This Blueberry Breakfast Cake is the perfect way to start your day—with a soft, moist crumb and bursts of juicy blueberries in every bite. Baked in a bundt pan for a beautiful presentation, it’s a lovely addition to any breakfast table or weekend brunch spread. Whether served warm with coffee or enjoyed as a sweet treat later in the day, this cake is both simple and satisfying.
Why You’ll Love This Recipe
If you’re a fan of baked breakfast goods, this blueberry cake will quickly become a favorite. It strikes a perfect balance between light and indulgent, thanks to the buttery base and the natural sweetness of fresh blueberries. It’s easy to prepare, uses common pantry ingredients, and is versatile enough to double as a brunch centerpiece or dessert. Plus, it stays moist and flavorful for days—if it lasts that long!
Ingredients
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1 1/2 cups all-purpose flour
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1 cup sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup butter, softened
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2 large eggs
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1/2 cup milk
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1 teaspoon vanilla extract
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1 1/2 cups fresh blueberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, beat together the softened butter, eggs, milk, and vanilla extract until smooth.
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Add the wet mixture to the dry ingredients and stir just until combined.
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Gently fold in the blueberries, being careful not to overmix.
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Pour the batter evenly into the prepared bundt pan.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for about 10–15 minutes before turning it out onto a wire rack to cool completely.
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Slice and serve as is, or with a dusting of powdered sugar or a drizzle of glaze if desired.
Servings and Timing
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Servings: 8 servings
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Prep time: 10 minutes
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Cooking time: 50 minutes
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Total time: 1 hour
Variations
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Citrus Zing: Add lemon zest or orange zest to the batter for a citrusy twist that pairs beautifully with the blueberries.
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Glaze Option: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice for added sweetness and shine.
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Nutty Addition: Stir in chopped walnuts or almonds for a bit of crunch.
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Berry Blend: Swap some of the blueberries for raspberries or blackberries for a mixed berry flavor.
Storage/Reheating
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Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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Reheating: Warm individual slices in the microwave for about 10–15 seconds for a fresh-baked feel.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter, and toss them with a little flour to prevent sinking.
2. Can I use a different type of pan?
Yes, you can use a standard loaf pan or round cake pan, but adjust the baking time accordingly—start checking for doneness around 35 minutes.
3. Can I make this cake gluten-free?
You can use a 1:1 gluten-free flour blend, but note that texture may vary slightly.
4. How do I prevent the blueberries from sinking?
Toss the blueberries with a tablespoon of flour before folding them into the batter. This helps distribute them more evenly.
5. Can I make this dairy-free?
Yes, substitute the butter with plant-based butter and use a non-dairy milk like almond or oat milk.
6. Is this cake very sweet?
It has a moderate sweetness suitable for breakfast or brunch. You can reduce the sugar slightly if desired.
7. Can I add a crumb topping?
Yes! You can sprinkle a simple streusel mixture of flour, sugar, and butter on top before baking for extra texture.
8. Does this cake freeze well?
Yes, freeze in slices or as a whole cake, tightly wrapped, for up to 2 months. Thaw at room temperature before serving.
9. Can I make this ahead of time?
Absolutely! This cake keeps well and can be baked a day in advance—just store it covered at room temperature.
10. What goes well with this cake?
Serve it with coffee, tea, or a dollop of Greek yogurt for breakfast, or with whipped cream or ice cream for dessert.
Conclusion
This Blueberry Breakfast Cake is a delightful way to start your morning or sweeten up your day. Moist, fluffy, and bursting with blueberries, it’s easy to make and even easier to love. Whether served at a casual brunch or enjoyed as a midweek treat, this cake brings comfort and flavor to any occasion. Give it a try and enjoy the delicious simplicity of homemade baking!
Print
Blueberry Breakfast Cake
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
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Preheat oven to 350°F (175°C). Grease a bundt pan thoroughly.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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In a separate bowl, beat butter, eggs, milk, and vanilla until smooth.
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Add wet ingredients to dry and stir just until combined.
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Gently fold in blueberries.
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Pour batter into prepared bundt pan and smooth the top.
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Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in pan for 10–15 minutes, then turn onto a wire rack to cool completely.
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Serve as-is or top with powdered sugar or lemon glaze.
Instructions
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Citrus Zing: Add lemon or orange zest for brightness.
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Crumb Topping: Add streusel before baking for extra texture.
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Berry Swap: Use a mix of raspberries or blackberries for variety.
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Dairy-Free Option: Use plant-based butter and non-dairy milk.
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Notes
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Add Fruit: Try sliced bananas, apples, or berries.
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Nutty Crunch: Top with chopped pecans, almonds, or walnuts.
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Spiced Flavor: Stir in cinnamon or nutmeg for extra warmth.
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Vegan-Friendly: Use dairy-free milk and plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
