Blueberry Breakfast Cake

Wake Up to the Sweetest Delight

Imagine waking up to the mouthwatering aroma of warm blueberries and vanilla wafting through the kitchen. Sounds heavenly, right? You’ll want to celebrate mornings with this Blueberry Breakfast Cake. It’s not just any cake; it’s a quick, easy, and homemade recipe that’ll have everyone rushing to the breakfast table. Plus, it’s a one-pan wonder, which means fewer dishes to wash. Sign me up!

Why Make This Recipe

Why should you whip up this Blueberry Breakfast Cake when an ordinary cereal bowl is lurking in your pantry? Here’s the scoop:

• Family-Friendly: The kids will love its fluffy texture and burst of juicy blueberries, making it easy to keep the peace on busy mornings.
• Simple Cleanup: One bowl and one baking dish? Yes, please! Less time cleaning means more time enjoying that delicious cake. 🥳
• Affordable Ingredients: No need to break the bank! You probably already have most of these ingredients in your pantry.

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1/2 teaspoon salt

Directions

Let’s get baking! Follow these simple steps to get this delicious cake in the oven:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with the milk.
5. Fold in the blueberries gently so they don’t burst.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let it cool slightly before serving. Trust me, it’ll be worth the wait!

How to Make Blueberry Breakfast Cake (Overview)

Making this Blueberry Breakfast Cake is like a dance—a little mixing, a little folding, and voilà! Here’s a quick rundown:

• Cream your butter and sugar for that fluffy texture – it’s essential!
• Add your wet ingredients, then mix the dry ones – simple right?
• Gently fold in those sweet blueberries to keep them intact (no stress, just love).

Pro Tip: Don’t forget to preheat the oven first! You want that cozy magic happening as soon as you pour in the batter.

How to Serve Blueberry Breakfast Cake

Once baked, this cake is a sight to behold! Imagine that golden-brown crust with vibrant blue pops peeking through. Serve it warm, dusted with a sprinkle of powdered sugar or a dollop of whipped cream. Pair it with a hot cup of coffee or a refreshing glass of milk for the ultimate breakfast experience. Every bite offers a delightful crunch balanced by the moist cake and juicy blueberries.

How to Store Blueberry Breakfast Cake

Got leftovers? Lucky you! This cake keeps well:

• Refrigerator: Store it in an airtight container for up to 3-4 days.
• Freezer: Wrap it tightly and freeze for up to 3 months. Just thaw before diving in!

Reheating Tip: Pop a slice in the microwave for 10-15 seconds to relive that fresh-out-of-the-oven experience. Yum!

Tips to Make Blueberry Breakfast Cake

Want to elevate your baking game? Check out these insider tricks:

• Room Temperture Ingredients: Make sure your eggs and butter are at room temperature for better mixing. It really makes a difference!
• Swap the Berries: Feel free to use frozen blueberries if that’s what you have on hand—just toss them in straight from the freezer.
• Add a Zest: Mix in some lemon zest for an extra zing! 🥳

Variations

Looking to jazz things up? Here are a few fun twists:

• Mix in nuts: Chopped walnuts or pecans add a delightful crunch.
• Make it vegan: Swap eggs with flaxseed meal and use a plant-based butter alternative.
• Experiment with flavors: Add cinnamon or cardamom for a warm spice twist.

FAQs

Can I use frozen blueberries?
Absolutely! Just toss them in frozen to avoid muddling the batter.

Can I make this ahead of time?
Sure thing! You can prepare it a day in advance and store it in the fridge. Just reheat before serving!

How do I prevent my cake from sticking?
Grease your baking dish well or line it with parchment paper for easy removal.

Now, your mornings just got a major upgrade! Bake this Blueberry Breakfast Cake and enjoy a slice of morning bliss. 🍰

📌 Pin this recipe for your next cozy dinner night!

Blueberry Breakfast Cake

A quick and easy homemade cake packed with juicy blueberries, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened Make sure it’s at room temperature.
• 2 large eggs Also at room temperature.
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries Frozen blueberries can be used if desired.
• 1/2 teaspoon salt

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with the milk.
5. Fold in the blueberries gently so they don’t burst.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let it cool slightly before serving.

Notes

Serve warm, dusted with powdered sugar or a dollop of whipped cream. It can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to 3 months.