The Best Blueberry Breakfast Cake: A Tender & Sweet Morning Treat
Indulge in this delightful Blueberry Breakfast Cake, featuring a sumptuous, tender crumb made with yogurt and butter. Bursting with sweet blueberries, this cake is perfect for starting your day right or as a charming dessert.
There’s something truly magical about a homemade cake, especially one that you can enjoy first thing in the morning! This easy-to-make blueberry breakfast cake is a delightful way to capture the essence of summer with its vibrant berry flavor. Imagine waking up to the aroma of freshly baked cake, ready to bring a smile to your face. Whether the sun is shining brightly during peak berry season or you’re seeking a dose of summer warmth on a gloomy winter day, this cake is your perfect companion.
One of the greatest joys of summer is the abundance of fresh, ripe berries. My berry-picking basket always seems to be overflowing, inspiring me to get creative in the kitchen. While I love a refreshing sparkling blueberry lemonade, fluffy berry-topped waffles, and moist blueberry-infused banana bread, nothing quite compares to the comforting elegance of this particular blueberry cake. It’s a simple recipe that yields impressive results, making it an ideal treat for any occasion, from casual breakfasts to elegant brunches.
No matter where you source your blueberries – freshly picked from a local farm, a pint from the farmer’s market, or a bag from your freezer – this recipe guarantees a delicious outcome. The combination of creamy yogurt and rich butter creates an incredibly tender and moist crumb, while the sweet blueberries burst with flavor in every bite. This breakfast cake isn’t just a meal; it’s an experience that brightens your day.
Essential Ingredients for Your Blueberry Breakfast Cake
For the exact measurements and full instructions, please scroll down to the complete printable recipe card at the bottom of this post.
Crafting the perfect blueberry breakfast cake begins with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and why it matters:
- Butter: For the best results, use unsalted butter that is softened to room temperature. This allows it to cream beautifully with the sugar, creating a light and airy base for your cake. Softened butter incorporates more evenly into the batter, ensuring a tender texture.
- Lemon Zest: A touch of fresh lemon zest is a game-changer! It beautifully complements and enhances the bright, sweet flavor of the blueberries, adding a subtle zing that elevates the entire cake. Don’t skip this ingredient; it truly makes a difference.
- Granulated Sugar: Besides providing sweetness to the cake, a sprinkle of sugar on top before baking creates a delightful, crisp, golden-brown crust. It’s a simple step that adds wonderful texture.
- Egg: A large egg adds richness, moisture, and acts as a binder, holding all the ingredients together and contributing to the cake’s structure. Make sure it’s at room temperature for better incorporation.
- Vanilla Extract: Always reach for pure vanilla extract for the most authentic and deep flavor. It adds a warm, aromatic note that is essential in any sweet baked good.
- All-Purpose Flour: This forms the primary structure of your cake, providing a light yet sturdy texture. We’ll use a portion of it to coat the blueberries, which is a clever trick to prevent them from sinking.
- Baking Powder: This powerful leavening agent is responsible for making your cake rise, giving it that wonderfully fluffy and airy texture. If you ever find yourself out of baking powder, you can substitute 1/2 teaspoon of baking soda plus 1 teaspoon of vinegar for every 2 teaspoons of baking powder called for in the recipe.
- Salt: Often underestimated, salt is crucial for balancing the sweetness and enhancing all the other flavors in the cake. A pinch of salt makes everything taste brighter and more complex.
- Fresh Blueberries: While fresh blueberries are ideal, offering the best texture and burst of flavor, frozen blueberries can certainly be used. If using frozen, ensure they are thawed and gently patted dry before tossing with flour to prevent excess moisture from affecting the batter.
- Vanilla Yogurt (or Buttermilk): This ingredient is the secret to a supremely moist, tender cake with a delicate crumb. The yogurt adds creaminess and a subtle tang that complements the sweet blueberries. Plain yogurt with a touch of vanilla extract works perfectly, or if you prefer, buttermilk is an excellent substitute, providing a similar moistness and slight acidity.
Step-by-Step Guide: How To Make Blueberry Breakfast Cake
Making this blueberry breakfast cake is simpler than you might think! Follow these steps for a perfect, moist, and berry-filled treat every time:
- Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). Next, prepare a 9-inch baking pan. You can line it with parchment paper, allowing some overhang on the sides for easy removal, or simply grease it thoroughly with non-stick spray or butter and flour. Having your pan ready ensures a smooth process once the batter is mixed.
