Blueberry Breakfast Cake Recipe
Tender, buttery breakfast cake studded with juicy blueberries and a crisp sugar top. Perfect with coffee or tea.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1.75 oz beaten egg about 1 large egg, without shell
- 1.5 tsp pure vanilla extract
- 1 tsp fresh lemon zest optional, but brightens flavor
- 1.75 cup all-purpose flour
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 0.75 cup buttermilk, room temperature
- 1.5 cup fresh blueberries rinse and pat very dry
- 1 tbsp all-purpose flour for tossing the blueberries
- 1.5 tbsp coarse sugar for sprinkling on top
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease an 8-inch square pan and line the bottom with parchment.
- Toss the blueberries with 1 tbsp flour until lightly coated; set aside.
- Cream butter and granulated sugar with a mixer until pale and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, and lemon zest until smooth, scraping the bowl as needed.
- Whisk the 1¾ cups flour with baking powder and salt in a separate bowl.
- Add dry ingredients to the butter mixture in two additions, alternating with the buttermilk. Mix just until combined.
- Fold in the floured blueberries gently, keeping as many whole as possible.
- Spread batter into the prepared pan and smooth the top. Sprinkle with coarse sugar.
- Bake 33–38 minutes, until golden and a tester comes out clean. Cool 15 minutes before slicing.
Notes
Variation: Swap buttermilk with plain Greek yogurt for extra tang, thinning with 1–2 tbsp milk if needed. Add a quick lemon glaze (powdered sugar + lemon juice) once cooled for a bakery-style finish. Storage: Cover and keep at room temperature up to 2 days, or refrigerate up to 5 days. Warm slices briefly for best texture.
This recipe is an original creation inspired by classic Blueberry Breakfast Cake Recipe flavors. All ingredient ratios and instructions are independently developed.