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Decadent Blueberry Breakfast Cake

A fluffy, buttery breakfast cake loaded with juicy blueberries, topped with fresh berries, dusted with powdered sugar, and drenched in maple syrup. The ultimate weekend brunch treat.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature
  • 2 cups blueberries fresh or frozen (tossed in 1 tbsp flour)
Garnish & Toppings
  • 1 cup fresh blueberries for topping
  • 0.25 cup powdered sugar for dusting
  • 1 cup maple syrup pure, warmed

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Hand or Stand Mixer
  • Fine-mesh sieve

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x9-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a small bowl, toss the 2 cups of blueberries with 1 tablespoon of flour to coat them.
  4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the egg and vanilla extract.
  5. Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix gently until just combined. Do not overmix.
  6. Gently fold the flour-coated blueberries into the thick batter.
  7. Spread the batter evenly into the prepared baking pan. Bake for 35-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 15 minutes before slicing into large squares.
  9. To serve, place a warm square on a plate. Top with fresh blueberries, dust heavily with powdered sugar, and drown in warm maple syrup.

Notes

If using frozen blueberries, do not thaw them before tossing in flour and adding to the batter to prevent them from turning the cake green.