Imagine waking up to the irresistible aroma of a tender, buttery cake bursting with juicy blueberries and kissed with cinnamon sugar. That’s exactly what you get with Blueberry Breakfast Cake — a brunch-worthy treat that strikes the perfect balance between indulgence and comfort. It’s soft and moist inside, crowned with a delicate sugary crust, making it impossible to resist a second (or third) slice. Whether you’re sipping coffee with friends or treating your family to something special, this cake is a crowd-pleaser that feels like a warm hug on your plate.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be delighted by how down-to-earth and essential the ingredients for Blueberry Breakfast Cake are. Each one plays its part: from lending moisture, to infusing flavor, to creating those pockets of tart berries that make every bite pop.
- All-purpose flour: Provides structure and gives the cake its tender crumb; don’t substitute with cake or bread flour here.
- Granulated sugar: Sweetens the batter and helps the cake brown beautifully on top.
- Brown sugar: Lends a rich, caramelly depth and keeps the crumb moist.
- Baking powder: Gives the cake a lovely lift for a soft, lofty texture.
- Salt: Essential for balance; it makes all the other flavors sing.
- Ground cinnamon: Just a whisper for cozy warmth — it brightens the berries.
- Milk: Brings fluidity to the batter and a subtle richness to each bite.
- Sour cream or plain Greek yogurt: The secret to unbeatable moisture and tang; either option works wonderfully.
- Large egg: Binds everything together and adds richness.
- Vegetable oil or melted butter: Delivers moisture and a soft, luscious crumb; pick your favorite for flavor.
- Vanilla extract: Adds aromatic sweetness — don’t skip it!
- Fresh or frozen blueberries: The star! Use them straight from the freezer if using frozen — no need to thaw.
- Flour for coating berries: Helps suspend your blueberries so they don’t sink to the bottom.
- Coarse sugar for topping (optional): Sprinkling this on top brings irresistible crunch and sparkle.
How to Make Blueberry Breakfast Cake
Step 1: Prep Your Baking Dish
Start by heating your oven to 350°F (175°C) and giving your 8×8-inch baking pan a good greasing or a layer of parchment paper. This little move ensures that your Blueberry Breakfast Cake pops out easily, keeping every slice picture-perfect and stress-free when serving.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, bring together your flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon. Whisk them together thoroughly. This helps evenly distribute the leavening and flavors throughout the cake, so you get a uniform crumb in every bite.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk the milk, sour cream (or Greek yogurt), egg, oil (or melted butter), and vanilla extract until you have a smooth, cohesive mixture. This step is key for creating a tender, moist Blueberry Breakfast Cake — don’t skimp on the whisking!
Step 4: Combine and Fold
Pour the wet ingredients into the bowl of dry ingredients. With a gentle hand, stir until just combined. Be careful not to over-mix or your cake may end up tough. A few tiny streaks of flour are totally fine at this point.
Step 5: Prepare the Blueberries
Toss your blueberries (frozen or fresh) with 1 tablespoon of flour. This helps keep them from sinking as the cake bakes. Gently fold the berries into the batter so they’re evenly distributed but not crushed.
Step 6: Fill the Pan and Top
Pour the batter into your prepared pan, spreading it into an even layer. If you’re feeling extra fancy, shower the top with coarse sugar. It bakes up into a crackly, golden crust that’s pure magic paired with the tender interior.
Step 7: Bake and Cool
Bake for 35–40 minutes, or until the top is golden and a toothpick poked in the center comes out clean or with just a few moist crumbs attached. Cool in the pan for at least 15 minutes before slicing — the wait is the hardest part!
How to Serve Blueberry Breakfast Cake
Garnishes
This cake is wonderful on its own, but a dusting of powdered sugar or a drizzle of simple vanilla glaze puts it right over the top. For a pop of color and extra freshness, scatter a few more fresh blueberries or a sprinkle of lemon zest on each slice just before serving.
Side Dishes
Pair your Blueberry Breakfast Cake with a bowl of Greek yogurt, a plate of crispy bacon, or a fruit salad for a rounded brunch spread. Don’t forget a strong cup of coffee or a freshly steeped mug of tea — this cake loves good company!
Creative Ways to Present
Serve slices stacked on a rustic wooden board for a cozy, farmhouse vibe, or cut smaller squares for a brunch buffet. For something fun, layer warm cubes with whipped cream and berries in parfait glasses for a playful, crowd-pleasing treat.
Make Ahead and Storage
Storing Leftovers
Keep leftover Blueberry Breakfast Cake covered at room temperature for up to two days. If you’re planning to enjoy it longer, stow it in the fridge in an airtight container—still delicious for four days and perfect for a grab-and-go breakfast.
Freezing
For longer storage, freeze individual squares wrapped tightly in plastic wrap, then stashed in a zip-top bag or airtight container. They’ll stay fresh for up to two months. When you’re ready for cake, just thaw overnight in the fridge.
Reheating
Gently warm slices in the microwave for 15–20 seconds, or pop them in the oven at 300°F (150°C) for about 10 minutes to bring back their just-baked softness. Warm cake and melty blueberries are hard to beat any time of day!
FAQs
Can I use frozen blueberries for Blueberry Breakfast Cake?
Absolutely! Toss them straight from the freezer with flour and fold into the batter — there’s no need to thaw. This keeps your berries evenly dispersed and prevents blue streaks in the cake.
Can I make Blueberry Breakfast Cake dairy-free?
Yes, you can substitute your favorite non-dairy milk and a plant-based yogurt or sour cream, as well as use melted coconut oil in place of butter or vegetable oil. The results are still wonderfully tender and flavorful.
How do I know when the cake is done baking?
Look for a golden top and insert a toothpick into the center. If it comes out clean or with a few moist crumbs (not wet batter), your Blueberry Breakfast Cake is ready to leave the oven.
Can I add lemon zest for extra flavor?
Definitely! A teaspoon of fresh lemon zest brightens the whole cake and pairs beautifully with the blueberries, creating an extra burst of flavor in every bite.
Is it okay to double the recipe?
Doubling works beautifully — just use a 9×13-inch pan and expect to add about 5–10 minutes to the bake time. It’s a smart move when you’re serving a crowd (or love leftovers!).
Final Thoughts
The only thing better than the smell of Blueberry Breakfast Cake baking is the taste of that first bite, still warm from the oven. Trust me, this cake turns any morning into a celebration — so don’t wait for a special occasion. Grab those blueberries and whip up a batch soon; you’ll be making memories one delicious slice at a time!
Print
Blueberry Breakfast Cake Recipe
- Total Time: 50 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
Indulge in a delightful Blueberry Breakfast Cake that’s perfect for starting your day right or enjoying a leisurely brunch. This moist, tender cake bursting with juicy blueberries and a hint of cinnamon is sure to become a favorite in your recipe collection.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- ½ cup milk
- ¼ cup sour cream or plain Greek yogurt
- 1 large egg
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for coating berries)
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk together the milk, sour cream, egg, oil, and vanilla until smooth.
- Combine and Add Blueberries: Pour the wet ingredients into the dry and stir until just combined. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Pour the batter into the prepared pan, spread evenly, and sprinkle the top with coarse sugar if using. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool slightly before slicing. Enjoy warm with coffee or tea!
Notes
- This cake pairs wonderfully with a hot cup of coffee or tea.
- For a citrusy twist, consider adding 1 teaspoon of lemon zest to the batter.
- Store any leftovers covered at room temperature for 1–2 days or in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
