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.
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.
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.
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.
Freezing Blueberry Breakfast Cake
To freeze this cake, follow these instructions:
- First, let the cake cool completely.
- Once cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.
- Next, label and date the packaging.
- Finally, place the cake in the freezer to store for up to 2-3 months.
- When ready to enjoy, let the cake thaw in the refrigerator overnight.
Blueberry Breakfast Cake
Ingredients
Cake
- 1 cup (125 g) all-purpose flour
- ⅓ 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
Topping
- ½ cup (122.5 g) whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- confectioners' sugar, for dusting
Instructions
Cake
- 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.
Topping
- 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!
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
As a novice baker, I followed this recipe to the letter, and the result was amazing! The syrup at the end is where the magic truly happens. I was worried it might make the cake too sweet, but it turned out perfectly balanced. The sweetness level was just right, and my husband—who doesn’t even like cake—couldn’t resist. We finished it in just two days!