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.

Overhead of Blueberry Cake in Pan With a Couple of Pieces Missing.
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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. 

Pouring Sweet Glaze over a Blueberry Breakfast Cake.

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.

A Couple of Pieces of Blueberry Breakfast Cake on White Plates.

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

5 from 2 votes

Blueberry Breakfast Cake

Prep Time 15 minutes
Cook Time 35 minutes
Blueberry Breakfast Cake is a soft and moist cake you can enjoy in the morning loaded with blueberries and drizzled with a sweet glaze.



  • 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


  • 2 cups (296 g) fresh or frozen blueberries


  • ½ cup (62.5 g) confectioners' sugar
  • 2-3 tablespoons whole milk, room temperature


  • 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.


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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. Can this be made with tart cherries instead of blueberries? Love both fruits… and these cherries are just getting ready for harvest here in Northern Michigan and blueberries soon…

  2. I just watched you making your Blueberry Cobler and you referred me to this site for the recipe… I can not find the recipe for cobbler… everything else but no cobbler.
    Could you please send me the amount of Sugar, BP, Salt, Mild and Melted Butter?
    I’d love to try your recipe… thank you.

  3. I am going to make the blueberry breakfast cake for my church end of month Birthday Sunday, my mom when I was growing up prepared me Bluebery muffins for my birthday breakfast- good memories. Thankyou

  4. I have baked muffins with this blueberry cake recipe twice now and it is my favorite recipe for blueberry muffins. This recipe is really a hit at my house! Thank you!!

  5. For the blueberry cake can I substitute Splenda instead of using sugar? How much Splenda would I have to use?
    Roberta Gatto

  6. Made your Fresh Strawberry Cobbler to have with coffee for a brunch treat. It was a big hit!

  7. I followed the instructions to the letter, but my cake did not rise at all. I wonder if it’s the pan are used which is a nonstick darker color 9 x 13 baking pan. Or, maybe I didn’t mix the butter and the sugar enough. Everything that was supposed to be room temperature was room temperature. But it barely rose. It taste good though.

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