Blueberry Breakfast Cake

Blueberry Breakfast Cake is loaded with fresh blueberries, it's a sweet dessert cake with a hint of lemon and garnished with either a sprinkle of powdered sugar or you can go all out with a streusel topping.

The smell of this baking is fantastic so it's the perfect smell to wake up to plus it's hard to wait while cooling to take that first bite!

This cake has a simple recipe for buttermilk to keep the cake nice and moist along with simple pantry ingredients, this is so easy even a beginner will ace this blueberry cake.

Our super quick instructions step by step will have this ready in no time and perfect for not only breakfast but perfect for gift giving, picnic outings, and a great snack cake any time of the day.

Another big plus is you can adapt this recipe by substituting other fruits, so if you're not a fan of blueberries this is the perfect recipe for you to try!

If you're a huge lover of blueberries you may also like to try your favorite Blueberry Muffin Recipe here.

The garnish can be simple with just a dusting of powdered sugar, bake in a streusel topping, or serve this breakfast cake as dessert with the addition of more fresh fruit and freshly whipped cream.

If you would like this recipe scroll to the bottom and hit print (all the ads will disappear) for a quick recipe getaway!

Easy and Homemade Scratch Cake Steps

1. Preheat the oven to 350 degrees and grease the pan you're using 13 x 9 sheet pan or a springform tube pan around 10 inches
2. Add the flour with baking powder and salt and set aside
3. Using an electric mixer cream the butter and sugar for at least 3 minutes
4. Add the buttermilk, extract, and eggs and beat for another minute
5. Fold in the flour mixture just until blended and gently fold in the  blueberries last
6. Pour into the prepared greased pan
7. If using a streusel add it before baking
8. Bake for around45 minutes or until the toothpick comes clean
9. Cool and choose a garnish or leave the cake plain

Shopping List

Scroll down to the recipe card for exact measurements

• AP flour
• baking powder
• salt
• eggs
• sugar
• oil
• buttermilk
• lemon zest, lemon extract, and lemon juice
• blueberries or other fruit are washed and blotted dry with a paper towel
• Garnish: powdered sugar (or see our streusel topping recipe in the printable recipe card at the end of this post)

Tips

• cool this cake completely before storing
• use the toothpick method in the center to make sure it's finished baking
• baking time will vary depending on the pan that can be used
• this cake covered in a cake container will last 4 days in the refrigerator or you can freeze it
• cream the butter and sugar for at least 3 minutes with a heavy-duty mixer
• do not over-mix the batter fold in the flour and berries gently
• a light coating of flour on the berries just to coat will help keep them from sinking
• always wash and blot fruit dry first before adding
• if using frozen blueberries make sure they have no ice on them I usually rinse and blot dry
• use any style pan you prefer, bundt, loaf pan, tube pan, or square pan
• you can make this breakfast cake in a muffin tin however adjust the baking time
• garnish with a dusting of powdered sugar, plain cake, or drizzled with glaze or use as a dessert cake
• the cake is great served with whipped cream and extra fresh blueberries for an elegant dessert for hosting a party
• the cake will freeze well unglazed for up to 3 months wrapped and thawed in the refrigerator
• any fresh fruits you prefer can be substituted for blueberries

Fruit Substitution Suggestions

1. Diced Mango
2. Chopped Apples
3. Diced Fresh Cherries
4. Diced Peaches
5. Chopped Pears
6. Raspberries
7. Blackberries
8. Strawberries chopped

Tools You May Need

• Mixing bowl with a stand mixer
• Spatula
• Electric mixer
• Flour sifter
• Measuring spoons
• Measuring cups
• Paper towels
• Tube, bundt, baking pan
• Lemon zester
• Lemon juicer

More Recipes To Try

Blueberry Crumble Bars
Blueberry Muffins using a cake mix
Blueberry Drop Cookies

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Blueberry Breakfast Cake is Easy To Make!

Once you place the dry ingredients in one bowl and have creamed the mixture with butter, sugar, and liquids the rest is easy.

This moist tender breakfast cake will be a new favorite.

For those who love a sweet cake and cinnamon use the streusel but this cake is seriously delicious plain!

