Blueberry Breakfast Cake Recipe

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If you’ve been on the hunt for a breakfast treat that feels like a warm hug in cake form, look no further than this Blueberry Breakfast Cake. Bursting with juicy blueberries and soaked in a luscious sugary milk topping, this cake strikes the perfect balance between tender crumb and moist indulgence. Whether you’re waking up early or hosting a brunch, this Blueberry Breakfast Cake turns an ordinary morning into a special occasion with every forkful.

Ingredients You’ll Need

This Blueberry Breakfast Cake comes together with simple, pantry-friendly ingredients, each one playing a crucial role in the taste, texture, and appearance of the final result. From the fluffy structure built by the flour and baking powder to the juicy pops of blueberries and the creamy milk topping, every component shines here.

• 1 cup (125 g) all-purpose flour: Provides structure and a tender base for the cake.
• ⅓ cup (67 g) granulated sugar: Sweetens the cake just right without overpowering it.
• 2 ½ teaspoons baking powder: Helps the cake rise beautifully for a light texture.
• ½ teaspoon kosher salt: Enhances all the flavors and balances sweetness.
• 3 large eggs, room temperature: Adds richness and binds the ingredients together.
• ½ cup (109 g) vegetable oil: Keeps the cake moist and tender with a neutral flavor.
• 2 cups blueberries, fresh or frozen (thawed), divided: Provide refreshing bursts of juicy sweetness throughout the cake.
• ½ cup (122.5 g) whole milk: The base for the warm topping that seeps into the cake’s holes.
• 2 tablespoons unsalted butter: Adds richness and smoothness to the milk topping.
• 2 tablespoons granulated sugar: Sweetens the topping and helps it caramelize slightly.
• Confectioners’ sugar, for dusting: Gives a pretty, delicate finish and a hint of extra sweetness.

How to Make Blueberry Breakfast Cake

Step 1: Prepare Your Pan and Preheat the Oven

Begin by preheating your oven to 375°F and lining a 7-inch springform pan with parchment paper that extends up the sides. Give it a quick spritz of cooking spray to ensure the cake releases easily once baked. This prep sets the stage for a smooth baking experience and a perfectly shaped cake.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and kosher salt. These dry ingredients form the backbone of your Blueberry Breakfast Cake, ensuring even leavening and just the right touch of sweetness.

Step 3: Combine Wet Ingredients

In a smaller bowl, gently mix the eggs and vegetable oil until they’re well combined, creating a silky base that will be folded into the dry mix. The oil is key to that tender crumb you’re dreaming of.

Step 4: Bring It All Together and Fold in Blueberries

Gradually pour the egg and oil mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep your cake tender and light. Then, reserve half of your blueberries and fold the rest carefully into the batter, coating them well to prevent sinking.

Step 5: Bake the Cake

Pour the batter into your prepared pan, smoothing the top before sprinkling reserved blueberries evenly on top. Pop the cake in the oven and bake for 50 to 55 minutes, or until a toothpick inserted near the center comes out mostly clean, signaling that it’s baked through but still moist.

Step 6: Make the Warm Milk Topping and Poke the Cake

While the cake bakes, heat the whole milk, butter, and sugar in a small saucepan over medium heat until everything is melted and smooth. When the cake comes out of the oven, use a skewer to poke 25 to 30 evenly spaced holes all over the surface—these little holes invite the warm topping to soak in deeply, elevating the cake’s moist, rich texture.

Step 7: Pour the Topping and Let It Absorb

Slowly drizzle the warm milk mixture evenly over the cake, allowing it to seep into those angled holes and saturate the crumb beautifully. Let the cake cool for 10 to 15 minutes so the flavors meld and the topping sets just right.

Step 8: Finish with a Dusting of Confectioners’ Sugar

Before serving, give the Blueberry Breakfast Cake a light dusting of confectioners’ sugar for a delicate, snowy finish that looks irresistible and adds a subtle sweetness to every bite.

How to Serve Blueberry Breakfast Cake

Garnishes

To really wow your guests, serve the Blueberry Breakfast Cake with a handful of fresh blueberries on top and a sprig of mint for a splash of color. A light drizzle of honey or a dollop of whipped cream also pairs wonderfully, enhancing the cake’s natural sweetness without overshadowing it.

Side Dishes

This cake shines as the centerpiece of a morning spread but pairs beautifully with simple sides like a bowl of vanilla yogurt, a fresh fruit salad, or even crispy bacon if you enjoy a hint of savory with your sweets. These sides add texture contrasts and flavors that complement the moist, blueberry-studded cake.

Creative Ways to Present

For brunch parties, slice the Blueberry Breakfast Cake into generous wedges and serve it on a wooden board surrounded by small bowls of nut butters, flavored cream cheeses, or lemon curd. You can also layer slices with mascarpone and extra blueberries to make an elegant breakfast trifle that doubles the delightful blueberry flavor.

Make Ahead and Storage

Storing Leftovers

Your Blueberry Breakfast Cake will keep well in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s best to store leftovers in the fridge to maintain freshness and prevent the milk topping from spoiling.

Freezing

Feel free to freeze leftover cake slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They keep well for up to two months. When ready to eat, thaw them overnight in the fridge for best texture.

Reheating

To enjoy your Blueberry Breakfast Cake warm, gently reheat slices in the microwave for 20 to 30 seconds or warm them in a low oven (around 300°F) for 10 minutes. This revives the softness and brings back the luscious texture of the soaked topping.

FAQs

Can I use frozen blueberries in the Blueberry Breakfast Cake?

Absolutely! Just make sure to thaw and drain them beforehand to avoid excess moisture in the batter, which could make the cake too dense or soggy.

What kind of pan works best for this recipe?

A 7-inch springform pan is ideal for this Blueberry Breakfast Cake. The removable sides make it super easy to release the cake without damaging the delicate topping and presentation.

Can I substitute any ingredients?

You can swap vegetable oil for melted butter if you prefer a richer flavor, though the texture may be slightly less moist. For dairy-free options, almond or oat milk can work for the topping, but skip the butter or use a plant-based alternative.

Is this cake good served cold?

Yes! The Blueberry Breakfast Cake tastes delicious warm or cold. Chilling overnight can deepen the flavor, and it makes a wonderful grab-and-go breakfast or afternoon snack.

How do I make the cake more blueberry-packed?

If you crave more blueberries, you can increase the amount up to 2 ½ cups. Just be mindful that too many berries might make the batter a little heavier and affect the baking time slightly.

Final Thoughts

This Blueberry Breakfast Cake is more than just a breakfast option—it’s a cozy, comforting way to start your day with a little sweetness and a burst of fresh fruit. I can’t wait for you to try this recipe, feel the incredible moistness from the warm milk topping, and experience how easy it is to make a slice of blueberry heaven right in your own kitchen. Happy baking and even happier eating!

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