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Blueberry Breakfast Cake

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A slice of blueberry breakfast cake with coffee

Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon.

If I owned a Bed & Breakfast, I would probably … wish that I didn’t have to clean house everyday.  No that’s not what I was going to write.  I was going to tell you that I would probably make this Blueberry Breakfast Cake for every-single-one of my guests.  While we don’t own a B&B, we do have out of town company from time to time – so given the recently renovated guest bathroom and this great recipe, maybe we’ll get some visitors soon?  My husband does a great driving tour of DC!  You know you want to come just to have cake for breakfast – and that’s okay with me!

 

A cutting board with ingredients for a blueberry breakfast cake

An incredible recipe created by Alexandra, and adapted for our readers.

I have three brothers and three sister-in-laws (plus one sister).  My sister-in-law Briana and I have a lot in common especially when it comes to baking and recipes.  She sent me a recipe for Blueberry Breakfast Cake that she made on Mother’s Day, because she knew I would love it.  The original recipe was posted by Alexandra on her blog at Alexandra Cooks.  Since June 2011 she has had thousands of comments on her post.  That is a serious endorsement of this recipe’s popularity and after seeing her post, how could I NOT make this wonderful creation?

 

Lemon zest and fresh washed blueberries

Minor adjustments were all that was needed for this recipe.

I made only tiny adjustments to the original recipe; a little less sugar, baked at a lower temperature in an 8″ springform pan, half the salt, with raw sugar on top, etc.  The recipe calls for buttermilk which performs amazing magic on this “coffee” styled breakfast cake.  It’s moist and absolutely stuffed with juicy, ripe blueberries.  With a little hint of lemon and a sugary crunchy top, this is a must make for your culinary bucket list.

 

A blueberry breakfast cake on a cake stand and a cup of coffee

My husband wouldn’t even share this cake with our favorite taste-testers – now that’s an endorsement!

Since originally posting this recipe, I’ve made this Blueberry Breakfast Cake many, many times. Every single person loves this moist and delicious cake loaded with blueberries. This recipe is a keeper.

 

A blueberry breakfast cake with blueberries on top

If I owned a B&B

I want to host a brunch or shower just so I can make it again. Or, I could open a bed & breakfast and serve it every day. Can’t you see this wonderful breakfast cake on a brunch buffet? Grab a cup of coffee and pull up a chair.  You’ll want to visit a while!

 

A slice of moist blueberry breakfast cake with a sugary crust on top

Can this Blueberry Breakfast Cake be made with frozen berries?

Yes you can use frozen berries in this recipe. I would add them frozen instead of thawed. Also, I would not fold them into the batter as the color tends to bleed. Layer 1/3 of the batter in the cake pan, then top with 1/3 of the frozen blueberries. Repeat until all batter and blueberries have been added.

Can Blueberry Breakfast Cake be frozen?

Absolutely yes! But, please try a slightly warm slice before you cool and freeze. It’s just so good!

 

 

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A blueberry breakfast cake topped with fresh blueberries

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Blueberry Breakfast Cake - a deliciously moist and lightly sweet "coffee" cake bursting with fresh sweet blueberries
4.86 from 14 votes

Blueberry Breakfast Cake

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Yield: 8 servings
Course: Breakfast, Brunch
Author: Tricia
PRINT RECIPE
A deliciously moist, lightly sweet "coffee" cake bursting with juicy ripe blueberries.

