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Blueberry Breakfast Cake

Blueberry Breakfast Cake

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  • Add egg and vanilla, mixing well. Stir in lemon zest if using.
  • Combine dry ingredients in a separate bowl and add to the wet mixture alternately with the milk.
  • Fold in blueberries, being careful not to overmix.
  • Pour into the pan and smooth the top. Sprinkle a few extra berries and sugar on top for sparkle.
  • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and dust with powdered sugar before serving.

    • Tips & Variations

    • Use frozen blueberries straight from the freezer (no need to thaw), but toss them in a bit of flour to prevent sinking.
    • Add a streusel topping for extra crunch.
    • Make it dairy-free by using plant-based milk and oil instead of butter.
    • Serve with a side of yogurt or fruit for a more filling breakfast.

    Final Thoughts

    There’s something special about sitting down with a slice of Blueberry Breakfast Cake — it’s simple, satisfying, and full of that homemade goodness we all crave in the morning. With its buttery texture and pockets of tart-sweet blueberries, it’s sure to become a family favorite.

    Serve it warm from the oven or enjoy it the next day with a cup of coffee — either way, this cake turns any morning into something special.

    Would you like a printable recipe or a version adapted for muffins? I’d be happy to create that for you! 🫐🍰☕