Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.
Too often it slips my mind that I am no longer living in a household of 8 and have, for the past year been cooking and baking for a household of just 2.
Throughout the first 24 years of my life, I had grown accustomed to doubling (even tripling) recipes, not halving them. The moment I removed this warm, 13×9 pan of streusel-laden, blueberry-spangled breakfast cake out of my oven this weekend I realized that I possibly would have done better to have exercised an 8×8 or 9×9 pan instead, and I might actually have just found myself with too much cake on my hands.
Mostly, I was worried that, like with so many other breakfast foods, this one might not hold over well into the next day when I could finally hand off the bulk of it to my family to enjoy.
I was (pleasantly) wrong, this blueberry breakfast cake holds over to the next day just as well as my French Toast Casserole.
While I do recommend nuking your leftover slice in the microwave for a few seconds to warm it before digging in, this cake carries over wonderfully to the next day and would make an excellent make-ahead potluck breakfast or brunch dish.
Hot on the heels of my coffee cake recipe, I decided to experiment further with cream cheese in place of butter, and the results did not disappoint. This blueberry breakfast cake is soft, slightly dense (but not at all dry) with a melt-in-your-mouth texture beneath a crisped cap of oat streusel and pops of plump blueberries.
And while I may tout it as a breakfast food (look at those blueberries– the antioxidants… and the oats!) ultimately it is a cake (one that can be enjoyed at any time of the day, at that), though arguably no less nutritious than most blueberry muffins or buttermilk pancakes (that’s not saying much in terms of nutrition, by the way).
Feel free to save your fresh blueberries for blueberry pie, because frozen works just as well in this blueberry breakfast cake.
I highly recommend a generously carved square as the perfect Monday-morning antidote. Pair it with a handful of homemade granola if you’re feeling guilty about the sugar 😉
More Recipes to Try:
Blueberry Breakfast Cake
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 cup light brown sugar tightly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cornstarch
- 1/2 tsp salt
- 1/2 cup buttermilk or ½ cup regular milk mixed with either ½ Tbsp vinegar OR 1/2 Tbsp lemon juice stirred together and allowed to sit for 5 minutes.
- 1 1/2 cup blueberries
- 3/4 cup instant oats (uncooked)
- 1/2 cup light brown sugar tightly packed
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 4 Tbsp melted butter
- Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
- In KitchenAid mixer, or with electric mixer in large bowl, cream together butter and cream cheese.
- Beat in sugars until light and fluffy.
- Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
- Stir in vanilla extract.
- In separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
- Gradually add flour mixture to wet mixture, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
- Fold in blueberries.
- Spread into prepared pan (batter will be thick) and prepare Streusel.
- To make streusel, use a fork to whisk together your oats, brown sugar, flour and salt.
- Stir in melted butter until well-combined (mixture will be crumbly).
- Sprinkle streusel evenly over batter.
- Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
- Allow to cool before cutting and serving.