Here’s a classic, moist, and easy Blueberry Breakfast Cake recipe—perfect for brunch, snacks, 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 crumb topping (optional):
- Mix flour, sugar, and cinnamon.
- Cut in cold butter until the mixture resembles coarse crumbs. Set aside.
- Prepare the 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 add dry ingredients and buttermilk, starting and ending with dry ingredients.
- Fold in blueberries gently.
- Assemble and bake:
- Pour batter into prepared pan.
- Sprinkle crumb topping over the batter (if using).
- Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
- Cool and serve:
- Let cool 10–15 minutes before slicing.
- Serve warm or at room temperature.
Tips
- Toss blueberries in a teaspoon of flour before folding in to prevent sinking.
- Can substitute half the butter with oil for a lighter texture.
- Leftovers keep 2–3 days at room temperature or 3–4 days refrigerated.
I can also give a one-bowl, 5-minute prep version of blueberry breakfast cake that’s perfect when you want minimal cleanup.
Do you want me to give that version?
Here’s a classic, moist, and easy Blueberry Breakfast Cake recipe—perfect for brunch, snacks, 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 crumb topping (optional):
- Mix flour, sugar, and cinnamon.
- Cut in cold butter until the mixture resembles coarse crumbs. Set aside.
- Prepare the 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 add dry ingredients and buttermilk, starting and ending with dry ingredients.
- Fold in blueberries gently.
- Assemble and bake:
- Pour batter into prepared pan.
- Sprinkle crumb topping over the batter (if using).
- Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
- Cool and serve:
- Let cool 10–15 minutes before slicing.
- Serve warm or at room temperature.
Tips
- Toss blueberries in a teaspoon of flour before folding in to prevent sinking.
- Can substitute half the butter with oil for a lighter texture.
- Leftovers keep 2–3 days at room temperature or 3–4 days refrigerated.
I can also give a one-bowl, 5-minute prep version of blueberry breakfast cake that’s perfect when you want minimal cleanup.
Do you want me to give that version?
