Blueberry Breakfast Cake

Blueberry Breakfast Cake is a warm cake overflowing with blueberries and a sugary crust topping! Serve first thing in the morning with a cup of coffee or for dessert with fresh whipped cream!

Between fixing dinner, tackling never-ending piles of laundry, and making sure everyone is prepared for the next day, there’s hardly a second to breathe sometimes. That’s why finding small moments of joy—like baking a delicious treat—can feel like an oasis. Enter my Blueberry Breakfast Cake. It’s not just any blueberry cake; it’s like a blueberry muffin that has been taken to a whole new level of deliciousness.

This is the kind of cake that gives you a reason to look forward to the weekend, or perhaps a sweet treat to share when company comes over. The best part? It’s incredibly easy to make yet tastes like something straight out of a fancy bakery.

BLUEBERRY BREAKFAST CAKE

Picture this: a moist, fluffy cake bursting with juicy blueberries and a hint of lemon zest to brighten it up. Each bite is the perfect balance of sweetness and tartness, with that classic blueberry flavor shining through. You’re going to want to trust me on this—it’s seriously good stuff.

The key lies in the use of fresh blueberries and a touch of lemon zest, which give the cake a fresh, zippy flavor that’s hard to resist. The zest, combined with the tender crumb of the cake, makes for an unforgettable bite.

The other important component is the buttermilk. Buttermilk adds a tangy note to the batter while also helping to keep the cake moist and tender. You could substitute regular milk, but using buttermilk gives it that extra richness that really takes this cake up a notch. Paired with the sweetness of the blueberries and sugar, the flavor profile is downright addictive.

INGREDIENTS

• 1/2 cup butter, softened
• 2 teaspoons fresh lemon zest
• 3/4 cup + 2 Tablespoons granulated sugar, divided
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the granulated sugar together. (Set aside the remaining Tablespoon of sugar for later.) Beat the mixture until creamy and fluffy. Add egg and vanilla and beat until just combined.

Meanwhile, toss the blueberries with 1/4 cup of the flour. Set aside.

Whisk together the remaining flour, baking powder, and salt together in a separate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Gently fold in blueberries.

Grease a 9×9-inch square baking dish (or an 8×10-inch baking dish) with non-stick spray. Spread batter evenly into the prepared pan (batter will be thick). Sprinkle the remaining tablespoon of sugar evenly over the top of the batter. Bake for 35 minutes or until a toothpick inserted comes out clean. Let cool for 15 minutes before serving.

SERVINGS

This cake makes 9 servings. This means there’s plenty to go around. Whether you’re serving it for breakfast, dessert, or as a snack, you’ll love how easily it feeds a small group without much effort!

PAIRING OPTIONS

This cake pairs beautifully with a variety of breakfast items. For a well-rounded morning meal, serve it alongside a warm cup of coffee. You can also plate it with a colorful assortment of fresh fruit—like sliced strawberries, raspberries, or even more blueberries—to complement the cake’s natural flavors. This cake can also sit happily next to scrambled eggs, bacon, or other classic breakfast foods, making for an awesome spread that will satisfy all your guests!

STORING INSTRUCTIONS

This cake stores well, allowing you to savor its flavors beyond the day you bake it. If you have leftovers, simply transfer the cake into an airtight container and keep it at room temperature for up to three days. The cake stays moist and retains its fresh taste. It can also be stored in the fridge.

PERFECT FOR SO MANY OCCASIONS

Whether you’re hosting a weekend brunch, having guests over, or simply treating yourself after a long day, this blueberry cake fits the bill perfectly. It’s the kind of recipe you’ll want to keep in your back pocket, ready to pull out whenever you need a guaranteed crowd-pleaser.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FANTASTIC BAKES!

Berry Croissant Bake – Filled with a mixture of berries, sweet cream cheese, and buttery croissants. Like a Danish pastry but made from your very own kitchen.

Breakfast Bake – A delicious egg casserole with sausage, green bell peppers, and cheese over a flaky crescent roll crust. What an amazing breakfast!

French Toast Bake – Sour dough bread covered in a milky egg and sugar mixture then baked to perfection. The cinnamon-crumble topping is the best part.

Bacon Egg and Cheese Croissant Bake – The perfect breakfast recipe. Crispy bacon, eggs, cheese, and buttery croissants. Bonus, it’s super easy to make!

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