Start your morning with this soft and moist Blueberry Breakfast Cake drizzled with a sweet glaze. Packed with fresh blueberries, this delightful cake is perfect for breakfast, brunch, or as a treat with your coffee. If you love blueberry recipes, be sure not to miss our Blueberry Coffee Cake!
Cake for Breakfast? Absolutely!
Who says you can’t have cake for breakfast? This blueberry breakfast cake boasts a tender crumb and just the right amount of juicy blueberries in every bite. Topped with a simple sweet glaze, it’s an indulgence that feels both special and comforting, making it a delightful way to kick off your day.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour (250 g)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened (1 stick / 115 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature (120 g)
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (300 g)
For the Glaze:
- ½ cup confectioners’ sugar (60 g)
- 2-3 tablespoons whole milk, room temperature
Why Room Temperature Ingredients Matter
Using room temperature ingredients, especially eggs and milk, ensures that the batter mixes smoothly, resulting in a cake with a velvety texture. It helps the ingredients to emulsify properly, giving you that perfect crumb.
Should You Coat Blueberries in Flour?
There’s a common belief that tossing blueberries in flour prevents them from sinking in the batter. While some swear by this method, others find it unnecessary. In this recipe, the batter is thick enough to suspend the blueberries throughout the cake without coating them in flour, ensuring an even distribution without making the cake dry.
How to Make Blueberry Breakfast Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish (23×33 cm) with nonstick spray and set aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- 2 cups all-purpose flour (250 g)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Step 3: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together:
- ½ cup softened unsalted butter (1 stick / 113 g)
- 1 cup granulated sugar (200 g)
Beat on medium speed for about 2-3 minutes until light and fluffy.
Step 4: Add Wet Ingredients
Add to the butter-sugar mixture:
- 2 large eggs, one at a time, mixing well after each addition
- ½ cup whole milk, room temperature (122.5 g)
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
Mix on low speed until just combined.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on medium speed for about 30 seconds until just incorporated. Avoid overmixing.
Step 6: Fold in Blueberries
Gently fold in 2 cups fresh or frozen blueberries (296 g) into the batter using a spatula, ensuring even distribution.
Step 7: Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30-35 minutes. If the top is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes. The cake is done when it’s golden brown, and a toothpick inserted into the center comes out clean.
Step 8: Prepare the Glaze
While the cake cools slightly, make the glaze:
In a medium bowl, whisk together:
- ½ cup confectioners’ sugar (62.5 g)
- 2-3 tablespoons whole milk, adding milk gradually until you reach the desired drizzling consistency.
Step 9: Glaze and Serve
Drizzle the glaze over the warm cake. Slice and serve warm or at room temperature. Enjoy your Blueberry Breakfast Cake with a cup of coffee or tea!
Storage Tips
- Room Temperature: Cover the cake and store it at room temperature for up to 3 days. Keeping it out of the refrigerator prevents it from drying out.
- Freezing: If you’d like to freeze the cake, it’s best to do so before adding the glaze. Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 1 month. Thaw at room temperature and add the glaze before serving.
Can I Use Frozen Blueberries?
Absolutely! Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, there’s no need to thaw them before adding to the batter.
Ingredients
For the Cake:
- 2 cups all-purpose flour (250 g)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened (1 stick or 115 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature (120 g)
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (300 g)
For the Glaze:
- ½ cup confectioners’ sugar (60 g)
- 2-3 tablespoons whole milk, room temperature
Instructions
Prepare the Oven and Pan:
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch (23×33 cm) baking dish with nonstick spray.
Mix Dry Ingredients:
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt.
Cream Butter and Sugar:
In the bowl of a stand mixer fitted with the paddle attachment, cream together ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients:
Add 2 large eggs, ½ cup whole milk, 2 tablespoons canola oil, and 1 teaspoon vanilla extract to the butter mixture.
Mix on low speed for about 1 minute, until well combined.
Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients.
Blend on medium speed for about 30 seconds, or until just combined. Do not overmix.
Fold in Blueberries:
Remove the bowl from the mixer.
Gently fold in 2 cups of blueberries using a spatula, being careful not to crush them.
Bake the Cake:
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
If the cake is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes.
Prepare the Glaze:
While the cake is cooling slightly, prepare the glaze.
In a medium mixing bowl, whisk together ½ cup confectioners’ sugar and 2-3 tablespoons whole milk until smooth. Adjust the milk quantity to achieve your desired consistency.
Glaze the Cake:
Drizzle the glaze over the warm cake.
Serve:
Serve the cake warm or at room temperature. Enjoy!
Start your day right with this delightful Blueberry Breakfast Cake—it’s the perfect blend of sweetness and fruity freshness that’s sure to become a family favorite!
