Welcome to the world of delightful mornings with our Blueberry Breakfast Cake – a recipe that promises to transform your breakfast experience. Imagine starting your day with the aroma of freshly baked cake, coupled with the juicy burst of blueberries and the zest of lemon. This cake isn’t just a treat for your taste buds; it’s a wholesome, comforting start to any day.

Why You’ll Love this Recipe
Blueberry Breakfast Ingredients
How to Make Blueberry Breakfast Cake
Storage and Reheating Instructions
Helpful Tips & Substitutions
Try Some of our Other Favorite Recipes

Why You’ll Love this Recipe

Delight to the senses. The burst of blueberries in each bite, combined with the subtle tang of lemon, makes for a refreshing and indulgent experience. Perfect balance of sweet and tart.
Simple to make. You’ll appreciate the basic ingredients and clear instructions, ensuring a hassle-free baking process.
Versatility of this cake is another reason to love it. It’s perfect for a cozy family breakfast, a sophisticated brunch with friends, or even as a dessert.

Blueberry Breakfast Ingredients

Fresh Blueberries
Flour
Unsalted Butter
Lemon
Sugar
Egg
Vanilla
Flour
Baking Powder
Salt
Milk
Fresh Lemon Juice

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Blueberry Breakfast Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9-inch square baking pan and set aside.
Toss Blueberries: In a small bowl, toss 2 cups of blueberries with 2 tablespoons of flour to coat them. This prevents them from sinking to the bottom of the cake. Set aside.
Mix Lemon Juice and Milk: Add 2 tablespoons of lemon to a measuring cup then pour in enough milk to reach the half cup line. Set this aside and allow the milk to thicken as it sits. (This step is essentially making buttermilk. I never have buttermilk in my fridge and I refuse to buy a half gallon gallon for one recipe here and there. If you happen to keep buttermilk on hand, you can absolutely substitute the milk & lemon for straight buttermilk)
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter, lemon zest, and 1 cup of sugar until light and fluffy. (personal note-this mixture will smell divine once beaten together, stop and take a moment to smell the yummy flavors! This is why we cook, enjoy the process friend!)
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk to the wet batter mixture, starting and ending with the dry ingredients. Stir just until combined. (use a spatula for this and scrape down the edges of the bowl so their are not any pockets of dry ingredients)
Add Lemon Juice and Blueberries: Gently fold in the flour-coated blueberries.
Pour into Pan: Spread the batter evenly into the prepared pan.
Add Extra Blueberries and Sugar: Sprinkle the remaining ¼ cup of blueberries over the top of the batter and lightly press in. Then, sprinkle the top with the remaining 2 tablespoons of sugar.
Bake the Cake: Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.This is a thick cake, if the inside is still not set after 45 minutes, cover with foil so the top doesn’t burn and continue cooking in 5 minute increments until baked through.
Cool and Serve: Allow the cake to cool before cutting into squares. Serve as a delightful breakfast treat!
Optional Glaze: If you love a sweet glaze on your bread like I do, whisk together 1 cup of powdered sugar and 1-2 tablespoons of lemon juice or milk until combined and pour over the cooled cake. Mix in a couple of fresh blueberries to the glaze if you’d like to achieve a bright pink color!

Storage and Reheating Instructions

How to Store Blueberry Breakfast Cake:

For keeping your Blueberry Breakfast Cake fresh and delicious, room temperature is best. Cover the completely cooled cake and it will stay fresh for up to two days. For longer storage, place your cake in an air tight container and keep in the refrigerator for up to a week.

How to Reheat Blueberry Breakfast Cake:

Reheating this cake isn’t necessary but if you prefer it warm just zap it in the microwave for 15-20 seconds.

Helpful Tips & Substitutions

Can This Be Frozen?

Definitely! After the cake has cooled, wrap it securely in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw it overnight at room temperature and reheat in the oven if desired.

Can This Be Made Ahead of Time?

