Blueberry Breakfast Cake is a soft and moist cake you can enjoy in the morning loaded with blueberries and drizzled with a sweet glaze. You will also love my Blueberry Coffee Cake!
Blueberry Breakfast Cake
Cake for breakfast, you say? Yep! And no, this is not a coffee cake, but can sure be enjoyed with a cup of coffee. This blueberry cake has a super soft crumb with just the right amount of blueberries. Then, to top it all off, literally, a sweet glaze is added to the top.
Breakfast Cake Ingredients
Room Temperature Ingredients: For best results, use room temperature ingredients in this recipe. The ingredients will come together easier and result in a smooth and velvety crumb.
Blueberries: Blueberries have been called a ‘one-food wonder’ because of their health benefits. So, when eating a piece of this cake in the morning, you know you are getting some nutrients! You can use fresh or frozen blueberries.
Glaze: The simple sweet glaze is made with confectioners’ sugar and whole milk.
Should I Coat the Blueberries in Flour?
Well, this has become a debatable topic. It was believed that coating blueberries in flour keep them from sinking to the bottom of the batter. It is also supposed to help the blueberries mix in with the other ingredients a little better. However, some tests have shown that this could be just an old wives’ tale. But, it won’t really hurt your recipe if you do want to first coat the blueberries; however, it could cause the cake to be a bit drier.
How to Store Blueberry Breakfast Cake
To store the cake, cover it and keep it at room temperature. It will last a few days. Do not store it in the refrigerator; it could dry out faster.
Can I Freeze this Cake?
Sure! However, it is best to freeze the cake before adding the glaze. Let the cake cool completely. Then, tightly wrap the cake (or pieces of the cake) in plastic wrap. Then, place the cake in a freezer bag or freezer-safe container. Label and date the containers; it will last up to a month.
More Coffee Cakes
Blueberry Breakfast Cake
Ingredients
Cake
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (122.5 g) whole milk, room temperature
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
Blueberries
- 2 cups (296 g) fresh or frozen blueberries
Glaze
- ½ cup (62.5 g) confectioners' sugar
- 2-3 tablespoons whole milk, room temperature
Instructions
- Preheat the oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl combine the flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until fluffy (2-3 minutes). Add eggs, milk, vanilla, and oil; mix on low for about 1 minute, or until combined.
- Add dry ingredients to the butter mixture and blend on medium for 30 seconds, or until combined.
- Remove bowl from mixer. Gently fold the blueberries into the batter.
- Pour batter into the prepared baking dish. Bake 30-35 minutes, or until browned and a toothpick comes out clean. (Cover the top of the cake with aluminum foil in the last 10 minutes if browning too fast.)
- Set aside to cool slightly as you prepare the glaze.
- In a medium mixing bowl, combine confectioners' sugar and milk. Whisk until light and smooth. Add more milk, if needed, to reach your desired consistency.
- Drizzle glaze over the warm cake. Serve warm or at room temp.
Video
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Tried the first time …. it wss an absolute hit! Can’t wait to take it to work. Thanks
I made this. Did everything according to recipe only used
I stick of plant butter instead of regular butter. Cake was delicious but a bit crumbly.