Easy Blueberry Breakfast Cake Recipe: Sweet Morning Joy

Blueberry breakfast cake changes ordinary mornings into delightful culinary adventures with its vibrant, juicy essence.

Sweet and tangy flavors burst through a soft, tender crumb that promises pure comfort.

Light and airy textures invite you to savor each delectable bite of this morning masterpiece.

Wholesome ingredients blend seamlessly, creating a harmony that elevates simple breakfast routines.

Warm and inviting aromas will drift through your kitchen, awakening sleepy senses with irresistible charm.

Fresh seasonal berries dance within a delicate, golden canvas, promising a morning treat that feels both indulgent and nourishing.

Weekend brunch or weekday breakfast, this cake delivers a moment of pure, unexpected joy.

How to Bake the Softest Blueberry Breakfast Cake

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F. Grease a 9-inch square baking pan with butter or cooking spray.

Step 2: Create Dry Ingredient Base

• Flour
• Sugar
• Baking powder

Cut the butter into small, even pieces.

Step 3: Combine Wet Ingredients

• 1 egg
• Milk
• Butter pieces
• Lemon peel

Mix ingredients until just moistened. The batter will be thick, so you might need to finish mixing by hand.

Step 4: Fold in Blueberries

Gently incorporate blueberries into the batter. This may take a few minutes due to the thick consistency. Spread the batter evenly in the prepared baking pan.

Step 5: Prepare Crumbly Topping

• Sugar
• Flour
• Chopped walnuts
• Cinnamon

Cut in cold butter until the mixture becomes crumbly. Sprinkle this topping evenly over the cake batter.

Step 6: Bake the Cake

Bake for 40-45 minutes. The cake is done when it turns golden and a toothpick inserted in the center comes out clean.

Step 7: Create Sweet Drizzle

Once the cake has cooled slightly, mix powdered sugar and milk until smooth. Drizzle the glaze over the top of the cake.

Tips for Juicy Berries and Fluffy Texture

• Prevent Blueberry Sinking: Toss fresh blueberries in a light coating of flour before folding into the batter to help them suspend evenly throughout the cake.
• Ensure Tender Texture: Mix the batter just until ingredients are combined to avoid developing tough gluten and maintain a soft, delicate crumb.
• Check Cake Doneness: Insert a toothpick in the center; if it comes out with a few moist crumbs, the cake is perfectly baked and won't dry out.
• Maximize Lemon Flavor: Use fresh lemon zest for a brighter, more vibrant citrus note that enhances the blueberry's natural sweetness.
• Cool Completely: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack, helping it set and preventing potential crumbling.

Store Blueberry Breakfast Cake Without Drying It Out

• Refrigerate the cake in an airtight container for up to 4 days. Cover the cake loosely with plastic wrap or aluminum foil to prevent drying out. Gently reheat individual slices in the microwave for 15-20 seconds, or warm the entire cake in a preheated 300°F oven for 10-15 minutes until heated through. Enjoy the cake at room temperature for the best flavor and texture.

Perfect Sips and Sides for Blueberry Breakfast Cake

• Brew Bright Morning Coffee: Pair this blueberry breakfast cake with a robust medium roast coffee that complements the cake's sweet and nutty profile. The coffee's warmth will enhance the cake's delicate blueberry and lemon notes.
• Creamy Yogurt Companion: Serve a dollop of tangy Greek yogurt alongside the cake to balance its sweetness. The yogurt's cool, smooth texture provides a refreshing contrast to the warm, crumbly cake.
• Zesty Citrus Smoothie: Whip up a fresh lemon or orange smoothie that echoes the cake's subtle citrus undertones. The bright, clean flavors of the smoothie will cut through the cake's richness and create a delightful breakfast combination.
• Maple Drizzle Upgrade: Replace the powdered sugar drizzle with a light maple syrup pour. The maple's deep, caramel-like sweetness will beautifully complement the cake's blueberry and walnut elements, creating a more complex flavor experience.

Fun Mix-Ins for Your Blueberry Breakfast Cake

• Citrus Berry Burst: Swap blueberries with a mixed berry blend and add orange zest for a vibrant, tangy flavor profile that brightens the entire cake.
• Nutty Almond Comfort: Replace walnuts with sliced almonds and incorporate almond extract into the batter for a rich, nutty breakfast cake experience.
• Tropical Morning Treat: Use diced mango and coconut flakes instead of blueberries, and sprinkle shredded coconut on top for a sunny, tropical-inspired breakfast cake.
• Spiced Autumn Edition: Mix in diced apples, increase cinnamon quantity, and add a pinch of nutmeg to create a warm, cozy fall-inspired version of the breakfast cake.

