Easy Blueberry Breakfast Cake
Made of bursting blueberry flavor, delicate crumbs and a touch of sweetness, this Easy Blueberry Breakfast Cake is the perfect morning treat! If you love blueberries in baked goods, try Blueberry Sour Cream Coffee Cake and Blueberry Cobbler!
Having sweet treats for breakfast is one of the simple delights for me. We love the occasional weekend pancakes and French toasts. However, if you want to change things up from the regular breakfast treats, then try this Easy Blueberry Breakfast Cake.
Blueberry Breakfast Cake: The Perfect Breakfast Treat
- This Blueberry Cake has super delicate crumbs , bursting blueberry flavors, and delicious golden crust.
- It is mildly sweet so it is perfect as a treat in the morning, but also delightful as an anytime snack or dessert.
- This is a one bowl recipe so you can make it anytime you want a quick and simple baked good!
- Want a sweeter, richer cake with berries? Try my Easy Berry Cake.
Let’s Make it!
Preheat the oven to 350 F. Grease an 8 inch glass baking dish with melted butter. Toss blueberries with the ¼ cup of all-purpose flour until coated.
Whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt in a mixing bowl, until thoroughly combined.
Add the buttermilk, egg, melted butter and vanilla extract. Use a rubber spatula to gently mix everything until almost combined.
Add the blueberries and continue to stir just until everything is mixed. You will yield a somewhat thick batter.
Pour and scrape the batter into the greased 8 inch square baking pan. Smooth and level the top using a spatula. Sprinkle 2 tbsp. of sugar all over the top.
Bake the cake for 35-40 minutes, or until a toothpick inserted at the center of the cake comes out clean.
Frequently Asked Questions
Yes. If you do, you don’t need to coat the berries in flour as fresh do not have the extra moisture like the frozen ones.
The frozen berries has extra moisture that they acquired from the freezing. The flour will absorb this extra moisture so they remain suspended in the batter rather than sagging to the bottom.
Yes, you can. Just make sure to chop the big chunks into bits to maintain the cake aesthetics 🙂
More Tips for Success
- Make sure the buttermilk and egg are at room temperature for easy mixing of the batter.
- Since oven temperatures vary, check your cake as you approach the baking time. The cake is ready once a toothpick inserted at the center of the cake comes out clean.
More Delicious Treats
Easy Blueberry Breakfast Cake
Equipment
- 1 8 inch square glass baking dish
Ingredients
- 1 ¾ cup all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup melted butter plus 2 tbsp. for greasing the baking dish
- 1 tsp vanilla
- 1 ½ cup frozen blueberries do not thaw
- ¼ cup all-purpose flour for coating the blueberries
- 2 tbsp sugar for sprinkling on top of the cake
Instructions
- Preheat the oven to 350 F. Grease an 8 inch glass baking dish with melted butter. Toss blueberries with the ¼ cup of all-purpose flour until coated.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt until thoroughly combined.
- Add the buttermilk, egg, melted butter and vanilla. Use a rubber spatula to gently mix everything until almost combined. Add the blueberries and continue to stir just until everything is mixed. The batter is a bit thick.
- Pour and scrape the batter into the greased 8 inch baking dish. Use a spatula to level the batter. Sprinkle 2 tbsp. of sugar all over the top. Bake the cake for 35-40 minutes, or until a toothpick inserted at the center of the cake comes out clean.
Notes
- The buttermilk and eggs must be at room temperature for optimal combining of ingredients.
- You can also use fresh blueberries. If so, you do not need to coat them in flour because they do not have that extra moisture like the frozen ones.
- Since oven temperatures vary, check your cake as you approach the baking time. You may need to bake it for a bit longer or less.
