Blueberry Brunch Cake is the perfect anytime cake! Packed with juicy blueberries throughout a moist, fluffy cake and topped with an incredible cinnamon crumble that just can’t be beat! This tasty variation of a classic coffee cake is perfect with your morning cup of coffee!
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I don’t know about you, but cake for breakfast ALWAYS sounds like a winner! With this Blueberry Brunch Cake, you can enjoy just that! Pair it with your morning cup of coffee or tea, a glass of cold milk, or even a breakfast smoothie and you have a great start to the day! If you love coffee cakes as much as we do, be sure to also check out our Morning Cake and Cinnamon Roll Easy Coffee Cake!
Why You’ll Love this recipe
- Quick and Easy– this absolutely delicious blueberry breakfast cake can be ready for the oven in under 10 minutes
- Versatile– if you don’t have blueberries on hand, you can also use raspberries, blackberries, or strawberries
- Perfect for any occasion– whether you enjoy for breakfast, serve at brunch, or as an evening dessert, this fits any occasion
- Not overly sweet– this cake is perfectly sweet and let’s the blueberries add most of the sweetness instead of sugar overload
- Reheats perfectly– if you’re lucky enough to have leftovers, you can reheat them in the microwave and they are just as tasty as when enjoyed fresh from the oven
Ingredients Needed for Blueberry Brunch Cake
See printable recipe card below for exact ingredient amounts and step by step instructions.
CAKE
- Flour– all purpose flour
- Baking Powder– ensure its fresh as this helps the cake rise, I recommend replacing your baking powder/soda every 6 months
- Butter– unsalted butter as you add salt into the recipe already, softened
- Egg– room temperature is best as it combines into the batter easier, 1 large egg
- Sugar– white granulated sugar
- Salt– this activates with the baking powder for the rise, ensure its fresh
- Milk– any type works, I tend to use 2%
- Blueberries– fresh blueberries are best. Coat with about 1 tablespoon flour to prevent sinking in cake
TOPPING
- Sugar– white granulated sugar
- Flour– all purpose flour
- Cinnamon– ground
- Butter– unsalted is best, softened
How to make this Blueberry Coffee Cake Recipe
- To make the cake, add the flour, baking powder, butter, egg, sugar, salt, and milk in a large bowl.
- Once combined, gently fold in the blueberries.
- Grease an 8 inch baking pan.
- Pour blueberry cake batter into pan and spread evenly.
- In a small bowl, combine the sugar, flour, cinnamon, and butter using a fork until crumbly.
- Sprinkle mixture over batter evenly.
- Place pan in preheated oven, 375 degrees, and bake for about 45 minutes.
- Remove from oven once golden brown and baked through. Allow to cool 5 minutes before slicing!
Storage Tips for Blueberry Brunch Cake
This cake is best enjoyed fresh from the oven, however, here are some ways to store to ensure optimal freshness.
- Room Temperature– once fully cooled, cover with lid or plastic wrap and store at room temperature for up to 3 days.
- Refrigerator– cover with plastic wrap or lid and place in refrigerator up to 5 days. Reheat in microwave once ready to enjoy.
- Freezer– place cake leftovers in freezer safe container or bag and freeze up to 3 months. Allow to thaw and reheat in microwave.
Tips for the best Blueberry Brunch Cake
- Don’t over-mix the cake batter. Stir until just combined. Over-mixing results in the cake being dense and not as fluffy.
- Test the cake with a toothpick inserted in the center to test if done. If the toothpick comes out clean, you can remove from the oven. If there is still cake batter on the toothpick, place cake back into the oven for an additional few minutes and check again.
- If using frozen blueberries in this berry cake recipe, be sure to allow them to thaw, pat dry, and coat in flour.
- Carefully fold blueberries into batter to avoid them opening and turning your cake purple.
Frequently Asked Questions
Why is my batter so thick?
This is normal, no worries! It can be a bit alarming, but its completely normal and will bake into a delicious cake recipe! Use a rubber spatula to spread the cake batter evenly into the pan.
How do I freeze this cake?
Fully cool the cake first. Wrap the cake tightly in two layers of plastic wrap and then wrap in aluminum foil. Freeze for up to three months. To defrost, remove layers of aluminum foil and plastic wrap, and stand at room temperature for 2-3 hours.
Can I use brown sugar on top of the cake in place of the white sugar?
Although I haven’t tried that, I don’t see why that wouldn’t be a great variation! Use light brown sugar if you are swapping out the white.
If I want to add in some lemon zest, where do I add that into the recipe?
If you have freshly grated lemon zest, add about 1 tablespoon to the cake batter! It is a tasty addition and although subtle, lemon lovers will pick up on it and love the combination!
What happens if a cake like this doesn’t have vanilla extract in it?
This cake is more of a butter based cake, therefore I don’t include vanilla in it. You definitely can add in 1 teaspoon if desired, but it is just as tasty without!
More Blueberry Recipes to try
Classic Blueberry Buckle– a deliciously tender lemon kissed cake studded with fresh blueberries and topped with a sweet buttery streusel topping. This old fashioned recipe is a favorite to serve with coffee, tea or for dessert.
Easy Blueberry Muffin Bread– with that delightful crackly sugar top has all the deliciousness of bakery-style blueberry muffins in one easy loaf!
Blueberry Quick Bread– super easy and quick to make from scratch! This moist quick bread is loaded with fresh blueberries and topped with a sprinkle of sugar for some crunch.
Classic Blueberry Muffins– fast, simple, and not too sweet, these are the perfect weekend muffins.
Blueberry Cream Cheese Bread– a quick and easy quick bread recipe. It’s so tender and delicious with plump, fresh, juicy blueberries!
Incredible Blueberry Streusel Muffins– big, beautiful, and tender muffins, loaded with blueberries and crowned with a sweet crunchy streusel topping.
This Blueberry Brunch Cake is truly a delightful treat that will bring smiles and warmth to your family’s breakfast table. Bursting with juicy blueberries and boasting a moist, tender crumb, this cake is not only delicious but also a great way to sneak in some fruit into your kids’ diet. So go ahead and whip up this scrumptious recipe for your next weekend brunch or even as an afternoon snack. Just remember to savor those moments spent baking together with your little ones – because nothing beats the joy of creating homemade treats filled with love.
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Blueberry Brunch Cake Recipe
Ingredients
CAKE
Instructions
- In a medium bowl, add the flour, baking powder, butter, egg, sugar, salt, and milk. Mix well.
- Once combined, gently fold in the blueberries.
- Grease an 8 inch baking pan.
- Pour blueberry batter into pan and spread evenly.
- In a small bowl, combine the sugar, flour, cinnamon, and butter using a fork until crumbly.
- Sprinkle mixture on top of batter evenly.
- Place pan in preheated oven, 375, and bake for about 45 minutes.
- Remove from oven once baked through and allow to cool 5 minutes before slicing!
Notes
Nutrition
Bonnie
Would you have to double this to make a 9×13 cake?
Kristin
Yep, simply double and it will fit perfectly in a 9×13! Enjoy!
Sharon
If using frozen blueberries do you have to defrost them first?
Kristin
Nope, by the time you are ready to use them, they will be thawed enough. Just take them out when you are starting the recipe!
Linda
I’m making it into muffins so it will cook faster 🙂
Kristin
Great idea! Hope you enjoy them!