Blueberry Breakfast Cake — Easy Breakfast Recipe

There’s something about the smell of warm blueberries and butter first thing in the morning that flips an ordinary day into a cozy, special one. My grandmother used to keep a small jar of jam and a stack of mismatched plates ready for unexpected guests; a tray of this Blueberry Breakfast Cake felt like the perfect answer when friends popped by. I love how this cake bridges simple farmhouse baking and modern, grab-and-go breakfasts — it’s comfort food with a fresh, fruity finish. If you enjoy relaxed weekend mornings or need a make-ahead treat for busy weekday breakfasts, this cake will quickly become a staple in your kitchen. For more breakfast inspiration, check out this collection of breakfast ideas.

Who is this recipe for?

• This recipe is perfect for busy parents, brunch hosts, beginners who want an approachable bake, and anyone who loves fresh fruit in the morning.

Core ingredients overview:

• This blueberry breakfast cake combines 2 cups fresh blueberries, 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup milk to create a tender, lightly sweet cake studded with juicy berries.

Tools & Ingredients

Tools you will need:

• Mixing bowls (one large, one medium)
• Electric mixer or wooden spoon
• Measuring cups and spoons
• 9-inch round cake pan
• Spatula
• Whisk
• Cooling rack

Ingredients (with benefits):

• 2 cups fresh blueberries – add natural sweetness, fiber, and antioxidants
• 1/2 cup unsalted butter – adds rich flavor and tender crumb
• 1 cup granulated sugar – provides sweetness and helps with browning
• 2 large eggs – bind the batter and give structure and moisture
• 1 teaspoon vanilla extract – enhances overall flavor and aroma
• 1 1/2 cups all-purpose flour – forms the cake’s base structure
• 2 teaspoons baking powder – leavens the cake for a light texture
• 1/2 teaspoon salt – balances sweetness and enhances flavor
• 1/2 cup milk – adds moisture and helps create a tender crumb

For a twist on berry-based baking and presentation inspiration, this Black Forest roll technique is fun to look at: Black Forest Roll Cake.

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Let it cool for a few minutes before serving. Enjoy your blueberry breakfast cake!

FAQ

Q: Can I freeze this recipe?
A: Yes. Once fully cooled, wrap slices tightly in plastic wrap and place in a freezer-safe bag. Freeze up to 2 months. Thaw overnight in the fridge or at room temperature.

Q: What can I use instead of milk?
A: You can substitute milk with the same amount of buttermilk, almond milk, or oat milk. For a slightly tangier, richer crumb, use buttermilk and reduce baking powder by 1/2 teaspoon.

Q: Can I use frozen blueberries?
A: Yes. Do not thaw them first; toss frozen berries in a tablespoon of flour before folding them into the batter to reduce bleeding.

Q: Is this recipe suitable for beginners?
A: Absolutely. The steps are straightforward and forgiving, making it a great bake for new bakers or for baking with kids. For another approachable dessert crowd-pleaser, see this fun cookie dough cheesecake extravaganza.

Tips & Tricks

• Toss the blueberries with a light dusting of flour before folding them in to prevent them from sinking to the bottom.
• Do not overmix once you combine the dry and wet ingredients — mix until just combined for a tender cake.
• For a brighter flavor, use a mix of fresh blueberries and a small amount of lemon zest in the batter.
• If the top browns too quickly, loosely tent the cake with foil for the last 10 minutes of baking.

Conclusion

If you want another take on a blueberry breakfast cake with lovely notes and presentation, check out this version on Blueberry Breakfast Cake – Amanda’s Cookin’ – Cakes, Rolls & Buns. For a buttermilk-forward variation that yields an especially moist crumb, try Buttermilk Blueberry Breakfast Cake | Alexandra’s Kitchen. And if you like seeing how different bakers present the same idea, this take is worth a look: Blueberry Breakfast Cake – Saving Room for Dessert.

Enjoy your cake — share with friends or savor a quiet slice with coffee!