There’s something special about starting the day with a slice of homemade cake. It feels indulgent yet comforting, especially when the cake is filled with juicy blueberries and a hint of lemon zest. This Blueberry Breakfast Cake is light, moist, and bursting with flavor, making it the perfect recipe for brunches, weekend mornings, or even as a sweet afternoon snack with coffee or tea.
Unlike rich layer cakes meant for dessert, this breakfast cake has a tender crumb and just the right amount of sweetness. The blueberries provide little bursts of juicy flavor in every bite, while the lemon zest brightens everything up. A touch of cinnamon adds warmth, making this recipe adaptable for both summer mornings and cozy cooler days. Whether you serve it warm straight from the oven or at room temperature later in the day, this cake always delivers a crowd-pleasing result.
Why You’ll Love This Blueberry Breakfast Cake
- Perfect balance of sweet and tart – Blueberries and lemon make a refreshing pair.
- Tender and moist – Buttermilk keeps the crumb soft and flavorful.
- Versatile – Works for breakfast, brunch, or dessert.
- Easy to make – No fancy equipment needed, just a bowl, mixer, and baking dish.
- Feeds a crowd – Serves 12–16, perfect for family gatherings or entertaining.
Ingredients
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1 cup sugar, plus 1 tablespoon
- 1 large egg, room temperature
- ½ cup buttermilk
- ½ cup (1 stick) unsalted butter, softened
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 ½ teaspoons vanilla extract
- 1 teaspoon salt
- ½ teaspoon cinnamon (optional)
Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Coat the Blueberries
In a small bowl, toss the fresh blueberries with ¼ cup of flour until coated. This helps prevent them from sinking to the bottom of the cake while baking. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl or stand mixer, cream together the softened butter, 1 cup of sugar, and lemon zest for 3–5 minutes, or until the mixture is fluffy and lightened in color. This step incorporates air, giving the cake a tender texture.
Step 4: Add the Egg and Vanilla
Beat in the egg until fully incorporated, then stir in the vanilla extract.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon (if using).
Step 6: Combine Wet and Dry Ingredients
Alternating between the flour mixture and buttermilk, add both to the batter, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
Step 7: Fold in the Blueberries
Gently fold the floured blueberries into the batter. Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the top with 1 tablespoon of sugar for a subtle crunch.
Step 8: Bake the Cake
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Transfer the cake to a wire rack and let it cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Storage & Reheating
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days in an airtight container.
- Freezer: Freeze slices wrapped in foil or plastic for up to 2 months. Thaw overnight before serving.
Pro Tips for Success
- Use fresh blueberries: While frozen can work, they may bleed color into the batter. If using frozen, add them directly from the freezer without thawing.
- Don’t skip the lemon zest: It elevates the flavor and adds freshness.
- Check early: Start checking the cake at 40 minutes, as oven temperatures vary.
- Add extra crunch: Sprinkle coarse sugar on top before baking for a bakery-style finish.
- Make it richer: Swap buttermilk with sour cream or Greek yogurt for extra tang.
Creative Variations
- Blueberry Almond Cake: Add almond extract and top with sliced almonds.
- Blueberry Lemon Glaze: Drizzle with a simple glaze made of powdered sugar and lemon juice.
- Mixed Berry Cake: Substitute half the blueberries with raspberries or blackberries.
- Blueberry Crumble Cake: Add a streusel topping made of butter, flour, and sugar.
- Blueberry Cream Cheese Swirl Cake: Drop spoonfuls of sweetened cream cheese into the batter before baking for a cheesecake-like twist.
Perfect Pairings
- With Coffee: A slice pairs beautifully with a strong cup of black coffee.
- With Tea: Herbal teas like chamomile or fruity teas like berry blends enhance the blueberry flavor.
- With Ice Cream: Serve warm with a scoop of vanilla ice cream for a decadent dessert.
- With Yogurt: Pair with Greek yogurt and honey for a balanced breakfast.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but do not thaw them first. Add them straight from the freezer to avoid discoloration.
What if I don’t have buttermilk?
Make your own by mixing ½ cup milk with 1½ teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I bake this in a larger pan?
Yes, you can use a 9×13-inch pan, but reduce the baking time slightly.
How do I know when it’s done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I make it dairy-free?
Yes! Use plant-based butter and non-dairy milk soured with lemon juice as a buttermilk substitute.
Wrapping It Up
This Blueberry Breakfast Cake is the kind of recipe that makes mornings feel special. With its tender crumb, juicy blueberries, and bright lemon flavor, it strikes the perfect balance between indulgent and wholesome. It’s simple enough to whip up on a weekend but impressive enough to serve at brunch gatherings or family celebrations.
The best part? It’s versatile. Dress it up with a glaze, pair it with ice cream, or enjoy it plain with your morning coffee—it never disappoints. This cake proves that breakfast can be both comforting and exciting, especially when blueberries are in the mix.
So the next time you find yourself with a basket of fresh blueberries, skip the muffins and make this cake instead. It’s easy, flavorful, and sure to become a staple in your kitchen.
Blueberry Breakfast Cake
Ingredients
- 2 cups fresh blueberries
- 2 cups all-purpose flour divided
- 1 cup sugar plus 1 tablespoon
- 1 large egg room temperature
- ½ cup buttermilk
- ½ cup 1 stick unsalted butter, softened
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 ½ teaspoons vanilla extract
- 1 teaspoon salt
- ½ teaspoon cinnamon optional
Instructions
Step 1: Prepare the Oven and Baking Dish
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Coat the Blueberries
- In a small bowl, toss the fresh blueberries with ¼ cup of flour until coated. This helps prevent them from sinking to the bottom of the cake while baking. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl or stand mixer, cream together the softened butter, 1 cup of sugar, and lemon zest for 3–5 minutes, or until the mixture is fluffy and lightened in color. This step incorporates air, giving the cake a tender texture.
Step 4: Add the Egg and Vanilla
- Beat in the egg until fully incorporated, then stir in the vanilla extract.
Step 5: Mix the Dry Ingredients
- In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon (if using).
Step 6: Combine Wet and Dry Ingredients
- Alternating between the flour mixture and buttermilk, add both to the batter, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
Step 7: Fold in the Blueberries
- Gently fold the floured blueberries into the batter. Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the top with 1 tablespoon of sugar for a subtle crunch.
Step 8: Bake the Cake
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
- Transfer the cake to a wire rack and let it cool for at least 15 minutes before slicing. Serve warm or at room temperature.
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