There’s something about the smell of blueberries baking in the oven that instantly makes a house feel like a home. It’s sweet, warm, and just a little nostalgic—like weekend mornings in grandma’s kitchen, where breakfast didn’t mean cereal or toast, but something special, made from scratch with love. This Blueberry Breakfast Cake is just that: a cozy, fruit-filled treat that turns an ordinary morning into something memorable.

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For many families, breakfast cakes are part of those cherished weekend rituals. They’re the kind of recipes that get handed down, scribbled on flour-dusted notecards, passed between generations. This one in particular brings together simple ingredients and big flavor. It’s buttery and soft, bursting with fresh blueberries in every bite, and it has that perfect balance of sweetness that works for breakfast but still feels a bit indulgent—just like weekends should.

This cake is a hit at brunch gatherings, baby showers, or even as a midweek pick-me-up. And let’s be honest—there’s no wrong time to bake it. Whether you’re sipping a cup of coffee in your slippers or hosting a morning get-together, this recipe will quickly become a go-to. It’s also super forgiving, so even beginner bakers can pull it off with confidence.

Why You’ll Love This Recipe:

Soft, moist, and full of flavor – It’s light yet satisfying, and those juicy blueberries make it pop.
Perfect for sharing – Whether you’re hosting brunch or bringing something to a potluck, this cake is always a crowd-pleaser.
No fancy ingredients – Just good old pantry staples and fresh blueberries.
Quick and easy – Comes together without a lot of fuss, and you don’t need to be an expert baker.
Delicious any time of day – Great for breakfast, but also lovely as an afternoon snack or dessert.

INGREDIENTS YOU’LL NEED:

½ cup unsalted butter, softened
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 cups fresh blueberries

HOW TO MAKE BLUEBERRY BREAKFAST CAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat your oven and prepare your baking dish.
Start by preheating your oven to 350°F (175°C). Grease and lightly flour an 8×8-inch baking dish, or line it with parchment paper if you prefer an easier cleanup.

Step 2: Cream the butter and sugar.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step helps give the cake that tender, melt-in-your-mouth texture. I usually do this with a hand mixer on medium speed for about 2–3 minutes.

Step 3: Add the egg and vanilla.
Beat in the egg and vanilla extract. Don’t rush this—give it a good mix so everything is well combined and silky.

Step 4: Mix the dry ingredients.
In a separate bowl, whisk together 1¾ cups of the flour, the baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—you don’t want to overmix or the cake could turn out dense.

Step 5: Fold in the blueberries.
Toss your blueberries with the remaining ¼ cup of flour (this keeps them from sinking to the bottom of the cake while baking). Then gently fold them into the batter with a spatula, being careful not to crush them. You’ll see those little purple swirls starting to form—that’s when it gets exciting.

Step 6: Bake the cake.
Pour the batter into your prepared baking dish and spread it out evenly. Bake for about 40–45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

Step 7: Let it cool—if you can wait.
Try to let the cake cool for at least 15–20 minutes before slicing, but no judgment if you sneak a warm piece with your coffee. The smell is irresistible.

HELPFUL TIPS:

Use fresh blueberries if you can—they hold their shape better and give that perfect juicy pop. Frozen blueberries work in a pinch, but don’t thaw them first or your batter might turn purple.
Don’t skip flouring the blueberries. It really helps them stay suspended in the batter.
Room temp ingredients mix better. Let your butter, egg, and milk sit out for a bit before baking.
Double the batch and bake it in a 9×13 pan if you’re feeding a crowd—this cake disappears fast.

DETAILS:

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 9 servings
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

This cake is best served fresh, but honestly, it tastes even better the next day after the flavors settle a bit. Serve it warm, at room temperature, or slightly chilled with a dollop of whipped cream or a light dusting of powdered sugar.

NUTRITIONAL INFORMATION: (Estimated per serving)

Calories: 250
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 150mg
Total Carbohydrate: 35g
Dietary Fiber: 1g
Sugars: 15g
Protein: 4g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen blueberries?
Yes, just don’t thaw them. Toss them with a bit of flour and fold them in frozen to keep the batter from getting too streaky.

Can I make this cake gluten-free?
Absolutely! Just substitute a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for best results.

What kind of pan works best?
An 8×8-inch square pan is perfect for this recipe, but you can also use a round cake pan or double the recipe for a 9×13-inch pan.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, pop a slice in the microwave for about 10 seconds—just enough to warm it up without drying it out. You can also freeze slices individually wrapped for up to 2 months.

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CONCLUSION

Whether you’re baking for your family, hosting brunch, or just want a cozy breakfast treat to brighten your day, this Blueberry Breakfast Cake is always a good idea. It’s the kind of recipe you’ll find yourself making again and again—because it’s simple, satisfying, and made with love. So go ahead, brew that coffee, preheat the oven, and let your kitchen fill with the sweet scent of blueberries and butter. Morning magic is just a slice away.