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You are here: Home / Breakfast / Blueberry Breakfast Cake

Blueberry Breakfast Cake

October 26, 2015 Updated May 1, 2020 BySam 29 Comments

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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.

slice of blueberry breakfast cake on white plateA Super Soft Blueberry 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.

squares of blueberry cake on parchment

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.

Blueberry Breakfast Cake on white plate Blueberry Breakfast Cake slices

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:

  • Pound Cake
  • French Toast
  • Cranberry Bundt Cake
  • Blueberry Pancakes
  • Cheese Danish

Enjoy!

blueberry breakfast cake on white plate

Blueberry Breakfast Cake

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.
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry recipe, breakfast cake
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 24 pieces
Calories: 227kcal
Author: Sam Merritt

Ingredients

  • 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

Streusel Topping

  • 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

Recommended Equipment

  • Stand Mixer
  • Mixing bowls

Instructions

  • 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.

Nutrition

Serving: 1piece | Calories: 227kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 169mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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Filed Under: Breakfast, Cake

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Comments

  1. Mai says

    April 4, 2020 at 5:07 pm

    Thank you so much Sam. This was the first recipe I used from your website. I used cut up frozen strawberries instead of blueberries and increased the baking time by 10 minutes. It was soooooooo delicious. We love it so much.

    Reply
    • Sugar Spun Run says

      April 4, 2020 at 9:27 pm

      Welcome to my site, Mai, and thank you for trying my recipe. I am so glad that you enjoyed the cake. I can’t wait to hear what recipe you try next! Thanks for commenting. 🙂

      Reply
  2. Robin Crabtree Fowler says

    February 20, 2020 at 3:44 pm

    5 stars
    This was delicious. I needed to start using some frozen blueberries and this worked well. Would make a great edition to a brunch!

    Reply
    • Sam says

      February 20, 2020 at 7:25 pm

      So happy to hear you enjoyed the blueberry breakfast cake, Robin!! Thank you for commenting!

      Reply
  3. Angie says

    February 19, 2020 at 11:35 am

    5 stars
    Wonderful! Tried it this morning and everyone loved it! A definite keeper!

    Reply
    • Sugar Spun Run says

      February 19, 2020 at 2:21 pm

      I am so glad that you enjoyed the breakfast cake, Angie! Thanks for trying my recipe. I hope that you enjoy it for years to come. 🙂

      Reply
  4. Barb says

    February 24, 2019 at 12:07 pm

    Hi Sam- made the Blueberry Coffee Cake this morning for the first time- absolutely delicious!! Not too sweet and just the right amount of blueberries. We have a special needs daughter and we know something is a winner when she takes the first bite and says “awesome”- that is her word for all things good! Thanks for the “awesome” recipe!

    Reply
    • Sam says

      February 24, 2019 at 8:39 pm

      Thank you so much, Barb! I am so glad you enjoyed it! 🙂

      Reply
  5. Pilar says

    January 17, 2019 at 1:14 pm

    5 stars
    Absolutely brilliant recipe!! I have made it for colleagues at work twice now in a week, as the first day it just disappeared within minutes and not everyone got to try it!!
    I substituted the cream cheese for mascarpone, as I had extra from another recipe. Just delicious!!

    Reply
    • Sam says

      January 17, 2019 at 3:53 pm

      I am so glad everyone enjoyed it! 🙂

      Reply
    • Laurie Tomazich says

      June 12, 2020 at 12:35 pm

      Can you make this the might before?

      Reply
      • Sam says

        June 15, 2020 at 11:35 am

        Hi Laurie! That will work just fine. 🙂

  6. Beeta @ Mon Petit Four says

    October 29, 2015 at 4:42 am

    this is just the kind of thing I love to wake up to and have a cup of coffee with! I adore the streusel topping, and extra points for the fact that it’s still yummy the next day!!

    Reply
    • Sam says

      October 29, 2015 at 10:28 am

      Thank you, Beeta! It’s fairly addictive 🙂

      Reply
  7. Cheyanne @ No Spoon Necessary says

    October 27, 2015 at 3:33 pm

    5 stars
    I forget that it’s just my husband and I too… I am always making WAY to much of everything! But, too much of this blueberry cake can NEVER be a bad thing! Plus, I’m not sure it is possible to have too much of something this YUM! I want to rename this Blueberry ALL-THE-TIME Cake 🙂 Because, legit, I want to eat this at all times! Looks absolutely delicious, Sam!! Cheers, girlfriend! <3

    Reply
    • Sam says

      October 28, 2015 at 10:27 am

      I love the rename idea!!! Haha, thanks so much, Cheyanne! 🙂

      Reply
  8. Dani @ Dani California Cooks says

    October 27, 2015 at 12:11 am

    This looks super delicious! I’ve baked with cream cheese before when I’ve made rugelach, and it gives the best flavor.

    Reply
    • Sam says

      October 27, 2015 at 11:49 am

      It really does! Thanks, Dani! 🙂

      Reply
  9. Annie @ The Garlic Diaries says

    October 26, 2015 at 8:39 pm

    5 stars
    BREAKFAST cake?? Um, yes please. Yes please times a million. I want this so bad right now!

    Reply
    • Sam says

      October 26, 2015 at 8:40 pm

      Haha, thank you, Annie!!

      Reply
  10. Jessica @ Sweetest Menu says

    October 26, 2015 at 7:25 pm

    That looks wonderful Sam! Your photos are amazing!!!

    Reply
    • Sam says

      October 26, 2015 at 8:40 pm

      Thanks so much, Jessica!! 😀

      Reply
  11. Sues says

    October 26, 2015 at 6:56 pm

    No such thing as too much cake, especially one like that that you can eat for breakfast!! This looks just lovely 🙂

    Reply
  12. Amanda says

    October 26, 2015 at 3:44 pm

    This looks so delectable. I love breakfast cakes like this, especially with that lovely topping. Absolutely delicious.

    Reply
    • Sam says

      October 26, 2015 at 3:44 pm

      Thank you, Amanda!! 🙂

      Reply
  13. Medha @ Whisk & Shout says

    October 26, 2015 at 12:58 pm

    This looks unreal! Always down to have cake for breakfast 🙂

    Reply
    • Sam says

      October 26, 2015 at 1:19 pm

      Thank you, Medha!!

      Reply
  14. Sahra says

    October 26, 2015 at 11:33 am

    Oh that looks absolutely delicious!!

    XO Sahra
    Que Sera Sahra

    Reply
    • Sam says

      October 26, 2015 at 11:34 am

      Thank you so much, Sahra!

      Reply

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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