Blueberry Breakfast Cake – A Sweet Way to Start Your Morning

There’s something special about waking up to the smell of a freshly baked cake, especially when it’s packed with juicy blueberries. This Blueberry Breakfast Cake is the perfect combination of soft, buttery crumb, bursts of tart-sweet berries, and a hint of citrus from fresh lemon zest. It’s light enough for breakfast yet indulgent enough to double as dessert.

Whether you serve it warm with your morning coffee, at brunch with friends, or as a sweet afternoon pick-me-up, this cake is guaranteed to brighten your day. The best part? It’s simple to make with just a handful of pantry staples and fresh blueberries.

Why You’ll Love This Blueberry Breakfast Cake

Fresh & fruity – Loaded with blueberries that pop with every bite.
Perfectly moist – Thanks to buttermilk and butter, the crumb stays tender.
Versatile treat – Serve it for breakfast, brunch, snack, or dessert.
Simple ingredients – Made with basics you already have in your kitchen.
Make-ahead friendly – It tastes just as delicious the next day.

Ingredients You’ll Need

Fresh blueberries – The star of the show; toss in flour so they don’t sink.
All-purpose flour – Provides structure for the cake.
Sugar – Sweetens the batter and adds a crunchy topping.
Egg – Brings everything together.
Buttermilk – Keeps the cake soft and moist.
Unsalted butter – Adds richness and buttery flavor.
Lemon zest – A touch of brightness that complements the blueberries.
Baking powder – Helps the cake rise beautifully.
Vanilla extract – Adds depth of flavor.
Salt & cinnamon (optional) – Balance and enhance sweetness.

Step-by-Step Instructions

Step 1: Prep & Preheat

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray.

Step 2: Coat the Blueberries

In a small bowl, toss 2 cups of blueberries with ¼ cup of flour. This prevents them from sinking to the bottom of the cake. Set aside.

Step 3: Cream Butter & Sugar

In a large bowl or stand mixer, cream together ½ cup softened butter, 1 cup sugar, and 2 tablespoons lemon zest for 3–5 minutes, until fluffy and pale.

Step 4: Add Egg & Vanilla

Beat in 1 large egg until smooth, then stir in 1 ½ teaspoons vanilla extract.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the remaining flour, 2 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon cinnamon (if using).

Step 6: Combine Wet & Dry

Alternating between the flour mixture and ½ cup buttermilk, mix both into the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined.

Step 7: Fold in Blueberries

Gently fold the floured blueberries into the batter. Pour batter into the prepared pan and spread evenly. Sprinkle with 1 tablespoon sugar for a light, sweet crunch.

Step 8: Bake

Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool & Serve

Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

Frozen blueberries can be used—just don’t thaw before mixing.
Add nuts like pecans or almonds for extra crunch.
Glaze it up with a simple lemon glaze if serving as dessert.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5.

Final Thoughts

This Blueberry Breakfast Cake is proof that simple ingredients can make something truly special. It’s moist, flavorful, and bursting with berries in every bite—perfect for breakfast, but just as welcome at any time of day.

Pair it with your favorite cup of coffee or tea, and you’ve got a treat that’s bound to become a household favorite.