Blueberry breakfast cake has been my go-to for years when I need a little something special to brighten my morning. I vividly remember my mom making this for weekend brunches; the aroma of warm blueberries and sweet batter filling the kitchen always made me feel so cozy. This wonderfully easy blueberry breakfast cake is now my own little tradition, bringing that same comfort and deliciousness to my family. It’s more than just a treat; it’s a delightful blueberry cake for morning that feels like a hug. Let’s get cooking!
Why You’ll Love This Blueberry Breakfast Cake
This blueberry breakfast cake isn’t just a recipe; it’s an experience! Here’s why it’s going to become your new favorite:
- Incredible Taste: Bursting with fresh blueberries and a hint of lemon, it’s perfectly sweet and satisfying.
- Super Quick Prep: You can whip up the batter in just 15 minutes, making it ideal for busy mornings.
- Healthier Choice: Packed with fruit, this cake offers a better-for-you start to your day, especially when you follow our healthy blueberry breakfast cake recipe tips.
- Budget-Friendly: Uses common pantry staples, making it an affordable treat for the whole family.
- Family Favorite: Kids and adults alike adore this treat, making it perfect for any family gathering.
- Perfectly Moist: You’ll get a wonderfully moist blueberry breakfast cake every single time, thanks to the buttermilk and butter combination.
- Effortlessly Simple: This is a truly simple blueberry breakfast cake that even beginners can master with confidence.
Ingredients for Blueberry Breakfast Cake
Here’s what you’ll need to create this delightful blueberry breakfast loaf. This recipe focuses on simple ingredients for a truly satisfying treat that tastes like it came from a bakery!
- 2 cups all-purpose flour – the base for our tender cake
- 1 cup granulated sugar – for sweetness and structure
- 2 teaspoons baking powder – essential for a light and airy texture
- 1/2 teaspoon salt – balances the sweetness and enhances flavors
- 1/2 cup unsalted butter, melted – adds richness and moisture
- 2 large eggs – bind everything together and add to the cake’s tenderness
- 1 cup buttermilk – the secret to a wonderfully moist blueberry breakfast cake
- 1 teaspoon vanilla extract – a classic flavor enhancer
- 1 tablespoon lemon zest – brightens the blueberry flavor beautifully
- 1 1/2 cups fresh blueberries – the star of our show!
- 2 tablespoons coarse sugar (for topping) – creates a lovely crunchy crust
How to Make Blueberry Breakfast Cake
Ready to create a truly delicious blueberry breakfast cake? Follow these simple steps for a perfect bake every time. This is how to make blueberry breakfast cake that’s incredibly moist and flavorful, perfect for any morning!
- Step 1: Preheat your oven to 375°F (190°C). Take a moment to properly grease a 9×9-inch baking pan or line it with parchment paper. This ensures your cake won’t stick!
- Step 2: In a large bowl, whisk together the 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. For an extra burst of flavor, stir in the 1 tablespoon lemon zest now. You’ll already start to smell that bright citrus!
- Step 3: In a separate bowl, whisk together the 1/2 cup unsalted butter, melted, 2 large eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract until everything is beautifully combined and smooth.
- Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. It’s super important not to overmix here; a few streaks of flour are okay! Overmixing can lead to a tougher cake.
- Step 5: Now for the best part! Gently fold in the 1 1/2 cups fresh blueberries. Be tender so you don’t crush too many of them.
- Step 6: Pour the batter into your prepared pan and spread it out evenly. Sprinkle the 2 tablespoons coarse sugar over the top. This will give your cake a wonderful, slightly crunchy crust. This step really elevates this quick blueberry breakfast cake recipe.
- Step 7: Bake for 40-45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The top should be a gorgeous golden brown, and the aroma will fill your kitchen!
- Step 8: Let the blueberry breakfast cake cool in the pan for about 15 minutes before carefully slicing and serving. This brief cooling period is key for a perfect slice.
Pro Tips for the Best Blueberry Breakfast Cake
Want to make sure your blueberry breakfast cake is absolutely perfect every time? I’ve picked up a few tricks over the years that make a real difference.
- Always use fresh blueberries; frozen ones can release too much moisture and make your cake soggy. If you must use frozen, don’t thaw them first!
- For an extra tender crumb, make sure your eggs are at room temperature before mixing them in.
- Don’t overmix the batter! A few lumps are perfectly fine and actually desirable for a tender cake.
- For an added crunch and beautiful finish, brush the top with a little melted butter right before sprinkling the coarse sugar.
What’s the secret to perfect Blueberry Breakfast Cake?
The real secret to the best blueberry breakfast cake is the combination of buttermilk and melted butter, which creates that incredibly moist and tender crumb. Don’t overmix the batter, and use fresh, plump blueberries for the best flavor burst!
Can I make Blueberry Breakfast Cake ahead of time?
Absolutely! This cake is fantastic for meal prep. You can bake it a day in advance and store it at room temperature. For an overnight blueberry breakfast cake experience, simply bake it the night before and enjoy it fresh in the morning.
How do I avoid common mistakes with Blueberry Breakfast Cake?
The biggest pitfall is overmixing the batter, which leads to a tough cake. Also, be careful not to overbake; check for doneness with a toothpick around the 40-minute mark to ensure a moist center and golden crust.
