Easy Blueberry Breakfast Cake

Blueberry Breakfast Cake is loaded with fresh blueberries, baked, and poked with holes to be saturated with a warm sugary milk mixture for a super moist and rich cake. Then, it’s dusted with confectioners’ sugar. This type of cake, known as a poke cake, is the perfect way to add flavor and extra moisture to each bite. And, don’t save this cake just for breakfast; it is also a delicious snack or dessert. If you prefer strawberries, check out my Fresh Strawberry Cake.

Ingredients & Substitutions

Blueberries: I used fresh blueberries in the cake as well as for the topping. You could also use frozen blueberries that have been thawed.

Flour: If you prefer a gluten-free cake, substitute a good quality gluten-free flour in place of all-purpose flour in a 1:1 ratio.

Eggs: For best results, be sure the eggs are at room temperature before adding them to the batter. Out of eggs? Try one of my egg substitutes.

Topping: The combination of milk, unsalted butter, and sugar is poured over the baked cake, saturating it, for a super moist crumb and added sweetness. Looking for a dairy-free treat? Simply leave off this milk mixture that is poured on top.

Can I Use a Different Pan?

Sure! If you don’t have a 7-inch springform pan, use an 8×8-inch or 9×9-inch baking dish. However, if using a larger pan, the cake will not bake up as high and the baking time will need to be decreased. You could also double the recipe if using a 9×13-inch baking dish.

Can I Add Lemon to the Cake?

Yes! If you love the combination of blueberry and lemon, you can easily make this into a blueberry lemon breakfast cake. To add the lemon flavor, simply add 1 teaspoon of lemon juice and 1 teaspoon of lemon zest to the cake batter. That’s it!

How to Store Blueberry Breakfast Cake

To store this blueberry breakfast cake, first, let it cool completely. Next, wrap it tightly in plastic wrap and aluminum foil and place it in an airtight container or cake carrier. If serving the cake within a day or two, leave it out at room temperature. For longer storage, the cake can be stored in the refrigerator for 3-4 days, but if not wrapped properly, the cake can dry out.

Freezing Blueberry Breakfast Cake

To freeze this cake, follow these instructions: