Patrick Simon November 26, 2025

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Blueberry Breakfast Cake

Name: Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups fresh blueberries; 1 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon vanilla extract

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There’s something undeniably comforting about the smell of freshly baked goods wafting through the kitchen, particularly on a crisp morning when the sun streams through the window. This Blueberry Breakfast Cake is the perfect way to start your day, balancing the sweetness of juicy berries with a soft, buttery crumb. Ideal for a weekend brunch, a cozy gathering with friends, or just a delightful treat to enjoy with your morning coffee, this cake captures the essence of wholesome, homey baking.

Reasons to Adore Blueberry Breakfast Cake

There’s a lot to love about this Blueberry Breakfast Cake! Its fluffy texture and burst of flavor make it a delightful addition to any breakfast table. Here are a few reasons why this recipe stands out:

Bursting with fresh blueberries, providing a sweet, juicy surprise in every bite.
Simple to prepare, making it ideal for both novice and seasoned bakers.
Versatile enough for breakfast, dessert, or a mid-afternoon snack.
Perfectly paired with coffee, tea, or a refreshing glass of milk.

Whether you’re baking for yourself or a group, this cake will surely delight everyone with its tender crumb and vibrant taste.

Ingredients You Will Need

The magic of this Blueberry Breakfast Cake comes from its simple yet effective ingredients that work harmoniously together. Feel free to make ingredient swaps to suit your preferences—like substituting turkey bacon for a lighter touch! Here’s what you’ll need:

2 cups fresh blueberries
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

These ingredients come together to make a cake that’s both fluffy and satisfying. Remember to choose plump, ripe blueberries for the best flavor!

Method

Ready to whip up this scrumptious Blueberry Breakfast Cake? Follow these straightforward steps for a delightful result:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. The anticipation of the warm cake filling your kitchen begins now!
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will create a rich base full of sweetness.
Add the eggs one at a time, mixing well after each addition. You’ll notice the mixture becoming richer and more vibrant with each egg.
Stir in the milk and vanilla extract, infusing the batter with warmth and flavor.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents for a perfect rise.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this will ensure a fluffy texture.
Gently fold in the fresh blueberries, being cautious not to break them apart. Imagine the burst of juicy flavor these little gems will add to each slice!
Pour the batter into the prepared pan and spread it evenly. The anticipation builds as you see the vibrant color of the blueberries peeking through.
Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will be filled with the delightful aroma of baked goodness!
Let the cake cool in the pan before serving, allowing the flavors to settle and become even more pronounced.

Prep ~ 15 minutes, Cook ~ 35 minutes, Total ~ 50 minutes, Servings ~ 12, Kcal ~ 220 (approximately).

Prepare in Advance

If you’re looking to save time on a busy morning, you can make some elements of this Blueberry Breakfast Cake ahead of time. You can prepare the batter the night before and store it in the refrigerator in an airtight container. When you’re ready to bake, simply pour it into the prepared pan and pop it in the oven!

This cake can also be baked in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature, where it will stay fresh for a couple of days. Alternatively, for longer storage, you can freeze it!

Storing and Reheating

To keep your Blueberry Breakfast Cake fresh after making it, store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to a month. To reheat, simply take a piece out and warm it in the microwave for about 15-20 seconds, or enjoy it cold. Look for that slight softness—if it’s still moist and fluffy, you know it’s perfect!

Ideal Pairings

Looking for something to enjoy alongside your Blueberry Breakfast Cake? Here are a few delightful ideas:

A steaming cup of coffee for a cozy start to your day.
Freshly squeezed orange juice for a zesty balance.
Yogurt with a drizzle of honey for a refreshing contrast.
Greek yogurt topped with granola for added crunch.
A fruit salad bursting with seasonal berries for a vibrant side.

Variations and Substitutions

Feel free to put your own spin on this classic Blueberry Breakfast Cake with these fun variations:

Add nuts: Incorporate chopped walnuts or pecans into the batter for a delightful crunch.
Mix in lemon zest: A teaspoon of lemon zest will brighten up the flavor, making it even more refreshing.
Try different berries: Swap out blueberries for raspberries, blackberries, or sliced strawberries during their peak seasons.
Make it gluten-free: Substitute all-purpose flour with a gluten-free flour blend for a similar texture.
Create a streusel topping: Combine brown sugar, flour, butter, and a hint of cinnamon to sprinkle on top before baking for added sweetness and texture.

Experimenting with these twists can make your Blueberry Breakfast Cake absolutely unique!

Cook’s Notes and Secrets

To ensure your Blueberry Breakfast Cake comes out perfectly every time, keep these tips in mind:

Use room temperature ingredients to achieve a smoother batter.
Do not overmix once the dry ingredients have been added; this helps keep the cake light and airy.
Check for doneness early. Ovens can vary, so start checking your cake a few minutes before the recommended time.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
For added flavor, you may opt to use vanilla bean paste in place of the vanilla extract.

Blueberry Breakfast Cake FAQs

Can I use frozen blueberries instead of fresh ones? Yes, you can use frozen blueberries. Just make sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking.
Can I make this cake dairy-free? Absolutely! You can swap the butter with a dairy-free margarine and use almond milk or coconut milk as a substitute for regular milk.
How do I know when the cake is done? Insert a toothpick into the center; if it comes out clean, the cake is ready! If it has wet batter on it, it needs a little more time.
What can I do if my cake is too dry? If your cake turns out too dry, try reducing baking time next time or adding a tablespoon of milk for moisture.
Can I add more sugar for added sweetness? While you can add a bit more sugar, be cautious as it may alter the texture. Stick close to the recipe for best results!

Final Thoughts

This Blueberry Breakfast Cake is not just a dish, but a delightful experience to share with loved ones. Its comforting sweetness and tender crumb make it a beloved recipe perfect for any occasion, whether it’s a leisurely breakfast or a special gathering. We hope you feel inspired to try baking this cake soon. Each slice is a celebration of freshness and flavor that’s sure to bring smiles all around!

Blueberry Breakfast Cake

Author: anastasia-rice
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful Blueberry Breakfast Cake that combines sweet, juicy blueberries with a soft, buttery crumb, perfect for breakfast or brunch.

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the milk and vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the fresh blueberries.
Pour the batter into the prepared pan and spread it evenly.
Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan before serving.