Blueberry Breakfast Cake Recipe

Introduction

This Easy Blueberry Breakfast Cake Recipe is the perfect way to start your day. It’s moist, bursting with fresh blueberries, and ready to enjoy in just 30 minutes. If you love blueberry bakes, you might also enjoy these Blueberry Lemon Muffins Recipe. It’s a simple, crowd-pleasing treat that’s ideal for a quick family breakfast or a weekend brunch.

Ingredients

This easy blueberry breakfast cake is a moist, tender delight, bursting with juicy berries and finished with a sweet, buttery topping for a perfect morning treat.

• 1 cup (125 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• 3 large eggs, room temperature
• ½ cup (109 g) vegetable oil (or other neutral oil)
• 2 cups blueberries, fresh or frozen (thawed), divided
• ½ cup (122.5 g) whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• Confectioners’ sugar, for dusting

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Blueberry Breakfast Cake recipe is about 20% faster than similar recipes, thanks to its simple, one-bowl mixing method.

Step-by-Step Instructions

Step 1 — Prep the Pan and Preheat

Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch square baking pan thoroughly with butter or non-stick spray. For easy removal, you can also line the pan with parchment paper, leaving an overhang on two sides.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. This even distribution prevents dense spots in your finished Blueberry Breakfast Cake.

Step 3 — Cream Butter and Sugar

Using a stand mixer or hand mixer, beat ½ cup (1 stick) of softened unsalted butter with ¾ cup of granulated sugar for 2-3 minutes until light and fluffy. Scrape down the bowl. Then beat in 1 large egg and 1 teaspoon of vanilla extract until fully incorporated.

Step 4 — Alternate Wet and Dry

With the mixer on low, add about one-third of the flour mixture to the butter mixture, followed by half of ½ cup of milk. Repeat, ending with the final third of flour. Mix just until combined; do not overmix. The batter will be thick.

Step 5 — Fold in Blueberries

Toss 1 ½ to 2 cups of fresh or frozen blueberries (do not thaw) with 1 tablespoon of the reserved flour mixture. This coating helps prevent them from sinking. Gently fold the blueberries into the batter using a spatula until just distributed.

Step 6 — Transfer and Top

Spread the batter evenly into your prepared pan. For a delightful crunchy top, sprinkle the surface evenly with 2-3 tablespoons of coarse sugar or a cinnamon-sugar mixture.

Step 7 — Bake to Perfection

Bake the cake on the center rack for 45-55 minutes. It’s done when the top is golden, the edges pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).

Step 8 — Cool and Serve

Let the Blueberry Breakfast Cake cool in the pan on a wire rack for at least 20 minutes. Use the parchment overhang to lift it out for complete cooling. Serve warm or at room temperature.

Nutritional Information

Calories	~280 kcal
Protein	~5 g
Carbohydrates	~42 g
Fat	~11 g
Fiber	~2 g
Sodium	~220 mg

Note: These are approximate values per serving of this Blueberry Breakfast Cake, based on typical ingredients and serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

This classic Blueberry Breakfast Cake is wonderfully adaptable. Here are simple ingredient swaps to tailor it to your dietary preferences without sacrificing flavor.

• Protein-Packed Flour — Swap half the all-purpose flour for almond flour or oat flour. This adds a nutty richness, increases protein, and creates a more tender, moist crumb.
• Lower-Carb Sweetener — Replace granulated sugar with a monk fruit or erythritol blend. You’ll get the same sweetness with fewer net carbs and a slight cooling note that pairs well with berries.
• Dairy-Free Moisture — Use coconut oil or a plant-based butter alternative instead of regular butter. For buttermilk, mix almond milk with a teaspoon of lemon juice or apple cider vinegar. This maintains tang and tenderness.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend. For best texture, add an extra tablespoon of the blend to account for density, ensuring your cake doesn’t become gummy.
• Low-Sodium Option — Omit added salt in the batter. The baking powder provides enough lift, and the natural sweetness of the blueberries will shine through more brightly.
• Egg Substitute — For an egg-free version, use a flax egg (1 tbsp ground flax + 2.5 tbsp water per egg). This binds well and adds a subtle, earthy wholesomeness.
• Boosted Fiber — Fold in 2-3 tablespoons of ground flaxseed or chia seeds with the dry ingredients. They add a pleasant texture and make this breakfast cake even more filling.
• Reduced Fat — Substitute half the butter with unsweetened applesauce or mashed ripe banana. This yields a denser, muffin-like cake with natural sweetness and fruity undertones.

Serving Suggestions

• Pair this moist Blueberry Breakfast Cake with a dollop of Greek yogurt or a scoop of lemon curd for a delightful contrast of tangy and sweet flavors.
• Serve it warm alongside a cup of freshly brewed coffee or a glass of cold milk for a classic, comforting breakfast.
• Transform it into an elegant dessert by plating a slice with a drizzle of warm vanilla custard or a scoop of vanilla bean ice cream.
• For a brunch gathering, present the whole cake on a decorative stand and offer a side of whipped mascarpone cheese and fresh mint sprigs.
• Pack individual squares in lunchboxes or enjoy as an afternoon snack with a hot cup of tea.
• For a beautiful presentation, dust the top with powdered sugar just before serving and garnish with a few extra fresh blueberries.

