This simple blueberry breakfast cakes is so easy to make! There’s no time-consuming topping or drizzle, just blueberry goodness! It’s soft, moist and packed with juicy blueberry goodness.

Made in a 9×13 inch casserole dish, there’s plenty here for a crowd.

There’s something magical about the aroma of freshly baked breakfast cake wafting through your home on a lazy weekend morning. Today, I’m sharing my go-to recipe for a gloriously simple blueberry breakfast cake that’s guaranteed to make your morning brighter!

What I absolutely love about this recipe is its no-fuss approach. No complicated toppings, no fancy drizzles – just pure, unadulterated blueberry joy in every bite. And since it’s made in a 9×13 inch pan, it’s perfect for feeding a hungry crowd at your next brunch gathering or family breakfast.

Baking Tips

Let me share a few game-changing tips I’ve discovered after making this cake countless times.

First, if you’re using frozen blueberries (which work beautifully!), don’t thaw them first. Toss them in straight from the freezer – this prevents them from bleeding into the batter and turning your cake purple.

Also, try tossing your blueberries in a tablespoon of the flour mixture before adding them to the batter. This little trick helps prevent them from sinking to the bottom during baking.

Why I Usd Melted Butter

The melted butter in this recipe is key to creating that incredibly moist, tender crumb we’re after. When combined with sugar, it creates a rich base that holds up beautifully to the juicy berries. And those four teaspoons of baking powder? They’re not a typo! This amount ensures your cake rises beautifully, creating a light and fluffy texture that’s still sturdy enough to hold all those berries.

How to Serve

While this cake is absolutely delicious on its own (that’s the beauty of its simplicity!), I love serving it slightly warm. If you’re feeling fancy, a light dusting of powdered sugar just before serving adds a lovely touch. And if you’ve got house guests, prepare to be bombarded with recipe requests – I always keep a few copies printed and ready to share!

Can you freeze it?

This cake stays wonderfully moist for several days when stored in an airtight container at room temperature. You can also freeze individual portions for up to three months – perfect for those busy mornings when you need a special breakfast but don’t have time to bake.

Remember, the batter will be thick – this is exactly what you want! It helps keep those berries suspended throughout the cake instead of sinking to the bottom. And don’t be tempted to overmix once you add the flour; gentle folding is key to maintaining that tender crumb we’re after.

Give this recipe a try this weekend – I promise it’ll become a regular in your breakfast rotation. There’s nothing quite like starting your day with a slice of warm, blueberry-studded cake and a cup of coffee. Happy baking!

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Easy Blueberry Breakfast Cake

Yield: 15

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Skip the fussy toppings! This crowd-pleasing blueberry breakfast cake is packed with berries and ready in no time

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Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup butter, melted
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3 cups fresh or frozen blueberries

Instructions

1. Add sugar and melted butter to a large mixing bowl and mix until creamed together.
2. Add eggs, milk and vanilla and mix until combined.
3. In a separate bowl, mix flour, baking powder and salt. Add to the creamed mixture.
4. Stir in blueberries. This is a thick batter!
5. Pour batter into the greased 9×13 inch pan.
6. Bake at 375 degrees for 40 minutes.

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 268mgCarbohydrates: 50gFiber: 2gSugar: 24gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.