Blueberry Breakfast Cake is a delicious coffee cake filled with fresh blueberries and is perfect for a weekend breakfast or brunch.
Sometimes, we just need cake for breakfast, am I right? Sure, it’s usually oatmeal or cereal that I eat first thing in the morning. But some days, it’s cake that’s on the menu. Lately, it’s been this Buttermilk Blueberry Breakfast Cake. If we just add the word “breakfast” before “cake,” it makes it acceptable.
I mean, that’s really all coffee cake is, right? Just cake with a crumb topping and a new label that makes it socially acceptable to eat cake before noon. I’m into it. Especially when it involves a super tender crumb cake bursting with fresh blueberries, like this Blueberry Breakfast Cake!
This blueberry cake recipe is pretty straight forward when it comes to the ingredients. There’s butter, sugar, lemon zest, eggs, buttermilk, and vanilla for the wet ingredients. The dry ingredients include flour, baking powder, and salt. Lastly, of course, there’s blueberries! You can use fresh or frozen blueberries, although if you use frozen, your dough might turn a little more blue than mine did.
To start, you’ll cream together room temperature butter with granulated sugar and lemon zest. Once it is nice and combined, after a couple of minutes with the electric mixer, you’ll add the eggs and vanilla. I always add the eggs one at a time, scraping down the edges of the bowl after each addition.
Next, you’ll combine the dry ingredients in a separate bowl. Then you add half of the flour mixture and beat until it’s combined, followed by half of the buttermilk, and beat until it’s combined. Then you repeat this with the remaining flour mixture and buttermilk. Finally, you fold in the blueberries.
After spreading the batter into a 9×13″ baking dish that has been sprayed with cooking spray, you’ll sprinkle it all with a little bit of sugar to get a little crunch on top. The breakfast cake is baked in the oven for about 40 minutes.