Print

Blueberry Breakfast Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Blueberry Breakfast Cake is a soft, moist poke cake made with juicy blueberries and topped with a warm milk-butter-sugar mixture for a rich and flavorful breakfast or dessert treat.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 1/3 cup (67 g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1/2 cup (109 g) vegetable oil
  • 2 cups blueberries, fresh or frozen (thawed), divided
  • 1/2 cup (122.5 g) whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, combine eggs and oil until smooth.
  4. Add the wet mixture to the dry ingredients and mix until just combined.
  5. Fold in 1½ cups of blueberries, reserving ½ cup for topping.
  6. Pour batter into the prepared pan and top with reserved blueberries.
  7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  8. In the final 5 minutes of baking, heat milk, butter, and sugar in a small saucepan until the sugar dissolves.
  9. Remove the cake from the oven and poke 25–30 small holes over the top.
  10. Slowly pour the warm milk mixture over the cake, letting it soak in completely.
  11. Allow the cake to cool for 10–15 minutes before dusting with confectioners’ sugar and serving.

Notes

  • Use fresh blueberries for the best flavor, or thawed frozen ones for convenience.
  • For a lemon-blueberry variation, add 1 teaspoon each of lemon zest and lemon juice to the batter.
  • To make it dairy-free, use plant-based milk and skip the milk topping.
  • Do not overmix the batter to maintain a soft crumb.
  • Store leftovers tightly wrapped for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/blueberry-breakfast-cake-recipe/