5 Bakery Fresh Breakfast Cake Recipes You Can Make at Home

Who says you can’t have cake for breakfast? In fact, after baking one of these fresh morning delights, you may even find yourself excited to hear your morning alarm go off. These cakes, filled with sweet and fruity flavors, will go great with your morning cup of java, or as an appetizing afternoon pick-me-up. One thing’s for sure: after trying one of these five recipes, you’ll never want to go back to your boring morning bagel again.

1. Lemon-Blueberry Breakfast Cake

Lemon-blueberry breakfast cake

Lemon-blueberry breakfast cake | iStock.com

Looking for a light-tasting breakfast cake to enjoy? This Alexandra Cooks berry cake is perfectly sweet and jam-packed with fresh blueberries. A perfect combination of sugar and carbs, it’s guaranteed to get your day off to a stunning start.


  • ½ cup unsalted butter, room temperature
  • 2 teaspoons lemon zest
  • ⅞ cup plus 1 tablespoon sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour (set aside ¼ cup to toss with the blueberries)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

Directions: Preheat the oven to 350 degrees Fahrenheit, and grease a 9-inch square baking pan with butter or nonstick spray. Cream the butter with lemon zest and ⅞ cup of sugar until light and fluffy. Add the egg and vanilla; beat until combined. Toss the blueberries with ¼ cup of flour. Whisk together the remaining flour, baking powder, and salt, and add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Spread the batter into your greased pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick and if necessary, return the pan to the oven for a few more minutes. Let it cool before serving.

2. Oatmeal Walnut Caramel Coffee Cake

breakfast cake

Coffee cake | iStock.com

This decadent breakfast cake has found the perfect balance between sweet and nutty. Whether you’re looking for a scrumptious morning meal to enjoy with your coffee or you’re hoping to enjoy a tasty treat with your tea, She Wears Many Hats has created a recipe that won’t disappoint.


  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup quick-cooking oats
  • 6 tablespoons salted butter, softened
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped and toasted walnuts or pecans
  • ½ cup salted caramel sauce, slightly warmed just enough to loosen for easy drizzling

Directions: Preheat the oven to 350 degrees Fahrenheit, and coat an 8-inch square baking pan with cooking spray or butter. Lightly whisk together the flour, baking powder, and salt, followed by the oats; set aside. Beat together the butter and sugar until well blended. Add eggs and vanilla, mixing well.

Mix in the dry ingredient mixture until just combined, and stir in walnuts. Spread the batter in your prepared baking pan. Drizzle the caramel sauce over the top of the batter. Using a knife, swirl caramel throughout the batter. Spread the batter evenly again.

Bake for 35 to 40 minutes, or until a toothpick comes out clean. Cool the pan on a wire rack.

3. Apple Yogurt Cake with a Cinnamon-Sugar Streak

coffee cake

Breakfast cake | iStock.com

Picture waking up to this moist cake that’s been swirled in cinnamon and packed with juicy bites of apple. The Kitchn has made sure your taste buds will wake up the right way with this apple yogurt cake, which serves 8 or more.


  • 1½ cups whole-milk yogurt, well-stirred
  • ⅔ cup olive oil
  • 1 lemon, juiced (about ¼ cup)
  • 1 cup sugar
  • 3 large eggs
  • 1½ teaspoons vanilla
  • 4 small tart apples
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • Pinch freshly ground nutmeg
  • 2½ teaspoons cinnamon, divided
  • ½ cup brown sugar
  • 2 tablespoons unsalted butter, softened

Directions: Preheat the oven to 350 degrees Fahrenheit, and lightly grease a 9-by-13 inch baking pan with baking spray or olive oil. In a large bowl, whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla. Peel and core the apples, and chop into chunks about ½-inch across. Aim for 3½ to 4 cups of apples. Stir the chopped apple into the liquid ingredients.

Add the flour, baking powder, baking soda, salt, nutmeg, and ½ teaspoon of cinnamon into the liquids and stir until no lumps remain. In a separate bowl, mix the remaining 2 teaspoons of cinnamon with the brown sugar and butter. Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon and brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over the top, and sprinkle with the remaining cinnamon and brown sugar.

Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. Check the cake with a toothpick. When it comes out clean, transfer the cake to a cooling rack, and let it cool for at least 15 minutes before cutting.

4. Cardamom Honey Pear Upside-Down Cake

Upside down cake

Upside down cake | iStock.com

Each savory bite is filled with the perfect combination of moist cake, sweet honey, and flavorful pears. It works great for breakfast, but just as well for dessert if you add a touch of whip cream. This recipe, as shown on You Made That, serves between 8 and 10.



  • 4 Bartlett pears, ripe but still firm to touch
  • 3 tablespoons unsalted butter
  • 3 tablespoons honey
  • 2 tablespoons granulated sugar


  • ¼ cup granulated sugar
  • ¼ ounce envelope active dry yeast
  • ½ cup warm milk
  • 1 egg plus 2 egg yolks, at room temperature
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 2½ cups all-purpose flour
  • 5 tablespoons unsalted butter, softened

Directions:Preheat the oven to 350 degrees Fahrenheit. To make the fruit mixture, peel, core, and slice the pears in half, and then slice each half in 4 slices. In a 10-inch cast iron skillet, melt the butter, swirling to cover both the bottom and sides of the pan. Add the pears, sugar, and honey to the skillet. Cook over medium-high heat, turning the pear slices until they’re slightly browned on both sides, about 8 minutes. Turn off the heat and arrange the pear slices, forming a layer covering the bottom of the skillet.

To make the cake mixture, place ¼ cup warm water in the bowl of a standing mixer with 1 teaspoon of the sugar and yeast; set aside until it gets foamy. Whisk the warm milk with the egg, egg yolks, cardamom, vanilla, salt, and remaining sugar in a separate medium bowl. Beat the milk and egg mixture into the foamy yeast. Add ½ cup of flour at a time on medium speed, scraping the mixing bowl down as needed and beating until the dough is smooth.

Beat the soft butter into the dough then raise the speed to medium-high, beating until the dough is smooth and shiny, about 3 minutes. Place the dough on a floured counter and knead it until smooth. Form the dough into a circle the same size as the cast iron skillet and lay it over the pear slices. Place a sheet of waxed paper on top, and let it rise for about 30 minutes.

Bake the cake for about 30 minutes. It should have a domed top and will be golden brown. Allow cake to cool. Once it is, place a cake plate on top of the warm cake, flipping it upside down on the cake plate. Carefully remove the pan, and serve warm.

5. Lemon-Yogurt Crumb Cake

Lemon-yogurt crumb cake

Lemon-yogurt crumb cake | iStock.com

Swirls of lemon curd and a scrumptious crumb topping make this cake, as shown on Southern Living, a breakfast must. One bite of this fresh and zesty cake is sure to put a smile on your face.


Crumb Topping

  • 1½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • ⅛ teaspoon salt
  • ½ cup cold butter, cut into pieces

Cake Batter

  • ½ cup butter, softened
  • 1½ cups granulated sugar, divided
  • 3 large eggs, separated
  • 1½ cups all-purpose flour
  • ⅛ teaspoon baking soda
  • ½ cup plain Greek yogurt
  • 1 tablespoon lemon zest
  • ¾ cup Quick and Easy Lemon Curd
  • ¼ cup powdered sugar

Directions: Preheat oven to 350 degrees Fahrenheit. To prepare the crumb topping, combine the first five ingredients, and cut the cold butter into your flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use.

To prepare the cake batter, beat the softened butter at medium speed with an electric stand mixer until creamy. Add 1¼ cups granulated sugar, beating about 3 minutes or until fluffy. Add egg yolks, one at a time, beating just until the yellow disappears. Stir the flour and baking soda together. Add to the butter mixture alternately with yogurt, beginning and ending with the flour mixture. Stir in lemon zest.

At a high speed, beat the egg whites until foamy, and gradually add the remaining 1/4 cup granulated sugar, one tablespoon at a time, beating until stiff peaks form. Fold it into the batter, and then pour the batter into a greased and floured 9-inch pan. Dollop with the lemon curd, gently swirling with a knife. Sprinkle the crumb topping over the batter.

Bake for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven, and dust with powdered sugar. Serve warm, or cool on a wire rack for 1 hour.