If you’re searching for a delightful, comforting breakfast that feels like a warm hug from the inside out, look no further than this Blueberry Breakfast Cake Recipe. It combines the juicy pop of fresh blueberries with a tender, buttery cake that’s gently zested with bright lemon for a perfect balance of sweet and tangy. Whether you’re gathering with family on a weekend morning or simply treating yourself to a delicious start to the day, this cake is effortlessly charming, inviting, and absolutely crave-worthy.

Blueberry Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Blueberry Breakfast Cake Recipe plays a crucial role — from the moistening buttermilk to the fresh, vibrant blueberries that burst in every bite. The combination of butter and sugar creates richness while the lemon zest adds a refreshing twist that elevates the flavor beautifully.

Salted butter (1/2 cup, softened): Provides a creamy, rich base that ensures moistness and flavor.
Fresh lemon zest (2 teaspoons): Adds a bright, citrusy note that complements the blueberries perfectly.
Granulated sugar (3/4 cup + 2 tablespoons, divided): Balances sweetness and forms a lovely sugar crust on top.
Large egg (1): Binds the ingredients together and contributes to the cake’s structure.
Vanilla extract (1 teaspoon): Deepens the flavor with a warm, aromatic touch.
All-purpose flour (2 cups, divided): Gives the cake its tender crumb and body.
Baking powder (2 teaspoons): Leavens the cake for a light, fluffy texture.
Kosher salt (1 teaspoon): Enhances all the flavors and balances sweetness.
Fresh blueberries (2 cups): The star of the show, lending sweetness, moisture, and bursts of flavor.
Buttermilk (1/2 cup): Adds tanginess and tenderizes the crumb for that perfect cake consistency.

How to Make Blueberry Breakfast Cake Recipe

Step 1: Cream Butter, Lemon Zest, and Sugar

Start by preheating your oven to 350 degrees F. In a mixing bowl, combine the softened butter, fresh lemon zest, and most of your sugar (3/4 cup plus 1 tablespoon). Beat these together until the mixture becomes creamy and fluffy — this step is crucial because it incorporates air, making your cake light and tender. Then, add the egg and vanilla extract, mixing just until everything is combined to keep that lovely texture.

Step 2: Prepare the Blueberries

While the butter mixture is coming together, take your fresh blueberries and toss them in a small amount of flour (about 1/4 cup). This simple trick prevents the berries from sinking to the bottom of the cake while baking and helps distribute them evenly throughout the batter. Set these aside to be added later.

Step 3: Combine Dry Ingredients and Alternate with Buttermilk

In a separate bowl, whisk the remaining flour, baking powder, and kosher salt until well mixed. Slowly add this dry mixture to the wet butter mixture, alternating with the buttermilk. This gradual mixing ensures a smooth batter without overworking the flour, which can lead to a dense cake. Once combined, gently fold in the floured blueberries, protecting their delicate shape so you get beautiful bursts of berry throughout.

Step 4: Prepare Baking Dish and Add Batter

Grease a 9×9-inch square baking dish (or an 8×10-inch one if that’s what you have on hand) with non-stick spray. Spread the thick batter evenly into the dish. Then, sprinkle the remaining tablespoon of sugar evenly over the top — this final touch creates a delightful sugary crust that gives the cake an irresistible crunch as it bakes.

Step 5: Bake and Cool

Bake your cake for about 35 minutes at 350 degrees F, or until a toothpick inserted into the center comes out clean. The aroma of warm blueberries and lemon will fill your kitchen like a comforting embrace. Once baked, allow it to cool for 15 minutes — this lets the cake firm up a bit for perfect slicing without any crumbling.

How to Serve Blueberry Breakfast Cake Recipe

Garnishes

This cake shines best simply, but a dusting of powdered sugar adds a pretty, delicate finish that makes each slice look like you spent hours in the kitchen. For extra indulgence, a dollop of whipped cream or a drizzle of vanilla glaze makes a lovely accompaniment, enhancing the cake’s moist, fruity charm.

Side Dishes

Blueberry Breakfast Cake Recipe pairs wonderfully with a cup of hot coffee or tea for a leisurely breakfast or brunch. If you want to make it more of a meal, serve alongside creamy yogurt or scrambled eggs for a balanced start to your day. Fresh fruit salad or citrusy smoothies are also fantastic companions, amplifying the fresh, bright flavors in the cake.

Creative Ways to Present

For a fun twist, cut the cake into small squares and serve it as part of a brunch buffet with mini skewers of fresh berries and mint. You can also layer slices in a trifle with whipped cream and lemon curd for a show-stopping dessert that carries over the morning flavors into an evening treat.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Blueberry Breakfast Cake Recipe tightly with plastic wrap or store in an airtight container to keep it fresh. It will stay moist and delicious for up to 3 days at room temperature, making it a perfect grab-and-go breakfast for busy mornings.

Freezing

This cake freezes beautifully. Slice it into portions, wrap each piece individually with plastic wrap, then place them in a freezer-safe container or bag. They’ll keep for about 2 months. When you want a quick breakfast treat, just thaw at room temperature or gently warm up.

Reheating

To revive the moist softness after refrigeration or freezing, warm slices in a microwave for 15-20 seconds or briefly in a preheated oven at 300 degrees F until just warmed through. This will bring back that freshly-baked feeling and make the cake taste like it just came out of the oven.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to toss the frozen blueberries with flour before folding them in to prevent extra moisture from weighing down the batter. The cake might be a little denser but will still be delicious.

What if I don’t have buttermilk on hand?

No problem. You can make a quick buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using. This will mimic the tanginess and acidity buttermilk provides.

Can this cake be made gluten-free?

Yes! Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or another binding agent to help maintain the cake’s structure and texture.

How do I ensure the blueberries don’t sink to the bottom?

Tossing the berries in flour before gently folding them into the batter helps keep them suspended evenly. This simple step prevents the blueberries from sinking and makes each bite berry-loaded and delightful.

Is this cake sweet enough for dessert?

This Blueberry Breakfast Cake Recipe is pleasantly sweet but not overly sugary, making it perfect for breakfast. If you wish to make it dessert-worthy, consider adding a glaze or serving it with ice cream or whipped cream to elevate the sweetness and richness.

Final Thoughts

There’s something truly special about a homemade Blueberry Breakfast Cake Recipe that brings both comfort and joy to the table. It’s easy enough to whip up on any morning but impressive enough to serve guests who will surely ask for seconds. So gather your ingredients, embrace the welcoming scents of baking lemon and berries, and enjoy every bite of this charming cake that feels like sunshine on your plate.