If you adore waking up to something sweet, fresh, and bursting with flavor, this Blueberry Breakfast Cake is exactly what your mornings have been missing. It combines the juicy pop of blueberries with a tender crumb, all highlighted by a bright hit of lemon zest and the subtle tang of Greek yogurt. Every bite offers the perfect balance of moistness and a slightly crunchy top, making it a delightful way to start your day or impress guests at brunch. Trust me, once you try this cake, it will become a beloved staple in your kitchen.
Ingredients You’ll Need
These ingredients are simple pantry staples, yet each one plays a crucial role in achieving the perfect texture, flavor, and color of the Blueberry Breakfast Cake. From the creamy butter that enriches the batter to the fresh blueberries that add natural sweetness and color, every item is essential for that homemade charm.
- 2 cups all-purpose flour: The foundation of the cake, providing structure and a soft crumb.
- 1 cup granulated sugar: Adds the perfect amount of sweetness without overpowering the berries.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 teaspoon baking powder: Gives the cake a gentle rise and helps keep it light.
- 1/2 teaspoon baking soda: Works with baking powder for fluffiness and improves texture.
- 1/2 cup unsalted butter (softened): Adds richness and moistness to the cake batter.
- 1 cup plain Greek yogurt: Brings tenderness plus a subtle tang that pairs wonderfully with the berries.
- 2 large eggs: Bind the ingredients together and provide structure.
- 1 teaspoon vanilla extract: Deepens the overall flavor with a warm, sweet aroma.
- 1 1/2 cups fresh blueberries: The star ingredient offering bursts of juicy sweetness and a beautiful pop of color.
- Zest of 1 lemon: Adds a bright, citrusy lift that energizes the flavor profile.
- 2 tablespoons coarse sugar (for topping, optional): Creates a delightful crunchy topping for texture contrast.
How to Make Blueberry Breakfast Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan generously with butter or line it with parchment paper for easy removal. The preparation step ensures that your Blueberry Breakfast Cake bakes evenly and doesn’t stick to the pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined. Getting this mixture right from the start means every bite of your cake will have a uniform texture and balanced sweetness.
Step 3: Cream Butter and Yogurt
In a separate bowl, beat the softened butter with the Greek yogurt until the mixture becomes smooth and creamy. This blend is the secret to making the cake incredibly moist and tender, with a subtle tang that keeps the flavors lively.
Step 4: Add Eggs and Flavorings
Incorporate the eggs one at a time, mixing well after each addition to create an even, stable batter. Then, stir in the vanilla extract and fresh lemon zest—these ingredients lift the cake’s aromas and give it a uniquely fresh character.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing here to keep the crumb light and fluffy.
Step 6: Fold in Blueberries
Carefully fold in the fresh blueberries to prevent them from breaking and turning the batter purple. These little bursts of juice will be the beautiful pockets of sweetness throughout your Blueberry Breakfast Cake.
Step 7: Bake with Optional Topping
Pour the batter into your prepared pan, smoothing the surface with a spatula. Sprinkle the coarse sugar evenly on top for an optional crunchy finish that contrasts wonderfully with the soft cake. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool Before Serving
Allow the cake to cool completely in the pan set on a wire rack. This resting time helps it set properly, resulting in clean slices and enhanced flavor melding.
How to Serve Blueberry Breakfast Cake
Garnishes
For a simple yet elegant touch, top your cake slices with a dollop of Greek yogurt or lightly whipped cream. Fresh mint leaves or a sprinkle of powdered sugar brighten the look and add a fresh contrast to the sweetness.
Side Dishes
Pairing this cake with a side of warm coffee or herbal tea makes for a perfectly cozy breakfast. Fresh fruit salad or a light green salad can add freshness and balance to the meal, making it feel special yet effortless.
Creative Ways to Present
Try serving individual square slices on rustic wooden boards or dainty patterned plates to elevate the breakfast experience. You can even cut the cake into smaller bite-sized pieces for a brunch party, allowing guests to enjoy this Blueberry Breakfast Cake as a delightful finger food.
Make Ahead and Storage
Storing Leftovers
Your Blueberry Breakfast Cake stays fresh when stored in an airtight container at room temperature for up to 3 days. This way, you can enjoy that fresh-baked taste throughout the week without any effort.
Freezing
This cake freezes beautifully, just wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Frozen, it keeps well up to 2 months and can be thawed overnight in the fridge when you’re ready for an effortless breakfast treat.
Reheating
To bring back that just-baked warmth, reheat individual slices in the microwave for 15 to 20 seconds or warm the whole cake in the oven at 300°F (150°C) for about 10 minutes. Either way, you’ll revive all the wonderful flavors and moisture perfectly.
FAQs
Can I use frozen blueberries instead of fresh ones?
Absolutely! You can substitute the fresh blueberries with frozen ones, but make sure not to thaw them before using. Adding them frozen helps prevent excess moisture from making the cake soggy and keeps those lovely bursts of berry flavor intact.
What can I use if I don’t have Greek yogurt?
If Greek yogurt isn’t on hand, you can replace it with regular plain yogurt or sour cream. These alternatives will still provide moisture and a slight tang but may alter the texture just a bit, making the cake a little less dense.
Is this cake suitable for gluten-free diets?
This particular recipe relies on all-purpose flour for structure, so it’s not gluten-free as written. However, you can experiment by swapping in a gluten-free baking blend, but results might vary slightly in texture and rise.
Can I add nuts to the Blueberry Breakfast Cake?
Yes! Adding chopped walnuts or almonds can provide a delightful crunch and nutty flavor that complements the sweet blueberries beautifully. Just fold them in along with the berries to distribute evenly.
How do I know when the cake is perfectly baked?
The best way to check is by inserting a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, your Blueberry Breakfast Cake is perfectly done. If it’s wet batter, give it a few more minutes and test again.
Final Thoughts
Making this Blueberry Breakfast Cake is like sharing a warm hug first thing in the morning—comforting, flavorful, and utterly satisfying. Its beautiful simplicity, combined with fresh ingredients, means it’s easy enough for any day yet special enough to impress. Give it a try and watch how it quickly becomes your go-to breakfast that everyone will ask for again and again.
Print
Blueberry Breakfast Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Breakfast Cake combines the tangy richness of Greek yogurt with fresh blueberries and a hint of lemon zest for a moist, tender crumb. Perfectly sweet and topped with a crunchy sugar layer, it’s an ideal morning treat or easy dessert that feels wholesome and satisfying.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Fruits and Toppings
- 1 1/2 cups fresh blueberries
- 2 tablespoons coarse sugar (for topping, optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper to ensure the cake doesn’t stick.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly combined to ensure proper leavening.
- Combine wet ingredients: In a separate bowl, beat the softened butter with the Greek yogurt until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest to infuse flavor.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can make the cake tough.
- Fold in blueberries: Gently fold the fresh blueberries into the batter, taking care not to break them to keep the cake visually appealing and prevent excess moisture.
- Pour batter and add topping: Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle coarse sugar evenly over the surface if you desire a crunchy topping.
- Bake: Bake in the preheated oven for about 40 to 45 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and serve: Let the cake cool completely in the pan on a wire rack before slicing and serving. Enjoy warm with a dollop of yogurt or cream cheese if desired.
Notes
- Add a tablespoon of fresh lemon juice into the batter for an extra citrus twist.
- Frozen blueberries can be used instead of fresh; do not thaw to avoid excess moisture in the batter.
- Serve warm with yogurt or cream cheese for added richness.
- The cake keeps well stored in an airtight container for up to 3 days or can be frozen for longer storage.
