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

Blueberry Breakfast Cake

5 from 52 votes

Blueberry breakfast cake a deliciously moist and lightly sweet "coffee" cake bursting with juicy, fresh blueberries with a hint of lemon and a sugary crust.

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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

Blueberry Breakfast Cake

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Course: Breakfast, Brunch
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 52 votes
A deliciously moist, lightly sweet "coffee" cake bursting with juicy ripe blueberries.

Ingredients

  • ½ cup unsalted butter room temperature (113g or 4oz)
  • zest from 1 lemon (no white pith!)
  • ¾ cup granulated sugar (170g)
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, plus 2 tablespoons (252g plus 15g)
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 cups fresh ripe blueberries picked over, rinsed and dried (12oz)
  • ½ cup buttermilk (4oz)
  • 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 ½ 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 ⅓ 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
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
 

Nutrition

Calories: 330kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 278mg | Potassium: 95mg | Fiber: 2g | Sugar: 24g | Vitamin A: 430IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg

 

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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187 Comments

  1. Maureen | Orgasmic Chef

    A bed and breakfast would be fun but I wouldn’t want to do all the cooking, cleaning advertising and everything else myself. So I’ll keep blogging. 🙂

    My sister is coming in August and I’m making this cake for her on day one!

    Reply

    • Tricia Buice

      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

  2. Dom

    I can see why you made this and why it’s your husbands favourite too. It looks so beautiful. Like a muffin cake? I’d eat it all day!

    Reply

  3. Betty

    Put on the coffee…I’ll be right over! 🙂 This is perfect for a lazy breakfast for a long weekend- I’m loving all of those blueberries!

    Reply

    • Tricia Buice

      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

    • Tricia Buice

      Thanks Larry – you won’t be sorry that you shared it with your baker – it’s easy and delicious! Hard to beat in my book. I hope you and Bev have a great Memorial Day weekend 🙂

      Reply

    • Tricia Buice

      Hi Paige – welcome to the neighborhood! Yes I think you could use this special Baking Blend 1-1 in place of the flour. Hope you love you it and enjoy your stay 🙂

      Reply

      • Tricia Buice

        Hi Lisa. I would not make this batter that far in advance. Anything with baking powder should not sit that long or the light, fluffiness and rise of the cake will be affected. You could bake it the night before and it will still be delicious the next morning. Not warm but so good!

    • Tricia Buice

      I think I could eat this everyday! It has such a wonderful flavor, not too sweet, not at all dry, just juicy and moist – and now I want to make it again! Have a lovely holiday weekend.

      Reply

  9. Toni | BoulderLocavore

    I love this cake! Sort of a cross between breakfast and dessert which is perfect. I think instead of running a B &B, I will occasionally make this cake (gluten-free) and pretend I’m visiting a Bed and Breakfast. No cleaning involved.

    Reply

    • Tricia Buice

      Dessert at every meal Toni! Guess that doesn’t work but having this cake on special occasions is a great idea. I will be making this for my next family event or work related eat-fest 🙂 Have a great holiday weekend!

      Reply

  14. Susan

    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

    • Tricia Buice

      Any meal works for me too Beth. I do think it is the perfect light brunch or luncheon treat. Or midnight snack – not that I know anything about that! Have a wonderful holiday weekend and thanks for stopping by!

      Reply

  18. Monica

    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

    • Tricia Buice

      Hey Monica – this cake is worth seconds – it truly is deliciously moist and so full of wonderful flavor. It doesn’t need icing or anything else for that matter. Hope you and your family have a wonderful weekend too!

      Reply

  19. Brenda

    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

    • Tricia Buice

      Coffee cake, breakfast cake, blueberry cake … I don’t care what you call it – it is amazing with a hot cup of coffee or cold from the fridge. I know this from experience Haha. Thanks for stopping by June!

      Reply