Blueberry Breakfast Cake

This is a delicious blueberry cake that is perfect for breakfast! It's got sweet blueberries and loads of vanilla and tangy lemon flavours exploding in every bite.

As I've said once and I'll say it again, I love a good slice of breakfast cake with my morning coffee! Especially in the summertime, there's nothing quite like it.

This is a soft and tender blueberry breakfast cake. Even though it's only got a few simple ingredients, it's jam packed with SO much flavour!! You've got vanilla, tangy lemon, and sweet blueberries flavours in every bite!

Some people call this a snack cake, others a coffee cake, buckle cake or breakfast cake, which is what I'm using today.

There's truly no better way to start the day. Let's get to baking!

For more blueberry recipes, try Bakery Style Lemon Blueberry Muffins, Peach Blueberry Cake, and Blueberry Banana Upside Down Cake.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• More blueberry recipes
• Blueberry Breakfast Cake

Why this recipe works

• Breakfast idea - This is a great recipe to make ahead of time and then enjoy with your morning coffee!
• Easy to make - This cake comes together with just a few simple steps!
• Blueberries - Perfect to use up berries this summer season.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Butter - This will be softened.

Eggs – Make sure they’re at room temperature before beginning.

Flour – All-purpose flour is used in this recipe.

Lemon – Both lemon zest and lemon juice are used in this recipe.

Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.

Yogurt - You can also substitute this for kefir or buttermilk. To make 1/2 cup of buttermilk, stir 1/2 cup of milk with 1/2 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

Step by step instructions

Here is how to make and bake these blueberry breakfast cake. You will need a 9x9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and an electric handheld mixer.

Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.

Step 2 - Mix dry ingredients. In a medium sized bowl, add in flour, baking powder, and salt. Stir to combine and set aside.

Step 3 - Cream the butter and sugar. In a large bowl, add softened butter, white sugar, and lemon zest. Beat on medium speed for 2-3 minutes until it's light and fluffy. Make sure to scrap the sides of the bowl.

Step 4 - Add in wet ingredients. Add in the egg, egg yolk, vanilla, yogurt, and lemon juice. Continue mixing on medium speed until smooth.

Step 5 - Add in dry ingredients. Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!

Step 6 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.

Step 7 - Bake. Spread the batter into the prepared pan evenly and sprinkle extra white sugar on top. This will give you a sweet crunchy top.

Bake for 35-45 minutes. It really depends on your oven, but after 30 minutes I would start checking with a toothpick to see if it's ready! A toothpick should come out clean.

Allow to cool, slice, and enjoy! This blueberry breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason cakes don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use fresh, not frozen. Make sure to use fresh blueberries!
• To make ahead of time: Bake, cool, slice, and store in an airtight container or wrap in foil/saran wrap.

FAQ

Can this recipe be doubled?

Yes, bake it in a 9x13 pan and increase the baking time by checking in on it after the 35 minute mark. It should take anywhere from 40-55 minutes to bake.

Can I bake this in an 8x8 pan?

Yes, but the cake will be taller.

How do I make buttermilk?

If you don't have yogurt that this recipe calls for, you can use buttermilk instead. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

Can this be frozen?

Yes. Allow to come to room temperature, then slice and wrap in individual saran wraps. Place in the freezer for up to 2 months. When ready to eat, allow it to come back to room temperature and then reheat it at 300°F for 10 minutes.

More blueberry recipes

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