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
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.
I love recipes that are tried and tested like this one!
Thanks! Have a great day!
I can’t tell you how yummy this looks. Adding it to my agenda for next Saturday. Thx!
Yay! Hope its a hit! 🙂
Anytime I can have cake (lots of it) for breakfast, I’m a happy girl! 🙂
You are speaking my language. 🙂
I love that you can make this into so many different forms! This would be perfect to serve on Easter morning.
Oh, great idea!
Yummy breakfast cake for everyone!
Thanks Kiran!
bring on cake for breakfast I LOVE it and well I love blueberries 🙂 they are my favorite! this looks yummy.
So someday when I come over to relax by your pool we can sip blueberry flavored water. Now if you could just invent a blueberry margarita that would be great. 😉
This looks wonderful! I’m always looking for an excuse to eat cake for breakfast and, uhh… I think I may have just found it!
Thanks!!
Ok stop it! This is so beautiful and I’d like it right now 🙂 Yum! ….fabulous pictures too.
Thank you so much Jenny!
yummm! just curious what the cocoa is for?
We like the little added depth of flavor. I started with 2 tbsp but decided I only liked that with a sweetened cocoa. 🙂
oh my, this looks AMAZING. As soon as I saw it in my reader, I knew I needed to make it for my husband. He would love it!