Dessert

Melt-in-Your-Mouth Blueberry Breakfast Cake Recipe

Name: Melt-in-Your-Mouth Blueberry Breakfast Cake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (preferably King Arthur); 1 egg (room temperature); 1 lemon zest (finely grated); 2 tsp baking powder; 1/2 cup buttermilk (or 1/2 cup milk with 1½ tsp lemon juice or white vinegar, let sit 5 minutes); 1 tsp vanilla extract; 1/2 cup unsalted butter (softened to room temperature, about 70°F); 1 cup sugar; 2 cups fresh blueberries (patted dry to prevent sinking; frozen can be used without thawing); 1 tsp kosher salt; 1 tbsp sugar (for sprinkling)

ByHarper Ellington December 24, 2025December 24, 2025

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Introduction

This melt-in-your-mouth blueberry breakfast cake is a simple, delightful way to start your day. Loaded with fresh blueberries and a hint of lemon zest, it balances sweetness and tenderness perfectly. Whether you’re serving it for weekend brunch or a special treat, this cake is sure to please the whole family.

A close-up view of a baked dish in a white ceramic square baking dish filled with a golden-yellow cake-like layer that has a slightly rough texture on top, studded with plump, deep blue to purple blueberries that are both embedded and scattered on the surface. The blueberries release some of their juice, creating dark purple spots and slight bubbling areas across the cake. The entire top layer is dusted with a fine white powdery sugar, adding a light frosted effect. The baking dish sits on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (I use King Arthur)
1 egg (room temperature)
Zest of 1 lemon (finely grated)
2 tsp baking powder
1/2 cup buttermilk (or 1/2 cup milk with 1½ tsp lemon juice, rested 5 minutes)
1 tsp vanilla extract
1/2 cup unsalted butter (softened to room temperature, about 70°F)
1 cup sugar
2 cups fresh blueberries (patted dry)
1 tsp kosher salt
1 tbsp sugar (for sprinkling on top)

Instructions

Step 1: Preheat your oven to 350°F and grease an 8- or 9-inch baking pan. In a medium bowl, whisk together the flour, baking powder, and kosher salt. Pat the blueberries dry to prevent sinking, then toss them gently with 1/4 cup of the flour mixture to coat.
Step 2: In a large bowl, cream together the softened butter, lemon zest, and 1 cup sugar (reserve 1 tablespoon for later) until light and fluffy. Beat in the egg and vanilla extract until well combined, scraping the sides as needed.
Step 3: Alternately add the remaining flour mixture and the buttermilk to the creamed butter mixture, starting and ending with the flour. Mix gently on low speed just until combined to avoid overmixing.
Step 4: Fold the flour-coated blueberries into the batter carefully by hand to avoid crushing them. Pour the batter evenly into the prepared pan.
Step 5: Sprinkle the reserved tablespoon of sugar evenly over the top of the batter to create a crispy crust. Bake for 35 to 45 minutes, or until a skewer inserted in the center comes out clean.
Step 6: Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

Use frozen blueberries directly from the freezer without thawing to prevent color bleeding and maintain texture.
If you don’t have buttermilk, make a substitute by adding 1½ teaspoons lemon juice or white vinegar to ½ cup milk and let it rest for 5 minutes.
Try substituting lemon zest with orange zest for a different citrus flavor or omit citrus for a milder taste.
Salted butter can be used by reducing added salt to ¾ teaspoon to balance flavor.
For a heartier cake, replace up to ½ cup of all-purpose flour with whole wheat flour, though the texture will be denser.
Almond extract can substitute vanilla extract (use only ½ teaspoon as it is stronger) for a nutty twist.

Storage

Store the cake at room temperature in an airtight container for up to 2 days; it’s best enjoyed fresh but stays moist and flavorful. For longer storage, refrigerate in an airtight container for up to 5 days—bring to room temperature before serving to restore flavor and texture. You can also freeze individual portions wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge or for a couple of hours at room temperature.

How to Serve

A close-up view of a square white baking dish filled with a golden-yellow cake that has a soft, slightly bumpy texture. Scattered throughout the cake are clusters of whole, plump blueberries with a deep purple-blue color. The surface of the cake is dusted lightly with white powdered sugar, adding a fine grainy texture and a touch of brightness. The berries create uneven depressions and pockets in the cake, showing where they have sunk in slightly during baking. The white baking dish rests on a white marbled surface that adds a subtle, elegant backdrop to the warm, inviting colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a quick buttermilk substitute by adding 1½ teaspoons lemon juice or white vinegar to ½ cup milk and letting it sit for 5 minutes before using. This helps the cake stay tender and adds a slight tang.

Can I bake muffins with this recipe instead of a cake?

Absolutely! The batter works great for muffins. Simply divide it evenly into a muffin tin and bake at 350°F for about 20 to 25 minutes or until a skewer comes out clean.