Here’s a moist, tender, and fruity Blueberry Breakfast Cake—perfect with coffee or tea:
🫐 Blueberry Breakfast Cake
🧾 Ingredients (9×9-inch pan)
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 1 ½ cups fresh or frozen blueberries
For the crumb topping:
- ½ cup sugar
- ¼ cup all-purpose flour
- ¼ cup unsalted butter (cold, cubed)
- 1 tsp cinnamon
👩🍳 Instructions
- Preheat oven
- Preheat to 175°C (350°F). Grease a 9×9-inch baking pan or line with parchment.
- Prepare crumb topping
- In a small bowl, mix sugar, flour, and cinnamon.
- Cut in cold butter until mixture resembles coarse crumbs. Set aside.
- Mix dry ingredients
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Combine batter
- Add sour cream/yogurt, mixing gently.
- Fold in dry ingredients until just combined.
- Gently fold in blueberries.
- Assemble and top
- Pour batter into prepared pan.
- Sprinkle crumb topping evenly over the batter.
- Bake
- Bake 40–45 minutes, until a toothpick inserted comes out clean.
- Let cool slightly before slicing.
- Serve
- Enjoy warm or at room temperature with coffee, tea, or milk.
🔥 Tips & Variations
- Extra flavor: Add a teaspoon of lemon zest to the batter.
- Frozen berries: Toss frozen blueberries in 1–2 tsp flour to prevent sinking.
- Make it nutty: Sprinkle chopped walnuts or pecans on top with the crumb.
- Mini version: Bake in muffin tins for individual servings (reduce baking time to 20–25 minutes).
I can also give you a super easy one-bowl blueberry breakfast cake version that’s ready in 10–15 minutes prep time and perfect for busy mornings.
Do you want me to share that shortcut version?
