If you’re searching for a delightful morning treat that combines the comforting warmth of a cake with the fresh burst of blueberries, this Blueberry Breakfast Cake Recipe is just the ticket. It’s an irresistible blend of tender crumb, zesty lemon, and juicy berries that transforms a simple start to your day into a small celebration. Whether you’re feeding a family or treating yourself, this recipe offers a perfect balance of sweet, tangy, and buttery flavors that will quickly become your go-to morning indulgence.
Ingredients You’ll Need
The beauty of this Blueberry Breakfast Cake Recipe lies in its straightforward, pantry-friendly ingredients. Each element plays an important role in creating that perfect texture and flavor combination—from the zest of lemon to the burst of fresh blueberries.
- Salted butter: Provides rich moisture and a tender crumb for the cake.
- Fresh lemon zest: Adds a bright, citrusy note that wakes up the flavor profile.
- Granulated sugar: Sweetens and helps achieve a slight crunch on top when sprinkled.
- Large egg: Binds the ingredients while contributing to the cake’s lift.
- Vanilla extract: Infuses warmth and depth into the batter.
- All-purpose flour: Forms the sturdy yet tender structure of the cake.
- Baking powder: Acts as the leavening agent, ensuring a light, fluffy texture.
- Kosher salt: Balances the sweetness while enhancing all other flavors.
- Fresh blueberries: The star ingredient that provides juicy bursts and vibrant color.
- Buttermilk: Adds moisture and a slight tang, making the cake wonderfully tender.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Cream Butter, Lemon Zest, and Sugar
Start by preheating your oven to 350 degrees Fahrenheit. In a mixing bowl, cream together the softened salted butter, fresh lemon zest, and most of the sugar until the mixture becomes light, fluffy, and fragrant. This step is crucial because it incorporates air into the batter, helping the cake rise beautifully.
Step 2: Blend in Egg and Vanilla
Once your butter and sugar mixture is creamy, add the large egg and vanilla extract. Beat these together just until combined, making sure you don’t overmix, which could weigh down the batter.
Step 3: Toss Blueberries in Flour
While you prepare the batter, gently toss the fresh blueberries with a bit of flour. This simple trick prevents them from sinking to the bottom during baking, ensuring a lovely even distribution of juicy bursts in every bite.
Step 4: Combine Dry Ingredients and Alternate with Buttermilk
In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt. Now it’s time to combine your dry ingredients with the wet batter, alternating with buttermilk. This method keeps the batter smooth and tender. Fold in the floured blueberries gently, so they stay intact.
Step 5: Bake Your Cake
Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray, then spread the thick batter evenly. Sprinkle the remaining tablespoon of sugar across the top to give the cake a slightly crunchy, sweet topping. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before slicing.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
Serving your Blueberry Breakfast Cake Recipe with a light dusting of powdered sugar or a sprinkle of extra fresh blueberries on top instantly elevates its appearance and flavor. For a special touch, add a dollop of whipped cream or a drizzle of honey to boost that morning wow factor.
Side Dishes
This cake pairs beautifully with savory breakfast staples like crispy bacon or a creamy scrambled egg. If you’re leaning toward a lighter meal, consider fresh fruit salad or a small bowl of Greek yogurt on the side to balance sweetness with protein and freshness.
Creative Ways to Present
Try serving slices of the cake warm with a scoop of vanilla yogurt and a handful of toasted nuts for texture contrast. You can also cut the cake into bite-sized squares to serve at brunch parties or breakfast gatherings, making it easy to enjoy without utensils.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Blueberry Breakfast Cake Recipe tightly in plastic wrap or store it in an airtight container. Kept at room temperature, it stays fresh for 1-2 days; refrigerate it if you need to keep it longer, up to 4 days.
Freezing
This cake freezes beautifully! Slice into portions, wrap each piece in plastic wrap, then place them in a freezer-safe bag. It can be stored for up to 3 months. To enjoy, thaw overnight in the fridge or on your countertop for a couple of hours.
Reheating
Warm leftover cake in the microwave for about 15-20 seconds or pop it in a preheated oven at 300 degrees Fahrenheit for 5-8 minutes. This refreshes the texture and enhances the cake’s buttery aroma, making it taste just-baked again.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Just be sure to toss the frozen blueberries in flour while they’re still frozen to prevent excess moisture from watering down your batter and affecting the cake’s texture.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking mix. Make sure your baking powder is gluten-free as well. The texture will be slightly different, but the cake will still taste amazing.
Can I add nuts to the Blueberry Breakfast Cake Recipe?
Definitely! Adding chopped pecans or walnuts to the batter or sprinkling them on top before baking adds a delightful crunch and a lovely nutty flavor that complements the blueberries.
How long does this cake stay moist?
If stored properly in an airtight container, this cake will remain moist and tender for up to 4 days at room temperature or refrigerated. Beyond that, the texture may start to dry out.
What’s the best way to ensure the cake rises well?
Make sure your baking powder is fresh and don’t overmix the batter once you combine the wet and dry ingredients. Overmixing can lead to a dense cake. Also, cream the butter and sugar thoroughly to incorporate air for a lighter texture.
Final Thoughts
There’s something truly special about waking up to a slice of this Blueberry Breakfast Cake Recipe. It’s comfort food with a fresh, fruity twist that never fails to brighten the start of any day. Whether you make it for a lazy weekend brunch or a quick weekday treat, I wholeheartedly encourage you to try this recipe—you’ll soon understand why it’s become such a beloved favorite!
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Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Blueberry Breakfast Cake is a moist, tender, and deliciously sweet cake perfect for a morning treat or brunch. Bursting with fresh blueberries and a hint of lemon zest, it’s baked to golden perfection and topped with a sugary crust for just the right amount of crunch.
Ingredients
Dry Ingredients
- 2 cups (284 g) all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup + 2 tablespoons granulated sugar, divided
Wet Ingredients
- 1/2 cup salted butter, softened
- 2 teaspoons fresh lemon zest
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat and Cream Butter Mixture: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar until the mixture becomes creamy and fluffy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until just combined, ensuring not to overmix.
- Toss Blueberries with Flour: In a small bowl, toss the fresh blueberries with 1/4 cup of the flour to prevent them from sinking during baking. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet butter mixture, alternating with the buttermilk. Mix gently to combine.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter to evenly distribute them without crushing.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch square or 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the pan.
- Add Sugar Topping: Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter to add a sweet, crunchy crust.
- Bake the Cake: 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 for 15 minutes before slicing. Serve warm or at room temperature and enjoy your blueberry breakfast cake!
Notes
- Use fresh blueberries for the best flavor and texture.
- Tossing the blueberries with flour helps keep them suspended in the batter and prevents sinking.
- Buttermilk adds moisture and a slight tang to balance the sweetness.
- You can substitute non-dairy milk with a teaspoon of lemon juice added to mimic buttermilk if desired.
- This cake keeps well for up to 2 days stored at room temperature in an airtight container.
- For longer storage, refrigerate and bring to room temperature before serving.
