Here’s a simple, moist, and crowd-pleasing blueberry breakfast cake recipe—perfect for brunch or a cozy morning treat:
Blueberry Breakfast Cake
Ingredients
For the cake:
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1 1/2 cups (200 g) fresh or frozen blueberries
For the crumb topping (optional):
- 1/3 cup (40 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp cinnamon
- 3 tbsp (45 g) cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×9-inch baking pan (or line with parchment paper).
- Make the crumb topping (optional):
- In a small bowl, mix flour, sugar, and cinnamon.
- Cut in cold butter with a fork until mixture resembles coarse crumbs. Set aside.
- Prepare the cake batter:
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla.
- Alternately mix in dry ingredients and buttermilk, starting and ending with dry ingredients.
- Gently fold in blueberries.
- Assemble the cake:
- Pour batter into prepared pan.
- Sprinkle crumb topping evenly over the batter (if using).
- Bake:
- Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
- Cool and serve:
- Let cake cool for 10–15 minutes before slicing.
- Serve warm or at room temperature.
Tips
- Toss blueberries in 1–2 tsp flour before folding into batter to prevent them from sinking.
- Can substitute half the butter with oil for a slightly lighter texture.
- Leftovers store well covered at room temperature for 1–2 days or refrigerated for 3–4 days.
If you want, I can give a quick one-bowl blueberry breakfast cake recipe that you can mix in 5 minutes with minimal cleanup.
Do you want me to give that version?
