Easy Blueberry Breakfast Cake

This easy Blueberry Breakfast Cake requires only 15 minutes of prep. It’s light, fluffy and packed with fresh flavor. Serve it for breakfast, brunch or even dessert!

blueberry breakfast cake cut into nine slices on a piece of white parchment paper

Who says you can’t have cake for breakfast? This delicious blueberry breakfast cake is made with a few basic ingredients including fresh blueberries.

It’s great during the summer when there is an abundance of fresh blueberries. But you can also make it in the winter with frozen blueberries. Either way, this recipe is fresh, easy and delicious.

Ingredients You Need

ingredients for blueberry breakfast cake on a white countertop
  • Blueberries: Fresh berries are ideal but frozen work too.
  • Lemon Zest: Adds fresh flavor.
  • Flour: Use regular or gluten free 1-to-1 All Purpose Flour.
  • Sugar: You can reduce the amount of sugar slightly, if desired.
  • Butter: Use unsalted butter.
  • Buttermilk: You can substitute 1/2 cup buttermilk with 1/2 cup whole or 2% milk plus 2 teaspoons freshly squeezed lemon juice.
  • Baking Powder
  • Egg
  • Vanilla
  • Kosher Salt
mixing together ingredients for blueberry breakfast cake in glass bowl
adding blueberries to mixture and placing in a square baking pan

Expert Tips

  1. If using frozen blueberries, make sure to rinse them in cool water till defrosted. Do not let the blueberries defrost on the counter. Dry them thoroughly between two pieces of paper towel before using in the recipe.
  2. To prevent the blueberries from sinking in the middle, make sure you toss with the flour before adding to the batter.
  3. The batter will be thick. Just spread it around so it fills the pan.
  4. Serve with a dusting of confectioners sugar to make it even sweeter, if desired.

Storage for Leftovers

Store the cake on a covered cake plate at room temperature for up to 3 days. Do not store it in the refrigerator as it might dry out.

To freeze, let the cake cool completely. Cut the cake into individual slices and wrap each one in plastic wrap. Place in a zipped-top freezer safe bag to freeze for up to 1 month.

Allow the slices to defrost at room temperature before serving.

a slice of blueberry breakfast cake on white parchment paper

Blueberry Breakfast Cake is an easy yet impressive breakfast recipe. Make this year round for a delectable addition to breakfast and brunch.

Other Blueberry Breakfast Recipes

a slice of blueberry breakfast cake on white parchment paper

Easy Blueberry Breakfast Cake

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This easy breakfast cake is made with fresh blueberries and lemons to create a tasty treat for kids and adults.
5 from 6 votes


  • 2 cups fresh blueberries
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter, room temperature
  • 2 teaspoons lemon zest
  • ¾ cup + 2 tablespoons sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • ½ cup buttermilk


  • Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.
  • In a small bowl, toss the blueberries with ¼ cup of flour; set aside. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, lemon zest and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
  • Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  • Spread batter into greased baking dish and sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes, or until top is slightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes before serving.



Serving: 0g, Calories: 256kcal, Carbohydrates: 30g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 52mg, Sodium: 317mg, Potassium: 190mg, Fiber: 1g, Sugar: 4g, Vitamin A: 430IU, Vitamin C: 4.2mg, Calcium: 74mg, Iron: 1.7mg
Course: Dessert
Cuisine: Breakfast
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe was originally published in 2013. It was updated in January 2020 with new photos and tips.

22 comments on “Easy Blueberry Breakfast Cake”

  1. What adjustments would you make for a 9×13 pan?  Thanks!

    • Hi, Kathy! Unfortunately, I haven’t made this recipe in a larger pan. You can try it using 1.5x the ingredients in a 9X13 pan. Let us know if you try it!

  2. Made this for sunrise service breakfast . Everyone thought it was delicious.

  3. I love blueberries and this looks scrumptious. Thank you for posting this recipe – I will definitely give it a try 🙂

  4. Lemon zest, is it fresh from lemon or from the seasoning isle? Thank you!

  5. I don’t have any lemon zest on hand, but I’d love to make this today. Do you think it will turn out ok? Is there an adjustment I should make if I skip the zest?

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