This Easy Blueberry Breakfast Cake is packed with juicy blueberries and topped with a delicious warm milk mixture for an extra moist, rich cake. The poke cake style allows the milk mixture to soak through the cake, giving every bite a burst of flavor. This cake is perfect for breakfast, a snack, or even dessert! You can also try this recipe with strawberries for a fresh twist!
Ingredients & Substitutions
- Blueberries: Fresh blueberries are ideal, but frozen ones (thawed) will work too.
- Flour: For a gluten-free option, substitute gluten-free flour at a 1:1 ratio.
- Eggs: Room temperature eggs ensure the best texture for the cake.
- Topping: A mixture of milk, butter, and sugar is poured over the cake after baking, making it extra moist and sweet. If you want a dairy-free version, simply skip the milk mixture.
Can I Use a Different Pan?
Yes! You can use an 8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) baking dish if you don’t have a 7-inch (18 cm) springform pan. Be aware that the cake won’t rise as high in a larger pan, and you’ll need to reduce the baking time. You can also double the recipe and use a 9×13-inch (23×33 cm) pan.
Can I Add Lemon?
Absolutely! To make a blueberry lemon breakfast cake, add 1 teaspoon of lemon juice and 1 teaspoon of lemon zest to the cake batter for a zesty twist.
How to Store Blueberry Breakfast Cake
Let the cake cool completely before wrapping it tightly in plastic wrap and aluminum foil. Store it in an airtight container at room temperature if you plan to eat it within 1-2 days. For longer storage, refrigerate the cake for up to 3-4 days.
Freezing Blueberry Breakfast Cake
If you want to freeze the cake:
- Let the cake cool completely.
- Wrap it tightly in plastic wrap and then in aluminum foil.
- Label and date the cake.
- Store in the freezer for up to 2-3 months. When ready to enjoy, thaw the cake in the refrigerator overnight.
Ingredients
Cake
- 1 cup (125 g) all-purpose flour
- ⅓ cup (70 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- ½ cup (110 g) vegetable oil
- 2 cups blueberries, fresh or frozen (thawed), divided
Topping
- ½ cup (120 g) whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- Confectioners’ sugar, for dusting
Instructions
Cake
- Preheat the oven to 375°F (190°C). Line a 7-inch (18 cm) springform pan with parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a small bowl, whisk together the eggs and oil.
- Add the egg and oil mixture to the flour mixture, stirring until fully combined.
- Reserve ½ cup of blueberries. Fold the remaining blueberries into the batter.
- Pour the batter into the prepared pan and top with the reserved ½ cup of blueberries.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean.
Topping
- While the cake is baking, heat the milk, butter, and sugar in a small saucepan over medium heat, stirring until the butter and sugar dissolve.
- Once the cake is done, remove it from the oven and poke 25-30 holes into the top with a skewer.
- Pour the milk mixture over the cake, ensuring it fills the holes and covers the surface.
- Let the cake cool for 10-15 minutes to allow the milk mixture to absorb fully.
- Dust the cake with confectioners’ sugar before serving. Enjoy!
This Blueberry Breakfast Cake is the perfect combination of fresh fruit and a moist, flavorful cake. Whether for breakfast or dessert, it’s a treat that’s sure to impress!
