If you’re the type Breakfast, Dessert. Whether you’re planning a laid-back weekend brunch or just want an effortless way to bring fresh-baked joy to an ordinary weekday, this is the cake that’ll make you want to set the alarm a little earlier.
Ingredients You’ll Need
The beauty of this Blueberry Breakfast Cake Recipe lies in its simplicity. Each ingredient pulls its own delicious weight, creating a cake that’s moist, flavorful, and dotted with sunbursts of berry color in every bite.
- Unsalted butter (1/2 cup, softened): This is the foundation for a richly flavored, moist crumb—don’t skip the softening for best mixing results!
- Granulated sugar (3/4 cup): Brings the perfect level of sweetness and helps create that lovely light texture.
- Large egg (1): The binder that brings the ingredients together and adds a touch of richness.
- Sour cream (1/2 cup): The secret to a tangy, ultra-tender crumb—don’t substitute this out!
- Milk (1/4 cup): Loosens the batter just enough for a cake that’s fluffier than a muffin, but just as satisfying.
- Vanilla extract (1 teaspoon): Adds cozy warmth and rounds out all the sweet flavors.
- All-purpose flour (2 cups): Provides structure and that classic cake texture.
- Baking powder (2 teaspoons): Ensures the cake rises high and stays beautifully light.
- Salt (1/2 teaspoon): Balances out the sweetness and deepens the overall flavor profile.
- Fresh or frozen blueberries (2 cups): The star ingredient—use them straight from the freezer if needed but don’t thaw for best results!
- Flour for tossing blueberries (1 tablespoon): Prevents those berries from all sinking to the bottom—an easy trick for even berry distribution.
- Coarse sugar for topping (optional): Sprinkling this on top before baking gives you that irresistible crunchy finish.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F—no need to wait to start the rest! Grease and flour an 8×8-inch baking dish, or line it with parchment paper for the easiest removal. This creates a nonstick surface so your cake lifts out cleanly, whether you’re serving neat squares with coffee or just sneaking forkfuls straight from the pan.
Step 2: Cream Butter and Sugar
Grab a large bowl and beat together the softened butter and granulated sugar until the mixture is pale, fluffy, and a little cloud-like. This step is key for a tender, airy cake—don’t rush it! Proper creaming means your Blueberry Breakfast Cake Recipe bakes up quite literally like a dream.
Step 3: Add Wet Ingredients
Crack in the egg and beat until fully incorporated. Next, add the sour cream, milk, and vanilla extract, stirring until everything looks smooth and inviting. The mixture might look a little thick, but trust the process—this is what keeps each bite moist, not dry.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these separately helps evenly distribute the leavening so you won’t get any pockets of baking powder (or a salty bite!).
Step 5: Bring Wet and Dry Together
Now it’s time for batter magic! Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing at this stage is the enemy, so stop as soon as you don’t see any streaks of flour—that’s the ticket to a tender Blueberry Breakfast Cake Recipe.
Step 6: Fold in Blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour—this classic trick keeps them from sinking as the cake bakes. Gently fold the floured berries into your batter, taking care not to break them up too much. The result? Juicy bursts of blue in every delicious bite.
Step 7: Bake to Perfection
Spread the batter evenly in your prepared baking pan, then sprinkle the top generously with coarse sugar if you like a little sparkle and crunch. Slide it into the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. It’s hard to resist the scent, but let your Blueberry Breakfast Cake Recipe cool a bit before slicing and serving.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
This cake is already bursting with blueberries, but don’t be afraid to add a little flourish! Dust lightly with powdered sugar, shower with extra fresh blueberries, or zest a bit of lemon on top for elegant brunch vibes.
Side Dishes
Pair your Blueberry Breakfast Cake Recipe with a creamy yogurt parfait, a pile of crispy bacon, or a refreshing fruit salad. It loves being the center of attention but plays beautifully with both sweet and savory accompaniments.
Creative Ways to Present
Try serving warm squares topped with a scoop of vanilla Greek yogurt or lemon curd for dessert-style decadence in the morning. You can even cut the cake into mini rectangles and layer with whipped cream and berries for a casual breakfast trifle!
Make Ahead and Storage
Storing Leftovers
Wrap any extra Blueberry Breakfast Cake Recipe tightly in plastic wrap or pop it into an airtight container. It’ll keep beautifully at room temperature for up to two days, or longer in the fridge if you want to stretch out your treat.
Freezing
This cake is surprisingly freezer-friendly. Cool it completely, slice into squares, and wrap them individually or stash in a freezer-safe bag. They’ll be ready to rescue slow mornings for up to two months!
Reheating
If you like your cake warm, just microwave individual pieces for about 10–15 seconds, or pop them in a 300°F oven for 5–10 minutes. This refreshes the crumb and brings back that comforting, just-baked flavor.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Like many quick cakes, the Blueberry Breakfast Cake Recipe works perfectly with frozen blueberries. Just toss them with flour and use straight from the freezer—no need to thaw, which prevents excess juice from coloring the batter.
What size pan can I use if I don’t have an 8×8?
If you only have a 9-inch round pan or even a 9×9 square pan, your cake will be a bit thinner and may bake a little faster. Just keep an eye on it and start checking for doneness around 35 minutes.
Do I have to add the coarse sugar on top?
Nope, it’s totally optional! The coarse sugar just adds a sweet, sparkly crunch. The Blueberry Breakfast Cake Recipe is just as delightful even without it, so feel free to skip or sprinkle on just a little.
How can I make this cake a little more citrusy?
Add 1 to 2 teaspoons of finely grated lemon zest to your batter before folding in the berries. The bright citrus works wonders with blueberries and brings out all the best breakfasty notes.
Is this cake more like coffee cake or regular cake?
It’s the perfect cross between a delicate crumb cake and a soft, everyday snack cake—moist, sturdy enough for slicing, but tender through and through. Think of it as breakfast cake with a coffee cake soul!
Final Thoughts
There’s something extra special about baking a Blueberry Breakfast Cake Recipe for friends and family—or just for yourself on a quiet morning. You’ll love how quick it comes together, how delicious your kitchen smells, and how easy it is to enjoy, slice after slice. Give it a try and make your next breakfast unforgettable!
Print
Blueberry Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Blueberry Breakfast Cake is a delightful treat that is perfect for breakfast or as a dessert. Moist and bursting with juicy blueberries, this cake is easy to make and sure to become a family favorite.
Ingredients
Cake:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing with blueberries)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour an 8×8-inch baking dish or line it with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then add the sour cream, milk, and vanilla, mixing until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir just until combined.
- Add blueberries: Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Spread the batter evenly into the prepared pan and sprinkle the top with coarse sugar if desired. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- This cake can be made ahead and served warm or at room temperature.
- Try adding lemon zest to the batter for a citrusy twist.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
