Easy Blueberry Breakfast Bake Recipe

Made with fresh blueberries and lemon zest, this Blueberry Breakfast Bake recipe is the perfect breakfast treat to bring to a special occasion or just enjoy with your family!

The first time I made this blueberry cake was when I came across the recipe over ten years ago in a “recipe roundup” on the internet.

The original post where I found it is long gone, but thankfully I saved the recipe ingredients and printed them out so I could make this perfect dish time and time again.

Call it blueberry coffee cake, breakfast bake, or breakfast cake! Any way you say it, it’s delicious!

Our Blueberry Breakfast Bake makes a great brunch recipe. We often make it in the summer with juicy blueberries that are fresh, but you can also use frozen blueberries if that’s what you have!

This recipe is different from others I’ve seen on the internet for blueberry breakfast bakes because it has a cake consistency, rather than using French bread or old bread as a base.

If you have enough time, you can make it ahead, cover it tightly with plastic wrap, and store it in the fridge. This blueberry breakfast casserole is delicious and served both day-of baking or the next morning.

Easy Blueberry Breakfast Cake Recipe (without Bread)

Ingredients

1/4 cup butter, room temperature

4 oz cream cheese, softened

1 tablespoon lemon zest (about one large lemon)*

1 cup white or raw sugar (I prefer to use raw sugar)

1 egg

1 tsp. vanilla

2 cups flour, divided

2 tsp. baking powder

1 tsp. salt

1 heaping cup of fresh or frozen blueberries

1/2 cup buttermilk

1 Tbsp raw sugar for sprinkling

Directions:

1. In a large bowl or electric mixer, cream butter and cream cheese with lemon zest and one cup sugar until light and fluffy.

2. Combine egg and vanilla separately in a small bowl.

3. Pour the egg mixture in with the butter and sugar mixture and beat together until well combined.

4. Toss the blueberries with 1/4 cup of the flour in a plastic bag or small bowl. This will keep the blueberries from sinking to the bottom of the pan.

5. Whisk together the remaining flour, baking powder, and salt.

6. Slowly add the flour mixture to the batter, alternating with the buttermilk. Don’t overmix.

7. Sprinkle blueberries into the mixture and fold in gently with a wooden spoon.

8. Grease a 9-inch square baking dish. I like to use coconut oil spray. Use butter to grease your pan if you’d rather not use any kind of cooking spray.

9. Spread batter into pan.

10. Sprinkle batter with the remaining tablespoon of sugar (or raw sugar).

11. Preheat oven to 350 ° f. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cover with aluminum foil for the first 15 minutes. I would recommend you check it at 40 minutes. Let cool for at least 15 minutes before serving. The top will have a slight golden brown hue.

Servings: Makes 9-12 individual servings, depending on how big you want your slices!

Serve with a drizzle of maple syrup on top if you want to sweeten it up even more and give it some extra color.

Or present it at the brunch table alongside some fresh fruit salad and you have a delightful and cheerful “breakfast cake” to serve your guests or family!

Blueberry Breakfast Cake

Easy Blueberry Breakfast Cake

Jennifer Thorson

Call it a bake or a cake, this easy breakfast recipe with juicy blueberries is a crowd-pleaser! Bring it to your next brunch or serve it with love to your family!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

15 minutes mins

Total Time 40 minutes mins

Servings 9

Ingredients

  

• 1/4 cup butter, room temperature
• 4 oz cream cheese, softened
• 1 tbsp lemon zest (about one large lemon)*
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 cups flour, divided
• 2 tsp baking powder
• 1 tsp salt
• 1 cup fresh or frozen blueberries (heaping)
• 1/2 cup buttermilk
• 1 tbsp sugar or raw sugar for sprinkling

Instructions

 

• In a large bowl or electric mixer, cream butter and cream cheese with lemon zest and one cup sugar until light and fluffy.
• Combine egg and vanilla separately in a small bowl.
• Pour the egg mixture in with the butter and sugar mixture and beat together until well combined.
• Toss the blueberries with 1/4 cup of the flour in a plastic bag or small bowl. This will keep the blueberries from sinking to the bottom of the pan. If using frozen blueberries, mix with flour directly from the freezer.
• Whisk together the remaining flour, baking powder, and salt.
• Slowly add the flour mixture to the batter, alternating with the buttermilk. Don’t overmix.
• Sprinkle blueberries into the mixture and fold in gently with a wooden spoon.
• Grease a 9-inch square baking dish. I like to use coconut oil spray. Use butter to grease your pan if you’d rather not use any kind of cooking spray.
• Spread batter into pan.
• Sprinkle batter with the extra tablespoon of sugar (or raw sugar).
• Preheat oven to 350 ° f. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cover with aluminum foil for the first 15 minutes. I would recommend you check it at 40 minutes. Let cool for at least 15 minutes before serving. The top will have a slight golden brown hue.

Can I use Lemon Juice Instead of Lemon Zest?

Use lemon juice if you don’t have an actual lemon on hand to zest. The typical rule is to use 2 tablespoons of lemon juice for every teaspoon of lemon zest called for. You could start with four tablespoons and then increase if the flavor isn’t lemony enough.

But I’d encourage you to actually use lemon zest if you can, it really gives brightness to this recipe!

Can I Substitute Raw Sugar for White Sugar in a Recipe?

As mentioned in the recipe, you can use raw sugar instead of white sugar, although raw sugar will not be as smooth of a consistency. It’s a matter of texture and preference for me. You could start by using the raw sugar just for the topping and white sugar for the remainder of the recipe.

Can I Bake and Freeze this Recipe for Later?

Yes, you absolutely can make this ahead of time and put it in the freezer. The bottom of the cake may be slightly soft if you do this, or at least it has been that way for me. But it is still delicious! And it’s a good addition to your “repertoire” if you like to have make-ahead breakfasts ready for last-minute guests.

Making Blueberry Breakfast Bake is an easy way to find a recipe for your next event as an alternative to cinnamon rolls or a baked oatmeal recipe.

The next time you’re looking for easy breakfast recipes, try our Blueberry Breakfast Bake! This sweet treat will delight your taste buds! The best part? Your kids will love it too. Enjoy!

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