Blueberry Breakfast Cake


2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

Zest of 1 lemon

2 cups fresh blueberries (use frozen without thawing, if necessary)


Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.

Whisk together flour, baking powder, and salt in a medium bowl.

In a larger bowl, cream the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, then add buttermilk, vanilla, and lemon zest.

Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.

Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean or with a few crumbs.

Let the cake cool in the pan on a wire rack for 10 minutes before turning out to cool completely.

Variations & Tips:

Feel free to swap blueberries with raspberries or blackberries.

Add a streusel topping with cinnamon and brown sugar for extra crunch.

For a vegan or dairy-free version, use plant-based milk with a teaspoon of apple cider vinegar and a butter substitute.

Toss frozen berries in a bit of flour to prevent sinking and color bleeding.

This Blueberry Breakfast Cake is a versatile gem, perfect for a cozy start to your day or as a delightful addition to a brunch menu. So go ahead, preheat your oven, and get ready to indulge in the magic of blueberries!


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