Melt-in-Your-Mouth Blueberry Breakfast Cake

There’s something wonderful about waking up to the smell of cake baking in the oven. I know it might sound a bit odd to have cake for breakfast, but this blueberry breakfast cake has become our weekend tradition. It’s the kind of breakfast that makes my family rush to the kitchen, still in their pajamas, asking when it’ll be ready.

I started making this recipe on Sunday mornings when I realized how simple it is to put together. The best part? I can mix all the ingredients the night before, pop it in the fridge, and bake it first thing in the morning. No measuring or mixing when I’m barely awake – just straight into the oven it goes.

Whether you’re hosting a brunch or just want to make your regular morning a little more special, this breakfast cake hits all the right notes. The blueberries get warm and juicy, and the whole house smells like a bakery. Trust me, it’s worth setting your alarm a few minutes earlier for this one.

What Kind of Blueberries Should I Use?

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. When shopping for fresh blueberries, look for ones that are firm, plump, and have a dusty blue color – avoid any that are wrinkled or showing signs of mold. The size of your blueberries doesn’t matter too much here, but medium-sized ones tend to distribute best throughout the batter. 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.

Options for Substitutions

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.

Watch Out for These Mistakes While Baking

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.

For the best results, check your cake’s doneness by inserting a toothpick in the center rather than relying solely on baking time, as oven temperatures can vary, and watch the edges of your cake – if they’re browning too quickly while the center is still raw, cover the pan loosely with foil to prevent over-browning.

What to Serve With Blueberry Breakfast Cake?

This sweet and tender breakfast cake pairs perfectly with your morning coffee or tea, but there are lots of ways to make it even more special! A dollop of whipped cream or a scoop of vanilla yogurt adds a nice creamy element that complements the fresh blueberries. For a complete breakfast spread, serve it alongside some crispy bacon or breakfast sausage to balance out the sweetness with something savory. If you’re hosting brunch, consider adding a bowl of fresh fruit salad on the side – the bright, fresh flavors work really well with this homey 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!

Preparation Time	20-30 minutes
Cooking Time	35-45 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

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

• ½ cup unsalted butter at room temperature (4 oz | 113 g)
• Zest from a large lemon
• 1 cup sugar (reserve 1 tablespoon for topping)
• 1 egg at room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (256 g, keep 1/4 cup aside for coating the blueberries)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt (use 1.25 teaspoons if desired)
• 2 cups fresh blueberries
• ½ cup buttermilk

Step 1: Prepare the Oven and Ingredients

Begin by preheating your oven to 350ºF (175ºC).

Using either a stand mixer or a hand-held mixer, cream together the butter, lemon zest, and 1 cup minus 1 tablespoon of sugar until the mixture is light and fluffy.

This will create a flavorful base for your cake.

Next, add the egg and vanilla extract to the butter mixture and beat until combined evenly.

Step 2: Prepare and Incorporate the Dry Ingredients

In a separate bowl, toss the blueberries with ¼ cup of flour to coat them.

This will help to prevent the berries from sinking to the bottom of the cake while baking.

In another bowl, whisk together the remaining flour, baking powder, and salt to ensure everything is evenly distributed.

Step 3: Combine Wet and Dry Mixtures

Add half of the flour mixture to the butter-sugar mixture and stir with a spatula to incorporate it gently.

Then, add all of the buttermilk and stir again.

Following that, add the remaining flour mixture and stir until the flour is fully absorbed into the batter.

Finally, fold in the blueberries, leaving any excess flour from the blueberry bowl behind.

Step 4: Prepare the Baking Pan

Grease an 8- or 9-inch square baking pan with butter or coat it with non-stick spray.

If you have parchment paper available, line the pan with parchment on top of the butter for easier removal.

This step ensures your cake releases easily from the pan after baking.

Spread the prepared batter evenly into the pan, ensuring a uniform thickness for even baking.

Step 5: Bake the Cake

Sprinkle the remaining tablespoon of sugar evenly over the top of the batter for a sweet, crunchy topping.

Bake the cake in the pre-heated oven for 35 to 45 minutes.

A 9-inch pan will typically be done within 35 minutes, while an 8-inch pan may require 40 to 45 minutes.

Check the cake’s doneness with a toothpick; it should come out clean or with just a few crumbs.

If the cake needs more time, return it to the oven for an additional few minutes.

In some cases, especially with smaller pans, baking could take up to 50 minutes.

Patience is key!

Step 6: Cool and Serve

Once your cake is baked to perfection, let it cool in the pan for at least 15 minutes before serving.

This allows the cake to settle and makes for easier slicing.

Enjoy your lemon blueberry cake as a delightful treat with family and friends!