This easy blueberry breakfast cake is the perfect way to start your morning! Made with fresh blueberries and lemon, it's a delicious treat for any breakfast or brunch.
This breakfast cake made with fresh blueberries is all things delicious and one of my favorite ways to start the day.
This was adapted from my Italian apple cake recipe since my friends and family love it so much but sometimes I don't always want apples. There are a few simple steps to make this cake but they are not difficult.
The main thing I wanted to perfect with this recipe is getting the blueberries into a thick cake batter without causing them to burst. So unlike other cake recipes you may be used to where you mix the blueberries into the batter, this one is about layering the thick cake batter and blueberries separately.
It achieves the goal of making sure the blueberries stay intact and that they get distributed into the cake evenly. I think you will love it.
What You Will Need
This cake uses simple baking ingredients. Here is what you will need,
- Fresh blueberries. You can use frozen blueberries as well but just make sure the blueberries are completely frozen and not thawed.
- Butter. I use unsalted butter.
- Sugar. Regular granulated sugar is perfect here.
- All-purpose flour.
- Large Eggs
- Lemon. This is the juice of the lemon but you can also add some lemon zest.
- Baking powder
- Kosher salt
- Powdered Sugar
- Vanilla Extract
How To Make Blueberry Breakfast Cake
- Mix wet and dry ingredients: Add the cake batter ingredients (flour, sugar, eggs, baking powder, vanilla and salt) to a large bowl and mix well.
- Pour ½ of the batter into your prepared cake pan. Since the batter is thick, take half of it and place it into the cake pan and press it in.
- Add blueberries: Now take the ¾ of the blueberries and add those on top of the batter gently.
- Add remaining batter: Gently drop pieces of the cake batter on top of the blueberries. Gently press the batter down so it is smooth and holding in the blueberries.
- Add remaining blueberries: Take the remaining blueberries and press into any areas that need them.
- Top with sugar: Sprinkle the sugar on top then bake in a preheated 350 degree oven for 25-35 minutes.
Additions and substitutions
- Skip the sugar top: I prefer a bit of a sugar crust on top of this cake since it is not too sweet to begin with. You can omit this part.
- Add nuts: For extra texture and flavor, you can also add walnuts or pecans to the batter before baking.
- Use another fruit: Just like me, feel free to swap out the fruit. You can make a peach cake, apple cake, blackberry cake or any other fruit you love.
Storing
This cake will last for up to 2 full days under a cake dome on the counter or in an air-tight container. After 2 days it should be stored in the fridge. It usually won't last that long because it is so good.
You can also freeze this breakfast cake by wrapping it in parchment or wax paper and then wrapping it again tightly with plastic wrap. Freeze for up to 2 months.
More Berry Recipes
If you love this breakfast cake recipe, you may also like these:
Easy Fresh Blueberry Breakfast Cake Recipe
Ingredients
- 2 ¾ cup All purpose flour plus a little extra for your cake pan
- 1 cup sugar plus 2 tablespoon of sugar for the top
- 8 tablespoon room temperature unsalted butter plus a little extra for your cake pan
- 3 large eggs at room temperature
- 1 pint fresh blueberries
- 2 tablespoon lemon juice
- 2.5 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
- Pre-heat your oven to 350 degrees
- Grab a 9 inch round cake pan
- Rub a tablespoon of butter all around the inside of your cake pan making sure to get the sides too.
- Now add about a tablespoon of flour to your cake pan and shake the flour all around the pan so the flour sticks to the butter. Once the flour has coated all the butter in your cake pan, turn it upside down over the sink and shake out any excess flour then set your pan aside.
- In another large bowl, add your eggs and sugar and beat on medium speed until it becomes a pale yellow color and the texture is smooth.3 large eggs, 1 cup sugar
- Now add your room temperature butter, vanilla and lemon and whip that into the egg mixture until smooth.8 tablespoon room temperature unsalted butter, 2 tablespoon lemon juice, ½ teaspoon vanilla extract
- In a new large bowl, sift your flour, baking powder, and salt.2 ¾ cup All purpose flour, 2.5 teaspoon baking powder, 1 teaspoon kosher salt
- Add your sifted flour mixture into your egg and butter bowl and stir it in making sure it is mixed well. The batter will be very thick.
- Grab a small bowl and add a little flour.
- Pour ½ of the batter into your prepared cake pan then dip your finger tips in flour and press it in.1 pint fresh blueberries
- Now take the ¾ of the blueberries and add those on top of the batter and press down gently.
- Gently drop pieces of the remaining cake batter on top of the blueberries. Again, with your finger tips dipped in some flour first, gently press the batter down so it is smooth and holding in the blueberries.
- Take the remaining blueberries and press them into any areas that need them.
- Sprinkle the top with 2 tablespoon of sugar.
- Place your cake into the pre-heated oven and bake for 25-35 minutes or until the top is nice and golden and a toothpick inserted in the center comes out clean. All ovens vary so start checking your cake at 25 minutes.
- When it is ready, remove it from the oven and place on a cooling rack for 20 minutes.
- After 20 minutes, flip your cake upside down on to your cooling rack. It should release from the pan. If it does not, while it is upside down, give it a nice bang on the bottom of the pan to help release it.
- Once flipped out, flip your cake right side up carefully and let cool for another 20 minutes.
- Serve immediately or store in an air tight container for up to 2 days.
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Meg says
Thank you for sharing this recipe