Blueberry Breakfast Cake Dessert is a delightful morning indulgence that I cherish. This cake is incredibly moist, fluffy, and bursting with juicy blueberries that create a perfect balance of sweetness and tartness. Whether paired with your morning coffee or enjoyed at brunch, this dessert brings a sense of joy and comfort to the table. It’s more than just a cake; it’s an experience that brightens your day!

Why You’ll Love This Blueberry Breakfast Cake Dessert

There are countless reasons to fall in love with this cake. Firstly, it’s incredibly easy to make, making it a perfect choice for busy mornings or weekend brunches. The Blueberry Muffin Cake flavor adds a nostalgic touch, reminiscent of your favorite bakery treats. Secondly, it’s versatile, as you can enjoy it warm or at room temperature, making it an ideal Blueberry Breakfast Treat for any occasion. Additionally, it can be tailored to your preferences by adding a Blueberry Crumble Cake topping or a Blueberry Bundt Cake shape. Plus, it’s vegetarian-friendly and can be made healthier with a few simple twists. Lastly, it’s a delightful way to incorporate fruits into your breakfast, making it a guilt-free indulgence!

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Ingredients for Blueberry Breakfast Cake Dessert

Gather these items:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Optional: 1 teaspoon lemon zest
Optional: 1/2 teaspoon cinnamon

How to Make Blueberry Breakfast Cake Dessert Step-by-Step

Step 1: Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt.
Step 3: In a large bowl, cream butter and sugar until light and fluffy.
Step 4: Add egg and vanilla extract, mixing until combined.
Step 5: Alternate adding the dry ingredients and buttermilk, mixing just until smooth.
Step 6: Toss blueberries in 1 tablespoon of flour, then gently fold into the batter.
Step 7: Spread the batter evenly into the prepared pan and smooth the top.
Step 8: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Step 10: Serve warm or at room temperature with powdered sugar or lemon glaze.

Pro Tips for the Best Blueberry Breakfast Cake Dessert

Keep these in mind:

Store leftovers in an airtight container.
This cake can be frozen for up to three months.
For a Blueberry Sheet Cake variation, simply adjust the baking time for a larger pan.
Consider adding a Blueberry Coffee Cake crumb topping for extra texture.

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Best Ways to Serve Blueberry Breakfast Cake Dessert

This cake is versatile and can be served in several delightful ways. For a classic touch, serve slices warm with a dusting of powdered sugar. Another fantastic idea is to drizzle a lemon glaze over the top, enhancing the cake’s natural flavors. Pair it with whipped cream or vanilla ice cream for a more indulgent dessert experience. Additionally, it makes for a great Blueberry Dessert Recipe at brunch gatherings!

How to Store and Reheat Blueberry Breakfast Cake Dessert

To keep your cake fresh, store any leftovers in an airtight container at room temperature for up to three days. For longer storage, consider freezing it. Wrap individual slices tightly and place them in a freezer-safe bag. When ready to enjoy, simply thaw at room temperature or reheat in the oven at 350°F (175°C) for about 10 minutes.

Frequently Asked Questions About Blueberry Breakfast Cake Dessert

What’s the secret to perfect Blueberry Breakfast Cake Dessert?

The key to a perfect Blueberry Breakfast Cake Dessert is not overmixing the batter once you add the blueberries. Gently folding them in will help maintain their shape and prevent the cake from becoming too dense.

Can I make Blueberry Breakfast Cake Dessert ahead of time?

Absolutely! This cake can be made a day in advance. Simply store it in an airtight container to keep it fresh. It will taste just as delicious the next day, making it a great option for brunch planning.

How do I avoid common mistakes with Blueberry Breakfast Cake Dessert?

To avoid common mistakes, ensure you measure your ingredients accurately. It’s also important to preheat your oven to the correct temperature before baking to ensure the cake rises properly. Avoid opening the oven door during baking, as this can cause the cake to collapse.

Variations of Blueberry Breakfast Cake Dessert You Can Try

There are numerous adaptations you can explore with this recipe. For a healthier twist, consider using whole wheat flour for a Healthy Blueberry Cake Recipe. You can also add nuts or spices like cardamom for an exciting flavor boost. Try turning this treat into a Blueberry Crumble Cake by adding a crumbly topping before baking. Experimenting with these Blueberry Cake Variations can make every batch unique!

For more delicious recipes, check out Easy Cinnamon Rolls or Buttermilk Pancakes. If you’re looking for a refreshing drink to pair with your dessert, try a Blood Orange Mimosa.

Blueberry Breakfast Cake Dessert: 9 Irresistible Variations

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This Blueberry Breakfast Cake is a moist, buttery, and fluffy morning treat filled with juicy blueberries. Perfect for breakfast or brunch, it offers the ideal balance of sweetness and tartness with a light crumb that pairs beautifully with coffee or tea.

Author: Robert
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Optional: 1 teaspoon lemon zest
Optional: 1/2 teaspoon cinnamon

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Instructions

Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add egg and vanilla extract, mixing until combined.
Alternate adding the dry ingredients and buttermilk, mixing just until smooth.
Toss blueberries in 1 tablespoon of flour, then gently fold into the batter.
Spread the batter evenly into the prepared pan and smooth the top.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature with powdered sugar or lemon glaze.