spatula and being careful not to crush them.

Step 6:

I pour the batter into the prepared pan and smooth the top and then scatter the remaining blueberries over the surface.

Step 7:

I bake the cake for 35–40 minutes until a toothpick inserted into the center comes out clean and the top is lightly golden.

Step 8:

I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Once cool and I dust it with powdered sugar for a lovely finish.

Tips

If your blueberries are very juicy and I like to toss them in a little flour before folding them in and it helps prevent them from sinking to the bottom. I also sometimes add a little lemon zest to the batter for a bright twist. If you’re out of milk and yogurt or buttermilk works great as a substitute for a slightly tangier flavor.

Ways to Serve

Fresh out of the oven with a cup of hot coffee or tea

Sliced and lightly toasted with a smear of butter

Paired with Greek yogurt and a drizzle of honey for a balanced breakfast

Packed in a lunchbox or wrapped up for a road trip snack

Frequently Asked Questions

Can I use frozen blueberries in Blueberry Breakfast Cake?

Yes and just make sure not to thaw them first and toss them in a little flour before mixing in.

How should I store Blueberry Breakfast Cake?

I keep it covered at room temperature for up to 2 days or refrigerated for up to 5.

Can I make Blueberry Breakfast Cake dairy-free?

Absolutely and just substitute the butter with vegan butter and the milk with a dairy-free alternative like almond or oat milk.

See You in the Kitchen

I really hope you try this Blueberry Breakfast Cake soon! It’s such a cozy way to start your day and always gets rave reviews from my family. Don’t forget to let me know how yours turns out and maybe even snap a photo to share!

Happy Cooking!

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