I bake this blueberry breakfast pudding when the kitchen feels quiet and the morning needs a soft start. The batter sits thick and calm. The berries burst and stain the crumb with deep purple. A warm square and a spoon of yogurt and the table goes silent in the best way. The mix stays simple. Think oatmeal recipes breakfast healthy in spirit. I fold in a spoon of oats, a splash of milk, and a creamy swirl that hints at an oat yogurt recipe. It reads like yogurt dessert recipes on a week day, which feels a bit lucky for us. Friends ask for the blueberry bread pudding recipe twist and I point them here with a grin. This bake lands between blueberry cake recipes and a cozy cake pudding recipe. Call it Breakfast Pudding and call it comfort. The crumb tastes tender. The edges lift. We slice and the steam rises and the house smells like a small win you can taste.
Table of Contents
- 1) Key Takeaways
- 2) Easy Blueberry Breakfast Pudding Cake Recipe
- 3) Ingredients for Blueberry Breakfast Pudding Cake
- 4) How to Make Blueberry Breakfast Pudding Cake
- 5) Tips for Making Blueberry Breakfast Pudding Cake
- 6) Making Blueberry Breakfast Pudding Cake Ahead of Time
- 7) Storing Leftover Blueberry Breakfast Pudding Cake
- 8) Try these breakfast recipes next
- 9) Blueberry Breakfast Pudding Cake
- 10) Nutrition
1) Key Takeaways
We call this Blueberry Breakfast Pudding Cake a gentle start. Breakfast Pudding shows up warm and kind. Breakfast Pudding brings soft crumb and bright berries. The pan cools and we hover near it like kids near a bakery window.
The batter stays simple and friendly. We whisk pantry stuff. We fold fresh berries. We bake once and the house smells like a small win. The slice holds together yet feels tender. A spoon of yogurt on top makes a good morning even better.
Cleanup runs fast. One bowl for dry. One bowl for wet. A square pan that lines with parchment. We pack slices for a desk snack. We save a corner for late tea. The recipe lives on Camila Cooks at https://www.camilacooks.com and I write it as Camila with a big grin.
2) Easy Blueberry Breakfast Pudding Cake Recipe
I like a recipe that meets me where I stand. This one does. The mix stirs fast. The steps read clear. The crust turns golden and the crumb sits soft. I slice while it steams and try not to rush. Breakfast Pudding shows up in the first bite and stays through the last crumb.
The flavor leans bright from lemon zest and honest from oats. It feels like oatmeal recipes breakfast healthy in spirit yet it still tastes like cake. If you love an oat yogurt recipe for mornings you will feel at home here. The batter carries that creamy note and keeps the crumb tender.
We serve squares with a cool spoon of yogurt. That nods to yogurt dessert recipes and makes the plate look sweet. Friends compare it to a blueberry bread pudding recipe and I smile. It sits between blueberry cake recipes and a cozy cake pudding recipe and it plays nice at any table.
3) Ingredients for Blueberry Breakfast Pudding Cake
Fresh blueberries Plump berries bring bright pops and deep juice that stain the crumb in the best way. I save a spoon for the top so the bake looks speckled and homey.
All purpose flour This holds the structure and keeps the slice neat. I sift once to keep the texture light and even from edge to center.
Old fashioned oats A small scoop adds body and that warm breakfast vibe. It supports our Breakfast Pudding idea without turning the cake heavy.
Granulated sugar Sweetness lands clean. It lets the lemon and the berries speak. The top takes a soft shine as it bakes.
Light brown sugar A touch of caramel note rounds the crumb. It helps with color and gives the edges a gentle chew.
Baking powder and baking soda These lift the batter so every bite feels light. They keep the crumb open and pleasant.
Fine salt A pinch wakes every flavor. The berries taste brighter. The vanilla sits clear.
Eggs Two fresh eggs bind the mix and add richness. Beat until smooth for a tender bite that holds well.
Plain yogurt Creamy yogurt adds tang and keeps the cake soft for hours. It also leans toward yogurt dessert recipes in the best way.
Milk A splash loosens the batter. The mix flows into the pan and levels without fuss.
Unsalted butter Melted and cooled butter gives a mellow richness. The crumb stays moist and the flavor reads warm.
Vanilla extract A small spoon lifts the aroma. It plays well with lemon and blueberry.
Lemon zest and juice Zest brings perfume. Juice adds lift. Together they cut through sweetness and keep each slice lively.
Cornstarch Tossed with the berries so the juice thickens and swirls instead of sinking. The top stays pretty and the crumb stays even.
