Blueberry Breakfast Cake

 

Blueberry Breakfast Cake: The Perfect Start to Any Morning

There’s something undeniably comforting about a warm, fluffy slice of cake in the morning—especially when it’s bursting with juicy blueberries and just the right touch of sweetness. Enter: the Blueberry Breakfast Cake, a simple yet delightful treat that blurs the line between breakfast and dessert in the best way possible.

Whether you're serving brunch guests, treating your family on the weekend, or simply spoiling yourself with a cozy bite and a hot cup of coffee, this recipe delivers a soft, buttery crumb, a lightly golden crust, and plenty of bright blueberry flavor in every bite.

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🫐 Why You’ll Love This Cake

• Loaded with real blueberries — fresh or frozen!

• Tender and moist from the rich batter

• Not too sweet — perfect for breakfast or brunch

• Freezer-friendly and great for make-ahead mornings

• Pairs beautifully with coffee, tea, or fresh fruit

It’s the kind of recipe that feels special but comes together quickly—no fancy techniques, just wholesome ingredients and delicious results.

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🛒 Ingredients

Here’s everything you’ll need for your blueberry morning magic:

• ½ cup unsalted butter, softened

• ¾ cup sugar

• 1 large egg

• 1 tsp vanilla extract

• 2 tsp lemon zest (optional but recommended)

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• ½ cup milk (whole or 2% preferred)

• 2 cups fresh or frozen blueberries (if frozen, do not thaw)

• 1 tbsp flour (for tossing blueberries)

Optional: coarse sugar for sprinkling on top before baking

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👩‍🍳 How to Make Blueberry Breakfast Cake

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line with parchment paper.

2. Cream Butter & Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes). Beat in the egg, vanilla, and lemon zest until combined.

3. Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

4. Combine

Add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Stir until just combined — don’t overmix.

5. Add the Blueberries

Toss blueberries with 1 tablespoon of flour (this helps prevent sinking) and gently fold into the batter.

6. Bake

Pour batter into the prepared pan, spreading evenly. Sprinkle with coarse sugar if desired. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

7. Cool & Serve

Let the cake cool for 10–15 minutes before slicing. Serve warm or at room temperature.

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☕ Serving Suggestions

• Enjoy it warm with a pat of butter

• Serve alongside Greek yogurt and honey for a balanced breakfast

• Pair with coffee or tea for a cozy morning or afternoon pick-me-up

• Top with a dollop of whipped cream or lemon glaze if you're leaning dessert

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🧊 Storage Tips

• Room Temp: Store covered for up to 2 days

• Refrigerator: Keeps well in an airtight container for up to 5 days

• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months — just reheat in the microwave or oven

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💬 Final Thoughts

The Blueberry Breakfast Cake is the kind of recipe that makes any morning feel a little more special. It’s simple enough for a weekday treat, but delicious enough to earn a spot at your next brunch table.

Moist, fluffy, bursting with blueberries—and ready in under an hour? Yes, please.

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Craving a slice yet? Go ahead—bake it once, and we guarantee this will become a staple in your breakfast rotation.