Blueberry Breakfast Cake

Today we wanted to share a recipe for our blueberry breakfast cake. 

As we eagerly await for the arrival of summer and the blueberry season, we have some blueberries from last year in our freezer that needed to be used up.  In our effort to not waste food and to use everything to the fullest, we decided to make a blueberry breakfast cake.

Now this blueberry breakfast cake isn’t any ordinary coffee cake but the most delicious you will find.  This is a tried and true recipe that is made regularly or taken to breakfast or work potlucks and is always found to be a hit.  This blueberry breakfast cake has the perfect moist texture and sweetness with the perfect amount of blueberry flavor.

Blueberry Breakfast Cake

A simple, summery, moist, blueberry breakfast cake with the perfect sweetness. 

Prep Time 15 minutes
Cook Time 35 minutes
Cool Time 15 minutes
Total Time 50 minutes
Servings 12
Author Sunup to Sundown


  • 1/2 cup butter, softened
  • zest from 1 large lemon
  • 1 cup sugar (set aside 1 tablespoon for sprinkling)
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 2 cups all-purpose flour (set 1/4 cup of this to toss with the blueberries)
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 cups fresh or frozen blueberries
  • 1/2 cup buttermilk


  1. Preheat the oven to 350 degrees.  Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy. 

  2. Add the egg and vanilla and beat until combined.  Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. 

  3. Add half of the flour mixture to the batter, and stir with spatula to incorporate.  Add all the buttermilk.  Stir.  Add remaining flour, and stir until flour is absorbed.  Fold in the blueberries.  (Leave excess flour from the blueberry bowl behind.) 

  4. Grease an 8 or 9 inch square baking pan.  Spread the batter into the pan.  The batter will be very thick. Just press it as carefully as you can and try not to squish the blueberries.  Sprinkle the batter with the remaining tablespoon of sugar.  Bake for 35 to 45 minutes.  Check with toothpick for doneness.  Let cool at least 15 minutes before serving. 

Recipe Notes

What if I don’t have buttermilk? Place 2 teaspoons of vinegar or lemon juice into a liquid measuring cup.  Fill cup with milk until it reaches the 1 cup line.  Let stand for five minutes.  Use as directed. 

We really encourage you to try making this blueberry breakfast cake for yourself or your family. It’s our go-to coffee cake recipe. Once you get this recipe down, you can easily substitute different types of fruit in place of the blueberries. This breakfast cake is not only easy to throw together but is better than anything you can buy from the store.

We’d love to hear what you think about this recipe.  Let us know in the comments below. Thank you for visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to become more self-reliant.

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