Blueberry Breakfast Cake Recipe

Blueberry Breakfast Cake – A Soft, Buttery Morning Delight

There are few things more comforting than the smell of a freshly baked Blueberry Breakfast Cake filling your kitchen. This recipe is everything a perfect morning treat should be: light yet rich, moist but tender, and bursting with juicy blueberries in every bite. Whether you’re serving it for a cozy family breakfast, a weekend brunch, or a sweet afternoon snack with coffee, this cake delivers bakery-style results with simple pantry ingredients.

What makes this cake truly irresistible is its balanced sweetness, subtle lemon zest brightness, and buttery crumb that melts in your mouth. It’s easy enough for beginner bakers yet impressive enough to serve to guests. Once you try it, this homemade blueberry cake will quickly become a staple in your kitchen.

Ingredients and Their Purpose

2 cups fresh blueberries – The star of the recipe, blueberries add natural sweetness, moisture, and bursts of fruity flavor throughout the cake.
2 cups all-purpose flour, divided – Provides structure to the cake; a portion is used to coat the blueberries so they don’t sink.
1 cup sugar + 1 tablespoon – Sweetens the cake while also helping to create a soft, tender crumb.
1 large egg, room temperature – Binds the ingredients together and adds richness.
½ cup buttermilk – Adds moisture and a slight tang that balances the sweetness perfectly.
½ cup unsalted butter, softened – Creates a rich, buttery flavor and a soft, fluffy texture.
2 tablespoons lemon zest – Enhances the blueberries with a fresh, citrusy aroma.
2 teaspoons baking powder – Helps the cake rise, ensuring a light and airy crumb.
1½ teaspoons vanilla extract – Adds warmth and depth of flavor.
1 teaspoon salt – Balances sweetness and enhances all flavors.
½ teaspoon cinnamon (optional) – Adds a subtle warmth that pairs beautifully with blueberries.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray.
In a small bowl, toss the blueberries with ¼ cup of flour until evenly coated. Set aside.
In a large mixing bowl or stand mixer, cream together the butter, sugar, and lemon zest for 3–5 minutes, until the mixture is pale, fluffy, and light.
Beat in the egg until fully incorporated, then mix in the vanilla extract.
In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon (if using).
Gradually add the dry ingredients and buttermilk to the batter, alternating between the two, beginning and ending with the flour mixture. Mix just until combined.
Gently fold in the blueberries using a spatula to avoid crushing them.
Spread the batter evenly into the prepared baking dish and sprinkle the top with the remaining tablespoon of sugar.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool slightly before slicing and serving.

Why This Blueberry Breakfast Cake Is Loved

This recipe is adored because it strikes the perfect balance between simple and indulgent. It’s not overly sweet, making it ideal for breakfast, yet rich enough to feel like a treat. The combination of fresh blueberries, lemon zest, and buttery cake creates a flavor profile that never gets old.

Pro Tips for Perfect Results

Use room temperature ingredients for smoother batter and better texture.
Do not overmix once the flour is added; this keeps the cake tender.
If using frozen blueberries, do not thaw them before coating in flour.

Serving Suggestions

Serve this Blueberry Breakfast Cake warm with a cup of coffee or tea. For an extra treat, add a dollop of whipped cream, a spoonful of Greek yogurt, or a light dusting of powdered sugar. It also pairs beautifully with fresh fruit on the side for a complete brunch spread.

Final Thoughts

This Blueberry Breakfast Cake proves that simple ingredients can create extraordinary results. With its soft crumb, juicy berries, and bright lemon flavor, it’s a recipe you’ll return to again and again. Easy to prepare, stunning to serve, and absolutely delicious, this cake deserves a top spot in your recipe collection—and on your breakfast table.