Ingredients

  • ½ cup unsalted butter, room temperature
  • Zest from 1 lemon (no white pith!)
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, plus 2 tablespoons
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 cups fresh ripe blueberries, picked over, rinsed and dried
  • ½ cup buttermilk
  • 1 teaspoon turbinado sugar for sprinkling

Instructions

  • Preheat oven to 325°F.
  • Lightly grease and flour an 8-inch springform pan. Set aside.
  • Set aside ⅓ cup of blueberries to put on top of batter before baking, if desired. In a medium mixing bowl, toss the remaining blueberries with 2 tablespoons flour and set aside. Make sure your berries are dry.
  • In a small bowl combine 2 cups of flour, salt, and baking powder. 
  • In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
  • Beat in the egg and vanilla just until incorporated.
  • Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding 1/2 of the remaining flour, then ½ of the remaining buttermilk until both are incorporated, repeat one more time. Remove the bowl from the mixer. The batter will be very thick.
  • Gently fold in the floured blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
  • Scoop the batter into the prepared pan and spread evenly. Scatter the remaining 1/3 cup of blueberries on top. Sprinkle with the coarse sugar. Bake in a 325°F preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
  • Allow the cake to rest for 30-minutes before removing the sides of the pan. Serve warm or at room temperature. Refrigerate leftovers for longer storage. The warm cake will crumble a little more than a cooled cake but it's absolutely delicious.

Recipe Notes

Recipe can also be baked in a 8x8 or 9x9 square pan. Watch the baking time in the 9x9.
I use a dark colored springform pan. If using a light colored pan, you can adjust the temperature up to 350F.
Recipe lightly adapted from Alexandra Cooks

 

Blueberries are a favorite in our house. They have the most amazing flavor and can be added in to almost anything baked. These Easy Blueberry Crumb Bars are absolutely fantastic, and who doesn’t love these amazing Lemon Blueberry Muffins with Crumble Topping too?! Blueberries really shine in homemade pies like this Blueberry Buttermilk Pie and this super popular Blueberry Crumble Pie. And don’t miss this wonderful Blueberry-Lemon Icebox Cake which is the perfect make-ahead dessert for company this summer.

Check out these Lemon Blueberry Cupcakes from Oh Sweet Basil – I really love the beautiful color! I can’t stop thinking about these beautiful glazed Blueberry Lemon Hand Pies from Shugary Sweets – I’m practically drooling! And don’t forget to add blueberries to your savory dishes too like this lovely Blueberry Apple Walnut Salad from Barefeet in the Kitchen.

Are you grilling this weekend?  I want to – especially if it involves sitting on the deck and doing nothing.  I’m thinking it’s about time for a vacation too.  I can see “leisure time” in my future.  Hope you have a wonderful long holiday weekend!  Happy Memorial Day.

Thanks so much for stopping by! Tricia

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156 Comments

  3. Kurt Fitzner says

    5 stars
    This recipe is simply fantastic. I’m not a real fan of lemon, so I omitted the zest and used stirred strawberry yoghurt instead of the buttermilk. I live in Nova Scotia, so was able to use wild blueberries. If you can find them, they are divine. All in all it turned out amazingly well. Next time I’m thinking a brown-sugar and cinnamon crumble topping. I’ll let you know how that turns out when I do it.

    reply to this comment >

  5. Mis Pyne says

    I made this with frozen raspberries. I laid half the batter down, spread the raspberries, placed the rest of the batter on top then swirled a knife through. Came out beautifully. Raspberries were a bit tart, so I made a simple lemon glaze. Perfect!

    reply to this comment >

  6. Natalia C. says

    5 stars
    This has excellent flavour and texture. It tasted like a blueberry pound cake. I used lime zest instead of lemon as I only had a lime. I also used frozen blueberries and layered the batter and blueberries as you suggested (just two layers of each, as the dough is quite sticky). It looked and tasted so good that it is worth serving as a celebration dessert.

    reply to this comment >

  7. Jeannie H Brinkmeier says

    5 stars
    I made this yesterday and I like it better than blueberry muffins or scones. I am glad you mentioned that the dough was going to be thick, because it was very thick and I thought maybe I had left an ingredient out. Thank you for a new favorite!

    reply to this comment >

    • Tricia Buice says

      Hi Helen. I haven’t tried making this breakfast cake with almond flour so I’m not sure. I think it would work but may be too moist? Let us know if you give it a try. Our readers would be interested to know how it turned out for you. Thanks for the great question.

