This Blueberry Breakfast Cake is the perfect addition to your next Sunday brunch! It’s moist, tender, packed with juicy blueberries, and finished with a crumbly streusel topping. Just 10 minutes of prep needed!
Who could say no to cake for breakfast?!
This Blueberry Breakfast Cake is an all-time favorite! It’s moist, tender, packed full of juicy, fresh blueberries. It’s perfect on its own, with your morning coffee, as part of brunch, or even as an after-dinner dessert!
Why I LOVE this recipe!
- Quick prep – Just 10 minutes of hands-on time needed before you’re popping this in the oven.
- Amazing texture– This recipe uses buttermilk to achieve the most moist and tender texture.
- Versatile – Breakfast, snack, dessert? This breakfast cake truly can be anything you want it to be!
Recipe Notes
This Blueberry Breakfast Cake recipe is as simple as promised! Just a 10 minutes of prep for a family friendly breakfast.
In this section I am going to go through a few tips and tricks I use for how to make this Easy Breakfast Cake to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Butter – Be sure to soften the butter beforehand so it incorporates easily with the sugar.
- Sugar
- Eggs
- Vanilla Extract
- Buttermilk – The key to that deliciously moist texture!
- All-Purpose Flour
- Salt
- Baking Powder –
- Blueberries – Be sure to use fresh blueberries for this recipe. Frozen will not yield the same results.
- Streusel Topping – The streusel topping is a simple combination of butter, brown sugar, and flour.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Use another fruit – Swap the blueberries out for another fruit of your choice. This recipe would work great with diced strawberries, raspberries, blackberries, or even cranberries!
- Add a frosting – I love the streusel topping, but feel free to make this a little more “dessert-y” with a layer of Buttercream Frosting.
- Make blueberry lemon cake – Try adding a sprinkle of lemon zest or a couple squeezes of lemon juice to make this into a delicious blueberry lemon breakfast cake!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Berry Breakfast Cake.
In a large bowl, cream together the butter and sugar. Mix in the eggs and vanilla, then stir in the buttermilk.
To the wet ingredients, add in one cup of flour, salt, and baking powder. Mix together, then add in the rest of the flour. Mix until moistened.
Fold in the blueberries. In a separate bowl, make your streusel topping by mixing together softened butter, brown sugar, and flour until crumbly.
Add the prepared batter to a greased 2-quart baking dish. Spread evenly, top with prepared streusel, then bake at 350ºF for 35-45 minutes or until a toothpick comes out clean. Cool, then slice, serve, and enjoy!
Recipe Tips
- Don’t skip the buttermilk – Buttermilk is the key to an extra moist and tender texture, so be sure you’re using that over regular milk.
- Don’t over-mix – Over-mixing can cause the cake to become dense. Mix until just combined to maintain that light and moist texture!
- Check for doneness – The baking time can vary depending on your oven. I recommend checking the cake for doneness by inserting a toothpick into the center. If it comes out clean, then it’s ready to go; if it comes out with batter on it, then it needs more time.
- Cool before slicing – A quick 10-15 minutes of cooling time helps the cake set up slightly before you slice into it.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make the batter ahead of time – You can prepare the batter a couple days in advance, then just bake it up when you’re ready.
- Make ahead and store – Prepare the breakfast cake completely, let it cool, then store it at room temperature, in the fridge, or even in the freezer!
What to Serve with Blueberry Breakfast Cake
This Blueberry Breakfast Cake is delicious served on its own but it also works great as part of a larger brunch spread!
Choose one or several of these dishes to create a wholesome, well-rounded breakfast. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Sausage and Spinach Quiche – This Sausage and Spinach Quiche is a brunch favorite! A creamy egg bake loaded with fresh spinach, sausage, and cheddar cheese.
- Breakfast Casserole with Bacon – The perfect way to fill out your Sunday brunch! This Breakfast Casserole with Bacon is rich, creamy, cheesy, and packed full of crispy bites of bacon.
- Summer Fruit Salad – Keep with the sweet theme and pair your breakfast cake with this Summer Fruit Salad featuring berries, grapes, pineapple, and kiwi all tossed in a perfectly sweet citrus dressing.
Berry Breakfast Cake Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- at room temperature for up to 3 days
- in the refrigerator for up to 1 week
- in the freezer up to 3 months
Recipe FAQ’s
Can I use frozen blueberries?
I don’t recommend it. Frozen blueberries release a lot more moisture into the batter as they bake, which can affect the texture of the cake. I definitely recommend sticking with fresh!
How long does it take to bake blueberry breakfast cake?
Ultimately, that depends on your oven. You’ll bake this cake at 350ºF for anywhere from 35-45 minutes. The best way to check that it’s done is to insert a toothpick into the center. If it comes out clean, then it’s ready to go!
More EASY Breakfast Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy breakfast recipes here, or see a few of our readers favorite sweet breakfast recipes below.
- One Bowl Banana Bread
- Apple Fritter Breakfast Casserole
- Cinnamon Crumble Coffee Cake
- French Toast Muffins with Cinnamon Streusel
Blueberry Breakfast Cake
Ingredients
- 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
For the streusel:
- 2 tablespoons butter, softened
- 1/4 cup brown sugar
- 1/4 cup flour
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, cream the butter and sugar together. Mix in the eggs and vanilla, then stir in the buttermilk.
- Add one cup of flour, along with the salt and baking powder. Mix. Then add the remaining cup of flour and mix until just moistened.Fold the blueberries.
- To make the streusel topping, mix the softened butter with brown sugar and flour until combined and crumbly.
- Grease a 2 quart baking dish and spread the batter evenly. Top with the streusel topping.Bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean.
- Once done, let cool for 15-20 minutes, then cut into 12 pieces. Enjoy!
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