If you have been searching for a delightful morning treat that feels like a warm hug on a plate, you have to try this Blueberry Breakfast Cake Recipe. Bursting with juicy blueberries and the bright zest of fresh lemon, this cake strikes the perfect balance between sweet and tangy. Its tender, cakey texture soaked in the richness of buttermilk invites you to savor every bite, making it an ideal way to start your day or enjoy a leisurely weekend brunch with loved ones.
Ingredients You’ll Need
The beauty of this Blueberry Breakfast Cake Recipe is in its simplicity. Each ingredient plays a vital role, from the softness of the butter creating moistness, to the fresh blueberries that add natural sweetness and vibrant color. Let’s look at what you’ll gather before baking begins.
- Salted butter, 1/2 cup (softened): Provides richness and helps create a tender crumb, so be sure it’s soft for easy creaming.
- Fresh lemon zest, 2 teaspoons: Adds a bright citrusy note that perfectly complements the blueberries.
- Granulated sugar, 3/4 cup + 2 Tablespoons (divided): Balances sweetness, with some reserved to create a delightful crispy top.
- Large egg, 1: Binds the ingredients together and gives the cake structure.
- Vanilla extract, 1 teaspoon: Enhances the overall flavor with its warm, aromatic depth.
- All-purpose flour, 2 cups (284 g) (divided): The backbone of the cake that provides the right texture when combined properly.
- Baking powder, 2 teaspoons: Leavens the cake, making it rise light and fluffy.
- Kosher salt, 1 teaspoon: Elevates the flavors and balances the sweetness beautifully.
- Fresh blueberries, 2 cups: The star ingredient adds bursts of juicy purple goodness in every bite.
- Buttermilk, 1/2 cup: Imparts a tangy moisture that tenderizes the cake and enriches the flavor.
How to Make Blueberry Breakfast Cake Recipe
Step 1: Cream the Butter, Sugar, and Lemon Zest
Start by preheating your oven to 350 degrees Fahrenheit. In a large mixing bowl, beat together the softened salted butter, fresh lemon zest, and 3/4 cup plus 1 tablespoon of granulated sugar. You want to reach a light, fluffy texture here – this step is crucial because it creates an airy base that makes the cake tender.
Step 2: Add Egg and Vanilla
Next, incorporate the large egg and vanilla extract into the buttery mixture. Beat just until everything comes together smoothly. Overmixing here can create a tougher texture, so keep it gentle and blended.
Step 3: Prepare the Blueberries
While your wet ingredients are mixing, toss the fresh blueberries with 1/4 cup of flour. This small step helps prevent the berries from sinking to the bottom of the cake during baking, ensuring an even distribution of sweet blueberry pockets throughout.
Step 4: Combine Dry Ingredients and Alternate with Buttermilk
Whisk together the remaining flour, baking powder, and kosher salt in a separate bowl. Gradually add this dry mixture to the wet mixture, alternating with the buttermilk — starting and ending with the flour mixture. This slow and alternating mix keeps the batter from getting dense. Gently fold in the floured blueberries last to protect their shape and juiciness.
Step 5: Bake the Cake
Grease your preferred baking dish—either a 9×9-inch square or an 8×10-inch rectangle—with non-stick spray. Spread the thick batter evenly in the pan and sprinkle the remaining tablespoon of sugar evenly on top. This final sugar sprinkle creates a lovely crisp, slightly caramelized crust when baked. Bake for about 35 minutes; a toothpick inserted in the center should come out clean when the cake is perfectly done. Let it cool for 15 minutes before slicing.
How to Serve Blueberry Breakfast Cake Recipe
Garnishes
This cake shines on its own, but a simple garnish can elevate the presentation and flavor. Consider a light dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence. Fresh mint leaves or a few additional fresh blueberries on top can also add charming color and freshness.
Side Dishes
Pairing your Blueberry Breakfast Cake Recipe with complementary sides can turn it into a full breakfast experience. Try serving it alongside crispy bacon or sausage for contrasting savory flavors. A creamy yogurt or a small bowl of fresh fruit salad can also bring a refreshing balance to the meal.
