This blueberry breakfast cake is soft, moist and filled with juicy blueberries. Greek yoghurt produces a tender crumb, while fresh lemon zest gives the cake a bright flavour without making it overly sweet.
The recipe is baked in one square tin and requires simple baking ingredients. It is suitable for a relaxed weekend breakfast, family brunch, afternoon snack or light dessert.
Serve the cake plain, dusted with icing sugar or finished with a simple lemon glaze.
Why You’ll Love This Blueberry Cake
- Soft, moist texture.
- Filled with fresh blueberries.
- Suitable for frozen blueberries.
- Bright lemon and vanilla flavour.
- Made with simple ingredients.
- Baked in one square tin.
- Suitable for breakfast and brunch.
- Easy to prepare ahead.
- Freezer-friendly.
- Delicious with coffee or tea.
Ingredients You’ll Need
- ½ cup unsalted butter, softened.
- ¾ cup granulated sugar.
- 2 large eggs, at room temperature.
- 2 teaspoons pure vanilla extract.
- 1 tablespoon finely grated lemon zest.
- ¾ cup plain Greek yoghurt.
- 1¾ cups all-purpose flour.
- 1½ teaspoons baking powder.
- ¼ teaspoon baking soda.
- ½ teaspoon salt.
- 1½ cups fresh or frozen blueberries.
- 1 tablespoon all-purpose flour, for coating the berries.
- 2 tablespoons coarse sugar, optional.
Optional Lemon Glaze
- ¾ cup icing sugar.
- 1–2 tablespoons fresh lemon juice.
Ingredient Notes
Blueberries: Fresh berries give the cleanest appearance. Frozen blueberries can be added directly from the freezer.
Greek yoghurt: Adds moisture and creates a soft crumb. Full-fat yoghurt gives the richest result.
Butter: Use properly softened butter. It should yield when pressed but should not appear melted or greasy.
Lemon zest: Adds fresh citrus flavour without increasing the liquid in the batter.
Flour: Measure the flour accurately. Too much flour will make the cake dense or dry.
Baking powder and baking soda: The two raising agents work with the acidity in the yoghurt to help the cake rise.
Can You Use Frozen Blueberries?
Yes. Keep frozen blueberries in the freezer until you are ready to add them.
Toss them with one tablespoon of flour and fold them into the batter without thawing. Frozen berries may colour the batter slightly and can increase the baking time by several minutes.
Avoid rinsing frozen blueberries immediately before use because the additional water can affect the texture.
How to Make Blueberry Breakfast Cake
Step 1: Prepare the Oven and Tin
Preheat the oven to 350°F.
Lightly grease an 8 × 8-inch metal baking tin.
Line it with parchment paper, leaving an overhang on two sides.
Step 2: Combine the Dry Ingredients
Whisk the flour, baking powder, baking soda and salt in a medium bowl.
Set the mixture aside.
Step 3: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl.
Beat for approximately 2–3 minutes, or until pale and fluffy.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition.
Scrape the bottom and sides of the bowl as necessary.
Step 5: Add the Flavourings and Yoghurt
Mix in the vanilla and lemon zest.
Add the Greek yoghurt and mix on low speed until combined. The mixture may look slightly separated at this stage.
Step 6: Add the Dry Ingredients
Add the flour mixture in two additions.
Fold gently or mix on the lowest speed until only a few flour streaks remain.
Avoid excessive mixing.
Step 7: Prepare the Blueberries
Toss the blueberries with one tablespoon of flour.
Reserve approximately ¼ cup for decorating the surface.
Step 8: Fold in the Berries
Fold the remaining blueberries gently into the cake batter.
Mix only until they are evenly distributed.
Step 9: Fill the Baking Tin
Transfer the thick batter to the prepared tin and spread it evenly.
Scatter the reserved blueberries and optional coarse sugar over the surface.
Step 10: Bake the Cake
Bake at 350°F for 35–45 minutes.
The cake is ready when:
- The top is lightly golden.
- The centre springs back when pressed gently.
- A toothpick inserted away from a blueberry emerges clean or with moist crumbs.
- The cake begins pulling slightly away from the sides.
Step 11: Cool Completely
Cool the cake inside the tin for approximately 20 minutes.
Use the parchment to lift it onto a wire rack and allow it to cool completely.
Step 12: Decorate and Slice
Dust the cake with icing sugar or drizzle it with lemon glaze.
Cut into nine large squares or 12 smaller portions.
Tips for a Moist Breakfast Cake
Use Room-Temperature Ingredients
Butter, eggs and yoghurt combine more evenly when they are at a similar temperature.
Cream the Butter Properly
Creaming incorporates air and helps the cake rise.
Measure Flour Accurately
Spoon the flour into the measuring cup and level it rather than packing it down.
Do Not Overmix
Overmixing develops gluten and can create a tough, dense texture.
Coat the Blueberries
A light flour coating helps distribute the berries through the batter.
