The Best Easy Blueberry Breakfast Cake: Fluffy, Moist, and Ready in 35 Minutes
I’m Jason Griffith, and if there’s one thing I believe about breakfast, it’s that it should be easy, comforting, and taste a little like a hug. This Blueberry Breakfast Cake is exactly that. It’s not an overly sweet dessert cake; it’s a perfectly moist, fluffy, and tender crumb cake, studded with bright, juicy blueberries. It’s simple enough to whip up on a Tuesday morning but elegant enough to be the centerpiece of a Sunday brunch.
Forget the fussy layers and complicated steps. This is a simple, one-pan recipe that is an absolute winner every single time. The secret? A quick toss of the blueberries in flour to keep them from sinking, and a sprinkle of coarse sugar on top for a delightful, crisp texture. You’ll find yourself craving this one all week long.
Why I Love This Recipe
This recipe is a true game-changer for a few key reasons:
- Speed and Simplicity: It’s a quick, two-bowl method that comes together faster than most pancake batters. You can be enjoying a warm slice in less than an hour, with minimal clean-up.
- The Perfect Texture: It’s light and airy, thanks to the baking powder, but stays beautifully moist because of the melted butter. The texture is somewhere between a muffin and a coffee cake—pure perfection.
- Year-Round Delight: While fresh blueberries in the summer are a treat, this cake works just as well with frozen blueberries (no need to thaw!). This means you can have a taste of summer comfort whenever the craving strikes.
- The Buttermilk Secret: I note in the ingredients that buttermilk is optional, but it takes the flavor up a notch, adding a slight tanginess and making the cake incredibly tender. I highly recommend it!
Blueberry Breakfast Cake Recipe
Ingredients
| Category | Ingredient | Amount | Notes |
| Dry Ingredients | All-purpose flour | 121 cups | Measure correctly by spooning into the cup. |
| Granulated sugar | 21 cup | This keeps it breakfast-appropriate, not overly sweet. | |
| Baking powder | 2 teaspoons | Essential for a light, fluffy crumb. | |
| Salt | 41 teaspoon | Enhances all the flavors. | |
| Wet Ingredients | Large egg | 1 | Room temperature is best, but not essential. |
| Milk | 21 cup | Or buttermilk for a richer flavor and crumb. | |
| Unsalted butter, melted | 41 cup | Make sure it’s melted and slightly cooled. | |
| Vanilla extract | 1 teaspoon | Use a quality extract. | |
| Add-ins | Fresh or frozen blueberries | 1 cup | If frozen, do not thaw. |
| Flour (to coat blueberries) | 1 tablespoon | Prevents the berries from sinking. | |
| Optional Topping | Coarse sugar or brown sugar | 1 tablespoon | For a sweet, crispy crust. |
Export to Sheets
Swaps and Notes
- Gluten-Free: You can swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Dairy: Whole milk is my preference, but any milk (almond, soy, oat) works fine. You can also use oil instead of butter for a slightly moister cake, though butter offers better flavor.
- Other Fruit: Feel free to swap the blueberries for raspberries, chopped strawberries, or a mix.
- Buttermilk Hack: If you don’t have buttermilk, add 1 teaspoon of white vinegar or lemon juice to your 21 cup of regular milk and let it sit for 5 minutes before using.
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180∘C (350∘F). Grease an 8×8 inch (20×20 cm) square baking dish, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the 121 cups of flour, 21 cup of granulated sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the egg, milk (or buttermilk), melted butter, and vanilla extract until well combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until justcombined. Do not overmix; a few lumps are okay. Overmixing develops the gluten and can lead to a tough cake.
- Fold in Blueberries: In a small bowl, gently toss the 1 cup of blueberries with the 1 tablespoon of flour. This thin coating is key to preventing them from sinking to the bottom. Gently fold the coated berries into the cake batter.
- Bake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with the optional coarse or brown sugar for extra crunch.
- Bake and Cool: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the cake cool in the pan for 10–15 minutes before slicing and serving.
Tips for Success
- Melted Butter Temperature: Make sure your melted butter is cooled slightly before adding it to the wet ingredients. If it’s too hot, it can scramble the egg when you mix them.
- The Flour Coat is Non-Negotiable: That tablespoon of flour on the blueberries is crucial. It creates a barrier that keeps the heavy fruit suspended in the batter, ensuring you get berries in every bite.
- Don’t Overbake: Since this is a breakfast cake, it should be tender and moist. As soon as the toothpick comes out clean, take it out of the oven. Overbaking will dry it out.
- Buttermilk for the Win: If you have buttermilk, use it. It is naturally acidic and reacts with the baking powder to create a super-light, beautifully tender crumb that is hard to beat.
Serving Suggestions and Pairings
This cake is excellent on its own, but a few simple additions can turn it into a magnificent brunch spread.
- Toppings: Serve warm slices with a dollop of Greek yogurt or Crème Fraîche. A drizzle of warm maple syrup or a quick lemon glaze (powdered sugar mixed with lemon juice) is also wonderful.
- Drinks: This pairs perfectly with a fresh cup of strong coffee or a bright, cold glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
- Savory Balance: To round out your meal, balance the sweetness with a savory dish like my This One-Pan Breakfast Bake Will Make You Skip for a protein punch.
Nutritional Information (Per Serving)
Disclaimer: This is an approximate estimation based on standard ingredient values and does not include optional toppings.
- Serving Size: 1 of 9 slices (8×8 cake)
- Calories: Approximately 250-280 kcal
- Fat: 10-12g
- Carbohydrates: 35-40g
- Protein: 4-5g
Storage and Leftover Tips
This cake is best the day it’s made, but it stores very well.
- Room Temperature: Store cooled leftovers in an airtight container at room temperature for up to 2 days. Keeping it in the fridge can actually dry it out faster.
- Refrigerated: If you live in a humid environment or are using fresh dairy toppings, you can store it in the refrigerator for up to 4 days. Let it come to room temperature or warm it slightly before serving.
- To Reheat: The best way to enjoy leftovers is to pop a slice in the microwave for 10–15 seconds, or wrap it in foil and heat in a toaster oven at 150∘C (300∘F) for 5–10 minutes.
More Recipes You Will Love
If you love the ease of a simple, comforting breakfast bake, be sure to check out these other favorites:
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- The Viral Cottage Cheese Pancake Everyones
Final Thoughts
This Blueberry Breakfast Cake truly embodies the best of home baking: easy to make, smells incredible while it’s baking, and delivers a slice of pure comfort in every bite. It’s a simple recipe, but it’s one you’ll come back to time and time again.
Give this recipe a try this weekend and let me know how it goes! What’s your favorite morning cake or breakfast sweet? Leave a comment below, and don’t forget to follow me on social media for more simple, crowd-pleasing recipes!
Leave a Reply