Blueberry Breakfast Cake

Yield: 20

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

This blueberry breakfast cake is loaded with juicy fresh berries with a hint of lemon. It's the perfect snack cake any time of the day!

Ingredients

• 4 cups of AP flour
• 1 tablespoon of baking powder
• 1/2 teaspoon salt
• 1 cup of softened butter
• 2 cups of granulated sugar
• 4 eggs at room temperature
• 1 cup of buttermilk (add 1 tablespoon of lemon juice or vinegar in whole milk and let sit for 10 minutes)
• 1/4 cup canola or vegetable oil
• 2 teaspoons lemon extract
• 1 tablespoon lemon zest
• 2 1/2 cups of fresh blueberries washed and blotted dry (recommended)
• Note:( thaw frozen if used and blot dry make sure there is no ice on the berries extra liquid will ruin this cake)
• Garnish: sprinkle with powdered sugar
• Optional: Streusel Crumb Nut Topping:
• 2/3 cup sugar
• 1/2 cup all-purpose flour
• 1/2 cup finely chopped pecans or walnuts
• 2 teaspoons ground cinnamon
• 6 tablespoons cold butter
• Mix these ingredients with a fork or pastry cutter until coarse crumbs
• This topping will go on before baking if you prefer a crumb topping

Instructions

1. Preheat the oven to 350 degrees
2. Heavily oil spray or butter a tube pan or large baking casserole (13 x 9).
3. In a large bowl whisk together the flour, baking powder, and salt and set this aside.
4. Using an electric mixer cream the sugar and butter for 3 minutes.
5. Add the eggs, buttermilk, oil, and lemon extract and beat for 1 more minute.
6. Stir the dry ingredients gently just until blended evenly (DO NOT OVER MIX or use the electric beater).
7. Fold in the blueberries.
8. Pour into the prepared greased pan.
9. Note: if adding a streusel topping do this in this step and sprinkle the mixture over the top of the batter.
10. Bake at 350 degrees for 45 to 55 minutes depending on what pan you are using.
11. The best method is using a toothpick in the deepest part of this cake to ensure it's baked.

Notes

Tips

• cool this cake completely before storing
• use the toothpick method in the center to make sure it's finished baking
• baking time will vary depending on the pan that can be used
• this cake covered in a cake container will last 4 days in the refrigerator or you can freeze it
• cream the butter and sugar for at least 3 minutes with a heavy-duty mixer
• do not over-mix the batter fold in the flour and berries gently
• a light coating of flour on the berries just to coat will help keep them from sinking
• always wash and blot fruit dry first before adding
• if using frozen blueberries make sure they have no ice on them I usually rinse and blot dry
• use any style pan you prefer, bundt, loaf pan, tube pan, or square pan
• you can make this breakfast cake in a muffin tin however adjust the baking time
• garnish with a dusting of powdered sugar, plain cake, or drizzled with glaze or use as a dessert cake
• the cake is great served with whipped cream and extra fresh blueberries for an elegant dessert for hosting a party
• the cake will freeze well unglazed for up to 3 months wrapped and thawed in the refrigerator
• any fresh fruits you prefer can be substituted for blueberries

Fruit Substitution Suggestions

1. Diced Mango
2. Chopped Apples
3. Diced Fresh Cherries
4. Diced Peaches
5. Chopped Pears
6. Raspberries
7. Blackberries
8. Strawberries chopped

Nutrition Facts

Calories

392.84

Fat (grams)

18.99 g

Sat. Fat (grams)

9.17 g

Carbs (grams)

52.54 g

Fiber (grams)

1.6 g

Net carbs

50.93 g

Sugar (grams)

29.69 g

Protein (grams)

4.93 g

Sodium (milligrams)

247.92 mg

Cholesterol (grams)

67.49 mg

These are auto-generated calculations by the recipe card

Similar Recipes

Mom's Homemade Blueberry Muffins

Zucchini Blueberry Iced Muffins

Blueberry Crumble Bars

Old Fashioned Blueberry Pie

Blueberry Skillet Cake with Rum Sauce

One Pan Blueberry Scones

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