Melt-in-Your-Mouth Blueberry Breakfast Cake

I used to think making a good breakfast cake required some serious baking skills—you know, the kind where you have to cream butter perfectly and worry about overmixing.

Then I discovered this blueberry breakfast cake recipe, and it completely changed my weekend mornings. This cake is foolproof. You literally dump everything into a bowl, fold in the blueberries, and bake. The result is a tender, moist cake that’s sweet enough to feel like dessert but light enough for breakfast.

I love serving thick slices with my morning coffee, and my kids think they’re getting away with cake for breakfast—which, let’s be honest, they kind of are.

Which Blueberries Work Best for This Recipe?

Fresh blueberries are the star of this breakfast cake, but don’t worry if you can only find frozen ones – they’ll work too, though they might turn your batter slightly purple.

If you’re using frozen blueberries, don’t thaw them before adding to the batter – just toss them in frozen, and they’ll bake up perfectly.

Ingredient Substitution Ideas

This breakfast cake is pretty adaptable and here’s how you can switch things up if needed:

• Buttermilk: No buttermilk? Make your own by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup regular milk. Let it sit for 5 minutes before using.
• Fresh blueberries: You can use frozen blueberries instead – just don’t thaw them first! Add them while still frozen to prevent color bleeding. Other berries like raspberries or blackberries work great too.
• Lemon zest: Orange zest makes a nice alternative, or you can skip it altogether. The cake will still taste good, just less citrusy.
• Unsalted butter: Salted butter works fine – just reduce the added salt by ¼ teaspoon. For dairy-free options, try using coconut oil (same amount), though the texture might be slightly different.
• All-purpose flour: You can use pastry flour for a more tender cake. For a heartier version, swap up to ½ cup with whole wheat flour, but know the cake might be slightly denser.
• Vanilla extract: Almond extract makes a nice change – use just ½ teaspoon as it’s stronger than vanilla. Or try vanilla bean paste for extra vanilla flavor.

Common Baking Pitfalls to Avoid

The temperature of your ingredients makes a huge difference in this breakfast cake – cold butter and eggs won’t cream properly, leading to a dense, uneven texture, so make sure to let them come to room temperature for at least an hour before starting.

Overmixing the batter is another common mistake that can make your cake tough and chewy – mix just until the ingredients are combined, and fold in the blueberries gently to avoid breaking them and turning your batter purple.

One crucial step that’s often overlooked is tossing the blueberries in flour before adding them to the batter – this prevents them from sinking to the bottom during baking and ensures they’re evenly distributed throughout the cake.

Storage Instructions

Counter Storage: This blueberry breakfast cake stays fresh at room temperature for up to 2 days. Just cover it well with plastic wrap or place it in an airtight container. The texture is best on day one, but it’s still really good the next day with your morning coffee!

Refrigerate: For longer storage, pop your cake in the fridge in an airtight container. It’ll stay good for up to 5 days. The butter in the recipe helps keep it moist, even when chilled. Just remember to bring your slice to room temperature before eating for the best flavor.

Freeze: This cake freezes really well! Cut it into individual portions, wrap them well in plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re craving a piece, just thaw it overnight in the fridge or for a couple of hours on the counter.

Make Ahead: Want to prep this for tomorrow’s breakfast? You can mix the dry ingredients the night before and store them in a sealed container. In the morning, just combine with the wet ingredients and fresh blueberries, then bake. Your kitchen will smell amazing!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 150-160 g

Ingredients

For the cake:

• 2 cups all-purpose flour (I use King Arthur)
• 1 egg (room temperature)
• 1 lemon zest (finely grated for best flavor)
• 2 tsp baking powder
• 1/2 cup buttermilk (or use milk mixed with lemon juice)
• 1 tsp vanilla extract
• 1/2 cup unsalted butter (softened to room temperature, about 70°F)
• 1 cup sugar
• 2 cups fresh blueberries (patted dry to prevent sinking)
• 1 tsp kosher salt

For the topping:

• 1 tbsp sugar (for sprinkling)

Step 1: Prepare the Blueberry and Dry Ingredients

• 2 cups fresh blueberries
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt

First, pat the fresh blueberries dry; this prevents them from sinking to the bottom of your cake.

In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.

Then, in a separate small bowl, gently toss the dried blueberries with 1/4 cup of the flour mixture.

This light coating also helps keep them suspended evenly throughout the batter.

Step 2: Cream Wet Ingredients and Build Batter

• 1/2 cup unsalted butter
• 1 lemon zest
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract

Preheat your oven to 350°F and grease an 8- or 9-inch baking pan; this ensures easy release later.

In a large mixing bowl, cream together the softened unsalted butter, lemon zest, and 1 cup of sugar (reserving 1 tablespoon for later).

Once light and fluffy, beat in the room temperature egg and vanilla extract until well combined, scraping down the sides as needed.

I find that using room temperature ingredients emulsifies better, leading to a smoother batter.

Step 3: Combine Wet and Dry & Fold in Blueberries

• 1/2 cup buttermilk

Alternately add the prepared flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour.

Mix on low speed until just combined, being careful not to overmix, as overmixing can develop gluten and make your cake tough.

Gently fold in the flour-coated blueberries until evenly distributed throughout the batter.

I always fold by hand to ensure the delicate blueberries don’t get crushed.

Step 4: Bake and Cool the Cake

• 1 tbsp sugar

Pour the batter into your greased baking pan and spread it evenly.

Sprinkle the remaining 1 tablespoon of sugar over the top of the batter; this will create a lovely crispy crust.

Bake for 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.

Once baked, let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.