      reply to this comment >

  10. Lyndal Christoffersen says

    5 stars
    I love recipes that call for buttermilk as it gives a beautiful soft crumb! This recipe is very easy to make and is a nice light cake without being over sweet. I enjoy the combination of blueberries and lemon. A cake is a nice break from muffins for my husband’s breakfast and lunch. I would definitely make this recipe again as it would be impressive to have for breakfast with guests.

    reply to this comment >

  13. Annalene Holtzhausen says

    5 stars
    I could eat this cake all day long! Thanks so much for this recipe – it’s absolutely delicious. The texture is perfect and I love the lemon zest taste combined with the blueberries. Can’t wait to try more of your recipes.

    reply to this comment >

  14. Sharlene says

    I made this cake today and couldn’t believe how thick the cake dough was. I had a hard time mixing the blueberries in because it was so thick. I only had to cook it about 35 minutes. I also added almond flavouring instead of vanilla. As I make a blueberry pie with almond flavouring and it is amazing. I haven’t tasted it yet as it is cooling but looking forward to it! I may also do a almond flavoured icing glaze on it. I just use icing sugar, milk and almond flavour. Then drizzle it on top.

    Thank you

    reply to this comment >

  15. Mya says

    5 stars
    Hello! I haven’t yet made this recipe, but i was looking over the ingredients and i unfortunately don’t have any buttermilk.. would there be a way to make this recipe without it?
    Thank you for your time:)

    reply to this comment >

    • Tricia Buice says

      Hi Mya. Yes – you can make it with milk or sour cream cut with a little milk. You can add a tablespoon of while vinegar to a 1 cup measuring cup, then add enough milk to fill. Stir and set aside for 5 minutes – instant buttermilk!

      reply to this comment >

    • Tricia Buice says

      Hi Cathy – yes you can. I prefer to scoop some of the batter into the pan, then sprinkle with frozen blueberries. Repeat by adding more batter, then blueberries, etc. If you stir the frozen berries into the batter, the color may bleed and give the cake a blue tint. It won’t affect the taste. Enjoy!

      reply to this comment >

  18. Julie G says

    5 stars
    I finally bought an 8 inch springform pan and couldn’t wait to try this recipe! Blueberry and/or lemon desserts are my favorites so this had my name all over it and it didn’t disappoint. Super easy to put together. I didn’t have buttermilk so I just put a little lemon juice in whole milk and voila! I loved all the zest in the cake itself.
    The flavor combination of blueberry and lemon was superb. The texture of this cake is moist but not like a layer cake. More like coffee cake, if that makes sense.
    It cut beautifully and the slight crunch on top from the sugar was all that it needed.
    I know this is something I will make over and over. The blueberry lemon icebox cake is next on my list!

    reply to this comment >

    • Tricia Buice says

      Outstanding! Thanks a bunch Julie. I think I’ll put you on the payroll as the BEST recipe tester ever!! We love this delicious little cake, and the slight crunch on top is my favorite. If I owned a B&B I would make this year round. Thank you once again for trying our recipes and for letting us know how it turned out for you. XOXOX

      reply to this comment >

  20. Quentin Reeves says

    Very good, I’ve made it twice now , and just as good, and won’t be the last! One of my favourites. My wife’s favourite as well she’s always asking me to make it,it also freezes well also.

    reply to this comment >

  21. Andrea says

    5 stars
    Very yummy! I would describe it as being a mix between a cake and a scone. I love that the top has a bit of a crunch to it, but the inside is soft. My husband loved it! Thanks for sharing this recipe!

    reply to this comment >

  24. Victoria Sanderson says

    5 stars
    I love this blueberry breakfast cake and so do my guests! I had to cook it a bit longer than you specified, but it turned out great – a wonderful menu addition at our Bed and Breakfast ! Thank you !!

    reply to this comment >

    • Tricia Buice says

      You made my day Victoria! I love serving this breakfast cake to guests and so happy you gave it a try. What a gorgeous B&B you have! If I’m ever up your way I’m going to come for a visit. Thanks again for trying the recipe and for taking the time to come back and let us know how it turned out for you.

