This Blueberry Breakfast Cake is tender, moist, and bursting with fresh or frozen blueberries in every bite. Perfect for a weekend brunch, holiday breakfast, or a simple weekday treat, it’s sweet enough to feel special but easy enough for a quick morning. The drizzle of glaze adds just the right touch of sweetness without overpowering the berries. If you love this version, be sure to check out my Easy Blueberry Breakfast Cake for another simple, berry-filled breakfast option.
Ingredients & Substitutions
- Room Temperature Ingredients: Using room temperature eggs, butter, and buttermilk helps everything blend smoothly and creates a tender, velvety crumb.
- All-Purpose Flour, Baking Powder & Kosher Salt: The flour gives structure, while baking powder helps the cake rise beautifully. Salt enhances the flavor.
- Butter: Unsalted butter adds richness and flavor. You can use salted butter, but reduce any additional salt slightly.
- Granulated Sugar: Sweetens the cake and helps create a light, tender texture.
- Eggs: Provide structure and moisture. Make sure they’re room temperature for best results.
- Buttermilk: Adds tang and keeps the cake moist. You can substitute with whole milk plus 1 teaspoon lemon juice or vinegar if needed.
- Canola Oil: Adds extra moisture and helps keep the cake tender. Neutral oils like vegetable or avocado oil work too.
- Blueberries: Fresh or frozen blueberries work. Toss them lightly in 1 to 2 tablespoons of flour before folding them in to prevent them from sinking to the bottom.
- Glaze: A simple drizzle of confectioners’ sugar mixed with whole milk creates a sweet finishing touch. You can add a little lemon juice for a bright citrus flavor if you like.
FAQs
Can I make this Blueberry Breakfast Cake ahead of time?
Yes! Bake the cake, let it cool completely, then cover tightly or store in an airtight container at room temperature for up to 2 days.
Can I use frozen blueberries?
Yes! Toss frozen blueberries lightly in 1 to 2 tablespoons of flour before folding them into the batter to prevent sinking and turning the cake purple. No need to thaw first.
Can I use other berries?
Absolutely! Raspberries, blackberries, or chopped strawberries work well. Keep in mind that some berries are juicier than others, which may slightly change the texture.
Can I make this cake in a different pan?
Yes! A 9×13-inch pan works perfectly, but you can also bake in an 8×8-inch square pan or a loaf pan. Smaller pans may need less time, and larger pans may need a few extra minutes.
Add Lemon Flavor for a Lemon Blueberry Breakfast Cake
Give this cake a bright, citrusy twist by adding 1 to 2 tablespoons lemon zest to the batter when creaming the butter and sugar. This lets the lemon flavor bloom and pairs beautifully with the blueberries. For an extra pop of citrus, stir in 1/2 to 1 teaspoon lemon extract with the vanilla. Both options add fresh flavor without changing the texture; totally optional, but highly recommended if you love a lemony kick!
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 Blueberry Breakfast 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 container; 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) buttermilk, room temperature
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
Blueberries
- 2 cups (296 g) fresh or frozen blueberries, lightly tossed in 1 to 2 tablespoons flour to prevent sinking (optional)
Glaze
- 1 cup (125 g) confectioners' sugar
- 4 to 6 tablespoons whole milk, room temperature
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), cream butter and sugar until fluffy, about 2 to 3 minutes.
- Add eggs, one at a time, mixing well after each addition. Then, on low speed, mix in the buttermilk, canola oil, and vanilla until combined, about 1 minute.
- Gradually add the dry ingredients to the wet mixture. Mix on medium speed for about 30 seconds, until just combined. Do not overmix.
- Gently fold the blueberries into the batter.
- Pour batter into the prepared baking dish, spreading it evenly.
- Bake 35 to 45 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. If the edges brown too quickly, loosely cover with foil for the last ten minutes of baking.
- Let the cake cool slightly in the pan while you make the glaze.
- In a medium bowl, whisk together the confectioners' sugar and 4 tablespoons milk until smooth and pourable. Add more milk, one tablespoon at a time, until it reaches your desired consistency.
- Drizzle glaze over the warm cake. Serve warm or at room temperature.
Video
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This post has been updated as of April 10th, 2026.
Can this be made with fresh blueberries
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…
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.
https://iambaker.net/blueberry-cobbler/
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
I love your recipes
So delicious! I poured a sour cream glaze over the top. Turned out very delicious!
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!!
For the blueberry cake can I substitute Splenda instead of using sugar? How much Splenda would I have to use?
Roberta Gatto
I haven’t made that substitution so I can’t speak to its effectiveness.
Made your Fresh Strawberry Cobbler to have with coffee for a brunch treat. It was a big hit!
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.