If you are searching for a delightful start to your day, this Blueberry Breakfast Cake Recipe is the perfect choice to brighten your morning. Imagine waking up to the sweet aroma of buttery cake enriched with fresh lemon zest and bursting with juicy blueberries, all wrapped in a moist, tender crumb. This cake is not only a feast for the taste buds but also a charming centerpiece for any breakfast table. Whether you’re serving a casual family brunch or a special weekend treat, this Blueberry Breakfast Cake Recipe will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each one plays a vital role in creating the perfect balance of flavor, texture, and color in your Blueberry Breakfast Cake Recipe. From the tang of buttermilk to the fresh zest of lemon, every component contributes to an irresistible breakfast treat.
- Salted Butter (1/2 cup, softened): Provides richness and moisture to keep the cake tender and flavorful.
- Fresh Lemon Zest (2 teaspoons): Adds a bright, citrusy note that complements the sweetness of blueberries beautifully.
- Granulated Sugar (3/4 cup + 2 tablespoons, divided): Sweetens the cake, with some reserved for a delicate crunchy topping.
- Large Egg (1): Binds the ingredients together and adds structure and moisture.
- Vanilla Extract (1 teaspoon): Brings warmth and depth to the flavor profile.
- All-Purpose Flour (2 cups divided): The foundation of the cake’s texture, with part used to coat blueberries to prevent sinking.
- Baking Powder (2 teaspoons): Ensures your cake rises perfectly, lightening the texture.
- Kosher Salt (1 teaspoon): Enhances all the flavors without overpowering them.
- Fresh Blueberries (2 cups): The star ingredient—bursting with juice and natural sweetness.
- Buttermilk (1/2 cup): Brings a subtle tang and keeps the cake moist and tender.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Cream Butter, Sugar, and Lemon Zest
Start by preheating your oven to 350 degrees F to ensure it’s ready when your batter is mixed. Next, cream together the softened butter with 3/4 cup plus 1 tablespoon of granulated sugar and the fresh lemon zest. This step is key to infusing the cake with citrus fragrance while creating a fluffy, airy base that will give your cake a wonderful texture.
Step 2: Add Egg and Vanilla
Once the butter mixture is creamy, beat in the large egg and vanilla extract until just combined. Avoid overmixing here to keep the batter light. The egg and vanilla add richness and depth, rounding out the flavors.
Step 3: Prepare Blueberries
Toss the fresh blueberries with 1/4 cup of flour. This simple trick helps to prevent the berries from sinking to the bottom of your cake during baking, ensuring they’re evenly distributed throughout every bite.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt. This mixture provides the structure and rise needed in your cake, giving it that perfectly tender crumb.
Step 5: Alternate Adding Dry Mix and Buttermilk
Gradually add the dry ingredients to the wet butter mixture, alternating with the buttermilk. This balancing act ensures the batter stays smooth and creamy without becoming dense. Gently fold in the blueberry mixture last to keep those berries intact.
Step 6: Prepare Baking Dish and Bake
Grease a 9×9-inch or 8×10-inch pan well with non-stick spray for easy removal. Spread the thick batter evenly, then sprinkle the reserved tablespoon of granulated sugar over the top to create a subtle crunchy crust. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Slice
Allow the cake to cool for about 15 minutes to set before slicing into squares. This rest time lets the flavors meld beautifully and the texture settle into that perfect moistness we all crave.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
A simple dusting of powdered sugar is all you need to add a touch of elegance without overshadowing the cake’s natural flavors. For a fresh touch, a few extra fresh blueberries or a sprig of mint work wonderfully.
Side Dishes
This cake pairs beautifully with a dollop of Greek yogurt or a spoonful of whipped cream for added creaminess. If you want to create a complete breakfast spread, consider serving it alongside scrambled eggs or crispy bacon for a lovely balance of sweet and savory.
Creative Ways to Present
For a fun brunch presentation, cut the cake into mini squares and serve them on a tiered platter with coffee or fresh juice. You can also layer pieces with mascarpone cheese and blueberries to make a quick and delightful parfait twist on your Blueberry Breakfast Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container to keep it moist and fresh. It will stay delicious at room temperature for up to two days and even longer when refrigerated.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake tightly in foil and place in a freezer bag. It can be frozen for up to three months without losing flavor or texture.
Reheating
To enjoy the cake warm, simply reheat slices in the microwave for about 15-20 seconds or pop them in a preheated oven at 300 degrees F for 10 minutes. Warm cake tastes just like fresh from the oven, making it a treat any day of the week.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and drain any excess liquid from frozen blueberries before tossing them with flour to prevent your batter from becoming too wet.
Is there a substitute for buttermilk?
Yes! If you don’t have buttermilk on hand, use regular milk with a tablespoon of lemon juice or vinegar added, letting it sit for 5 minutes to curdle slightly. This mimics the tangy acidity of buttermilk perfectly.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a suitable gluten-free flour blend, but results may vary. It’s best to choose a blend formulated for baking to maintain the cake’s tender crumb.
What if I don’t have lemon zest?
Lemon zest brightens up this Blueberry Breakfast Cake Recipe, but if you don’t have any, a teaspoon of lemon juice can help add some of that tangy flavor needed for balance.
How do I know when the cake is done baking?
Insert a toothpick in the center of the cake after 35 minutes; it should come out clean or with a few moist crumbs. If it’s wet with batter, give it a few more minutes in the oven.
Final Thoughts
There’s something so comforting about a Blueberry Breakfast Cake Recipe fresh from the oven—warm, fragrant, and full of bright blueberries ready to start your day happy. I truly hope you give this recipe a try and enjoy the way it brings simple, wholesome ingredients together into a breakfast that feels like a little celebration each morning. You deserve delicious mornings, and this cake delivers every single time.
Print
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 and tender cake bursting with fresh blueberries and a hint of lemon zest. Perfect for a morning treat or brunch, it offers a sweet, buttery flavor with a delicate crumb and a crunchy sugar topping. Easy to prepare with simple ingredients, this breakfast cake makes a delightful addition to your weekend table.
Ingredients
Wet Ingredients
- 1/2 cup salted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 3/4 cup + 2 Tablespoons granulated sugar (divided)
- 2 cups (284 g) all-purpose flour (divided)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Additional Ingredients
- 2 teaspoons fresh lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat and Prepare Butter Mixture: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened salted butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy. Add the large egg and vanilla extract, then beat just until combined.
- Prepare Blueberries: Toss the fresh blueberries with 1/4 cup of the all-purpose flour to coat them. This helps prevent the blueberries from sinking during baking. Set aside.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the remaining 1 3/4 cups of all-purpose flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Gently fold in the floured blueberries to preserve their shape and distribute them evenly.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch square baking dish or an 8×10-inch dish with non-stick spray. Spread the thick batter evenly into the prepared pan. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter to create a crunchy topping.
- Bake and Cool: Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for 15 minutes before slicing. Serve warm or at room temperature and enjoy your delicious blueberry breakfast cake!
Notes
- Coating blueberries with flour helps prevent them from sinking to the bottom during baking.
- Make sure the butter is softened to ensure proper creaming and a fluffy cake texture.
- You can substitute buttermilk with milk plus a tablespoon of lemon juice or vinegar if needed.
- The sugar topping adds a pleasant crunch, but you can omit it for a softer crust.
- Store leftovers wrapped tightly or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
