Imagine waking up to the comforting aroma of fresh blueberries mingling with the gentle warmth of a cake baking in the oven. This is what a Blueberry Breakfast Cake brings to life—an inviting and simple treat that takes you back to cozy kitchen moments. Whether it’s for a quiet morning or a weekend brunch with loved ones, this cake is the perfect way to indulge in a sweet, homemade breakfast.
As blueberries reach their peak, this cake shines as a delightful way to savor them. Serve it alongside a hot cup of coffee or tea, or pair it with yogurt, cream, or a fruit salad to elevate the experience. For a savory twist, it’s also great with crispy bacon or breakfast sausage, balancing the sweetness with a touch of savory goodness.
Blueberry Breakfast Cake Servings: 8
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups fresh blueberries (frozen is fine, without thawing)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a larger bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, followed by the buttermilk, vanilla, and lemon zest.
- Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Allow the cake to cool in the pan on a wire rack for 10 minutes before turning it out to cool completely.
Variations & Tips:
- Swap blueberries for raspberries or blackberries for a different flavor.
- Add a cinnamon-streusel topping with brown sugar for extra texture and sweetness.
- For a dairy-free or vegan version, use plant-based milk with a teaspoon of apple cider vinegar and a butter substitute.
- To prevent frozen berries from sinking or bleeding color, toss them in a bit of flour before adding them to the batter.
This Blueberry Breakfast Cake is a versatile and delicious way to start your day or serve as part of a brunch spread. Whether enjoyed alone or alongside other breakfast favorites, it’s sure to bring joy to your morning!
Enjoy!