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–+ servings
Sliced of easy breakfast cake on a serving platter with fresh blueberries.

Easy Blueberry Breakfast Cake

5 from 1 vote
Created by Mariam Ezzeddine
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 iced or hot coffee and even tea.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings
servings

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.

Nutrition

Calories: 349kcal | Carbohydrates: 52g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 365mg | Potassium: 106mg | Fiber: 2g | Sugar: 26g | Vitamin A: 459IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg
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