Soft and Sweet Morning Bliss Awaits You!

Imagine the aroma of fresh blueberries baking away in a warm cake, filling your kitchen with an intoxicating scent that tempts even the sleepiest of early risers. Blueberry Breakfast Cake isn’t just any treat; it’s a soft, tender slice of comfort that’s perfect for those lazy weekend mornings or last-minute brunch invitations. What makes this cake truly special? It’s quick to whip up and lovingly cradled in a single pan for easy cleanup.

Why Make This Recipe

So, why should you dive into this deliciousness? First off, easy cleanup means more time for you to sip coffee and enjoy those precious moments instead of scrubbing dishes. Second, this cake is family-friendly — kids will gobble it up, while adults will raise their coffee mugs in approval. Lastly, it’s affordable. We’re talking about basic ingredients that won’t break the bank, with flavors that make it feel fancy — who doesn’t love that combo? 😂

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

Ready to bake? Let’s get this show on the road! Here’s how to make your delightful Blueberry Breakfast Cake:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla.
In another bowl, combine flour, baking powder, and salt.
Gradually add this dry mix to the creamed mixture, alternating with milk.
Fold in the blueberries gently to avoid crushing them.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool slightly before serving and try not to eat it all at once!

How to Make Blueberry Breakfast Cake (Overview)

Let’s break it down, shall we? First, you cream your butter and sugar until they’re besties. Next, you toss in some eggs and a splash of vanilla for flavor heaven. Then comes the dry layer, where you mix flour, baking powder, and salt — because flour needs a 2-second dance with the dry ingredients to make it fluffy. Alternate adding this mix with milk, and be gentle when folding in blueberries. The batter goes into the pan, and voilà! Bake until golden, cool almost entirely (it’s hard, I know!), and enjoy. Pro tip: Don’t skip the cooling! It helps the flavors meld beautifully and prevents burny fingers.

How to Serve Blueberry Breakfast Cake

Now, for the fun part: serving! Picture this cake practically glowing with its vibrant berry colors. You can serve it warm or at room temperature, dusted lightly with powdered sugar for that Instagram-worthy finish. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Add a cup of hot coffee or iced tea, and you’ll have a breakfast that feels like a hug in your hands.

How to Store Blueberry Breakfast Cake

Worried about leftovers? No problem! Keep the cake stored in the fridge for up to 5 days or pop it in the freezer for up to 3 months. To reheat, just pop a slice in the microwave for about 15-20 seconds. It’s almost like catching a whiff of sunshine again! 🌞 Make-ahead tip: Feel free to bake this delightful cake a day in advance — it keeps getting better!

Tips to Make Blueberry Breakfast Cake

Swap the Blueberries: Experiment with different fruits like raspberries or blackberries, or even a mix. Who doesn’t love variety?
Don’t Overmix: When adding flour, mix just until combined to keep your cake fluffy and light.
Choose Fresh Blueberries: If using frozen, do not thaw them beforehand. They can make your batter soggy — no one wants sad cake!
Extra Flavors: Add a hint of lemon zest for that fresh, zingy twist that pairs perfectly with blueberries.
Make It Nutty: Throw in some chopped walnuts or almonds for some crunch and extra flavor.

Variations

Looking to switch things up? Try making it vegan by replacing eggs with flax eggs and using almond milk instead of regular milk. You can also experiment with spices like cinnamon or nutmeg to add a unique flavor to your cake. Feeling adventurous? Toss in a handful of chocolate chips or lemon zest to bring it to the next level.

FAQs

Can I substitute the all-purpose flour?
Absolutely! You can use a gluten-free flour blend — just ensure it’s a one-to-one substitute.

Can I make it ahead of time?
Yes! It stores well and can be made a day ahead. Just cover it well to keep it moist.

How do I freeze leftovers?
Cut the cake into slices, wrap them tightly in plastic wrap, and place in an airtight container or freezer bag.

Is this recipe good for parties?
Oh, definitely! It’s a crowd-pleaser and perfect for brunches, gatherings, or simply treating yourself.

📌 Pin this recipe for your next cozy dinner night!