Of course! The Blueberry Breakfast Cake is a beloved classic for a reason. It’s tender, buttery, bursting with juicy berries, and perfectly acceptable to eat first thing in the morning. It’s essentially a cross between a dense, moist cake and a giant blueberry muffin.
Here is a detailed recipe and guide to making the perfect one.
The Ultimate Blueberry Breakfast Cake
This recipe is known for its simplicity and incredible flavor. The key is using fresh, in-season blueberries for the best taste, but frozen work well too (see note).
Why You’ll Love This Recipe:
· One Bowl: Minimal cleanup!
· Quick to Prepare: Ready in under an hour.
· Versatile: Perfect for breakfast, brunch, or an afternoon snack.
· Crowd-Pleaser: A guaranteed hit with family and friends.
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Ingredients
· ½ cup (1 stick / 113g) unsalted butter, softened at room temperature
· Zest of 1 large lemon
· ¾ cup (150g) granulated sugar (plus 1 tablespoon extra for sprinkling)
· 1 large egg, at room temperature
· 1 teaspoon vanilla extract
· 2 cups (250g) all-purpose flour
· 2 teaspoons baking powder
· 1 teaspoon kosher salt
· ½ cup (120ml) whole milk, at room temperature
· 2 cups (about 300g) fresh blueberries
· Optional Topping: 1 tablespoon turbinado or coarse sugar for a crunchy top.
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Instructions
1. Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan (or an 8×8 inch for a slightly thicker cake) and line it with parchment paper, leaving an overhang for easy removal.
2. Cream Butter & Sugar: In a large bowl, beat the softened butter, lemon zest, and ¾ cup sugar together with a hand mixer or a wooden spoon for 3-4 minutes until light and fluffy.
3. Add Wet Ingredients: Beat in the egg and vanilla extract until well combined and smooth.
4. Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet & Dry: Add the flour mixture to the butter-sugar mixture in three parts, alternating with the milk in two parts. Start and end with the flour. Mix on low speed or by hand just until combined. Do not overmix.
6. Fold in Berries: Toss the blueberries with about 1 teaspoon of flour (this helps prevent them from sinking to the bottom). Gently fold them into the batter with a spatula.
7. Bake: Spread the batter evenly into your prepared pan. Sprinkle the top generously with the remaining 1 tablespoon of granulated sugar (or turbinado sugar).
· Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay, but no wet batter).
8. Cool & Serve: Let the cake cool in the pan for at least 20-30 minutes before using the parchment paper to lift it out onto a wire rack. This cake is best served slightly warm or at room temperature.
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Crucial Tips for Success
· Room Temperature is Key: Having your butter, egg, and milk at room temperature ensures they emulsify properly, creating a uniform, tender crumb. Cold ingredients can make the batter curdle and result in a denser cake.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, leading to a tough, rubbery cake.
· Prevent Soggy Bottoms: Coating the blueberries in a little flour is a simple trick that helps suspend them in the batter instead of them all sinking and releasing moisture at the bottom.
· Testing for Doneness: Ovens vary. Start checking at the 35-minute mark. If the top is browning too quickly but the center is still wet, loosely tent it with aluminum foil for the remainder of the baking time.
· Using Frozen Blueberries: Do not thaw them! Toss them directly from the freezer in the flour coating. This prevents them from bleeding too much purple-blue color into the entire batter. Your baking time may increase by 5-10 minutes.
Variations & Add-Ins
· Lemon Blueberry: Add 1-2 tablespoons of fresh lemon juice to the milk before adding it to the batter.
· Spiced Blueberry: Add ½ teaspoon of cinnamon or cardamom to the dry ingredients.
· Crumb Topping: For a more decadent treat, omit the sugar sprinkle and instead top with a crumb mixture: ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter, and a pinch of cinnamon mixed with a fork until crumbly.
· Other Berries: This recipe works wonderfully with raspberries, blackberries, or a mix!
Enjoy your delicious, homemade breakfast treat