Blueberry Breakfast Cake Recipe

moist blueberry breakfast cake with streusel topping

Blueberry Breakfast Cake Recipe

A tender and moist blueberry breakfast cake made with buttermilk and fresh blueberries, topped with a buttery streusel. Perfect for brunch gatherings, weekend mornings, or a cozy family breakfast.

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 35

Cooling Time: 10

Total Time: 1

Servings: slices

Calories: 280kcal

Cost: $8–10

Equipment

9x13 inch baking pan
Large mixing bowls
Wire whisk
Rubber spatula
Measuring cups/spoons
Parchment paper

Ingredients

Cake Base

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoon baking powder
½ teaspoon salt
⅓ cup melted butter
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract

Blueberry Addition

1 ½ cups fresh blueberries or 1 ¼ cups frozen, unthawed
2 tablespoon flour for coating berries

Streusel Topping

½ cup all-purpose flour
½ cup granulated sugar
¼ cup cold butter cubed
½ teaspoon cinnamon

Instructions

Preheat oven to 375°F (190°C) and prepare 9x13 inch baking pan with butter, flour, and parchment.
In a large bowl, whisk flour, sugar, baking powder, and salt.
Toss blueberries with flour in a separate bowl.
In another bowl, whisk melted butter, egg, buttermilk, and vanilla.
Add wet ingredients to dry, fold gently, then fold in blueberries.
Spread batter in pan, mix streusel until crumbly, sprinkle on top.
Bake 35–40 minutes until golden and toothpick comes out clean.
Let cake cool 10 minutes before serving.

Notes

Nutrition information is automatically calculated and should be used as an approximation only.

Nutrition