Blueberry Breakfast Cake


If I could eat this cake every morning for the rest of my life I most certainly would die happy. Okay, almost :). I’d highly, highly, highly (yes it deserves three of those) recommend this cake. It’s basically a moist, fruit loaded, sugar coated blueberry muffin in a simple cake form. Anything with blueberries is basically the best dessert ever to me (or with chocolate or browned butter or caramel, okay I have a lot of favorites, I know). I could nearly live on blueberries. They are always a go to snack at my house.

Blueberry Breakfast Cake | Cooking Classy

Seeing that blueberries aren’t in season right now and I just happened to have a big bag of them in my freezer I decided to make a recipe with blueberries that I can make year round, using frozen berries. This did take some time to bake since the berries go straight into the batter, then into the oven frozen but I’m telling you it’s worth the wait. Someone needs to get it out of my house so I’ll stop going back for more. With it’s tender crumb and slightly crunchy and caramelized top (thanks to the raw sugar) this will likely become a recipe you’ll want to hang on to. If you’d like you could also add 1 tsp lemon zest or 1/4 tsp ground cinnamon and a pinch of nutmeg to the batter, I don’t think it needs it but if you want a hint of lemon or spice it would be a nice compliment to the blueberries. Enjoy!

Blueberry Breakfast Cake | Cooking Classy


Blueberry Breakfast Cake

Yield: 9 servings

Prep Time: 15 minutes
Cook Time: 1 hour


  • 1 3/4 cup +2 Tbsp all-purpose flour , divided
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter , softened
  • 3 Tbsp vegetable oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/3 cup buttermilk
  • 1/3 cup sour cream
  • 1 Tbsp raw turbinado sugar , for topping
  • 2 cups frozen blueberries (don't thaw)*


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together 1 3/4 cup of the flour, the baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and 1 Tbsp vegetable oil on medium-high speed until pale and fluffy. Stir in remaining 2 Tbsp vegetable oil. Blend in eggs one a time, mixing until combined after each addition and adding in vanilla with second egg. In liquid measuring cup used to measure buttermilk, whisk together buttermilk and sour cream. Working in three separate batches add 1/3 of the flour mixture and mix just until nearly combined, then alternate with buttermilk mixture and mix just until nearly combined, repeat once more then end with flour mixture mixing just until combined. Toss frozen blueberries with remaining 2 Tbsp flour then fold into batter.
  2. Pour batter (it will be very thick and cold) into a buttered 8 by 8-inch baking dish and spread into an even layer and sprinkle top evenly with raw sugar. Bake in preheated oven 55 - 60 minutes, or until toothpick inserted into center of cakes comes out free of batter and tent cake with foil near last 15 minutes of baking to prevent excessive browning of top. Allow cake to cool on a cooling rack then cut into squares. Store in an airtight container.
  3. *Fresh blueberries would work fine too. If using fresh reduce the baking time by about 10 - 15 minutes.
  4. Recipe Source: Cooking Classy


  • Katrina @ Warm Vanilla Sugar: This sounds awesome!! October 28, 2013 at 6:52pm Reply

  • Elizabeth @ Confessions of a Baking Queen: Wow cake for breakfast is always a must, this looks filled to the brim with blueberries just how I like it!! October 28, 2013 at 6:52pm Reply

  • Averie @ Averie Cooks: Over the spring and summer I was making a ton of cakes along these lines. Fell out of the habit and was replaced by pumpkin stuff and heavier things. It’s so refreshing seeing a lighter cake like this, Jaclyn, with the berries. Pinned! October 28, 2013 at 7:02pm Reply

  • Chung-Ah | Damn Delicious: What a perfect excuse to have cake for breakfast! I’m sure I could have it every morning too! October 28, 2013 at 11:15pm Reply

  • Elisa @ Insalata di Sillabe: I go crazy for blueberries, too and this cake is exactly the type of cake I like the most: moist, soft and with a crunchy top! Now I wish I still had blueberries frozen in my fridge…!

    xo, Elisa October 29, 2013 at 1:11am Reply

  • Laura @ Lauras Baking Talent: This looks great! I love a good coffee cake :) October 29, 2013 at 9:15am Reply

  • Rachel @ Bakerita: This looks like one incredibly delicious cake. A giant blueberry muffin with a crunchy sugar topping? Yes, please! October 29, 2013 at 1:19pm Reply

  • Rebecca @ Dorm Room Baker: This looks so good! I think I’d like mornings a lot better if I could wake up and eat this cake every day haha. October 29, 2013 at 1:43pm Reply

  • divya ella: love love love the look of this…
    is it possible to substitute the blueberries with any other fruits? October 30, 2013 at 6:30am Reply

    • Jaclyn: I’m guessing most other berries would be fine and probably several other fruits too, just can’t say for sure since I haven’t tried them yet. October 30, 2013 at 10:22am Reply

  • Georgia @ The Comfort of Cooking: Look at how fluffy and gorgeous this cake is! What a delicious treat for breakfast. Lovely recipe, Jaclyn! October 30, 2013 at 10:55am Reply

    • Jaclyn: Thanks Georgia! October 30, 2013 at 1:37pm Reply

  • Dina: looks like a yummy way to start the day! October 31, 2013 at 7:33am Reply

  • Anja: Hey, could you tell me how much (in mL or grams) a cup weighs? :)
    Thanks! November 2, 2013 at 12:27pm Reply

  • Sherley: What’s the difference between salted and unsalted butter, if you don’t mind my asking? December 9, 2013 at 9:36pm Reply

    • Jaclyn: Salted butter usually has about 1/4 tsp salt added (but it varies from manufacturer to manufacturer which is why many bakers use unsalted), unsalted has no salt so you can decide how much salt to add yourself. December 15, 2013 at 11:29am Reply

  • Jocelyn: This is so good! My husband says it is way better than blueberry muffins. THanks so much! February 2, 2014 at 1:06pm Reply

    • Jaclyn: I’m so glad it was enjoyed Jocelyn :)! Thanks for leaving a comment! February 4, 2014 at 10:11pm Reply

  • David: In the oven, baking now as I type this. I added tsp. lemon zest to the batter along with ⅛ tsp. of lemon extract and tsp. of blueberry extract. My entire house smells of blueberries right now with that caramelized smell of sugar, heaven. I love the richness of the batter. It’s so important to really beat the butter and egg mixture to a very fluffy, pale (almost white) color. This gives batters so much more lightness. I love this recipe. March 6, 2014 at 12:28pm Reply

    • Jaclyn: I’m so glad you love the recipe David! Thanks for leaving a comment! March 7, 2014 at 7:08pm Reply

  • Maria: thankss alot but I have a question Can I use strawberries instead of blueberries ? or it wont work? December 5, 2014 at 1:22am Reply

    • Jaclyn: That should work fine. December 8, 2014 at 10:21pm Reply

  • Sam: Hi, I just made this beautiful cake, except mine didn’t turn out looking as pretty as yours.
    As soon as I folded the batter with frozen blueberries, the batter turned blue. I didn’t even mix much in case this happens.
    Now the cake looks unappetizing, zombie like blue.
    How did you keep the batter colour unchanged? August 17, 2015 at 4:25pm Reply

  • eileen: if you do not like sour cream what can be substituted in the recipe May 24, 2016 at 7:27am Reply

    • Jaclyn: You could probably just replace it with more buttermilk. May 24, 2016 at 8:37pm Reply

  • Michelle: Just starting cooking from your website…so far, so awesome.
    Does this cake freeze well? I want to make 4 of them for my daughter’s wedding brunch. Thanks! July 18, 2016 at 10:57am Reply

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