Blueberry Breakfast Cake

This Blueberry Breakfast Cake is a delightfully moist and tender coffee-style cake bursting with sweet, juicy blueberries and kissed with a hint of lemon. Perfect for breakfast, brunch, or an afternoon snack, this cake delivers comfort and freshness in every bite. With its crisp sugared top and soft crumb, it’s a treat you’ll want to make all year long.

Why You’ll Love This Recipe

This cake is simple yet stunning, with a texture that’s rich but not too heavy—ideal for morning or midday enjoyment. The combination of tangy buttermilk and lemon zest balances the sweetness, while the blueberries add pockets of fruitiness throughout. It’s easy to make with everyday ingredients, and it bakes beautifully in a springform or square pan. Serve it warm or at room temperature for a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, room temperature
Zest of 1 lemon (avoid the white pith)
¾ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus 2 tablespoons
2 teaspoons baking powder
½ teaspoon sea salt
2 cups fresh ripe blueberries, rinsed and dried
½ cup buttermilk
1 teaspoon turbinado sugar (for topping)

Directions

1. Preheat oven to 325°F. Lightly grease and flour an 8-inch springform pan. Set aside.

2. Reserve ⅓ cup of the blueberries to sprinkle on top of the batter before baking. Toss the remaining blueberries with 2 tablespoons of flour in a medium bowl. Set aside.

3. In a separate bowl, whisk together 2 cups flour, baking powder, and salt.

4. In the bowl of a stand mixer, beat together the butter, lemon zest, and sugar until light and fluffy, about 3–5 minutes, scraping down the sides as needed.

5. Beat in the egg and vanilla until just incorporated.

6. On low speed, add one-third of the flour mixture, followed by one-third of the buttermilk. Repeat this alternating process until all the flour and buttermilk are incorporated. Do not overmix. The batter will be thick.

7. Gently fold the floured blueberries into the batter with a rubber spatula, taking care not to burst the berries.

8. Transfer the batter to the prepared pan and spread it evenly. Sprinkle the reserved ⅓ cup blueberries over the top, then sprinkle with turbinado sugar.

9. Bake for 50–60 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out mostly clean.

10. Let the cake cool in the pan for 30 minutes before removing the sides. Serve warm or at room temperature.

Servings and timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Variations

• Mixed Berry Cake: Replace half the blueberries with raspberries or blackberries for a colorful twist.

• Lemon Glaze: Drizzle with a simple glaze made from lemon juice and powdered sugar once the cake has cooled.

• Nutty Crunch: Add a handful of chopped almonds or walnuts to the batter or sprinkle on top for added texture.

• Cinnamon Swirl: Swirl in a cinnamon-sugar mixture for a warm, spiced variation.

• Dairy-Free Option: Use a plant-based butter and dairy-free buttermilk alternative (like almond milk + vinegar).

Storage/Reheating

Store the cooled cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. To freeze, wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature.

To reheat, microwave individual slices for 10–15 seconds or warm in a low oven.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter. Toss in flour to reduce bleeding and adjust bake time as needed.

Can I bake this in a square pan?

Absolutely. Use an 8×8 or 9×9-inch square pan. Baking time may vary slightly—keep an eye on it.

What if I don’t have buttermilk?

You can make a quick substitute: mix ½ cup milk with 1½ teaspoons lemon juice or vinegar, and let sit for 5 minutes before using.

Do I need a springform pan?

No, a standard greased and floured baking pan will work just fine. The springform makes for easier serving, but it’s optional.

Can I use whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour. The texture will be slightly denser.

How do I prevent blueberries from sinking?

Tossing them in flour before folding them into the batter helps keep them suspended throughout the cake.

Can I reduce the sugar?

Yes, you can reduce the granulated sugar slightly, but it may affect the cake’s moisture and texture.

Should I serve this cake warm or cold?

It’s delicious both ways. Warm servings are softer and more crumbly, while cooled slices hold their shape better.

What type of sugar is best for topping?

Turbinado sugar adds a delightful crunch, but you can also use raw sugar or coarse sanding sugar.

Can I make this cake ahead of time?

Yes, and it actually tastes even better the next day after the flavors have settled. Just store properly and reheat if desired.

Conclusion

This Blueberry Breakfast Cake is a cozy, bakery-style treat that’s perfect for slow mornings, brunches, or anytime you need a touch of sweetness. With its fluffy texture, bright lemon zest, and bursts of fresh blueberries, it’s a recipe worth keeping in your rotation year-round. Enjoy a slice with coffee, tea, or simply on its own—you really can’t go wrong.