      reply to this comment >

  25. judy says

    I made this and the batter was so stiff, I put half in the pan and then the blueberries and topped it with remaining batter. It is in the oven now and I am doubtful how it will turn out. seems 50 to 60 minutes is a long time to cook. I will be checking it. Could something be left out of the recipe…like enough liquid?

    reply to this comment >

    • Tricia Buice says

      Hi Ramona. I think it’s fine to use huckleberries but if you’re using frozen blueberries I would not fold them into the batter as the color will bleed. If I was using frozen berries, I would layer some batter then sprinkle on frozen berries, layer batter, berries, etc. I don’t know if the frozen berries will sink more to the bottom since I have not tested this recipe with frozen blueberries. Fresh seem to be the best option for this recipe in my opinion. Good luck and hope you love the cake.

      reply to this comment >

    • Tricia Buice says

      Hi Marcella. I always try applesauce first when looking for a substitute. I would start with substituting half the butter with unsweetened applesauce. Another good substitute is a neutral tasting oil. I love all our breakfast cakes – hope you’ll give them a try!

      reply to this comment >

      • Tricia Buice says

        Thanks for the great question Rebecca. I haven’t tested this particular recipe with frozen but am sure it will be fine. I would layer the blueberries in the pan instead of mixing them in as they will bleed and leave the batter streaked with blue. You don’t need to thaw the berries first – they should be fine. I would layer 1/4 of the batter in the pan, then 1/4 of the blueberries, etc. Good luck and hope it works out for you. Sounds like a great gift – bags of blueberries are wonderful!

        reply to this comment >

  29. Patricia says

    Hi Tricia,
    This recipe sounds delicious—will be making it very, very soon…tomorrow! Have you ever made it using raspberries? If so would you still recommend grated lemon or orange?
    Thank You,
    Patricia?

    reply to this comment >

    • Tricia Buice says

      Hi Patricia – so glad you’re going to give this a try. It’s so good! I have made a very similar cake with raspberries and ricotta. Here’s a link: RASPBERRY RICOTTA BREAKFAST CAKE.. If you prefer to use the blueberry cake batter, I know the raspberries will be terrific in it too! Or a mix would be fun too. I would use frozen raspberries because they don’t break down as fast as fresh. Good luck and thanks for the great question!

      reply to this comment >

  30. Stevee says

    Made this today….My batter was very thick and I followed the recipe to a T. I made in an 8 inch dark metal cake pan. I had to bake it 2 hours at 325 to get it done. Can you give me some pointers? 1/2 c buttermilk just doesn’t sound right to 2 cups flour. Did you sift the flour?

    reply to this comment >

    • Tricia Buice says

      Hi Stevee – I make this recipe often and have never had to bake it more than 60 minutes. Also, the recipe is correct as written with 1/2 cup buttermilk to two cups flour. I don’t sift the flour. If you watch the video, you will see the batter is super thick. I’m not sure why you had to bake this for 2 hours, but I would check your oven temperature to make sure it is baking correctly. Thanks for giving our recipe a try. Perhaps you can try baking this cake in a 9-inch square pan next time. Also increase your oven temperature to 350F and see if that helps. Good luck!

      reply to this comment >

  34. Lori says

    I made this today to serve to some guests this morning. Everyone loved it!
    I used frozen berries and a 9″ square pan, baked for 45 minutes and it was perfect!
    Thanks for sharing this recipe!

    reply to this comment >

  35. Makenzie says

    I am dying to try this recipe, but I am currently running low on blueberries. I do, however, have an abundance of cranberries. Have you tried a variation of this with cranberries? Do you have any recommendations if I do make the substitution? Perhaps a little more sugar and/or swap the lemon zest for orange zest? Any help would be much appreciated!

    reply to this comment >

    • Tricia Buice says

      Hi Makenzie! I have made a variation of this cake with cranberries – check out this recipe for CRANBERRY ALMOND CAKE and see what you think. We love the almond cranberry combination and think it’s a great way to use up some of your cranberries! Good luck and thanks so much!

