Irresistible Blueberry Breakfast Cake 🍇🍰

Start your morning with something special — imagine soft, buttery cake dotted generously with juicy blueberries, lightly sweet and perfectly suited for breakfast (or brunch!). This Blueberry Breakfast Cake brings together tender crumb, vibrant fruit bursts and the kind of ease that makes it a go‑to for lazy weekends or special mornings.

Introduction

Breakfast cakes offer a bridge between dessert and morning meal: you get the comforting feel of cake, but the bright fruit and simpler approach mean it works early in the day too. With this Blueberry Breakfast Cake, you’ll enjoy the buttery base, the burst of blueberries, and the flexibility to serve it with coffee, tea or fresh fruit. As Chef Ina Garten once encouraged: *“Who wouldn’t love cake for breakfast?!”* :contentReference[oaicite:0]{index=0}

In this article we’ll cover the full recipe (with ingredient list and measurements), step‑by‑step method, chef tips, health & safety notes, a nutrition & health‑benefits table (including why blueberries are especially good), and a set of FAQs to answer your questions. Let’s dive in.

Why You’ll Love This Cake

• The combination of buttery cake and fresh blueberries is both comforting and refreshing.
• It’s versatile: serve it warm, at room temperature, or alongside yogurt, fresh fruit or a drizzle of honey.
• With minimal fuss and standard ingredients, it punches above its weight in flavour and appeal.
• Blueberries bring not just flavour but real nutritional benefit (see below) — so you’re enjoying something tasty *and* good for you.

Ingredients & Measurements

Here’s the ingredient list based on the start you provided (and a few additions) — yields approx. 8‑10 servings depending on slice size and pan used.

For the Cake Batter

• 2 cups (≈ 240 g) all‑purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (≈ 113 g) unsalted butter, softened
• ½ cup (≈ 100 g) granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1 cup (≈ 240 ml) milk (whole or 2%)
• 1½ to 2 cups fresh (or frozen, thawed) blueberries — gently folded in after batter is ready

Optional Toppings or Finish

• 1 Tablespoon coarse sugar for sprinkling on top (optional for crunch)
• Fresh lemon zest (½ teaspoon) for brightness — especially good if you like citrus‑fruit pairings
• Serve with a dollop of plain Greek yogurt or fresh fruit for a fuller breakfast feel.

Step‑by‑Step Method

Follow this method for best results — keeping things straightforward and intentional.

1. Pre‑Bake Preparation

Preheat your oven to 350 °F (≈ 175 °C). Grease and flour an 8×8‑inch (≈20×20 cm) square baking pan or a comparable round 9‑inch pan. If using blueberries from the freezer, thaw and drain briefly so excess moisture doesn’t affect the batter.

2. Combine Dry Ingredients

In a medium bowl whisk together the all‑purpose flour, baking powder and salt. Set aside.

3. Cream Butter & Sugar, Add Eggs & Milk

In a large mixing bowl (stand mixer or hand mixer) cream the softened unsalted butter and granulated sugar until light and fluffy (~2 minutes). Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Then, alternating, add the flour mixture and the milk in two or three batches, beginning and ending with the flour mixture, mixing just until combined. Avoid over‑mixing.

4. Fold in Blueberries

Gently fold in the blueberries so they are evenly distributed but avoid crushing them and bleeding too much colour into the batter.

5. Bake

Pour the batter into the prepared pan and smooth the top. If using optional coarse sugar or lemon zest on top, sprinkle now. Bake for about 35–40 minutes, or until the top is golden and a toothpick inserted into the centre comes out with just a few moist crumbs (not raw batter). Let the cake cool in the pan for ~10 minutes, then transfer to a wire rack to cool further.

6. Serve

Serve warm or at room temperature. For breakfast, you might pair with a side of Greek yogurt, fresh berries, or a light drizzle of maple syrup. Store leftovers in an airtight container for up to 2‑3 days; refrigerate if your kitchen is warm.

Expert Tips from Chef Ina Garten

• Use ripe, flavourful blueberries: The better the fruit, the more flavour in the cake — frozen are acceptable, just thaw and drain first.
• Room‑temperature eggs and milk: These help the batter mix smoothly and rise evenly.
• Avoid over‑mixing once the flour is added: Over‑mixing can make the cake tough rather than tender.
• Check for doneness, not colour only: Because blueberries can add moisture, rely on the toothpick test rather than just the appearance of the top.
• Serve with intention: Even though it’s “just breakfast cake,” setting it up with a side fruit or yogurt elevates it and makes it feel like a real breakfast treat.