Absolutely! One of the great aspects of this Blueberry Breakfast Cake is its suitability for advance preparation. You can bake the cake a day or two before you need it. Once baked, allow the cake to cool completely. Then, wrap it tightly in plastic wrap or aluminum foil, and store it at room temperature. This keeps the cake moist and fresh until you’re ready to serve it.

Substitutions & Variations

No Blueberries?: Berries like raspberries or blackberries can also be used.
Nutty Twist: Add chopped walnuts or almonds for a crunchy texture.
Spice it Up: Incorporate spices like cinnamon or nutmeg for a warm flavor.
Streusel Topping: Create a streusel topping with flour, butter, and sugar for an added crunch.

Helpful Cooking Notes

Coating Blueberries in Flour: Tossing blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the cake.
Room Temperature Ingredients: Ensure that ingredients like butter, eggs, and milk are at room temperature. This helps them blend more easily and creates a smooth batter.
Do Not Over mix: Over-mixing the batter can lead to a tough cake. Mix just until the ingredients are combined.
Resting the Cake: Allow the cake to cool in the pan for a bit before transferring it to a wire rack. This helps the cake set and prevents it from breaking apart.
Serving Suggestions: This cake tastes great both warm and at room temperature. For a special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Try Some of our Other Favorite Recipes

Blueberry Breakfast Cake

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Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 479 kcal

Discover the joy of baking with our easy Blueberry Breakfast Cake recipe. Perfect for busy mornings or leisurely brunches, this delightful cake blends the freshness of blueberries with a hint of lemon.

INGREDIENTS

2 cups Fresh Blueberries, plus ¼ cup more for sprinkling on top
2 Tablespoons Flour, for tossing blueberries
½ cup Unsalted Butter, softened
Zest from 1 large Lemon
1 cup Sugar, plus two tablespoons for sprinkling on top
1 egg
1 tsp Vanilla
2 cups Flour
2 tsp Baking Powder
1 tsp Salt
½ cup Milk
2 Tablespoons Fresh Lemon Juice

INSTRUCTIONS

Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9-inch square baking pan and set aside.
Toss Blueberries: In a small bowl, toss 2 cups of blueberries with 2 tablespoons of flour to coat them. This prevents them from sinking to the bottom of the cake. Set aside.
Mix Lemon Juice and Milk: Add 2 tablespoons of lemon to a measuring cup then pour in enough milk to reach the half cup line. Set this aside and allow the milk to thicken as it sits. (This step is essentially making buttermilk. I never have buttermilk in my fridge and I refuse to buy a half gallon gallon for one recipe here and there. If you happen to keep buttermilk on hand, you can absolutely substitute the milk & lemon for straight buttermilk)
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter, lemon zest, and 1 cup of sugar until light and fluffy. (personal note-this mixture will smell divine once beaten together, stop and take a moment to smell the yummy flavors! This is why we cook, enjoy the process friend!)
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk to the wet batter mixture, starting and ending with the dry ingredients. Stir just until combined. (use a spatula for this and scrape down the edges of the bowl so their are not any pockets of dry ingredients)
Add Lemon Juice and Blueberries: Gently fold in the flour-coated blueberries.
Pour into Pan: Spread the batter evenly into the prepared pan.
Add Extra Blueberries and Sugar: Sprinkle the remaining ¼ cup of blueberries over the top of the batter and lightly press in. Then, sprinkle the top with the remaining 2 tablespoons of sugar.
Bake the Cake: Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.This is a thick cake, if the inside is still not set after 45 minutes, cover with foil so the top doesn’t burn and continue cooking in 5 minute increments until baked through.
Cool and Serve: Allow the cake to cool before cutting into squares. Serve as a delightful breakfast treat!
Optional Glaze: If you love a sweet glaze on your bread like I do, whisk together 1 cup of powdered sugar and 1-2 tablespoons of lemon juice or milk until combined and pour over the cooled cake. Mix in a couple of fresh blueberries to the glaze if you’d like to achieve a bright pink color!

NOTES