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.
Course Breakfast
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 24 pieces
Author Sam Merritt


  • 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


  • 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.