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Blueberry Breakfast Cake is lightly sweet, filling and loaded with blueberries. This delightful coffee cake with blueberries is the perfect breakfast cake that pairs well with tea, and iced or hot coffee. The simple cake is moist and a has a hint of lemon that gives it a bright and fresh flavor!
Light and fluffy blueberry muffin cake comes together quickly and can be served warm or cool, so it’s perfect for making ahead. This easy breakfast cake is fresh, seasonal, and perfect for a sweet morning treat.
If you love sweet breakfast treats, try my Blueberry Oatmeal Cups, Cinnamon Streusel Coffee Cake, Best Orange French Toast or Strawberry Chia Pudding.
Why You’ll Love Easy Blueberry Cake Recipe
- It’s easy to make ahead. Make this easy breakfast cake the night before so you can sleep in and enjoy this tasty blueberry muffin cake at your leisure.
- It’s (descriptor). Explain in 1-2 Sentences.
- It’s easy to customize. Easily swap in your favorite fresh fruit for the blueberries. Try strawberries, blackberries or pitted and chopped cherries.
Blueberry Cake Ingredients
- All-purpose Flour- use all purpose bleached or unbleached for best results.
- Baking Powder-helps the cake rise
- Salt-balances the texture and sweetness
- Butter: use unsalted room temperature butter.
- Sugar: use white sugar.
- Vanilla Extract: vanilla brings out the flavors of the other ingredients.
- Eggs: Use large, room temperature eggs.
- Milk: You can use any fat content milk or use a milk substitute.
- Blueberries: Use fresh or frozen, but if using frozen, do not thaw.
- Lemon: Optionally add the zest for a bright citrus accent.
- Turbinado Sugar: sprinkle on top for a pretty finish to the cake.
How To Make Blueberry Cake
- Prepare the equipment. Preheat oven to 375 degrees F and grease 9” round baking pan, set aside.
- Mix the dry ingredients. In a medium bowl, add flour, salt, and baking powder. Whisk with a fork to incorporate.
- Cream the butter and sugar. In a bowl of a stand mixer, add sugar, butter, and vanilla. Cream on medium-high until light and fluffy. About 3-4 minutes. Add eggs, one at a time scraping the bowl after each addition. Add lemon zest if using it.
- Prepare the batter. With the mixer on low, add milk in 2 additions alternating with the dry mix in 3 additions. Mix the batter nicely to incorporate everything together. Lastly, using a rubber spatula, gently mix in the blueberries.
- Bake the blueberry cake. Transfer the batter into the prepared pan. Sprinkle with turbinado sugar and some extra blueberries, if desired. Bake for about 40 minutes or until the toothpick inserted comes out clean.
- Cool and serve. Let the cake rest in the pan for 10 minutes, then take it out of the pan and cool completely on a wire rack and serve.
Tips To Make Easy Breakfast Cake Recipe
- Grease the baking pan to prevent the cake from sticking.
- The batter for this cake is pretty thick. This is normal.
- Toss your fresh blueberries in flour first, so they stay evenly distributed through the batter.
- Fold the berries into the batter gently and avoid overmixing.
- Very ripe blueberries or thawed frozen blueberries can stain the batter a purplish color. This is normal.
- Insert a toothpick into the center of the cake to check for doneness.
- Allow the cake to cool for a minimum of 10-15 minutes before removing it from the pan.
- Top with fresh berries and whipped cream for an even more delicious flavor.
Frequently Asked Questions
Yes. You can certainly use frozen blueberries for this cake. For the best results, remove the berries from the freezer just before adding to the batter, and do not thaw them. Mix the batter just enough to incorporate the frozen berries, then cook as directed. The cooking time will be the same.
As written, this recipe is not gluten free. While I have not tested this option, if you replace the all-purpose flour with a one-to-one gluten free baking mix, you can make this gluten free. The cake’s texture may be altered slightly when using gluten free flour.
Store the cake at room temperature for one day or in an airtight container in the fridge for up to 7 days. Serve at room temperature or warm slightly in the microwave. Heat individual slices in 10 second increments until the cake is warmed through.
Yes! Cool the cake completely, then wrap in two layers of plastic wrap and then tightly in aluminum foil. Store for up to 3 months. Remove the wrapping and defrost at room temperature for several hours.
Blueberry breakfast cake is sweet and moist and pairs perfectly with a cup of hot tea or hot coffee or cold Whipped Coffee. To really round out this breakfast, serve the cake with Fruit Salad, or a dollop of whipped cream.
More Blueberry Recipes
I hope you enjoy all the recipes I share with you, including this delicious and Easy Blueberry Cake recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Easy Blueberry Breakfast Cake
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup 113g butter, room temperature
- ¾ cup sugar
- 2 tsp vanilla extract
- 2 whole large eggs
- ½ cup milk
- 2 cups of blueberries, fresh or frozen
- 2 tbsps turbinado sugar, to sprinkle on top, optional
- zest from 1 lemon, optional
Instructions
- Preheat oven to 375F and grease 9” round baking pan, set aside.
- In a medium bowl, add flour, salt, and baking powder. Whisk with a fork to incorporate.
- In a bowl of a stand mixer, add sugar, butter, and vanilla. Cream on medium-high until light and fluffy. About 3-4 minutes.
- Add eggs, one at a time scraping the bowl after each addition. Add lemon zest if using it.
- With the mixer on low, add milk in 2 additions alternating with the dry mix in 3 additions. Mix the batter nicely to incorporate everything together. Lastly, using a rubber spatula, gently mix in the blueberries.
- Transfer the batter into the prepared pan. Sprinkle with turbinado sugar and some extra blueberries, if desired.
- Bake for about 40 minutes or until the toothpick inserted comes out clean.
- Let the cake rest in the pan for 10 minutes, then take it out of the pan and cool completely on a wire rack and serve.
Notes
- Grease the baking pan to prevent the cake from sticking.
- The batter for this cake is pretty thick. This is normal.
- Toss your fresh blueberries in flour first, so they stay evenly distributed through the batter.
- Fold the berries into the batter gently and avoid overmixing.
- Very ripe blueberries or thawed frozen blueberries can stain the batter a purplish color. This is normal.
- Insert a toothpick into the center of the cake to check for doneness.
- Allow the cake to cool for a minimum of 10-15 minutes before removing it from the pan.
- Top with fresh berries and whipped cream for an even more delicious flavor.
This recipe is easy and tasted great. A keeper for sure.
Hi Sarah,
Thanks for leaving a review. I am glad you enjoyed the recipe!