Absolutely! A Blueberry Breakfast Cake is the perfect hybrid of a soft coffee cake and a fruit-studded muffin — tender, not too sweet, and bursting with juicy blueberries. It’s ideal for brunch, slow mornings, or a not-so-guilty second cup of coffee treat.
Here’s a moist, bakery-style version that’s easy to whip up and always a crowd-pleaser:
🫐☕ Blueberry Breakfast Cake
🍰 What it is:
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Buttery, tender crumb
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Loaded with fresh or frozen blueberries
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Lightly sweet — perfect for breakfast or brunch
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Can be made in a square pan or loaf pan
🛒 Ingredients
(Serves 9–12)
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115g (½ cup) unsalted butter, softened
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150g (¾ cup) sugar
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1 large egg
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1 tsp vanilla extract
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240g (2 cups) all-purpose flour
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2 tsp baking powder
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½ tsp salt
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120ml (½ cup) milk (whole or buttermilk is best)
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2 cups blueberries (fresh or frozen*)
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1 tbsp flour (for tossing berries)
Optional Topping:
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2 tbsp coarse sugar (for crunchy top)
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Zest of 1 lemon (for a bright finish)
If using frozen blueberries, do not thaw — toss in 1 tbsp flour before folding in.
👨🍳 Instructions
1. Preheat Oven
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Set oven to 175°C (350°F)
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Grease or line an 8×8-inch square pan (or 9×5 loaf pan)
2. Cream Butter & Sugar
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In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes)
3. Add Egg & Vanilla
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Beat in the egg and vanilla until smooth
4. Mix Dry Ingredients
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In a separate bowl, whisk flour, baking powder, and salt
5. Alternate Mixing
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Add flour mixture in 2 parts, alternating with the milk
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Mix just until combined — don’t overwork the batter
6. Add Blueberries
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Toss blueberries in 1 tbsp flour, then gently fold into the batter
7. Bake
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Spread batter into prepared pan and smooth top
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Sprinkle with coarse sugar (and lemon zest if using)
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Bake for 35–45 minutes (square pan) or 50–60 minutes (loaf), until golden and a tester comes out clean
8. Cool & Serve
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Cool in the pan for 15 minutes, then lift out or slice and serve warm
🍋 Optional Add-Ins:
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½ tsp cinnamon or cardamom in the batter
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Lemon zest in batter and/or topping
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Swap half the flour for almond flour for a nuttier texture
🧊 Storage:
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Keeps at room temp for 2 days
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Refrigerate up to 5 days
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Freezes well (wrap tightly)