If you’re looking for a warm, inviting way to start your morning or impress guests at brunch, this Blueberry Breakfast Cake Recipe is an absolute must-try. This cake is delightfully tender, bursting with juicy blueberries in every bite, and perfectly sweet with a hint of vanilla that feels like a comforting hug in cake form. It’s simple to make yet somehow manages to feel special enough for any occasion, making it a beloved favorite that everyone will ask for again and again.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of baking, and for this cake, simplicity reigns. Each ingredient plays a crucial role—from the flour building the cake’s structure, to the fresh blueberries adding vibrant bursts of flavor and color, and the butter creating that irresistible moistness and richness.
- Flour: The backbone of the cake that provides structure and a tender crumb when combined just right.
- Sugar: Sweetens the cake perfectly and helps create a nice golden color.
- Baking powder: The leavening agent that makes the cake rise beautifully and stay light.
- Salt: Enhances all the flavors, balancing the sweetness.
- Butter: Adds richness and moisture for that melt-in-your-mouth texture.
- Eggs: Bind the ingredients and provide lift for a fluffy cake.
- Milk: Keeps the batter smooth and adds tenderness.
- Vanilla extract: Brings warmth and depth to the flavor profile.
- Fresh blueberries: The star ingredient bringing juicy bursts of sweetness and a lovely color to every slice.
- Optional lemon glaze or powdered sugar: For an extra touch of sweetness and a beautiful finish.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and thoroughly grease a bundt pan. This step is key to ensuring your cake doesn’t stick, making it easy to remove once baked and keep its gorgeous shape intact.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This helps evenly distribute the ingredients so that every bite has consistent flavor and the cake lifts properly.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the butter, eggs, milk, and vanilla until the mixture is smooth and creamy. This step ensures your batter will be luscious and easy to fold with the dry ingredients.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients, stirring gently just until combined. Overmixing can make the cake dense, so stop when you see no streaks of flour.
Step 5: Fold in the Blueberries
Carefully fold the fresh blueberries into the batter. This gentle folding prevents them from breaking and turning the batter purple, while still getting those valuable bursts of fruit throughout the cake.
Step 6: Bake to Perfection
Pour the batter into your prepared bundt pan and smooth the top lightly. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. This timing guarantees a tender crumb with a golden crust.
Step 7: Cool and Remove
Let the cake cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely. This resting period helps the cake set so it slices beautifully without crumbling.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
While the Blueberry Breakfast Cake Recipe is delightful on its own, a light dusting of powdered sugar or a drizzle of fresh lemon glaze instantly elevates its appearance and adds a subtle zesty balance to the sweetness.
Side Dishes
Pair this cake with a side of creamy Greek yogurt, a spoonful of whipped cream, or even a dollop of ricotta for a protein boost. Fresh fruit bowls or rich coffee complement this cake to round out a perfect breakfast or brunch spread.
Creative Ways to Present
Want to get creative? Serve slices topped with toasted almonds for a nutty crunch or add a smear of honey butter between layers if you’re turning it into a layer cake. You could also present mini versions in muffin tins for a fun, portable treat on the go.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days to maintain freshness and moisture. It’s best enjoyed within this time for the optimal texture and flavor.
Freezing
This Blueberry Breakfast Cake Recipe freezes beautifully. Simply wrap cooled slices individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a convenient treat anytime.
Reheating
To bring back that freshly baked warmth, reheat slices in the oven at 300°F for about 10 minutes or in the microwave for 15 to 20 seconds. This revives the softness and melts any glaze or butter used.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well, but be sure to thaw and drain them first, then toss in a little flour before folding into the batter to prevent them from sinking to the bottom.
Is this cake suitable for a dairy-free diet?
Yes, you can swap the butter for a plant-based alternative and substitute milk with almond, oat, or soy milk for a dairy-free version that still tastes fantastic.
Can I make this cake gluten-free?
Definitely! Use a gluten-free flour blend designed for baking. Just be aware that baking times might vary slightly, so keep an eye on the cake as it bakes.
What’s the best way to keep blueberries from sinking?
Lightly coating the berries with flour before folding them into the batter helps suspend them evenly, so they don’t all settle at the bottom during baking.
Can I add other fruits or nuts?
For sure! This recipe is versatile—try mixing raspberries, blackberries, or chopped nuts like almonds or pecans for additional flavor and texture variation.
Final Thoughts
There is something truly comforting about waking up to a slice of this Blueberry Breakfast Cake Recipe. It’s one of those dishes that feels homemade, warm, and utterly joyful—perfect for sharing or savoring with your morning coffee. I encourage you to try making it yourself; it’s straightforward, incredibly delicious, and bound to become a new morning tradition in your household.
Print
Blueberry Breakfast Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
Description
This Blueberry Breakfast Cake is a moist, tender cake bursting with fresh blueberries, perfect for a delightful morning treat or brunch. With a simple batter enriched with vanilla and butter, it’s baked to golden perfection in a bundt pan and served as-is or with a dusting of powdered sugar or a lemon glaze for added zest. Versatile and easy to make, it’s a crowd-pleaser that can be customized with various berries, citrus zest, or dairy-free alternatives.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh blueberries
Optional Toppings
- Powdered sugar, for dusting
- Lemon glaze (powdered sugar mixed with fresh lemon juice)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat together the softened butter, eggs, milk, and vanilla extract until the mixture is smooth and creamy.
- Mix Batter: Add the wet ingredient mixture to the dry ingredients and stir gently just until combined; avoid overmixing to keep the cake tender.
- Fold in Blueberries: Carefully fold in the fresh blueberries to the batter, being gentle to prevent them from breaking and bleeding into the batter.
- Pour and Smooth Batter: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula for an even bake.
- Bake: Place the pan in the preheated oven and bake for 45–50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10–15 minutes to set, then carefully invert onto a wire rack to cool completely to room temperature.
- Serve: Serve the cake as-is or enhance it with a light dusting of powdered sugar or a drizzle of fresh lemon glaze for brightness and extra flavor.
Notes
- Citrus Zing: Add lemon or orange zest to the batter for a bright citrus flavor.
- Crumb Topping: Sprinkle a streusel of butter, sugar, and flour on top before baking for extra texture.
- Berry Swap: Substitute blueberries with raspberries, blackberries, or a mixed berry medley for variety.
- Dairy-Free Option: Substitute plant-based butter and non-dairy milk such as almond or oat milk to make the recipe dairy-free.
