18 Easy Homemade Blueberry Breakfast Cakes in 20 Minutes

Wake up, smell the coffee, and sink your teeth into something warm, sweet, and bursting with blueberries. We’re talking about blueberry cakes, making your morning feel like a cozy brunch at a friend’s house.

Who wouldn’t want a slice of cake first thing in the morning? It’s like starting your day with a party in your mouth. Let’s ditch the boring toast and bland cereals. Blueberries deserve to shine; these 18 blueberry breakfast cake recipes do precisely that.

In this list, we’ll show you a wide range of blueberry breakfast cakes, each with its twist. Whether you’re into the lemony tang, crave gluten-free treats, or want a vegan-friendly option, we’ve got something for you.

1. Lemon Blueberry Breakfast Cake

The lemon blueberry breakfast cake delivers a bright, citrusy punch with a sweetness that pairs perfectly with blueberries. It’s like waking up to a sunny morning—tart, sweet, and uplifting.

Ingredients (Serves 8-10):

• 1 1/2 cups (about 195g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened
• 1 large egg
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) milk
• 1 cup (150g) fresh blueberries (tossed in 1 tsp flour)

Steps:

1. Cream Butter and Sugar: Cream butter and sugar until fluffy in a bowl.
2. Add Egg and Lemon: Beat the egg, lemon zest, and lemon juice.
3. Combine Dry and Wet: Add flour, baking powder, salt, and milk. Fold in the floured blueberries gently.
4. Bake: Pour into a greased 8×8-inch pan. Bake at 350°F (175°C) for 30-35 minutes until golden.

Serving Suggestions:

• Dust with Powdered Sugar: A light sprinkle for extra sweetness.
• Pair it with whipped cream: A dollop on top, and you’re in breakfast heaven.

2. Gluten-Free Blueberry Breakfast Cake

This gluten-free blueberry breakfast cake proves that going gluten-free doesn’t mean giving up on fluffy texture or taste. It’s a morning superhero that keeps everyone happy.

Ingredients (Serves 8-10):

• 1 1/2 cups (about 180g) gluten-free all-purpose flour blend (or almond flour)
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter, softened (or dairy-free butter)
• 1 large egg (or egg substitute)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) milk (dairy or plant-based)
• 1 cup (150g) blueberries (fresh or frozen)

Steps:

1. Cream and Combine: Cream butter and sugar. Beat in egg and milk.
2. Dry into Wet: Add gluten-free flour, baking powder, and salt. Fold in blueberries.
3. Bake: In a greased 8×8-inch pan, bake at 350°F (175°C) for 30-35 minutes.

Serving Suggestions:

• Drizzle Honey Over Top: Adds a sweet finish.
• Serve with Bacon: Sweet and salty balance. Perfect.

3. Vegan Blueberry Breakfast Cake

This vegan blueberry breakfast cake uses flax eggs and non-dairy milk to create a cruelty-free, tender crumb that hugs those juicy blueberries.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1/2 cup (120ml) plant-based milk (almond, oat, soy)
• 1/4 cup (56g) plant-based butter or coconut oil
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup (150g) blueberries

Steps:

1. Flax Egg Prep: Mix flax and water and let sit for 5 minutes until gel-like.
2. Mix Wet and Dry: Cream plant-based butter and sugar. Add flax egg, milk, and vanilla. Stir in flour, baking powder, and salt. Fold in blueberries.
3. Bake: Pour into a greased 8×8-inch pan and bake at 350°F (175°C) for 30-35 minutes.

Serving Suggestions:

• Blueberry Jam on Top: Double the blueberry fun.
• Soy Latte Sidekick: Perfect vegan combo.

4. Blueberry Ricotta Breakfast Cake

Creamy ricotta elevates this blueberry ricotta breakfast cake to a cheesecake-like texture. Each bite is silky and rich.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (250g) ricotta cheese (full-fat preferred)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup (150g) fresh blueberries

Steps:

1. Creamy Base: Beat butter and sugar until fluffy. Add egg, ricotta, vanilla, and lemon zest.
2. Add Dry: Stir in flour, baking powder, and salt. Fold in blueberries.
3. Bake: In a greased 8×8-inch pan, bake at 350°F (175°C) for 40-45 minutes.

