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Blueberry Breakfast Cake Dessert: 9 Irresistible Variations

Blueberry Breakfast Cake Dessert
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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.

Ingredients

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  • 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

Instructions

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

Notes

  • Store leftovers in an airtight container.
  • This cake can be frozen for up to three months.

Nutrition

Find it online: https://bakerslider.com/blueberry-breakfast-cake-dessert/

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