If you’re on the lookout for a delightfully simple, yet irresistibly delicious morning treat, this Blueberry Breakfast Cake Recipe is about to become your new favorite. Bursting with plump, juicy blueberries and kissed with just the right hint of lemon zest, this cake offers a tender crumb with a slightly crisp sugar topping that feels like sunshine on your plate. Whether you’re serving it up for a cozy weekend brunch or an easy weekday boost, this recipe is pure comfort and joy in every bite.
Ingredients You’ll Need
This Blueberry Breakfast Cake Recipe comes together with a handful of pantry staples and fresh ingredients that each play a crucial role in making this cake both luscious and fragrant. From the creamy butter and tangy buttermilk to the fresh blueberries that provide bursts of juicy sweetness, every element contributes to the perfect breakfast experience.
- 1/2 cup salted butter (softened): Adds a rich, creamy base and helps create a tender crumb.
- 2 teaspoons fresh lemon zest: Brightens the flavor with a refreshing citrus touch.
- 3/4 cup + 2 Tablespoons granulated sugar (divided): Provides balanced sweetness and a delightful crunchy topping.
- 1 large egg: Binds the ingredients and adds moisture for a soft texture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 2 cups (284 g) all-purpose flour (divided): Forms the structure of the cake and keeps it airy and light.
- 2 teaspoons baking powder: Gives the cake the perfect lift and fluffiness.
- 1 teaspoon kosher salt: Balances sweetness and boosts other flavors.
- 2 cups fresh blueberries: Adds juicy pops of natural sweetness and gorgeous color.
- 1/2 cup buttermilk: Lends a subtle tang and tender crumb with moisture.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Cream Butter, Lemon Zest, and Sugar
Start by preheating your oven to 350 degrees Fahrenheit. Then, cream together the softened butter, fresh lemon zest, and most of the granulated sugar until the mixture becomes fluffy and light. This step is key for building a tender, flavorful cake base that will carry the vibrant touches of lemon and sugar throughout.
Step 2: Add Egg and Vanilla
Next, beat in the egg and vanilla extract until just combined. This addition enriches the batter with moisture and subtle aromatic warmth, setting the stage for that beautiful morning cake aroma wafting through your kitchen.
Step 3: Prepare Blueberries
While the wet ingredients are coming together, gently toss the fresh blueberries with a bit of flour. This simple trick helps keep the berries suspended evenly in the batter so they don’t all sink to the bottom during baking. It’s like a blueberry magic trick for an even distribution of sweetness.
Step 4: Mix Dry Ingredients and Combine
Whisk together the remaining flour, baking powder, and kosher salt in a separate bowl. Slowly add this dry blend to your wet mixture, alternating with the buttermilk, to create a smooth batter with a perfect balance of moisture. Then, gently fold in the floured blueberries to keep them intact and plump inside your cake.
Step 5: Bake Your Cake
Grease a baking dish — either 9×9 inches or an 8×10 inch pan works wonderfully — with non-stick spray to prevent sticking. Spread the thick batter evenly in the pan, sprinkle the remaining sugar on top for that sweet, crunchy finish, and bake for about 35 minutes. A toothpick inserted into the center should come out clean, signaling that your blueberry breakfast cake is perfectly baked and ready to cool.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
Fresh whipped cream or a light dusting of powdered sugar can elevate your Blueberry Breakfast Cake Recipe with elegance and creaminess. Alternatively, drizzle a bit of honey or warm maple syrup on top to add a golden touch of sweetness that pairs so well with those juicy berries.
Side Dishes
Pair this cake with a side of creamy yogurt or a sprinkle of crunchy granola for an irresistible breakfast combo. Adding a fresh fruit salad alongside also enhances the freshness and adds a variety of flavors and textures to your morning table.
Creative Ways to Present
For a charming brunch presentation, slice the cake into squares and serve them on decorative plates lined with edible flowers or fresh mint leaves. You can also cut the cake into small squares and serve it as a sweet finger food at casual gatherings, making it as versatile as it is tasty.
Make Ahead and Storage
Storing Leftovers
Your Blueberry Breakfast Cake Recipe keeps beautifully when stored in an airtight container at room temperature for up to two days. For longer freshness, refrigeration can help preserve the texture and flavors without drying it out.
Freezing
If you want to enjoy this cake at your convenience, wrap individual slices tightly in plastic wrap and freeze them for up to two months. Thaw at room temperature, or gently warm for a freshly baked feel anytime you crave a sweet blueberry treat.
Reheating
To bring your cake back to life, warm slices in a toaster oven or microwave for about 20 seconds. This quick reheating revives the tender crumb and intensifies the delightful aroma, making it feel just baked!
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 in the flour to prevent your batter from becoming too wet.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to half a cup of milk. Let it sit for five minutes before using.
How can I make this cake gluten-free?
Try swapping the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that texture might vary slightly, but the flavor will stay deliciously intact.
Can I add nuts to this Blueberry Breakfast Cake Recipe?
Yes! Adding chopped walnuts or pecans can add a wonderful crunch and complement the sweet blueberries beautifully.
What’s the best way to slice this cake?
Use a sharp serrated knife and cut gently to avoid squishing the delicate crumb, especially once the cake has cooled completely.
Final Thoughts
There’s something so heartwarming about a homemade slice of this Blueberry Breakfast Cake Recipe to start your day, and I can’t recommend it enough. Simple ingredients, minimal effort, and maximum deliciousness make it a true winner in the breakfast arena. Give it a try—you just might find your new go-to morning indulgence!
Print
Blueberry Breakfast Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This delicious Blueberry Breakfast Cake is a moist and fluffy treat perfect for starting your day. Bursting with fresh blueberries and a subtle hint of lemon zest, it combines the richness of butter and buttermilk with a tender crumb. Easy to prepare and perfect for brunch or a sweet morning snack, this cake offers a delightful balance of sweet and tangy flavors.
Ingredients
Wet Ingredients
- 1/2 cup salted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 2 cups (284 g) all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup + 2 tablespoons granulated sugar, divided
- 2 teaspoons fresh lemon zest
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat Oven and Cream Butter Mixture: Preheat your oven to 350 degrees F (175 degrees C). In a large bowl, cream together the softened butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy. This helps incorporate air for a lighter cake.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined, being careful not to overmix to keep the batter tender.
- Prepare Blueberries: In a separate bowl, toss the fresh blueberries with 1/4 cup of the reserved flour. This step prevents the blueberries from sinking to the bottom of the cake during baking.
- Combine Dry Ingredients: Whisk together the remaining 1 3/4 cups of flour, baking powder, and kosher salt in another bowl to ensure they are well mixed.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Gently fold in the floured blueberries to distribute evenly without breaking them.
- Prepare Baking Dish: Grease a 9×9-inch square or 8×10-inch baking dish with non-stick spray, then spread the thick batter evenly inside the pan.
- Add Sugar Topping: Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter to create a lightly crisp, sweet crust after baking.
- Bake the Cake: Place the baking dish in the preheated oven. Bake for 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Remove the cake from the oven and let it cool for about 15 minutes before slicing. Serve warm or at room temperature and enjoy your blueberry breakfast cake.
Notes
- Use fresh blueberries for the best flavor and texture.
- Make sure the butter is softened but not melted to achieve the right creaming texture.
- Tossing the blueberries in flour prevents them from sinking.
- You can substitute buttermilk with a mix of milk and a tablespoon of lemon juice or vinegar if needed.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices in the microwave for about 15 seconds to enjoy warm.
