Blueberry Breakfast Cake (Soft, Moist & Perfect for Mornings)
This blueberry breakfast cake is soft, lightly sweet, and bursting with juicy blueberries. It’s the kind of cake that feels special but still totally acceptable to eat with your morning coffee or tea. Not too sweet, not too heavy—just cozy, comforting, and perfect for slow mornings or brunch.
Why You’ll Love This Recipe
- Lightly sweet (not dessert-sweet)
- Soft, tender crumb
- Loaded with fresh blueberries
- Easy to make with simple ingredients
- Perfect for breakfast, brunch, or snack time
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs (room temperature)
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1½–2 cups fresh or frozen blueberries
Optional Topping:
- 2 tablespoons granulated sugar (for sprinkling)
- Zest of 1 lemon (optional but )
Instructions
1. Preheat & Prep
Preheat your oven to 175°C (350°F).
Grease a 9-inch round pan or line it with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
3. Mix Wet Ingredients
In another bowl, whisk:
- Granulated sugar
- Brown sugar
- Melted butter
Add the eggs, milk, and vanilla extract. Mix until smooth and well combined.
4. Combine
Slowly add the dry ingredients to the wet mixture.
Mix gently—don’t overmix, just until everything comes together.
5. Add Blueberries
Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking).
Fold them gently into the batter.
6. Bake
Pour the batter into the prepared pan.
Sprinkle the top with sugar (and lemon zest if using).
Bake for 40–45 minutes, or until:
- The top is golden
- A toothpick inserted comes out clean
7. Cool & Serve
Let the cake cool for at least 15 minutes before slicing.
Serve warm or at room temperature.
Tips for the Best Blueberry Breakfast Cake
- Frozen blueberries? Don’t thaw them—add straight to the batter.
- Want it extra moist? Use buttermilk instead of milk.
- Less sweet? Reduce sugar by 2–3 tablespoons.
- More texture? Add sliced almonds or a light crumble topping.
How to Store
- Room temperature: 1–2 days (covered)
- Fridge: up to 5 days
- Freezer: slice and freeze for up to 2 months
Perfect For:
- Breakfast with coffee
- Brunch spreads
- Meal prep mornings
- Light dessert when you don’t want something heavy