Why Blueberry Breakfast Cake Is Worth Waking Up For

• Burst with Blueberry Freshness: Packed with juicy blueberries, this breakfast cake delivers a vibrant, fruity punch that wakes up your morning taste buds with natural sweetness and bright flavor.
• Indulge in Cozy Comfort: The crumbly walnut streusel topping and warm cinnamon create a nostalgic, homemade feel that wraps you in delicious comfort, perfect for lazy weekend mornings or special family breakfasts.
• Effortlessly Elegant Baking: This recipe requires minimal technical skills, making it accessible for bakers of all levels while still producing a stunning, bakery-worthy cake that looks and tastes impressive with minimal effort.
• Quick and Versatile Breakfast Treat: Ready in under an hour, this cake serves multiple purposes – enjoy it as a breakfast centerpiece, afternoon snack, or even a light dessert that's sure to satisfy sweet cravings without overwhelming complexity.

What Makes Blueberry Breakfast Cake So Light and Lush

• All-Purpose Flour: A key base for the cake's structure, provides necessary texture and stability.
• Sugar: Adds sweetness and helps with caramelization and browning.
• Baking Powder: Essential leavening agent to help the cake rise and become light.

• Egg: Binds ingredients together and provides richness and structure.
• Milk: Adds moisture and helps create a tender crumb.
• Butter: Provides rich flavor and helps create a soft, moist texture.

• Blueberries: Fresh, ripe berries add natural sweetness and bursts of fruity flavor.
• Lemon Peel: Adds bright, citrusy notes that complement the blueberries.

• Walnuts: Provides crunch and nutty flavor to the cake's topping.
• Cinnamon: Adds warm, aromatic spice that enhances the overall flavor.
• Cold Butter: Creates a crumbly, streusel-like topping when mixed with dry ingredients.

• Powdered Sugar: Creates a smooth, sweet glaze for finishing the cake.
• Milk: Helps thin and smooth the powdered sugar for drizzling.

Blueberry Breakfast Cake Recipe

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4.8 from 36 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Blueberry Breakfast Cake brings sweet morning magic straight from grandma’s kitchen. Juicy blueberries nestled in tender crumb promise delightful comfort that connects family traditions with pure breakfast happiness.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour (approximately 9 ounces/255 grams)
• 2 cups fresh or frozen blueberries
• 1 large egg, lightly beaten
• ½ cup milk (120 milliliters)
• ¼ cup butter or margarine, softened (NOT melted)

Dry Ingredients:

• ½ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon peel

Topping Ingredients:

• ⅓ cup sugar
• ¼ cup all-purpose flour
• ¼ cup walnuts, finely chopped
• ½ teaspoon ground cinnamon
• 3 tablespoons cold butter or margarine

Drizzle Ingredients (optional):

• ½ cup powdered sugar
• 2 tablespoons milk (30 milliliters)

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Instructions

1. Prepare the oven by heating to 350°F (175°C) and thoroughly coat a 9-inch square baking pan with butter or non-stick spray.
2. In a spacious mixing bowl, thoroughly combine flour, granulated sugar, and baking powder using a whisk, ensuring no lumps remain.
3. Dice cold butter into small, uniform cubes to facilitate easier incorporation into the dry ingredients.
4. Create the cake batter by gently introducing egg, whole milk, diced butter, and freshly grated lemon zest into the flour mixture. Mix carefully until just combined, maintaining a thick, slightly lumpy consistency.
5. Carefully fold fresh blueberries into the dense batter, taking care not to crush the delicate fruits while distributing them evenly throughout the mixture.
6. Transfer the batter into the prepared baking pan, using a spatula to spread it uniformly and create an even surface.
7. Craft the crumble topping by mixing granulated sugar, all-purpose flour, chopped walnuts, and ground cinnamon in a separate small bowl.
8. Incorporate cold butter into the topping mixture by cutting it in with a pastry cutter or fork until the texture resembles coarse, irregular crumbs.
9. Sprinkle the nutty cinnamon crumble generously and evenly across the cake’s surface.
10. Bake in the preheated oven for 40-45 minutes, monitoring until the cake turns golden brown and a toothpick inserted into the center emerges clean.
11. After removing from the oven, allow the cake to cool for approximately 15 minutes.
12. Prepare a smooth glaze by whisking powdered sugar with milk until achieving a silky, pourable consistency.
13. Drizzle the sweet glaze artfully over the slightly cooled cake, allowing it to cascade naturally across the surface.

Notes

• Use room temperature ingredients for smoother mixing and better cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake.
• Toss blueberries in a little flour before adding to prevent sinking during baking.
• Check cake doneness by inserting a toothpick in the center; it should come out clean.
• Let the cake cool completely before adding the sweet milk drizzle for the best presentation.
• Store covered at room temperature for up to 3 days to maintain moisture and freshness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 316 kcal
• Sugar: 23 g
• Sodium: 194 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.4 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 47 mg