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

Blueberry Breakfast Cake

A deliciously moist, lightly sweet "coffee" cake bursting with juicy ripe blueberries.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Breakfast, Brunch
Servings: 8 servings
Author: Tricia

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.

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