      reply to this comment >

    • Tricia Buice says

      Hi Ashley – I have not tested this recipe with frozen blueberries but if I did, I would leave them frozen and gently fold the blueberries in at the last minute. Frozen berries tend to bleed color into the dough so the cake may not look like the one in the photo. It will taste just as good but may have streaks of blue which is not a bad thing, just different. Thanks for asking and I know you’re going to love this breakfast cake!

      reply to this comment >

    • Tricia Buice says

      That is so wonderful Barbara – you are a hard worker owning your own B&B! I know you will love this recipe and when I come to visit – I hope you’ll make it (or your adaptation, for me!) Best wishes and thanks so much for reading the blog.

      reply to this comment >

  39. Sheena @ Tea and Biscuits says

    Tricia, I commented on FB about your cake, but in case you didn’t see it I wanted to let you know I made a gluten and dairy free version of it right before we left for vacation and it tasted lovely! The lemon and blueberry flavors work so well together. I have some tweaking to do with the gluten and dairy free ingredients to get it just right, but I will be making it again 🙂

    reply to this comment >

  41. Elaine Cobb says

    I made this Blueberry Breakfast Cake immediately upon seeing your recipe. I am at a loss as to how to describe how much I loved this cake. It disappeared in 1 and 1/2 days. Just my husband and I here to eat it mind you. I loved the texture, the lemon cake, the slight crunch to the sides of the cake with each bite, the blueberries. Actually I think I may make the lemon cake with nothing in it~so good!
    Thank you for another great recipe. You are a fabulous cook!

    reply to this comment >

  42. Wendy says

    I think you are going to get your own 1,600+ well deserved comments on this lovely cake, Tricia! The texture of baked goods made with buttermilk is always so moist and delicious, paired with fresh blueberries, it sounds wonderful! I have never wanted to own a B&B, but I have dreamed of living in one! 🙂 How lovely it would be to have someone bake/cook an amazing breakfast (preferably containing blueberry breakfast cake) for you every morning! If you open a B&B, I may move in! 😉

    reply to this comment >

    • Tricia Buice says

      Thanks Lorraine – you can be our first customer! I admire people at own B&B’s. I don’t know how they do it with very little down time. But, this would be perfect on the breakfast, lunch or dinner menu – very good cake. Hope you give it a try!

      reply to this comment >

    • Tricia Buice says

      You are so right Maureen – I wouldn’t want to work that hard – haha. Decorating and changing sheets everyday doesn’t sound like my cup of tea. But … I would make this cake and I am so glad you’re going to share with your sister. She will love it to! Have a wonderful week.

      reply to this comment >

    • Tricia Buice says

      Good morning Betty – I’m heading over to Miller Farms to pick strawberries this morning – loving all this fresh fruit! Hope you had a wonderful school year and your summer vacation is coming soon! Happy Memorial Day 🙂

      reply to this comment >

  59. Susan says

    Oh my, I wish I could sit down at your table with a cup of coffee and a slice of this incredibly beautiful blueberry cake! I like your edits too. I need to make this very soon. I know my husband will thank me 🙂

    reply to this comment >

  63. Monica says

    Tricia, this is the most beautiful blueberry cake I’ve ever seen (love how you nestled more fresh blueberries on top). Yes, it would fit in perfectly on a bed & breakfast sideboard but I want it all to myself! It looks so deliciously moist and flavorful – simplicity at its best. I would gladly give up my beloved English muffin breakfast sandwiches for this. ; )
    I was just looking at some blueberry muffins this morning but this is taking over my brain! Enjoy the long weekend – I’m so ready!

    reply to this comment >

  64. Brenda says

    Hey Tricia~~ this looks amazing! Maybe I could actually make this. Of course we could just come visit you and you could have it. We actually are thinking of visiting DC this summer, so, maybe it will work out.

    reply to this comment >

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