Best 6 Yummy Blueberry Breakfast Cake Recipes

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Welcome to the world of delightful flavors and aromas, where we embark on a journey to discover the ultimate recipe for a "yummy blueberry breakfast cake"! This delectable treat is a perfect blend of sweetness, tartness, and fluffy goodness, sure to tantalize your taste buds and make your mornings truly special. Join us as we explore the secrets behind creating this culinary masterpiece, with easy-to-follow steps and helpful tips to ensure your breakfast cake turns out perfectly every time. Get ready to indulge in a delightful symphony of flavors and textures that will have you craving more with every bite!

Here are our top 6 tried and tested recipes!

BLUEBERRY BREAKFAST CAKE



Blueberry Breakfast Cake image

Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it's overflowing with blueberries and absolutely delicious.

Provided by Amanda Formaro

Categories     Breakfast

Time 1h10m

Number Of Ingredients 15

2 cups all-purpose flour (approximately 9 ounces)
1/2 cup sugar
2 teaspoons baking powder
1 large egg (lightly beaten)
1/2 cup milk
1/4 cup butter or margarine (softened (NOT melted))
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup walnuts (finely chopped )
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
1/2 cup powdered sugar
2 tablespoons milk (more or less to get to a drizzling consistency)

Steps:

  • Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
  • In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
  • Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
  • For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
  • For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.

Nutrition Facts : ServingSize 1 slice, Calories 194 kcal, Carbohydrate 31 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 53 mg, Fiber 1 g, Sugar 16 g

YUMMY BLUEBERRY BREAKFAST CAKE



Yummy Blueberry Breakfast Cake image

An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares.

Provided by Laura Owen

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

1 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted
½ cup milk
1 egg
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ cup white sugar
3 tablespoons butter, melted
1 (21 ounce) can blueberry pie filling
¼ teaspoon lemon extract
¼ cup fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
  • Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
  • Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
  • Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
  • Bake in the preheated oven until cake is golden brown, about 1 hour.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 49.3 g, Cholesterol 44.3 mg, Fat 11.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 206.5 mg, Sugar 31.9 g

BLUEBERRY BREAKFAST CAKE



Blueberry Breakfast Cake image

I like to prepare this blueberry breakfast cake on the weekends. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes. -Colette Jaworski, Ormond Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
1/4 cup butter, softened
1 teaspoon grated lemon zest
2 cups fresh or frozen blueberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

  • In a bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon zest; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350° for 40-45 minutes or until cake tests done.

Nutrition Facts :

BLUEBERRY BREAKFAST CAKE



Blueberry Breakfast Cake image

Categories     Breakfast & Brunch     Holiday     Using Frozen Blueberries

Yield Serves 8

Number Of Ingredients 9

1-1⁄3 cups flour
3⁄4 cup quick-cooking oats
1⁄3 cup sugar
2 teaspoons baking powder
1⁄4 teaspoons salt
3⁄4 cup milk
1⁄4 cup vegetable oil
1 egg
1 cup frozen blueberries*

Steps:

  • Preheat oven to 400°F Grease an 8-inch round baking pan Set aside In a medium mixing bowl combine flour, oats, sugar, baking powder and salt In a 1-cup measure stir milk, oil and egg Pour all at once into flour mixture Stir just until moistened (batter will be lumpy) Fold in blueberries Spoon batter into prepared pan Bake until cake is golden and pulls away from sides of pan 20 to 25 minutes Cool on a rack, 5 to 10 minutes Serve warm

Nutrition Facts :

MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

BUTTERMILK-BLUEBERRY BREAKFAST CAKE



Buttermilk-Blueberry Breakfast Cake image

Make and share this Buttermilk-Blueberry Breakfast Cake recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest (or more)
3/4 cup sugar plus 2 tablespoons sugar, divided
1 egg, room temperature
1 teaspoon vanilla
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt (or 3/4 tsp table salt)
2 cups fresh blueberries
1/2 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
  • 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.
  • Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
  • Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.

Tips:

  • For a moist and flavorful cake, use fresh or frozen blueberries. If using frozen blueberries, thaw them before adding them to the batter.
  • To ensure the cake bakes evenly, make sure all of your ingredients are at room temperature before you start mixing the batter.
  • Do not overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
  • For a golden brown crust, brush the top of the cake with melted butter or milk before baking.
  • To prevent sticking, grease and flour the baking pan before pouring in the batter.
  • If you don't have a 9x13 inch baking pan, you can use two 8-inch round baking pans. Just divide the batter evenly between the two pans.
  • The cake is done baking when a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting or serving.

Conclusion:

This delicious blueberry breakfast cake is a perfect way to start your day. It's moist, flavorful, and easy to make. With a few simple tips, you can create a beautiful and delicious cake that your family and friends will love.

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