Best Ways to Serve Blueberry Breakfast Cake
This delightful blueberry breakfast cake is wonderful on its own, but it also pairs beautifully with a few simple additions. For a truly special morning treat, consider serving it warm with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. If you’re looking for a pairing that feels more like a classic breakfast, this cake is fantastic alongside a cup of hot coffee or a glass of cold milk. For those who love a richer experience, think of it as a breakfast version of a dessert, making it a perfect blueberry coffee cake for breakfast when served with a drizzle of cream or a light glaze.
Nutrition Facts for Healthy Blueberry Breakfast Cake Recipe
When you’re looking for a delicious and relatively wholesome start to your day, this healthy blueberry breakfast cake recipe offers a delightful option. While it’s a treat, understanding its nutritional breakdown helps you enjoy it mindfully. These figures are based on serving one slice of the cake.
- Calories: Approximately 300-350 kcal
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 9-12g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Sugar: Approximately 25-30g
- Sodium: Approximately 200-250mg
Nutritional values are estimates and will vary based on the exact ingredients and brands used in your preparation. For more information on dietary considerations, you can refer to general dietary guidelines.
How to Store and Reheat Blueberry Breakfast Cake
Keeping your delicious blueberry breakfast cake fresh is simple! Once it has cooled completely on a wire rack – this is really important to prevent sogginess – you can store it. For short-term storage, wrap the entire cake or individual slices tightly in plastic wrap, then place it in an airtight container. This method will keep your cake wonderfully fresh in the refrigerator for 3 to 4 days. If you want to enjoy this treat for longer, freezing is your best bet. Wrap slices securely in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. Properly stored this way, your blueberry breakfast cake can last for up to 3 months. When you’re ready to enjoy a slice, you can reheat it gently. For a quick warm-up, microwave individual slices for about 15-20 seconds. Alternatively, you can warm slices in a low oven (around 300°F or 150°C) for 5-10 minutes until heated through. This ensures you get to enjoy that perfect texture and flavor time and time again. If you have any questions about food safety, you can consult resources like the FDA.
Frequently Asked Questions About Blueberry Breakfast Cake
What is blueberry breakfast cake?
A blueberry breakfast cake is essentially a slightly lighter, less sweet cake designed to be enjoyed in the morning. Think of it as a delicious cross between a dense muffin and a delicate cake, packed with fresh blueberries. It’s a wonderful way to start your day with a touch of sweetness and fruit.
Why make blueberry breakfast cake?
You should make this blueberry breakfast cake because it’s incredibly versatile and satisfying! It’s perfect for busy mornings when you need something quick yet special, or for leisurely weekend brunches. It’s also a fantastic way to use up fresh blueberries and offers a delightful homemade treat that tastes so much better than store-bought. For more information on baking, check out our baking tips.
Can I use frozen blueberries in my blueberry breakfast cake?
Yes, you absolutely can use frozen blueberries! Just make sure not to thaw them before adding them to the batter. Toss them in a tablespoon of the flour mixture before folding them in; this helps prevent them from sinking to the bottom and bleeding too much color. While fresh blueberries are often preferred for their vibrant flavor and texture, frozen ones work perfectly well for this simple blueberry breakfast cake.
How do I ensure my blueberry breakfast cake is moist?
To achieve a wonderfully moist blueberry breakfast cake, the key lies in the ingredients and technique. Using buttermilk is essential as its acidity tenderizes the gluten, leading to a softer crumb. Also, be careful not to overmix the batter once the wet and dry ingredients are combined—this is a common mistake that can lead to a dry, tough cake. Gently folding in the blueberries and not overbaking are also crucial steps for that perfect, moist texture.
Variations of Blueberry Breakfast Cake You Can Try
This delicious blueberry breakfast cake is so adaptable! Whether you have dietary needs or just want to switch things up, there are several exciting variations you can explore. You can easily create a fantastic gluten-free blueberry breakfast cake by substituting a good quality gluten-free all-purpose flour blend for the regular flour. For those following a plant-based diet, transforming this into a delightful vegan blueberry breakfast cake is straightforward; use flax eggs, a plant-based milk with a splash of vinegar to mimic buttermilk, and vegan butter.
If you love a little texture, consider a blueberry streusel breakfast cake! Simply whip up a quick streusel topping with flour, sugar, butter, and cinnamon, then sprinkle it over the batter before baking. Another fun twist is adding other fruits like raspberries or a touch of almond extract to complement the blueberries. These variations ensure there’s a perfect blueberry breakfast cake for everyone!
Print
Blueberry Breakfast Cake: 15 Min Prep Favorite
- Total Time: 55-60 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Enjoy a moist and tender blueberry breakfast cake, perfect for any morning. This easy recipe delivers bakery-quality results with fresh blueberries and a hint of lemon zest.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
- 2 tablespoons coarse sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the lemon zest.
- In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the coarse sugar over the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Let the blueberry breakfast cake cool in the pan for 15 minutes before slicing and serving.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- To make it vegan, use flax eggs, plant-based milk with vinegar, and vegan butter.
- Add nuts like walnuts or pecans for extra crunch.
- For a crumb cake version, prepare a simple streusel topping.
- Brush the batter surface with melted butter before adding coarse sugar for a crispier crust.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300-350 kcal (will vary based on exact ingredients)
- Sugar: Approximately 25-30g
- Sodium: Approximately 200-250mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 9-12g
- Unsaturated Fat: Approximately 3-5g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 60-70mg
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