Blueberry Breakfast Cake is loaded with fresh blueberries, baked, and poked with holes to be saturated with a warm sugary milk mixture for a super moist and rich cake. Then, it’s dusted with confectioners’ sugar. This type of cake, known as a poke cake, is the perfect way to add flavor and extra moisture to each bite. And, don’t save this cake just for breakfast; it is also a delicious snack or dessert. If you prefer strawberries, check out my Fresh Strawberry Cake.

Whole Blueberry Breakfast Cake on a White Counter with Flowers.
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Ingredients & Substitutions

Blueberries: I used fresh blueberries in the cake as well as for the topping. You could also use frozen blueberries that have been thawed.

Flour: If you prefer a gluten-free cake, substitute a good quality gluten-free flour in place of all-purpose flour in a 1:1 ratio.

Eggs: For best results, be sure the eggs are at room temperature before adding them to the batter. Out of eggs? Try one of my egg substitutes.

Topping: The combination of milk, unsalted butter, and sugar is poured over the baked cake, saturating it, for a super moist crumb and added sweetness. Looking for a dairy-free treat? Simply leave off this milk mixture that is poured on top.

Poking Holes, Pouring Topping, and Unwrapping a Blueberry Breakfast Cake.

Can I Use a Different Pan?

Sure! If you don’t have a 7-inch springform pan, use an 8×8-inch or 9×9-inch baking dish. However, if using a larger pan, the cake will not bake up as high and the baking time will need to be decreased. You could also double the recipe if using a 9×13-inch baking dish.

Whole Blueberry Breakfast Cake With Some Pieces Cut and One Piece Removed.

Can I Add Lemon to the Cake?

Yes! If you love the combination of blueberry and lemon, you can easily make this into a blueberry lemon breakfast cake. To add the lemon flavor, simply add 1 teaspoon of lemon juice and 1 teaspoon of lemon zest to the cake batter. That’s it!

How to Store Blueberry Breakfast Cake

To store this blueberry breakfast cake, first, let it cool completely. Next, wrap it tightly in plastic wrap and aluminum foil and place it in an airtight container or cake carrier. If serving the cake within a day or two, leave it out at room temperature. For longer storage, the cake can be stored in the refrigerator for 3-4 days, but if not wrapped properly, the cake can dry out.

Close up of the inside of a Blueberry Breakfast Cake.

Freezing Blueberry Breakfast Cake

To freeze this cake, follow these instructions:

  1. First, let the cake cool completely.
  2. Once cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.
  3. Next, label and date the packaging.
  4. Finally, place the cake in the freezer to store for up to 2-3 months.
  5. When ready to enjoy, let the cake thaw in the refrigerator overnight.
Slices of Blueberry Breakfast Cake on White Plates.
Whole Blueberry Breakfast Cake on a White Counter with Flowers.
5 from 7 votes

Blueberry Breakfast Cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Blueberry Breakfast Cake is loaded with fresh blueberries, baked, and poked with holes to be saturated with a warm sugary milk mixture for a super moist and rich cake.



  • 1 cup (125 g) all-purpose flour
  • cup (67 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 large eggs, room temperature
  • ½ cup (109 g) vegetable oil
  • 2 cups blueberries, fresh or frozen (thawed), divided


  • ½ cup (122.5 g) whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • confectioners' sugar, for dusting



  • Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
  • In a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
  • To a small bowl, add eggs and oil. Stir until well combined.
  • Add the eggs and oil mixture to the flour mixture, mixing until combined.
  • Set aside ½ cup of blueberries. Fold the rest of the blueberries into the batter until coated.
  • Pour the batter into the lined pan and top with the reserved ½ cup of blueberries. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.


  • In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
  • Take the cake out of the oven. Insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
  • Pour the milk mixture over the baked cake, making sure it fills the holes and covers the top.
  • Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake.
  • Dust the cake with confectioners' sugar before serving. Enjoy!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Very lovely breakfast cake! I add the lemon juice and zest, all these flavors definitely compliment each other. My Bundt pan was too large, no worries though… I used my deep glass loaf dish I use to bake banana bread. It came out perfect. Thank you!

  2. Great cake! Love that most of the sweetness comes from the berries. Made it 2x’s. I reduced amount of berries by 1/4 cup. 2nd time. Much better.

  3. I wanted to use this recipe for my very first time using a springform pan. Several things went wrong …
    Mistake 1: I used thawed frozen blueberries & added them WITH their juice to the batter. This gave the batter a purpley-gray color, which was completely unlike the recipe photos. Lesson? Use fresh blueberries

    Mistake 2) I poured the gray batter (still tasty, I figured) into the springform pan, but the pan’s bottom gave way as I attempted to put it in the oven. The batter is now a mess to be cleaned up 🙁
    Lesson? Have the springform pan sitting on a baking sheet or pan with sides.
    Hope my errors will help another novice baker 🙂

  4. Take 2, In Which I Learn From My Mistakes… and make new ones 🙂

    So the batter was the correct color this time, and I got it into the oven without a spill, woo hoo!
    After the full bake time, I check the cake with toothpicks *around the edges only*.
    All looks good, so out comes the skewer for poking holes and I promptly cave in the center of the cake because it is very much Not Done.
    Back into the oven 🙁
    The cake looks lovely thoough & smells wonderful! I’m working up my courage to remove it from the pan, wish me luck 🙂

  5. Absolutely delicious! We had it for breakfast and are looking forward to having it for dessert tonight with ice cream.
    I did not have a 7-in springform pan so I used an 8-in cake pan. I baked it 5 minutes less than the time that you gave. It came out great.

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