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Blueberry Breakfast Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 32 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Breakfast Cake is a moist and tender cake perfect for a morning treat or a delightful brunch. Packed with fresh or frozen blueberries, it combines a simple batter with a luscious milk and butter glaze poured over while warm, making each bite rich and flavorful. Finished with a light dusting of confectioners’ sugar, this cake balances sweetness and fruitiness beautifully with a soft crumb.

Ingredients

Units Scale

Dry Ingredients

  • 1 cup (125 g) all-purpose flour
  • 1/3 cup (67 g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 3 large eggs, room temperature
  • 1/2 cup (109 g) vegetable oil
  • 1/2 cup (122.5 g) whole milk
  • 2 tablespoons unsalted butter

Fruit

  • 2 cups blueberries, fresh or frozen (thawed), divided

Topping and Garnish

  • 2 tablespoons granulated sugar
  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 7-inch springform pan with parchment paper, extending it up the sides, and spray with nonstick cooking spray. Set the pan aside for later use.
  2. Mix dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, and kosher salt. Stir these ingredients together until well blended.
  3. Combine eggs and oil: In a separate small bowl, whisk the room temperature eggs with the vegetable oil until fully incorporated and smooth.
  4. Combine wet and dry ingredients: Pour the egg and oil mixture into the bowl with the dry ingredients. Mix gently until the batter is just combined and smooth, taking care not to overmix.
  5. Fold in blueberries: Reserve ½ cup of blueberries to use as a topping later. Fold the remaining blueberries into the cake batter, coating them evenly without crushing.
  6. Pour batter and bake: Transfer the batter into the prepared springform pan and smooth the top. Evenly scatter the reserved ½ cup of blueberries over the batter. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean with just a few moist crumbs attached.
  7. Prepare milk mixture: In the last few minutes of the cake baking, combine the whole milk, unsalted butter, and 2 tablespoons of granulated sugar in a small saucepan. Heat over medium until the butter melts and sugar fully dissolves, creating a warm glaze.
  8. Make holes in cake: When the cake is done baking, remove it from the oven. Using a skewer or toothpick, poke between 25-30 holes spaced evenly across the top of the cake, reaching all the way down to the bottom. This will help the glaze absorb evenly.
  9. Pour glaze over cake: Slowly pour the warm milk, butter, and sugar mixture over the cake, ensuring it seeps into each hole and covers the surface.
  10. Cool and dust: Allow the cake to cool for 10-15 minutes to fully absorb the glaze. Once cooled, dust the top generously with confectioners’ sugar before serving. Enjoy your delicious blueberry breakfast cake!

Notes

  • Use fresh or frozen blueberries interchangeably; if using frozen, thaw and drain them to avoid excess moisture in the batter.
  • Room temperature eggs blend better with the oil and dry ingredients for a smoother batter.
  • Do not overmix the batter to keep the cake light and tender.
  • The holes made after baking help the milk glaze penetrate deeply, increasing moisture and flavor.
  • The cake is best served warm or at room temperature on the day it is baked.

Find it online: https://yumrecipesfood.com/blueberry-breakfast-cake-recipe/