This versatile Blueberry Breakfast Cake is perfect for any occasion, from a casual family breakfast to a special weekend brunch.

Common Mistakes to Avoid

• Mistake: Using frozen blueberries directly, causing a soggy, discolored batter. Fix: Toss frozen berries in a tablespoon of flour from the recipe before folding them in gently.
• Mistake: Overmixing the batter, which develops gluten and leads to a tough, dense cake. Fix: Mix just until the flour disappears; a few lumps are perfectly fine.
• Mistake: Not creaming the butter and sugar long enough, resulting in a flat cake. Fix: Beat the butter and sugar for a full 3-5 minutes until light, fluffy, and pale in color.
• Mistake: Baking in a pan that’s too small, causing overflow and uneven baking. Fix: Use a standard 9-inch square or round pan for proper height and even heat distribution.
• Mistake: Skipping the step of tossing berries in flour, leading to them sinking to the bottom. Fix: Lightly coating blueberries in flour helps suspend them throughout the cake.
• Mistake: Opening the oven door too early, causing the cake to fall. Fix: Wait until at least the 25-minute mark before checking for doneness with a toothpick.
• Mistake: Using baking powder that’s lost its potency, preventing proper rise. Fix: Test your baking powder by dropping a teaspoon in hot water; it should fizz vigorously.
• Mistake: Under-seasoning the batter, making the cake taste bland. Fix: Don’t forget a pinch of salt and a teaspoon of vanilla or lemon zest to enhance the blueberry flavor.
• Mistake: Cutting the warm cake immediately, causing it to crumble. Fix: Let your Blueberry Breakfast Cake cool in the pan for at least 20 minutes before slicing.

Storing Tips

• Fridge: Cool your Blueberry Breakfast Cake completely, then store it in an airtight container or tightly wrapped in plastic. It will stay fresh for up to 4 days.
• Freezer: For longer storage, wrap the cooled cake (or individual slices) tightly in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container. It can be frozen for up to 3 months.
• Reheat: For a warm, fresh-from-the-oven taste, reheat slices in a 300°F (150°C) oven for 10-15 minutes until warmed through. You can also microwave a slice for 15-20 seconds. Always ensure reheated cake reaches an internal temperature of at least 165°F (74°C) for food safety.

Proper storage is key to enjoying this moist Blueberry Breakfast Cake for days or even months after baking.

Conclusion

This easy Blueberry Breakfast Cake is the perfect way to start your day. We hope you love this simple, delicious recipe as much as we do. Give it a try and let us know how it turned out in the comments! For more berry treats, check out our Moist Blueberry Velvet Cake Recipe or Creamy Lemon Blueberry Cheesecake Bars Recipe.

Print

Blueberry Breakfast Cake

Print Recipe

A moist and rich breakfast cake loaded with blueberries, baked and topped with a sweet milk mixture for extra flavor and moisture.

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

Ingredients

Scale 1x2x3x

• 1 cup (125 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• 3 large eggs, room temperature
• ½ cup (109 g) vegetable oil
• 2 cups blueberries, fresh or frozen (thawed), divided
• ½ cup (122.5 g) whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. In a small bowl, whisk together the eggs and oil until well combined.
4. Add the egg and oil mixture to the flour mixture and stir until combined.
5. Set aside ½ cup of blueberries. Fold the remaining blueberries into the batter until coated.
6. Pour the batter into the lined pan and top with the reserved ½ cup of blueberries.
7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.
8. While baking, melt the butter with whole milk and sugar in a small saucepan over medium heat until sugar dissolves.
9. After baking, remove the cake from the oven and immediately pour the milk mixture over the hot cake to soak in.
10. Let the cake cool, then dust with confectioners' sugar before serving.

Notes

Use fresh or frozen blueberries; if using frozen, thaw and drain them before adding to the batter to avoid excess moisture. The milk and butter topping makes the cake especially moist and rich. Dusting with confectioners’ sugar adds a pretty finish.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Method: Breakfast, Brunch
• Cuisine: American

Nutrition

• Calories: 360
• Sugar: 28g
• Sodium: 410mg
• Fat: 17g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 105mg

FAQs

Can I use frozen blueberries in this Blueberry Breakfast Cake?

Yes, you can use frozen blueberries without thawing them. Toss them in a little flour from the recipe before folding them into the batter to prevent them from sinking and bleeding too much color into your Blueberry Breakfast Cake.

How should I store leftover Blueberry Breakfast Cake?

Store the cake in an airtight container at room temperature for up to two days. For longer storage, wrap it well and refrigerate for up to five days, or freeze individual slices for a quick, delicious breakfast later.

Can I make this recipe gluten-free or dairy-free?

You can make a gluten-free version by using a 1:1 gluten-free flour blend. For dairy-free, substitute the milk and any butter with your preferred plant-based alternatives. The texture of the Blueberry Breakfast Cake may vary slightly, but it will still be tasty.