Delicious and moist, this blueberry breakfast cake is easy to make and perfect for brunch. Loaded with fresh or frozen blueberries!
You might also like my lemon blueberry scones, jumbo blueberry muffins, or blueberry slab pie!
I turned our tried-and-true blueberry muffin recipe into a breakfast cake that is even more moist and just as flavorful. Perfect for slicing and serving with a glass of cold milk. Made with or without streusel topping, this cake is perfect for breakfast or brunch.
Why I Like This Recipe
- Basic ingredients. The recipe is made from ingredients that you probably already have on hand like flour, baking powder and salt, eggs, milk, oil and sugar.
- Versatile. Fresh or frozen blueberries can be used. Use fresh blueberries for the best results. If using frozen blueberries, there is no need to thaw them; gently fold them directly into the muffin batter.
- Feeds a crowd. One cake makes 12 generous slices of blueberry cake, equivalent to 2 muffins each, or 24 smaller slices, equivalent to 1 muffin each.
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Tips and Tricks
- You don't need a stand or an electric mixer. You can make muffins and quick breads with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up batter and dough.
- Gently fold blueberries into the batter. Do not mix the blueberries into the batter, as it may break the berries, causing the juice to leak out and turn the batter blue. Gently fold them using a rubber spatula.
- Smaller batch. To make a smaller batch, ½ the recipe and bake in a 9"x9" square baking dish. Check for doneness at 40 minutes.
- Storage. Cover the cake pan with plastic to keep the cake fresh for up to 3 days. If properly stored, it will be even softer, with a sticky top on day 2!
Ingredients
- All-purpose flour, sugar, salt, and baking powder are the dry ingredients needed to make this muffin recipe.
- Oil, eggs and milk are the wet ingredients needed for the recipe.
- Blueberries. You can use fresh blueberries or frozen blueberries. I've done both with great results. I do prefer fresh blueberries when I have them. DO NOT THAW frozen blueberries.
See the recipe card for full information on ingredients and quantities.
How To Make Blueberry Breakfast Cake
Step 1: Combine the dry ingredients and wet ingredients separately, then mix them together. Add the blueberries last and gently fold them in with a rubber spatula, taking care to not break them as you fold (this will prevent the cake from turning blue).
Step 2: Spray a 9x13" baking pan with nonstick spray or line with parchment paper, sprayed with nonstick spray. Spread batter into the pan.
Step 3: Bake at 375 degrees for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 4: Allow the cake to cool until just warm before slicing.
Cover the cake pan with plastic to keep the cake fresh for up to 3 days. If properly stored, it will be even softer, with a sticky top on day 2! Reheat leftover slices in the microwave for a few seconds.
Blueberry Breakfast Cake FAQs
Yes. Breakfast cake is simply a double batch of muffin batter baked into a cake. You can make a half batch of batter and bake it in muffin cups for 20 minutes.
You can make blueberry cake using fresh or frozen blueberries. If you use frozen blueberries, you don't need to thaw them; gently fold them directly into the cake batter.
More Breakfast Recipes To Make
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Ingredients
- 4 ½ cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 5 teaspoons baking powder
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 3 cups fresh blueberries
Instructions
- Preheat oven to 375 degrees.
- Combine the dry ingredients in a large mixing bowl.
- Combine oil, milk, and eggs in a smaller bowl.
- Add wet ingredients to dry ingredients and stir until combined.
- Gently fold in blueberries using a rubber spatula.
- Spread batter into the prepared baking dish.
- Bake the cake for 40-45 minutes, or until done. Ovens vary. The top should be golden, and the inserted toothpick should come out clean. If necessary, return to the oven for a few more minutes.Cool for 15 minutes before serving.
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