Blueberry Breakfast Cake

Wake Up to Blueberry Bliss

Ever wondered how to turn your breakfast into a slice of happiness? Imagine a warm, fluffy cake infused with the sweet, juicy goodness of fresh blueberries, baking in your oven like it’s showing off. Blueberry Breakfast Cake is not just any morning treat; it’s a quick, one-pan delight that will have your family racing to the table!

Why Make This Recipe

Who wouldn’t want a breakfast that practically makes itself? Here’s why you’ll fall in love with this Blueberry Breakfast Cake:

• Easy cleanup: One bowl, one dish—less time scrubbing, more time sipping your coffee.
• Budget-friendly: Made with simple ingredients you probably already have. Your wallet will thank you!
• Family-approved: Kids adore it! They’ll be asking for seconds before you’ve even had a chance to grab a slice. 😄

Ingredients

You don’t need fancy stuff—just these basics!

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1/2 teaspoon salt

Directions

Ready to bake? Here’s how to whip up this deliciousness:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk.
5. Fold in the blueberries gently. Don’t squish them—let them shine!
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let it cool slightly before serving. Patience is a virtue, but it’s hard, I know!

How to Make Blueberry Breakfast Cake (Overview)

Let’s break it down, shall we? Start by setting that oven to 350°F. While it heats up, cream your butter and sugar until it’s fluffy like a cloud. Then, add in those eggs and vanilla to give it some personality.

Next, mix your dry ingredients separately (flour, baking powder, salt) and alternate adding them with the milk to the creamy mixture. Finally, it’s all about the blueberries! Fold them in gently and pour the batter into your greased dish. A little wait, and you’ll have golden-brown cake that smells like heaven. Pro tip: Don’t skip letting it cool—it gets even better!

How to Serve Blueberry Breakfast Cake

This delightful cake can be served in so many ways. Picture this: warm slices topped with a dusting of powdered sugar, or perhaps a dollop of whipped cream for an indulgent touch. Pair it with a hot cup of coffee or tea, and you have a breakfast experience worth waking up for. The cake’s golden color speckled with vibrant blueberries is not just visually appealing but has an aroma that beckons you to take a bite!

How to Store Blueberry Breakfast Cake

Leftovers? You bet! Store your delicious cake in an airtight container in the fridge for up to 4-5 days. If you want to keep it longer, freeze slices for up to 3 months. Just thaw them on the counter, and you’ll have a quick breakfast option ready to go.

Tips to Make Blueberry Breakfast Cake

Here are a few quick tricks to help you ace this recipe:

1. Use fresh blueberries for the best flavor. Frozen ones tend to get mushy.
2. Add a pinch of lemon zest for a refreshing twist that cuts through the sweetness.
3. Try substituting yogurt for milk to make it a bit healthier—plus, it adds creaminess!
4. Make it gluten-free by swapping out the regular flour with a 1:1 gluten-free blend.
5. For a fun kick, add chopped nuts like pecans or walnuts to the batter—for texture!

Variation

Feeling adventurous? Here are some easy ways to tweak this recipe:

• Vegan version: Substitute eggs with flax eggs and use almond milk instead of dairy milk.
• Add spices: A sprinkling of cinnamon or nutmeg can elevate the flavors beautifully.
• Mix in other fruits: Peaches or raspberries can create a delightful mix that keeps things interesting!

FAQs

1. Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to not thaw them before adding to the batter as they may bleed.

2. Can I make this cake in advance?
Yes! You can bake it up to 2 days ahead. Just store it in the fridge and let it come to room temperature before serving.

3. How can I make this cake less sweet?
You can reduce the sugar by up to half a cup without drastically affecting the texture—experiment a little!

📌 Pin this recipe for your next cozy dinner night!

Blueberry Breakfast Cake

A warm, fluffy cake infused with fresh blueberries, easy to make and perfect for breakfast!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup sugar
• 1/2 cup unsalted butter, softened Bring to room temperature
• 2 large eggs
• 1 cup milk Can substitute yogurt for a creamier texture
• 1 teaspoon vanilla extract

Fruit

• 2 cups fresh blueberries Best flavor, avoid frozen if possible

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk.
5. Fold in the blueberries gently.

Baking

1. Pour the batter into the prepared baking dish and spread evenly.
2. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
3. Let it cool slightly before serving.

Notes

Serve warm slices topped with powdered sugar or whipped cream. Store in an airtight container for 4-5 days in the fridge, or freeze slices for up to 3 months.