Blueberry Breakfast Cake
This Blueberry Breakfast Cake is a simple yet elegant treat that feels special without being fussy. With a buttery crumb, juicy blueberries in every bite, and a hint of lemon zest for brightness, it’s the perfect coffee cake for weekend brunches, holidays, or just a cozy morning at home.
A sprinkle of sugar on top gives it a delicate crunch, making every slice just as beautiful as it is delicious. Serve it warm with a cup of coffee or tea, and you’ve got a bakery-worthy start to your day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: About 1 hour
- Yield: 9 servings
- Method: Oven-Baked
Ingredients:
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1 cup sugar (plus 1 tablespoon for topping)
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (1 stick), softened
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions:
- Prep & preheat: Preheat oven to 350°F (175°C). Lightly grease a 9 × 9-inch baking dish.
- Coat the blueberries: Toss blueberries with 1/4 cup of flour in a small bowl. Set aside.
- Cream butter & sugar: In a large bowl, beat butter, 1 cup sugar, and lemon zest for 3–5 minutes until fluffy.
- Add egg & vanilla: Mix in the egg until incorporated, then stir in vanilla.
- Mix dry ingredients: In a separate bowl, whisk remaining flour, baking powder, salt, and cinnamon.
- Combine wet & dry: Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in blueberries: Gently fold floured blueberries into the batter. Spread batter evenly in the prepared dish. Sprinkle top with 1 tablespoon sugar.
- Bake: Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool at least 15 minutes before slicing. Serve warm or at room temperature.
Chef Tips & Variations:
- Fruit swaps: Try raspberries, blackberries, or a mix of berries.
- Glaze it up: Add a light lemon glaze (powdered sugar + lemon juice) for extra zing.
- Make ahead: Bake the cake the night before and serve in the morning—it keeps moist and flavorful.
- Healthier twist: Substitute half the flour with whole wheat flour and reduce sugar slightly.
- Freezer friendly: Cool completely, wrap slices individually, and freeze for up to 2 months.