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Blueberry Breakfast Cake – This cake has “breakfast” in the name, but it could easily be served as dessert. Yogurt and butter come together to make a sumptuous, tender cake. Packed with sweet blueberries to boot, this breakfast cake will make your morning.
Simple to make, this blueberry breakfast cake is a perfect way to celebrate the sweetness of summer. Or, when the days are short and the weather is grey, use it to bring a dose of summer positivity back into your kitchen.
One of my favorite seasons is when the summer berries are ripe for picking. My basket is always bigger than my belly, so I’ve gotten creative about how to eat them all in time. Sparkling blueberry lemonade, berry-topped waffles, and blueberry-infused banana bread are a few of my other go-to’s. But nothing entertains quite like this cake.
Whether you’ve just gone berry picking, grabbed a pint market, or have a bag of blueberries chilling in the freezer, I guarantee you won’t be disappointed.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – Make sure your butter is soft and preferably unsalted.
- Lemon zest – Lemon accents the fresh flavor of blueberries.
- Sugar – Sugar sprinkled on top before baking makes a crisp topping.
- Egg – Eggs add moisture, fat, and help bind the other ingredients together.
- Vanilla – Reach for pure vanilla extract to add the best flavor.
- Flour – All-purpose flour provides a light texture.
- Baking powder – This is what makes your cake rise. If you’re out, try substituting 1/2 tsp of baking soda plus 1 tsp of vinegar for 2 tsp of baking powder.
- Salt – Don’t forget the salt! It’s critical for flavor enhancement.
- Fresh blueberries – Frozen can be used, but let them thaw first.
- Vanilla yogurt (or buttermilk) – The yogurt adds creaminess, moisture, and a hint of tartness to the cake. Buttermilk can also be used in place of yogurt if you have it on hand.
How To Make Blueberry Breakfast Cake
- Cream Butter. Using an electric mixer cream the softened butter and sugar together, along with the lemon zest. You want it to be light and fluffy, this could take 2-3 minutes.
- Add Wet Ingredients. Add in your egg and vanilla, beating until everything’s well-mixed.
- Coat Blueberries. Toss your blueberries with part of the flour, saving the rest for the next step.
- Add Dry Ingredients. Mix in the flour, baking soda and salt and mix until it is mostly combined.
- Finish Batter. Mix in the yogurt or buttermilk until just combined. The mixture will be fairly thick.
- Add Berries. Gently fold in the floured blueberries until they are evenly incorporated.
- Bake. Pour into your pan, then sprinkle a little sugar on top and bake until lightly golden brown and a tester comes out mostly clean.
PRO TIP: Tossing the blueberries with a little flour is important since it helps prevent the berries from sinking to the bottom of the cake during baking.
Recipe Tips & Tricks
- Pull out your butter to soften the night before, or soften it carefully in the microwave (you don’t want to melt it!).
- Prepare your baking pan before you start mixing, so it’s ready when your batter is.
- Include the lemon zest when you’re creaming the butter and sugar, so its flavor is distributed evenly.
- Gently fold the blueberries into your finished batter so they stay whole and won’t turn your cake blue.
- Once your batter’s in the pan, sprinkle the last spoonful of sugar over the surface before baking for a little extra crunch on top. For even more crunch on top, try sprinkling with coarse sanding sugar instead of regular sugar.
- To make this recipe dairy-free, you can use vegan margarine in place of butter and vegan yogurt.
- This breakfast cake will keep for at least 3 days at room temperature in an airtight container.
Fresh blueberries are better, but frozen berries can work in a pinch. Thaw them out by leaving them overnight in the fridge, or put the bag under cold running water until they’re ready
This cake will last at least 3 days at room temperature, as long as it’s in an airtight container. If you live in a very humid place, it may be best to keep it in the fridge, though it will make the cake a little drier and not as flavorful.
Make your own buttermilk in a pinch by putting 1.5 teaspoons of lemon juice or white vinegar in a liquid measuring cup. Top it off with milk until you have ½ cup. Mix and let it sit for 5 minutes before using.
How To Serve
Here are some options to build a stellar breakfast spread with this blueberry cake as dessert.
- Breakfast Tacos – Loaded with eggs, bacon, and cheese then topped with avocado and salsa, these breakfast tacos take brunch to the next level.
- Crockpot Breakfast Casserole – Make breakfast a breeze by letting your crock pot cook this casserole while you sleep.
- Breakfast Bowls – This high-protein breakfast bowl will get you going with chicken sausage, savory mushrooms, and egg whites.
- Copycat Orange Julius – Serve breakfast with this frothy citrus smoothie for a luxurious touch.
- Oven Roasted Potatoes & Sausage – Another easy breakfast recipe that can cook in the oven while you prepare your cake batter.
More Delicious Sweet Breakfast Recipes
Blueberry Breakfast Cake
Ingredients
- 1/2 cup butter, softened
- zest from 1 lemon
- 1 cup + 1 Tablespoon granulated sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup vanilla yogurt, (or buttermilk)
Instructions
- Preheat the oven to 350º F. Prepare a 9 in baking pan with parchment paper, or spray with non-stick spray.
- Cream together butter, 1 cup sugar and lemon zest until light and fluffy, about 2 minutes.1/2 cup butter, zest from 1 lemon, 1 cup + 1 Tablespoon granulated sugar
- Beat in the egg and vanilla until the egg is fully incorporated1 whole large egg, 1 teaspoon vanilla extract
- In a separate bowl combine the blueberries with 1/4 cup flour, tossing to fully coat.2 cups all-purpose flour, 2 cups fresh blueberries
- Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt until well combined.2 teaspoon baking powder, 1 teaspoon salt, 1/2 cup vanilla yogurt
- Using a spatula fold in the blueberries.
- Pour batter into prepared pan. It will be a little sticky. If you get your hand damp, you can use them to evenly spread out the dough. Sprinkle the remaining sugar over the top of the batter.
- Bake for 35 minutes or until the cake starts to turn golden brown. A toothpick inserted should come out clean when done.
- Let cool for at least 15 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Erin. I have to say I went through not one, or two but three spatulas during the making of this recipe! There is not enough liquid and it’s really tuff trying to fold in the blueberries you can’t fold in the blueberries the batter is too too too stiff, I thought it had to be a joke or something. We women can do better.
The batter for this breakfast cake is thick, but not even close to as thick as cookie dough. So if you broke three spatulas there was something wrong with your batter. And not sure what “We women can do better” means. We women shouldn’t bad mouth others for our mistakes?
Wow how rude. Obviously you didn’t follow the recipe. Just own it.
I think you mean “cool” for 15 minutes before serving 😉
I really enjoyed this cake. It could truly be breakfast or dessert, falling somewhere between a muffin and a cake. Mine rose beautifully in a 9 inch round pan. I didn’t have yogurt so I subbed sour cream.
this is a delicious easy recipe that is great every time. i like it for a breakfast or brunch but topped with vanilla ice cream, it’s the best dessert. excellent.
Recipe was great! Must have been cheap spatulas Kate.