Blueberry Breakfast Cake

💙 Why You’ll Love This Recipe

• Simple ingredients, big flavor: Made with pantry staples and fresh (or frozen) blueberries.
• Soft and tender: A buttery crumb that melts in your mouth.
• Perfect for any time of day: Serve it for breakfast, brunch, or even dessert.
• Freezer-friendly: Great for make-ahead breakfasts or snacks.

🧁 Ingredients

For the Cake:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk (or buttermilk for extra tenderness)
• 2 cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tablespoon flour (for tossing blueberries)

For Topping (optional):

• 2 tablespoons coarse sugar or granulated sugar
• Lemon zest or powdered sugar for garnish

👩‍🍳 Instructions

1. Preheat the oven:
   Set your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan, or line it with parchment paper.
2. Cream the butter and sugar:
   In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
3. Add egg and vanilla:
   Mix in the egg and vanilla extract until smooth.
4. Combine dry ingredients:
   In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternate mixing:
   Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined — do not overmix.
6. Add the blueberries:
   Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking) and gently fold them into the batter.
7. Bake:
   Spread the batter evenly into the prepared pan. Sprinkle sugar over the top for a crisp, sweet crust.
   Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve:
   Let the cake cool slightly before cutting into squares. Serve warm or at room temperature.

🍽️ Serving Suggestions

This Blueberry Breakfast Cake pairs beautifully with:

• A hot cup of coffee or tea ☕
• Fresh fruit or yogurt for a balanced breakfast
• A dollop of whipped cream or drizzle of lemon glaze for dessert

Enjoy it warm from the oven or lightly toasted the next day — it’s just as delicious!

💡 Tips for Success

• Don’t overmix: Overmixing can make the cake dense instead of tender.
• Fresh or frozen? Both work! Just make sure frozen berries go in straight from the freezer.
• Add a citrus twist: Mix in a teaspoon of lemon zest to brighten the flavor.
• Double the recipe: Bake in a 9×13-inch pan for larger gatherings.

• ADVERTISEMENT

  ←PreviousNext→