Blueberry Brunch Cake: Moist, Fluffy, and Perfectly Sweet!

Blueberry Brunch Cake is the perfect anytime cake! Packed with juicy blueberries throughout a moist, fluffy cake and topped with an incredible cinnamon crumble that just can’t be beat! This tasty variation of a classic coffee cake is perfect with your morning cup of coffee!

Photo byThe Cookin' Chicks

I don’t know about you, but cake for breakfast ALWAYS sounds like a winner! With this Blueberry Brunch Cake, you can enjoy just that! Pair it with your morning cup of coffee or tea, a glass of cold milk, or even a breakfast smoothie and you have a great start to the day!

Why You’ll Love this recipe

• Quick and Easy– this absolutely delicious blueberry breakfast cake can be ready for the oven in under 10 minutes
• Versatile– if you don’t have blueberries on hand, you can also use raspberries, blackberries, or strawberries
• Perfect for any occasion– whether you enjoy for breakfast, serve at brunch, or as an evening dessert, this fits any occasion
• Not overly sweet– this cake is perfectly sweet and let’s the blueberries add most of the sweetness instead of sugar overload
• Reheats perfectly– if you’re lucky enough to have leftovers, you can reheat them in the microwave and they are just as tasty as when enjoyed fresh from the oven

Ingredients Needed for Blueberry Brunch Cake

CAKE

• Flour– all purpose flour
• Baking Powder– ensure its fresh as this helps the cake rise, I recommend replacing your baking powder/soda every 6 months
• Butter– unsalted butter as you add salt into the recipe already, softened
• Egg– room temperature is best as it combines into the batter easier, 1 large egg
• Sugar– white granulated sugar
• Salt– this activates with the baking powder for the rise, ensure its fresh
• Milk– any type works, I tend to use 2%
• Blueberries– fresh blueberries are best. Coat with about 1 tablespoon flour to prevent sinking in cake

TOPPING

• Sugar– white granulated sugar
• Flour– all purpose flour
• Cinnamon– ground
• Butter– unsalted is best, softened

Photo byThe Cookin' Chicks

How to make this Blueberry Coffee Cake Recipe

1. To make the cake, add the flour, baking powder, butter, egg, sugar, salt, and milk in a large bowl.
2. Once combined, gently fold in the blueberries.
3. Grease an 8 inch baking pan.
4. Pour blueberry cake batter into pan and spread evenly.
5. In a small bowl, combine the sugar, flour, cinnamon, and butter using a fork until crumbly.
6. Sprinkle mixture over batter evenly.
7. Place pan in preheated oven, 375 degrees, and bake for about 45 minutes.
8. Remove from oven once golden brown and baked through. Allow to cool 5 minutes before slicing!

Storage Tips for Blueberry Brunch Cake

This cake is best enjoyed fresh from the oven, however, here are some ways to store to ensure optimal freshness.

• Room Temperature– once fully cooled, cover with lid or plastic wrap and store at room temperature for up to 3 days.
• Refrigerator– cover with plastic wrap or lid and place in refrigerator up to 5 days. Reheat in microwave once ready to enjoy.
• Freezer– place cake leftovers in freezer safe container or bag and freeze up to 3 months. Allow to thaw and reheat in microwave.

Photo byThe Cookin' Chicks

Tips for the best Blueberry Brunch Cake

• Don’t over-mix the cake batter. Stir until just combined. Over-mixing results in the cake being dense and not as fluffy.
• Test the cake with a toothpick inserted in the center to test if done. If the toothpick comes out clean, you can remove from the oven. If there is still cake batter on the toothpick, place cake back into the oven for an additional few minutes and check again.
• If using frozen blueberries in this berry cake recipe, be sure to allow them to thaw, pat dry, and coat in flour.
• Carefully fold blueberries into batter to avoid them opening and turning your cake purple.

Exact Ingredients

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CAKE

• 2 cups flour *all purpose
• 2 1/2 tsp baking powder
• 1/4 cup butter *softened
• 1 egg
• 3/4 cup sugar
• 3/4 teaspoon salt
• 3/4 cup milk
• 2 cups blueberries

TOPPING

• 1/2 cup sugar
• 1/3 cup flour *all purpose
• 1 teaspoon cinnamon
• 1/4 cup butter *softened