Serving Suggestions:

• Serve Warm: Enjoy that creamy center fresh from the oven.
• Top with Raspberry Compote: Fruity contrast at its finest.

5. Blueberry Breakfast Bundt Cake

This blueberry breakfast bundt cake looks fancy and tastes even better. The bundt shape impresses guests, and the Greek yogurt keeps it moist.

Ingredients (Serves 10-12):

• 2 cups (260g) all-purpose flour
• 1 cup (200g) sugar
• 1/2 cup (113g) butter, softened
• 2 large eggs
• 1 cup (240g) Greek yogurt (plain)
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups (225g) blueberries

Steps:

1. Cream and Add Cream, butter, and sugar. Add eggs, yogurt, and vanilla.
2. Dry and Blueberries: Stir in flour, baking powder, and salt. Fold in blueberries.
3. Bundt Baking: Pour into a greased bundt pan and bake at 350°F (175°C) for 40-45 minutes.

Serving Suggestions:

• Lemon Glaze: Mix powdered sugar and lemon juice for a sweet-tangy drizzle.
• Morning Coffee: Perfect slice with a warm mug.

6. Blueberry Almond Breakfast Cake

Nutty almonds and sweet blueberries team up in this blueberry almond breakfast cake, creating a delightful flavor harmony.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter, softened
• 2 large eggs
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) milk
• 1 cup (150g) blueberries
• 1/2 cup (50g) slivered almonds

Steps:

1. Cream Butter and Sugar: Add eggs, milk, almond, and vanilla extracts.
2. Dry Add-In: Stir in flour, baking powder, and salt. Fold in blueberries and almonds.
3. Bake: 8×8-inch pan, 350°F (175°C) for 30-35 minutes.

Serving Suggestions:

• Almond Milk Latte: Keep the almond theme going.
• Whipped Cream: Light and airy on top.

7. Blueberry Buttermilk Breakfast Cake

The blueberry buttermilk breakfast cake is tender, moist, and subtly tangy. It’s a reliable morning hero.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) buttermilk
• 1 cup (150g) blueberries

Steps:

1. Cream and Combine: Cream butter and sugar. Add egg and vanilla.
2. Dry and Buttermilk: Stir in flour, baking powder, and salt alternately with buttermilk. Fold in blueberries.
3. Bake: 8×8-inch pan, 350°F (175°C) for 30-35 minutes.

Serving Suggestions:

• A Pat of Butter on Top For Extra richness.
• A glass of OJ: Bright citrus pairs well with the tangy cake.

8. Blueberry Sausage Breakfast Cake

Yes, blueberry sausage breakfast cake sounds wild, but sweet blueberries and savory sausage form a surprising, delicious combo.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter, softened
• 1 large egg
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) milk
• 1 cup (150g) blueberries
• 1/2 cup (about 75g) cooked, crumbled breakfast sausage (mild or maple)

Steps:

1. Sweet Base: Cream butter, sugar. Add egg and milk.
2. Dry In: Stir in flour, baking powder, and salt. Fold in blueberries and sausage.
3. Bake: 8×8-inch pan, 350°F (175°C) for 35-40 minutes.

Serving Suggestions:

• Maple Syrup Drizzle: Ties sweet and savory together.
• Strong Coffee: Cuts through the sweetness, perfect pairing.

9. Sourdough Blueberry Breakfast Cake

If you have a sourdough starter, this sourdough blueberry breakfast cake adds complexity and tang, making mornings extra special.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter, softened
• 1 large egg
• 1/2 cup (120ml) active sourdough starter (fed recently)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup (60ml) milk
• 1 cup (150g) blueberries

Steps:

1. Starter Love: Cream butter, sugar. Add egg, sourdough starter, and milk.
2. Dry and Berries: Stir in flour, baking powder, and salt. Fold in blueberries.
3. Bake: 8×8-inch pan, 350°F (175°C) for 30-35 minutes.