- Cream Butter, Sugar & Lemon Zest: In a large mixing bowl, combine the softened butter, 1 cup of granulated sugar, and the fresh lemon zest. Using an electric mixer, cream these ingredients together on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air, which is vital for a tender cake.
- Incorporate Wet Ingredients: Add the large egg and vanilla extract to the creamed butter mixture. Continue beating with the electric mixer until the egg is fully incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Coat the Blueberries: In a separate small bowl, gently toss your fresh or thawed blueberries with about 1/4 cup of the all-purpose flour. This crucial step helps create a protective coating around the berries, preventing them from sinking to the bottom of the cake during baking and ensuring they are evenly distributed throughout.
- Add Dry Ingredients (Partially): To the wet ingredients, add the remaining all-purpose flour, baking powder, and salt. Mix on low speed, or by hand with a spatula, until the dry ingredients are *mostly* combined. Be careful not to overmix at this stage.
- Finish the Batter with Yogurt: Now, add the vanilla yogurt (or buttermilk) to the batter. Continue to mix until just combined and smooth. The mixture will be noticeably thick at this point, which is exactly what you want for a substantial breakfast cake.
- Gently Fold in Berries: With a spatula, gently fold in the floured blueberries. Be careful not to mash the berries; you want them to remain whole and release their juices during baking, not turn your entire cake blue. Fold just until they are evenly distributed throughout the thick batter.
- Bake to Perfection: Pour the finished batter into your prepared 9-inch baking pan. The batter might be a bit sticky, so if you dampen your hands slightly, you can easily press and spread it evenly in the pan. Sprinkle the remaining 1 tablespoon of granulated sugar over the top of the batter. Bake for approximately 35-50 minutes, or until the top is lightly golden brown and a toothpick or cake tester inserted into the center comes out clean or with only a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before attempting to slice and serve. This cooling time helps the cake set and prevents it from crumbling.
PRO TIP: Tossing blueberries with a little flour isn’t just a suggestion; it’s a vital technique! This light coating prevents the juicy berries from sinking to the bottom of your cake, ensuring that every slice boasts a beautiful distribution of vibrant blueberries from top to bottom.
Recipe Tips & Tricks for the Best Blueberry Breakfast Cake
Achieving a perfect blueberry breakfast cake is easy with these helpful hints and expert advice:
- Room Temperature Butter: For the ideal light and fluffy batter, ensure your butter is genuinely soft, not melted. If you forget to pull it out the night before, you can cut it into small pieces and let it sit for about 30 minutes, or carefully soften it in the microwave in very short bursts (5-10 seconds) until pliable.
- Prepare Your Pan First: Always get your baking pan ready – greased and floured or lined with parchment paper – before you even start mixing ingredients. This ensures your batter doesn’t sit and deflate while you scramble to prepare the pan.
- Lemon Zest Infusion: Add the lemon zest directly with the butter and sugar when creaming. The fat in the butter will absorb the citrus oils, distributing the vibrant lemon flavor more thoroughly and evenly throughout the cake.
- Gentle Berry Folding: When incorporating the floured blueberries, use a light hand and a spatula to fold them into the batter. Overmixing can crush the delicate berries, releasing too much juice and potentially turning your cake an unappealing blue-green color.
- Crunchy Sugar Topping: For an extra special touch, sprinkle the final tablespoon of granulated sugar (or for an even more pronounced crunch and sparkle, coarse sanding sugar) evenly over the batter’s surface just before baking. This creates a beautiful, sweet, and crisp crust.
- Dairy-Free Adaptation: To make this delicious cake suitable for dairy-free diets, simply substitute the butter with your favorite vegan margarine or plant-based butter alternative, and use a plain or vanilla-flavored vegan yogurt in place of traditional dairy yogurt.
- Storage & Freshness: This blueberry breakfast cake stays wonderfully moist and flavorful for at least 3 days when stored at room temperature in an airtight container. If you live in a very humid environment, or wish to extend its shelf life, you may store it in the refrigerator. However, note that refrigeration can sometimes make cakes a little drier and slightly diminish their fresh-baked flavor, so allow it to come to room temperature before serving for the best taste.
- Freezing for Later: This cake freezes beautifully! Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature or gently warm slices in the microwave or oven.
Frequently Asked Questions About Blueberry Breakfast Cake
Fresh blueberries are generally preferred for their firm texture and vibrant burst of flavor. However, frozen berries work perfectly well as a convenient alternative, especially when fresh ones are out of season. If using frozen blueberries, make sure to thaw them completely and pat them very dry before tossing them with flour. This prevents excess moisture from affecting your batter’s consistency and baking time.
