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Blueberry Breakfast Cake Recipe

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4.4 from 12 reviews

This Blueberry Breakfast Cake is a moist and tender cake bursting with fresh blueberries, topped with a sweet and crumbly streusel. Perfect for a cozy morning treat or brunch, this cake combines classic flavors and a delightful texture in every bite. Easy to prepare and baked to golden perfection, it serves 12 and pairs beautifully with coffee or tea.

Ingredients

Cake Batter

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking powder
  • 2 cups fresh blueberries

Streusel Topping

  • 2 tablespoons butter (softened)
  • 1/4 cup brown sugar
  • 1/4 cup flour

Instructions

  1. Preheat Oven: Preheat your oven to 350˚F (175˚C) so it’s ready to bake the cake evenly.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the 1/2 cup softened butter together with 1 cup sugar until light and fluffy. This helps to incorporate air for a tender crumb.
  3. Add Eggs and Vanilla: Beat in the 2 eggs one at a time, then stir in the 1 teaspoon vanilla extract and 1/2 cup buttermilk to add moisture and flavor to the batter.
  4. Mix Dry Ingredients and Combine: Add 1 cup of the all-purpose flour along with 1 1/2 teaspoons salt and 2 teaspoons baking powder, mixing until combined. Then add the remaining 1 cup flour and mix gently just until moistened to avoid overmixing. Fold in the 2 cups fresh blueberries carefully to distribute them evenly.
  5. Prepare Streusel Topping: In a separate bowl, combine 2 tablespoons softened butter with 1/4 cup brown sugar and 1/4 cup flour. Mix until the mixture is crumbly to form the streusel topping.
  6. Assemble and Bake: Grease a 2-quart baking dish thoroughly. Spread the cake batter evenly into the dish, then sprinkle the streusel topping evenly over the batter. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Remove the cake from the oven and let it cool for 15 to 20 minutes. Cut into 12 even pieces and serve warm or at room temperature. Enjoy your delicious breakfast cake!

Notes

  • Fresh blueberries give the best flavor, but frozen blueberries can be used if thawed and drained.
  • Be careful not to overmix the batter to keep the cake light and tender.
  • The streusel topping adds a lovely texture contrast — don’t skip it!
  • Serve with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.
  • Allow the cake to cool before cutting to ensure clean slices.

Find it online: https://marthatasty.com/blueberry-breakfast-cake-recipe/