Soft Blueberry Breakfast Cake

Name: Soft Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; 1 ½ cups fresh blueberries; 2 tablespoons oats (optional); 1 tablespoon sugar (optional)

Highlighted under: Home Baked Bliss

I love starting my day with a slice of Soft Blueberry Breakfast Cake. This cake is incredibly moist and bursting with juicy blueberries, making it the perfect companion alongside my morning coffee. The fragrant vanilla and hint of cinnamon elevate the simple recipe into something special. Plus, it’s easy to whip up and perfect for sharing with family or friends. Each bite feels like a cozy hug, and I can't resist going back for seconds (or thirds!).

Created by

Veronica Miles

Last updated on 2026-02-10T21:53:36.745Z

I remember the first time I baked a breakfast cake; it was an experiment with whatever I had in the pantry, leading to this delicious blueberry version. The key is to mix the wet ingredients thoroughly but not overwork the batter; this ensures a soft and tender crumb. I also love adding a sprinkle of oats on top for extra texture, which makes each slice more inviting.

I've made this cake countless times, and every time it disappears within minutes! We’ve taken it to potluck breakfast events, and everyone always asks for the recipe. The blueberries provide a natural sweetness, so I often reduce the sugar for a lighter touch. It's a fantastic way to incorporate fruit into breakfast!

Why You Will Love This Recipe
Moist and tender cake paired with juicy blueberries
Easy to make and perfect for breakfast or brunch
Fills your kitchen with a delightful aroma while baking

Understanding the Ingredients

The success of this Soft Blueberry Breakfast Cake relies heavily on the harmony between its ingredients. For instance, all-purpose flour provides the right structure, while the granulated sugar not only sweetens the cake but also aids in achieving a golden brown crust. The baking powder is essential for leavening, giving the cake its fluffy texture, while the salt and cinnamon enhance the overall flavor profile. This balance ensures that each bite is not just sweet, but also aromatic and satisfying.

Fresh blueberries play a crucial role, adding moisture and bursts of flavor throughout the cake. If fresh berries aren’t available, you can substitute with frozen blueberries; just make sure to slightly adjust the baking time as they might retain more moisture. However, avoid thawing them beforehand to prevent them from bleeding into the batter, which can muddy the color of the cake.

Baking Techniques for Perfection

Proper mixing techniques are vital for achieving the cake's tender crumb. When creaming the butter and sugar, aim for a light and fluffy consistency; this can take about 3-5 minutes. Overmixing the batter after adding the flour can develop the gluten too much, leading to a denser cake. Instead, mix until just combined for a soft, cake-like texture. Gently folding in the blueberries helps maintain their shape and prevents the batter from turning purple as you mix.

Baking at the right temperature is also vital. Preheating your oven thoroughly before placing the cake inside ensures it rises correctly. Check for doneness around the 30-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Be cautious about opening the oven door too early, as it can interrupt the rise and lead to a sunken center.

Ingredients

Gather these ingredients before you start:

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 ½ cups fresh blueberries

For Topping

2 tablespoons oats (optional)
1 tablespoon sugar (optional)

Make sure to use fresh blueberries for the best flavor!

Instructions

Here’s how to make the Soft Blueberry Breakfast Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.

Mix Dry Ingredients

In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.

Cream Butter and Sugar

In a separate bowl, cream the softened butter until smooth, then add the eggs one at a time, mixing well after each addition.

Combine Ingredients

Stir in the vanilla extract and milk into the butter mixture. Gradually add the dry ingredients until just combined. Fold in the blueberries gently.

Pour and Top

Pour the batter into the prepared baking pan. If desired, sprinkle oats and sugar on top for added texture.

Bake

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy!

Serve with a sprinkle of powdered sugar or a dollop of yogurt, if desired.

Pro Tips

For a twist, you can add lemon zest to the batter for a refreshing flavor!

Make-Ahead and Storage Tips

This Soft Blueberry Breakfast Cake can be made ahead of time, which is perfect for busy mornings. Once baked, allow it to cool completely, then cover tightly with plastic wrap and store at room temperature for up to three days. For longer storage, consider freezing individual slices. Wrap each slice in plastic wrap and place them in an airtight container, where they can last for up to three months. Simply thaw at room temperature or reheat in the microwave for a quick breakfast treat.

If you decide to prepare the batter but want to bake it later, you can refrigerate the mixed batter for up to 24 hours. However, it’s crucial to note that the baking powder’s effectiveness will diminish, possibly resulting in a denser cake. If you do refrigerate the batter, allow it to come to room temperature before baking to ensure an even bake.

Serving Suggestions

Serve the Soft Blueberry Breakfast Cake warm or at room temperature, perhaps with a dusting of powdered sugar or a dollop of whipped cream for an extra touch. Pair it with a side of yogurt or fresh fruit to create a delightful breakfast spread. This cake also makes an excellent dessert option—warm it slightly and serve with a scoop of vanilla ice cream to enhance its appeal after dinner.

For a little adult twist, consider drizzling a simple icing made from powdered sugar and lemon juice over the top after it cools. This adds a zesty flavor contrast that complements the sweetness of the blueberries and elevates the overall experience, making it a favorite for gatherings or brunch parties.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding; just fold them into the batter directly.

→ How can I store this cake?

Store it in an airtight container at room temperature for up to 3 days, or in the fridge for a week.

→ Can I make this cake ahead of time?

Absolutely! You can prepare it a day in advance; just reheat slices in the microwave for a few seconds.

→ What can I substitute for milk?

You can use almond milk or any other milk alternative if you prefer a dairy-free option.