Creative Ways to Present
For a brunch gathering, slice the cake into perfect squares and serve on individual plates with a drizzle of warm honey or maple syrup. You can also cut smaller cubes and layer them in parfait glasses with layers of Greek yogurt and granola to create a stunning visual and textural treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days. To keep it fresh longer, move it to the refrigerator, where it will last up to five days. Make sure to cover it well to prevent it from drying out.
Freezing
This Blueberry Breakfast Cake Recipe freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. It can be stored in the freezer for up to three months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
To warm up your cake slices, pop them in the microwave for about 15-20 seconds or heat briefly in an oven preheated to 300 degrees Fahrenheit. This brings back the soft texture and revives the luscious flavors that make this cake a morning favorite.
FAQs
Can I use frozen blueberries instead of fresh for this Blueberry Breakfast Cake Recipe?
Absolutely. Frozen blueberries work well; just be sure to toss them in flour as the recipe instructs and gently fold them into the batter to minimize color bleeding and keep the cake light.
Is it possible to make this cake dairy-free?
Yes, you can substitute the buttermilk with a mix of plant-based milk and a tablespoon of lemon juice or vinegar to mimic the acidity. Use dairy-free butter alternatives to keep the texture similar.
Can I double the recipe for a larger cake?
Yes, doubling the recipe is straightforward—just use a bigger baking pan or two pans of the recommended size. Be mindful to adjust the baking time slightly and test for doneness with a toothpick as oven times vary.
What makes this a breakfast cake and not just a regular cake?
This cake is lighter than a typical dessert cake and uses ingredients like lemon zest and buttermilk, which add a fresh and tangy profile perfect for morning palates. The blueberries provide natural sweetness without overwhelming sugar, making it ideal for breakfast.
Can I add other fruits or nuts to this Blueberry Breakfast Cake Recipe?
Definitely! While blueberries are the star here, feel free to mix in raspberries, chopped strawberries, or even chopped nuts like almonds or pecans for added texture and flavor. Just adjust quantities so the batter stays balanced.
Final Thoughts
If you want to brighten your mornings with a homemade treat that feels like it was made just for you, this Blueberry Breakfast Cake Recipe is a total winner. It’s straightforward to make, wonderfully flavorful, and sure to bring smiles around the breakfast table. Give it a try and let this cake become your new favorite start to the day!
Print
Blueberry Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries and a hint of lemon zest, perfect for a delightful morning treat or brunch. It combines a rich buttery crumb with a subtle tang from buttermilk, topped with a sweet sugar sprinkle for a satisfying crunch.
Ingredients
Wet Ingredients
- 1/2 cup salted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 3/4 cup + 2 tablespoons granulated sugar (divided)
- 2 cups (284 g) all-purpose flour (divided)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons fresh lemon zest
Other
- 2 cups fresh blueberries
Instructions
- Preheat Oven and Prepare Butter Mixture: Preheat the oven to 350 degrees F. In a mixing bowl, cream together the softened butter, lemon zest, and 3/4 cup plus 1 tablespoon of the granulated sugar until the mixture is creamy and fluffy. This typically takes a few minutes using an electric mixer. Then add the egg and vanilla extract, beating until just combined.
- Toss Blueberries with Flour: While mixing the batter, gently toss the fresh blueberries with 1/4 cup of the all-purpose flour in a separate small bowl. This helps keep the berries from sinking to the bottom of the cake during baking. Set aside.
- Combine Dry Ingredients and Alternate Addition: In another bowl, whisk together the remaining flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk—start and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, ensuring an even distribution without breaking the berries.
- Prepare Baking Dish and Add Batter: Grease a 9×9-inch square baking dish or an 8×10-inch baking dish with non-stick spray. Spread the thick batter evenly into the prepared pan to ensure even baking.
- Add Final Sugar Topping: Evenly sprinkle the remaining 1 tablespoon of granulated sugar over the top of the batter for a slight crunch and sweetness in the crust.
- Bake: Bake in the preheated 350 degrees F oven for about 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool for 15 minutes in the pan. Slice, serve warm or at room temperature, and enjoy this delightful blueberry breakfast cake.
Notes
- For best results, use fresh, ripe blueberries. If using frozen, do not thaw to prevent extra moisture.
- Ensure butter is softened but not melted for proper creaming.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.
- This cake is best eaten the day it’s made but can be stored covered at room temperature for 1-2 days.
- To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.