This cake is quite resilient and will remain delicious for at least 3 days when stored in an airtight container at room temperature. For longer storage, or if you live in a particularly warm and humid climate, refrigeration is an option. However, keep in mind that chilling can sometimes alter the cake’s texture, making it a little firmer or drier. For optimal flavor and tenderness, allow refrigerated cake to come to room temperature before serving.
Absolutely! If you don’t have buttermilk or yogurt, you can easily make your own buttermilk substitute. Simply measure out 1.5 teaspoons of fresh lemon juice or white vinegar into a liquid measuring cup. Then, fill the rest of the cup with milk (any kind works, but whole milk is best) until you reach the ½ cup mark. Give it a gentle stir and let it sit for about 5 minutes. The milk will curdle slightly, and you’ll have a perfect homemade buttermilk substitute ready to use!
While this recipe shines with just blueberries, feel free to experiment! You can substitute up to half of the blueberries with other small berries like raspberries or chopped strawberries. Toasted pecans or walnuts would also make a delightful addition, adding a nutty crunch. Just ensure any additional fruit is patted dry and lightly floured to prevent sinking.
Creative Ways to Serve Your Blueberry Breakfast Cake
While this blueberry breakfast cake is absolutely divine on its own, it also pairs beautifully with a variety of breakfast and brunch dishes. Here are some options to create a truly stellar spread, with this delightful cake as your sweet centerpiece:
- Breakfast Tacos: For a savory contrast, serve slices of blueberry cake alongside hearty breakfast tacos. Loaded with fluffy scrambled eggs, crispy bacon, and melted cheese, then topped with fresh avocado and zesty salsa, these tacos offer a dynamic flavor profile that beautifully complements the cake’s sweetness, elevating your brunch to the next level.
- Crockpot Breakfast Casserole: Make entertaining a breeze by preparing a savory crockpot breakfast casserole. Let it cook slowly overnight while you sleep, waking up to a warm, ready-to-eat savory dish. This frees up your morning to focus on baking the cake, creating a perfect balance of sweet and savory without stress.
- High-Protein Breakfast Bowls: For a lighter, yet satisfying, companion, consider serving individual breakfast bowls. Packed with lean chicken sausage, savory sautéed mushrooms, and fluffy egg whites, these bowls offer a high-protein option that energizes you, while the cake provides a sweet treat.
- Copycat Orange Julius: Add a touch of retro luxury to your breakfast spread with a frothy, refreshing Copycat Orange Julius. This creamy citrus smoothie is a delightful beverage that cleanses the palate and pairs wonderfully with the sweet notes of the blueberry cake.
- Oven Roasted Potatoes & Sausage: Another effortlessly delicious savory option, these oven-roasted potatoes and sausage can cook alongside or right before your cake, utilizing oven space efficiently. The savory, crisp potatoes and flavorful sausage provide a hearty counterpoint to the tender, fruity cake.
More Delicious Sweet Breakfast Recipes
If you have a sweet tooth in the morning, explore these other delightful breakfast treats:
- Chocolate Pancakes
- Pumpkin Waffles
- Chocolate Chip Muffins
- Apple Coffee Cake
- Strawberry Muffins
Blueberry Breakfast Cake
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Ingredients
- 1/2 cup butter, softened
- zest from 1 lemon
- 1 cup + 1 Tablespoon granulated sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup vanilla yogurt, (or buttermilk)
Instructions
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Preheat the oven to 350º F. Prepare a 9 in baking pan with parchment paper, or spray with non-stick spray.
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Cream together butter, 1 cup sugar and lemon zest until light and fluffy, about 2 minutes.1/2 cup butter, zest from 1 lemon, 1 cup + 1 Tablespoon granulated sugar
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Beat in the egg and vanilla until the egg is fully incorporated1 whole large egg, 1 teaspoon vanilla extract
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In a separate bowl combine the blueberries with 1/4 cup flour, tossing to fully coat.2 cups all-purpose flour, 2 cups fresh blueberries
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Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt until well combined.2 teaspoon baking powder, 1 teaspoon salt, 1/2 cup vanilla yogurt
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Using a spatula fold in the blueberries.
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Pour batter into prepared pan. It will be a little sticky. If you get your hand damp, you can use them to evenly spread out the dough. Sprinkle the remaining sugar over the top of the batter.
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Bake for 35 minutes or until the cake starts to turn golden brown. A toothpick inserted should come out clean when done.
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Let cool for at least 15 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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