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.
Why This Recipe Works
The blueberry breakfast cake is a simple cake that uses the creaming method.
Creaming the butter and sugar first whips tiny air bubbles into the batter. These bubbles are my secret to achieving a little extra rise and that divine fluffy texture that we’re after.
Here are a few more flavorful highlights that you’ll love about my recipe,
- The inclusion of yogurt adds a creamy, slightly tangy flavor.
- Lemon zest adds a bright hint of sweetness.
- Fresh blueberries make this cake refreshing and indulgent
- It’s easy to bake in one pan. No layers required!
- This cake is delicious for breakfast or dessert.
As a bonus, with a bit of planning this berry-packed breakfast treat can be in and out of the oven in under an hour.
What You’ll Need
- 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
- The first step is creaming your soft butter and sugar together, along with the lemon zest. Once it’s light and fluffy, move on to the next step.
- Add in your egg and vanilla, beating until everything’s well-mixed.
- Toss your blueberries with part of the flour, saving the rest for the next step.
- Mix your dry ingredients into the creamed mixture.
- Mix in the yogurt or buttermilk.
- Gently fold in the floured blueberries.
- Pour into your pan, then sprinkle a little sugar on top and bake!
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.
- 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.
- If you’re using salted butter in this recipe, be sure to cut the salt down by half.
- 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
Blueberry Breakfast Cake - Yogurt and butter come together to make a sumptuous, tender cake. Packed with sweet blueberries to boot, this breakfast cake will make your morning.
- 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)
- 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.
- Beat in the egg and vanilla until the egg is fully incorporated
- In a separate bowl combine the blueberries with 1/4 cup flour, tossing to fully coat.
- Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt until well combined.
- 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 cook for at least 15 minutes before serving.
Adapted from Alexandra's Kitchen
Amount Per Serving Calories 320Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 465mgCarbohydrates 51gFiber 2gSugar 28gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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I’ve made this blueberry cake for my Sunday brunch and my whole family loved it!
Can you use plain Greek yogurt is place of the other two options?
Erin S says
It might be a little thicker, but yes you should be able to use that.
Very disappointed in this recipe. It took longer than 35 minutes to bake, ie, 50 minutes. I won’t be making this again.