If you’re searching for a delightful way to brighten your morning, this Blueberry Breakfast Cake Recipe will quickly become your go-to. Bursting with juicy blueberries and a hint of fresh lemon zest, this cake strikes the perfect balance between sweet and tangy, with a tender crumb that feels like a warm hug. It’s simple to bake, yet impressive enough to serve family or guests, and it transforms ordinary mornings into something special with each bite.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a moist, flavorful breakfast cake. Each component adds its own magic, from the buttery richness to the fresh pop of blueberries and the subtle zing of lemon zest.
- Salted butter (1/2 cup, softened): Provides a creamy, rich base that makes the cake tender and moist.
- Fresh lemon zest (2 teaspoons): Adds a refreshing citrus aroma that brightens the entire cake.
- Granulated sugar (3/4 cup + 2 Tablespoons, divided): Balances sweetness throughout the cake and adds a crunchy sugary topping.
- Large egg (1): Binds the ingredients together and contributes to the cake’s structure.
- Vanilla extract (1 teaspoon): Enhances the flavors with warm, subtle notes.
- All-purpose flour (2 cups, divided): The foundation of the cake, providing softness and stability.
- Baking powder (2 teaspoons): Ensures a light, airy texture by giving the cake a gentle rise.
- Kosher salt (1 teaspoon): Balances sweetness and enhances all the flavors.
- Fresh blueberries (2 cups): The star ingredient, offering bursts of natural sweetness and vibrant color.
- Buttermilk (1/2 cup): Adds tenderness and subtle tang, keeping the cake moist.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350 degrees Fahrenheit. 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 is fluffy and lighter in color. Adding the egg and vanilla extract next, beat just until combined to avoid overmixing, which helps keep the cake tender.
Step 2: Coat the Blueberries
Toss your fresh blueberries with 1/4 cup of flour. This simple trick prevents the blueberries from sinking to the bottom during baking, ensuring they’re evenly distributed throughout the cake. Set them aside while you mix the dry ingredients separately.
Step 3: Combine Dry and Wet Ingredients
Whisk together the remaining flour, baking powder, and kosher salt in a separate bowl. Gradually add this dry mixture to the wet batter in portions, alternating with the buttermilk. This alternating method helps the ingredients blend well without overworking the batter. Finally, gently fold in the floured blueberries so they remain intact and juicy.
Step 4: Bake to Perfection
Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray, then spread your thick batter evenly inside. Sprinkle the last tablespoon of granulated sugar over the top; it will create a slight crispy, sweet crust as the cake bakes. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly for 15 minutes before slicing.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
A light dusting of powdered sugar or a dollop of whipped cream complements this cake wonderfully, adding an elegant touch and balancing any tartness from the blueberries. Fresh mint or a few extra blueberries on top bring freshness and a pop of color.
Side Dishes
This cake pairs beautifully with a hot cup of coffee, tea, or fresh orange juice. For a heartier breakfast, serve alongside scrambled eggs or creamy yogurt to add protein and variety to your morning meal.
Creative Ways to Present
For a brunch setting, cut the cake into smaller squares and serve on a tiered platter alongside other pastries. You can also slice it and use it as a base for a fruit and cream parfait, layering cake pieces with yogurt and fresh berries in glasses for a visually stunning and delightful treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover blueberry breakfast cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. Alternatively, refrigerate to extend freshness up to five days, though bring it back to room temperature before serving for the best texture.
Freezing
This cake freezes very well. Wrap slices individually in plastic wrap and place in a freezer bag or airtight container. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating
To revive the cake’s freshly baked feel, warm individual slices in the microwave for 15–20 seconds or heat in a preheated oven at 325 degrees Fahrenheit for about 10 minutes. This helps restore the softness and brings out the flavors beautifully.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe. Just be sure to toss them in flour while still frozen to keep them from sinking and turning the batter blue. Also, thaw and drain any excess liquid to prevent a soggy cake.
Is this cake gluten-free friendly?
Not as is, since it calls for all-purpose flour. However, you can substitute with a gluten-free flour blend that’s suitable for baking, but results may vary slightly in texture.
Can I make this cake dairy-free?
Absolutely! Swap the salted butter for a non-dairy alternative like coconut oil or vegan margarine and replace buttermilk with a plant-based milk mixed with a little vinegar or lemon juice to mimic the tangy effect.
What is the best pan to bake this cake in?
A 9×9-inch square baking dish or an 8×10-inch pan works best. Using the right size helps the cake bake evenly and develop that perfect golden crust on top.
How do I know when the cake is done?
Insert a toothpick in the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready. Avoid overbaking or it may dry out.
Final Thoughts
Give this Blueberry Breakfast Cake Recipe a try and watch it become a cherished part of your morning routine. With its inviting aroma and perfect balance of flavors, it’s not just breakfast—it’s a joyful start to your day. Trust me, once you bake it, you’ll wonder how you ever lived without it!
Print
Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
A moist and tender Blueberry Breakfast Cake bursting with fresh blueberries and a hint of lemon zest. Perfect for a weekend brunch or an easy breakfast treat, this cake combines the richness of butter and buttermilk with a delicate crumb topped by a subtle sugary crust.
Ingredients
Cake Batter
- 1/2 cup salted butter, softened
- 2 teaspoons fresh lemon zest
- 3/4 cup + 2 Tablespoons granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat and Prepare Butter Mixture: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter, lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar together until the mixture becomes creamy and fluffy. This process helps incorporate air into the batter for a light texture. Then, add the egg and vanilla extract, beating just until combined to avoid overmixing.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the reserved flour from the measurement. This helps prevent the berries from sinking to the bottom during baking. Set the blueberries aside.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Gently fold in the floured blueberries, being careful not to overmix to maintain a tender crumb.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch or 8×10-inch baking dish with non-stick spray to prevent sticking. Spread the thick batter evenly into the prepared pan, smoothing the surface gently. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the batter to create a sweet, slightly crunchy topping.
- Bake and Cool: Bake the cake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked. Once done, remove from the oven and allow the cake to cool in the pan for 15 minutes before slicing. Serve warm or at room temperature and enjoy your delicious blueberry breakfast cake!
Notes
- To keep blueberries from sinking, always toss them with a bit of flour before folding into the batter.
- You can substitute fresh blueberries with frozen ones but do not thaw to prevent color bleeding.
- Use salted butter as specified to balance the sweetness and enhance flavor.
- Make sure the butter is softened to room temperature to cream properly.
- Ensure not to overmix after adding flour to keep the cake tender.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