Avoid Opening the Oven Early
Opening the door before the centre has set may cause the cake to sink.
Cool Before Glazing
Glaze added to a warm cake becomes thin and may soak into the surface.
Common Problems and Solutions
Why Is My Cake Dense?
Possible causes include excessive flour, cold ingredients, insufficient creaming or overmixing after adding the flour.
Why Did the Blueberries Sink?
The batter may have been too thin, the berries may have been wet or they may not have been coated with flour.
Why Is the Centre Wet?
The cake may need additional baking time. Frozen berries and ceramic baking dishes can increase the required time.
Why Is the Cake Dry?
The cake may have been overbaked or prepared with too much flour. Begin testing it before the maximum estimated time.
Easy Recipe Variations
Lemon Blueberry Breakfast Cake
Add additional lemon zest and finish the cake with lemon glaze.
Blueberry Almond Cake
Add ½ teaspoon almond extract and sprinkle sliced almonds over the surface.
Mixed-Berry Breakfast Cake
Replace part of the blueberries with raspberries or chopped strawberries.
Blueberry Crumb Cake
Add a tested cinnamon streusel topping before baking.
Blueberry Cream Cheese Cake
Swirl small spoonfuls of sweetened cream cheese through the batter.
Blueberry Orange Cake
Replace the lemon zest with finely grated orange zest.
What to Serve With Blueberry Cake
Serve it with:
- Greek yoghurt.
- Fresh berries.
- Whipped cream.
- Lemon curd.
- Scrambled eggs.
- Fresh fruit salad.
- Coffee.
- Tea.
- Cold milk.
- Breakfast smoothies.
Make-Ahead Instructions
Bake the cake one day before serving.
Allow it to cool completely and store it inside an airtight container. Add icing sugar or lemon glaze shortly before serving for the freshest presentation.
The dry ingredients may also be whisked together one day ahead.
How to Store Blueberry Breakfast Cake
Store the completely cooled cake in an airtight container at room temperature for up to two days.
For longer storage, refrigerate it for up to five days. Bring refrigerated slices to room temperature before serving.
Refrigeration is required if the cake contains a cream cheese topping or filling.
Can You Freeze Blueberry Cake?
Yes. Wrap individual slices securely and place them in a freezer-safe container.
Freeze for up to three months.
Thaw overnight in the refrigerator or for several hours at room temperature. Add glaze after thawing.
Frequently Asked Questions
Can I use sour cream instead of Greek yoghurt?
Yes. Full-fat sour cream provides a similar level of moisture and richness.
Can I use frozen blueberries?
Yes. Do not thaw them before folding them into the batter.
Can I bake the cake in a round tin?
An 8- or 9-inch round tin may work, but the baking time and cake thickness will change.
Can I reduce the sugar?
A modest reduction may be possible, but sugar affects moisture, browning and texture.
Can I make this cake without an electric mixer?
Yes. Use very soft butter and mix thoroughly with a sturdy whisk or wooden spoon.
How many portions does the cake provide?
It produces nine large squares or approximately 12 smaller servings.
Blueberry Breakfast Cake Recipe Card
Preparation time: 20 minutes
Cooking time: 35–45 minutes
Cooling time: Approximately 1 hour
Total time: Approximately 2 hours
Yield: 9–12 servings
Course: Breakfast, Brunch or Dessert
Cuisine: American
Method: Baking
Ingredients
- ½ cup unsalted butter, softened.
- ¾ cup granulated sugar.
- 2 large eggs.
- 2 teaspoons vanilla extract.
- 1 tablespoon lemon zest.
- ¾ cup plain Greek yoghurt.
- 1¾ cups all-purpose flour.
- 1½ teaspoons baking powder.
- ¼ teaspoon baking soda.
- ½ teaspoon salt.
- 1½ cups blueberries.
- 1 tablespoon flour, for coating the berries.
- 2 tablespoons coarse sugar, optional.
Instructions
- Preheat the oven to 350°F.
- Grease and line an 8 × 8-inch tin.
- Whisk the flour, baking powder, baking soda and salt.
- Beat the butter and sugar until pale and fluffy.
- Add the eggs one at a time.
- Mix in the vanilla, lemon zest and yoghurt.
- Fold in the dry ingredients.
- Toss the blueberries with one tablespoon of flour.
- Reserve several berries for the surface.
- Fold the remaining berries into the batter.
- Spread the batter inside the prepared tin.
- Add the reserved blueberries and coarse sugar.
- Bake for 35–45 minutes.
- Cool for 20 minutes inside the tin.
- Transfer to a wire rack and cool completely.
- Decorate and cut into portions.
Recipe Notes
- Use room-temperature ingredients.
- Keep frozen blueberries frozen until needed.
- Avoid overmixing the batter.
- Begin checking the cake before the maximum baking time.
- Test the complete recipe before confirming the final timings and yield.