Blueberry Cake Recipe for Beginners: This soft and tender blueberry breakfast cake is packed with delicious flavors from sweet blueberries, tangy lemon, and a hint of vanilla. Topped with a buttery, three-ingredient streusel, this cake is the perfect way to start your morning.
Blueberry Cake Recipe for Beginners
Simple to make and absolutely delightful, this breakfast cake pairs wonderfully with a cup of coffee or tea.
Why You’ll Love This Recipe
1. Easy to Make
This cake comes together with just a few simple steps and common ingredients, making it perfect for both beginners and seasoned bakers.
2. Perfect Breakfast Treat
Bake it ahead of time and enjoy it with your morning coffee for a stress-free and delicious breakfast.
3. Juicy Blueberries in Every Bite
Fresh blueberries bring a burst of flavor and sweetness to every slice of this cake.
Ingredients
For the Streusel Topping
- ¾ cup all-purpose flour
- 5 tbsp butter, softened
- ⅓ cup white sugar
For the Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp cornstarch
- 1 tbsp lemon zest
- ¾ cup white sugar
- ½ cup oil
- ⅔ cup buttermilk (see substitution tip below)
- 1 tbsp vanilla
- 2 eggs
- 1½ cups fresh blueberries
Step-by-Step Instructions
1. Prepare the Pan
Line the bottom and two sides of your baking pan with parchment paper. Lightly grease the remaining two sides and set the pan aside.
2. Make the Streusel Topping
In a medium-sized bowl, mix the flour, sugar, and softened butter using your hands until crumbly. Set aside.
3. Combine the Dry Ingredients
In another medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Set this mixture aside.
4. Infuse the Sugar with Lemon
In a large bowl, add lemon zest and sugar. Use your hands to rub the zest into the sugar for about a minute to release its aroma and flavor.
5. Mix the Wet Ingredients
To the lemon-sugar mixture, add oil, eggs, vanilla, and buttermilk. Mix on medium speed until smooth.
6. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Gently fold the ingredients together using a spatula until just combined. Avoid overmixing.
7. Add Blueberries
Toss the blueberries in 1–2 teaspoons of flour to prevent them from sinking during baking. Gently fold them into the batter.
8. Assemble and Bake
Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter. Bake at 350°F (175°C) for 40–50 minutes. Start checking for doneness at the 35-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
9. Cool and Serve
Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and enjoy!
Pro Tips for Success
- Use Fresh Blueberries: Fresh blueberries are key for the best flavor and texture. Avoid using frozen berries as they can release excess moisture into the batter.
- Don’t Overmix the Batter: Overmixing can make the cake dense. Once you see no flour streaks, stop mixing.
- Use a Gram Scale: Measuring ingredients with a gram scale ensures accuracy, which is especially important for baking.
- Make Buttermilk at Home: Combine ⅔ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes before using.
Storage Instructions
- Room Temperature: Store the cake in an airtight container for up to one day.
- Refrigerator: Keep the cake in the refrigerator for up to 5 days.
- To Make Ahead: Bake, cool, and slice the cake. Wrap it in foil or plastic wrap and store in an airtight container.
This blueberry breakfast cake is a delightful treat that’s simple to prepare and perfect for any occasion. With its soft texture, juicy blueberries, and buttery streusel topping, it’s sure to become a family favorite. Bake it for breakfast, brunch, or as a snack, and enjoy its irresistible flavors!
FAQ’s
Q1: Can I use frozen blueberries instead of fresh?
A: While fresh blueberries work best, you can use frozen blueberries. Just make sure to coat them in flour and bake immediately to prevent excess moisture.
Q2: What size pan should I use?
A: An 8×8 or 9×9-inch square baking pan works well for this recipe.
Q3: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Q4: How do I store the cake?
A: Store the cake in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days.