4) How to Make Blueberry Breakfast Pudding Cake
Step 1 Heat the oven to three hundred fifty F. Line a square pan with parchment with two little ears for a clean lift. Grease the sides so the corners release with ease.
Step 2 Toss the blueberries with cornstarch. Set them aside so the coat clings. This keeps the juice inside the fruit during the bake.
Step 3 Whisk flour oats sugars baking powder baking soda and salt in one big bowl. Keep the mix close and light. The dry base should feel even and soft.
Step 4 In a second bowl whisk eggs yogurt milk melted butter vanilla and lemon. The mix turns creamy and smooth. This is our Breakfast Pudding engine.
Step 5 Pour wet into dry. Fold with a spatula until streaks fade. The batter will feel thick. That is good. Fold in most of the berries.
Step 6 Spoon batter into the pan. Level the top. Scatter the last berries and press them in with gentle taps.
Step 7 Bake for about forty minutes. Look for a springy top and a tester with a few crumbs. Cool fifteen minutes then lift and set on a rack. Slice warm or let it rest and slice neat.
5) Tips for Making Blueberry Breakfast Pudding Cake
Use room temp eggs and yogurt. The batter blends smooth and the crumb relaxes. Cold dairy can make the fat seize and that gives a tougher bite. We want soft and kind.
Fold the berries with a gentle hand. Press down and they burst. Slide under and they stay whole. That small move keeps bright pockets through the cake and supports the soft Breakfast Pudding feel.
For more breakfast comfort lean into oatmeal recipes breakfast healthy by swapping a spoon of flour for extra oats. If you love the creamy vibe from an oat yogurt recipe, add a small spoon more yogurt and the crumb turns extra tender.
6) Making Blueberry Breakfast Pudding Cake Ahead of Time
I bake at night and let the pan cool on the counter. In the morning the cake slices clean and the berry scent still lingers. Breakfast Pudding tastes even better on day two with the flavors set and calm.
To prep the dry mix early whisk flour oats sugars and leaveners and keep it in a sealed jar. To prep the wet mix whisk yogurt milk eggs butter and vanilla and chill it. Bring it to room temp before you stir it into the dry mix so the crumb stays soft.
If brunch runs late keep the baked cake wrapped and warm in a low oven. That keeps the top tender and the center cozy. Guests will think you timed it to the minute which makes me laugh every time.
7) Storing Leftover Blueberry Breakfast Pudding Cake
We keep slices in a tight container on the counter for one day. For longer, move them to the fridge for up to three days. The crumb stays tender and the berries hold their glow.
Warm a slice in a low oven so the edges wake up. Add a spoon of yogurt to keep with the yogurt dessert recipes mood or drizzle a little maple for a cozy treat. It still feels like a light choice on a busy morning.
For the freezer wrap each slice and tuck them into a bag. Thaw on the counter and the texture returns. It tastes close to fresh and still gives that mellow Breakfast Pudding comfort.
8) Try these breakfast recipes next
9) Blueberry Breakfast Pudding Cake
Breakfast Pudding Blueberry Cake for Morning Smiles
Ingredients
- 2 cups fresh blueberries, plus 2 tablespoons for topping
- 1 and 3/4 cups all purpose flour
- 3/4 cup old fashioned oats
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup plain yogurt
- 1/3 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Heat oven to 350 F. Grease an eight inch square pan and line with parchment with overhang for easy lift.
- Toss blueberries with cornstarch and set aside.
- Whisk flour, oats, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
- In a second bowl whisk eggs, yogurt, milk, melted butter, vanilla, lemon zest, and lemon juice.
- Pour wet mix into dry mix and stir with a spatula until the flour streaks fade. The batter will be thick.
- Fold in most of the blueberries.
- Spoon batter into the pan. Scatter the last blueberries over the top and lightly press them in.
- Bake for 38 to 45 minutes until the top springs back and a tester comes out with a few moist crumbs.
- Cool in the pan for fifteen minutes, then lift out and let it cool more on a rack. Slice warm or at room temp.
- Serve plain, with extra yogurt, or with maple syrup for a sweet morning finish.
10) Nutrition
Serving size one slice. Calories two hundred eighty. Sugar twenty two grams. Sodium two hundred twenty milligrams. Fat ten grams. Saturated fat six grams. Carbohydrates forty two grams. Fiber three grams. Protein six grams. Cholesterol fifty five milligrams. Figures will shift with brand and measure. I cook this as Camila for Camila Cooks at https://www.camilacooks.com and I cheer when breakfast tastes this kind and simple.
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