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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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’ve been reading your blog for a while and thought its about time I told you how much I love it! Seeing a new post on my Facebook feed makes a busy work day absolutely fine because I have something to look forward to when I’m home!
This looks gorgeous as always! I have some leftover vanilla frosting would that work the same way as your cream cheese frosting? If so I will be baking these tomorrow 🙂 xxx
Thank you so much! That is so kind of you to say! 🙂 (I think vanilla would be great!)
You’re welcome! 🙂 Brilliant stuff I will definitely be making this! Thank you xx
It’s 12:42pm and I just realized I haven’t eaten yet today. DYING for a piece of this right now!
“It’s 12:42pm and I just realized I haven’t eaten yet today.” Things I have never said ever. 😉
I didn’t read all the notes prior to baking, maybe because I got it off Pinterest, then simply printed the recipe. So I didn’t know it was designed for muffins or mini-bundt.I baked it in a big bundt pan! It took 67 minutes to bake! Haven’t tasted it yet because its for Easter brunch, but I’m sure it will be fine…looks great. Maybe you could add that to the text of the recipe if you get more dummies like me. Thanks.
Oh dear! So sorry. Hope it turns out ok!
I did the same thing! Made this for Easter morning and after backing for over an hour, the center was still not done. I guess when I read it, it sounded like you could make one or the other, not both. Oops!
I seldom read entire recipes before starting and made this as is. I have a LOT which is fine because I divided it. The one I cooked in a bundt pan is taking forever, I’m just now reading the notes. You’d think I’d learn. Smells delish though!
I am the SAME way. 🙂
If I want bake this as a single bundt cake how long should I bake it?
Girl, you have some amazing looking baked goods. I’ve been following you on Facebook for awhile.
Love all your photos. They’re beautiful!
Thank you so much!
looks delicious!! Could I make this in a regular 13×9″ baking dish? if so, would the cooking time remain the same? Thanks!
I searched Pinterest for a lemon blueberry muffin recipe with no streusel or topping, but none appealed to me. However, this recipe is just outstanding. Soooo, I experimented a bit and figured out that by adding the zest from three large lemons, and the juice from one and a half large lemons, I ended up with fabulous, no-fuss blueberry lemon muffins. Thank you so much.
Love that!
I made this recipe this morning. I couldn’t figure out what size pans you used so I halved the recipe and made it as 18 muffins (there are only three of us). The muffins were yummy! A melt in your mouth cakelike texture which we prefer but not overly sweet. Perfect! I didn’t understand the need for the cocoa powder so I eliminated it and replaced it with AP flour. I’d really like to try making it next time as a cake so could you elaborate on the three sizes of pans you need for this recipe please? Thanks for an awesome recipe.
If I just want to make a regular size bundt cake and use the rest of the batter for muffins, how full should I make the cake pan?