Here’s a Blueberry Breakfast Cake recipe—moist, tender, and bursting with fresh blueberries 🍇🍰 Perfect for mornings or brunch!
Blueberry Breakfast Cake (Serves 8)
Ingredients
Cake:
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk or milk
- 1 ½ cups fresh or frozen blueberries
Topping (optional):
- 2 tbsp sugar
- ½ tsp cinnamon
Instructions
- Preheat oven
- 175°C / 350°F. Grease a 9×9-inch (23×23 cm) baking pan or line with parchment paper.
- Mix dry ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter & sugar
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Combine
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Gently fold in blueberries.
- Prepare topping (optional)
- Mix sugar and cinnamon and sprinkle over the batter.
- Bake
- Pour batter into prepared pan.
- Bake 35–40 minutes, until a toothpick inserted comes out clean.
- Cool & serve
- Let cake cool 10–15 minutes before slicing.
- Serve warm or at room temperature.
Tips
- Toss blueberries in flour before adding to batter to prevent sinking
- Use fresh blueberries for best flavor; frozen works too—don’t thaw
- Add zest: 1 tsp lemon or orange zest brightens the flavor
Variations
- Crumble topping: Mix ¼ cup flour, 2 tbsp sugar, 1 tbsp butter for a crumbly texture
- Nutty: Add ½ cup chopped pecans or almonds
- Glazed: Drizzle a simple powdered sugar glaze on top
I can also give a quick 1-bowl, 30-minute version that’s super moist and perfect for busy mornings.
Do you want me to do that?