Serving Suggestions:

• Butter or Jam: Simple and classic.
• Earl Grey Tea: Elegant morning treat.

10. Blueberry Breakfast Cake No Eggs

No eggs? No problem. This egg-free blueberry breakfast cake uses applesauce or yogurt for moisture and structure.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter or neutral oil
• 1/2 cup (120g) applesauce or plain yogurt
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) milk
• 1 tsp vanilla extract
• 1 cup (150g) blueberries

Steps:

1. Mix Wet: Cream butter (or oil) and sugar. Add applesauce (or yogurt), milk, and vanilla.
2. Dry In: Stir in flour, baking powder, and salt. Fold in blueberries.
3. Bake: 8×8-inch pan, 350°F (175°C) for 30-35 minutes.

Serving Suggestions:

• Honey Drizzle: For extra sweetness.
• Fruit Smoothie: Completes an egg-free breakfast feast.

11. Blueberry Breakfast Mug Cake

A blueberry breakfast mug cake is your one-minute miracle for immediate breakfast gratification.

Ingredients (Serves 1):

• 1/4 cup (30g) all-purpose flour
• 2 tbsp (25g) sugar
• 1/4 tsp baking powder
• 2 tbsp (30ml) milk
• 1 tbsp (15g) butter or oil, melted
• A pinch of salt
• 1/4 cup (about 40g) blueberries

Steps:

1. Mug Mix: In a microwave-safe mug, mix flour, sugar, baking powder, and salt. Add milk, butter/oil and stir until smooth. Fold in blueberries.
2. Microwave: Cook for 1-2 minutes until set.

Serving Suggestions:

• Eat Straight from the Mug: Zero dishes, zero problems.
• Whipped Cream on Top: Instant fancy factor.

12. Blueberry Muffin Breakfast Cake

This blueberry muffin breakfast cake captures everything you love about muffins—soft interior, sweet berries, and crumbly streusel—just in cake form.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) milk
• 1 cup (150g) blueberries

Streusel Topping:

• 1/4 cup (30g) flour
• 2 tbsp (25g) sugar
• 2 tbsp (28g) cold butter, cut into small pieces

Steps:

1. Batter: Cream butter, sugar. Add egg, milk, and vanilla. Stir in flour, baking powder, and salt. Fold in blueberries.
2. Streusel: Mix flour, sugar, and butter with a fork until crumbly.
3. Bake: Spread batter in an 8×8-inch pan and top with streusel. Bake at 350°F (175°C) for 30-35 minutes.

Serving Suggestions:

• Serve Warm: Mimics fresh muffins.
• Coffee or Tea: Perfect morning pair.

13. Blueberry Breakfast Oat Cake

Hearty oats give this blueberry breakfast oat cake staying power. It’s filling, wholesome, and slightly nutty.

Ingredients (Serves 8-10):

• 1 cup (90g) rolled oats
• 1 cup (130g) all-purpose flour
• 1/2 cup (100g) sugar or 1/3 cup (80ml) honey
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)
• 1/2 cup (120ml) milk
• 1/2 cup (113g) butter, melted (or oil)
• 1 cup (150g) blueberries

Steps:

1. Dry and Wet: Combine oats, flour, baking powder, salt, and cinnamon. In another bowl, mix milk, melted butter, sugar/honey.
2. Combine: Stir dry into wet. Fold in blueberries.
3. Bake: 8×8-inch pan, 350°F (175°C) for 30-35 minutes.

Serving Suggestions:

• Greek Yogurt Topping: Creamy contrast.
• Extra Berries: Fruit garnish for brightness.

14. Blueberry Peach Breakfast Cake

Combine blueberries and peaches for a blueberry peach breakfast cake that tastes like a sunny summer morning—sweet, juicy, and bright.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) milk
• 1 cup (150g) blueberries
• 1 large peach, peeled and sliced (about 1 cup/150g)

Steps:

1. Creamy Start: Cream butter and sugar. Add egg, milk, and vanilla.
2. Dry and Fruit: Add flour, baking powder, and salt. Fold in blueberries and peach slices.
3. Bake: 8×8-inch pan, 350°F (175°C) for 35-40 minutes.