Health & Safety Considerations 🍽️

While this cake is a delightful treat, here are important considerations for safe preparation and better nutrition:

• Ingredient handling: Ensure eggs and milk are fresh and stored properly. If using frozen blueberries, thaw and drain to avoid excess moisture which can affect texture.
• Allergens alert: This recipe contains wheat (gluten), dairy (milk, butter) and eggs. If serving guests with dietary restrictions, consider adaptations or label accordingly.
• Portion control: Although suitable for breakfast, it remains a cake (with sugar and fat), so pairing with protein or fresh fruit helps balance the meal.
• Storage: Store the cake in an airtight container. If the kitchen is warm, refrigerate to prevent spoilage (especially if you top with yogurt or fresh fruit). Consume within 2‑3 days for best texture.

Nutrition & Health Benefits Table

Note: These are approximate values for guidance only. Your actual calories/macros will vary based on ingredient brands and portion size.

Why Blueberries Boost the Benefits of This Cake

Including blueberries in a breakfast‑style cake isn’t just about flavour — you’re tapping into real health value. Studies show blueberries offer antioxidant, anti‑inflammatory and vascular‑supporting properties thanks to compounds such as anthocyanins. :contentReference[oaicite:2]{index=2} They’ve been associated with improved blood pressure, reduced cardiovascular risk, and enhanced brain function. :contentReference[oaicite:3]{index=3} So while the cake is a treat, the fruit component gives it a meaningful edge.

10 FAQs – Your Questions Answered

1. Can I use frozen blueberries instead of fresh?
   Yes — frozen blueberries work well. Just** thaw and drain** them first so you don’t add excess moisture to the batter which could affect texture.
2. What size pan should I use?
   An 8×8‑inch (20×20 cm) square pan works nicely for ~8 servings. If you use a 9‑inch round pan, bake time may vary slightly (reduce by ~5 minutes).
3. How do I prevent the blueberries sinking to the bottom?
   Gently fold the blueberries into the batter at the end. You can also toss them lightly in flour before adding to the batter — this helps them stay suspended.
4. Can I make this gluten‑free?
   Yes — substitute the all‑purpose flour with a 1:1 gluten‑free flour blend designed for cakes. Baking powder and salt stay the same. Texture may be slightly different but still delicious.
5. How do I store leftovers and how long do they keep?
   Store the cake in an airtight container at room temperature for 1‑2 days. If topped with yogurt or fresh fruit, refrigerate and consume within 2‑3 days.
6. Can I add other fruits or nuts?
   Absolutely. Optionally add a handful of chopped nuts (e.g., almonds or pecans) for texture, or swirl in raspberries or sliced strawberries instead of (or alongside) the blueberries.
7. Is this cake suitable for breakfast or more like dessert?
   It can be either! With the fruit and simpler format it works beautifully for breakfast or brunch. To lean dessert‑ward, serve with a scoop of vanilla yogurt or a dusting of powdered sugar.
8. Can I reduce the sugar for a less sweet version?
   Yes — you can reduce the sugar by ~¼ cup if you like a more lightly sweetened cake, though the crumb may be slightly less tender. Taste the batter before adding blueberries to adjust to your preference.
9. How do I know when the cake is done?
   Insert a toothpick into the centre: if it comes out clean or with a few moist crumbs (but not raw batter), the cake is done. The top should be lightly golden and spring back when touched.
10. Can I make this ahead for a gathering?
    Yes — you can bake it ahead, let it cool, then wrap and store at room temperature or refrigerate depending on toppings. On serving day, bring to room temperature or warm slightly for best flavour.

Final Thoughts

This Blueberry Breakfast Cake offers the best of both worlds: delicious cake experience and the bright nutrition of blueberries. Whether you’re baking for a slow weekend morning, brunch with friends, or simply treating yourself, it brings both comfort and value. As Chef Ina Garten said: *“Who wouldn’t love cake for breakfast?!”* :contentReference[oaicite:4]{index=4}

Enjoy every bite, savour the blueberry bursts—and make your morning a little more special. 🍇✨