Serving Suggestions:

• Whipped Cream: Complements the fruitiness.
• Iced Tea: Perfect summer brunch vibes.

15. Blueberry Breakfast Cake Sour Cream

Sour cream makes this blueberry sour cream breakfast cake incredibly moist and luxurious.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter, softened
• 1 large egg
• 1 cup (240g) sour cream (full-fat)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup (150g) blueberries

Steps:

1. Add Cream butter and sugar. Add egg, sour cream, and vanilla.
2. Dry and Berries: Stir in flour, baking powder, and salt. Fold in blueberries.
3. Bake: 8×8-inch pan, 350°F (175°C) for 35-40 minutes.

Serving Suggestions:

• Coffee with Cream: Matches the rich texture.
• Ice Cream Scoop: Dessert for breakfast? Go for it.

16. Blueberry Breakfast Cake With Bisquick

This blueberry breakfast cake with Bisquick makes life easy. Bisquick handles the dry stuff so you can focus on enjoying your morning.

Ingredients (Serves 8-10):

• 2 cups (240g) Bisquick mix
• 1/2 cup (100g) sugar
• 2 large eggs
• 1/2 cup (120ml) milk
• 1/4 cup (56g) butter, melted
• 1 tsp vanilla extract
• 1 cup (150g) blueberries

Steps:

1. Mix Up: Combine Bisquick, sugar, eggs, milk, butter, and vanilla. Stir until smooth.
2. Add Blueberries: Fold them in gently.
3. Bake: 8×8-inch pan, 350°F (175°C) for 25-30 minutes.

Serving Suggestions:

• Maple Syrup Drizzle: Yes, please.
• Side of Bacon: Sweet and savory perfection.

17. Blueberry Yogurt Breakfast Cake

Yogurt adds a light, tangy flavor to this blueberry yogurt breakfast cake, making each bite refreshing and moist.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/4 cup (56g) butter or oil
• 2 large eggs
• 1 cup (240g) plain or Greek yogurt
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup (150g) blueberries

Steps:

1. Wet Mix: Cream sugar and butter/oil. Add eggs, yogurt, and vanilla.
2. Dry In: Stir in flour, baking powder, and salt. Fold in blueberries.
3. Bake: 8×8-inch pan, 350°F (175°C) for 30-35 minutes.

Serving Suggestions:

• Honey Drizzle: Highlights yogurt’s tang.
• Green Tea: Gentle pairing to keep it light.

18. Blueberry Zucchini Breakfast Cake

Sneak veggies into your morning with this blueberry zucchini breakfast cake. It’s moist and sweet; no one will guess there’s zucchini inside.

Ingredients (Serves 8-10):

• 1 1/2 cups (195g) all-purpose flour
• 3/4 cup (150g) sugar
• 1/2 cup (113g) butter or oil
• 2 large eggs
• 1 cup (about 150g) shredded zucchini (patted dry)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup (120ml) milk
• 1 cup (150g) blueberries

Steps:

1. Zucchini Prep: Shred and pat zucchini dry.
2. Batter: Cream butter/oil, sugar. Add eggs and milk. Stir in flour, baking powder, salt, cinnamon. Fold in zucchini and blueberries.
3. Bake: 8×8-inch pan, 350°F (175°C) for 35-40 minutes.

Serving Suggestions:

• Cream Cheese Frosting: For a special treat.
• Extra Berries on Top: Make it even fruitier.

Conclusion:

These 18 blueberry breakfast cake recipes prove that breakfast doesn’t have to be boring. With the burst of blueberries in every bite, each cake provides its spin—lemony tang, savory sausage, creamy ricotta, vegan-friendly options, gluten-free goodness, and more. They are all about making mornings fun, sweet, and comforting.

The measurements are here, the flavors are bold, and the results are pure bliss. Enjoy them warm from the oven with a cup of coffee, or slice them ahead for a busy weekday morning. Either way, your breakfast game leveled up in a big, blueberry-filled way.

Table: Quick Recipe Highlights

ellafoster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.