Blueberry Breakfast Cake

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I have been making this recipe forever now.  Its my go-to recipe for a quick and easy hot breakfast.

Blueberry Breakfast Cake

This is a big recipe, making about 3 dozen muffin’s or three small sized (MINI) breakfast cakes.  I made a mini bundt and two breakfast pies on this particular morning.  When I make muffins we will have enough left over for the next days breakfast too.

Blueberry Breakfast Pie

While we love them on their own, I just happened to have some cream cheese frosting in my fridge.  So I added a couple tablespoons of milk to thin it out and poured it over the bundt.

Cream Cheese Frosting + Blueberry Cake = Awesomeness.

Blueberry Cakes (One with Cream Cheese Frosting)

Blueberry Breakfast Cake


  • 4 cups all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2-3 cups frozen unsweetened blueberries (depending on size of blueberries)


  1. In a large bowl combine the flour, cocoa, baking powder and salt.
  2. In stand mixer cream butter and sugar until fluffy. Add eggs, milk, oil and vanilla; mix on low for about 1 minute.
  3. Add dry ingredients to butter mixture and blend on medium for 30 seconds.
  4. Remove bowl from mixer and fold in frozen blueberries. (To help keep blueberries from falling to the bottom, sprinkle them with a couple tablespoons of flour prior to adding into batter.)
  5. Bake at 375° for 22-28 minutes or until a toothpick comes out clean. (The bundt was done before the pie) Muffins take about 20 minutes.

This recipe was slightly adapted from Taste of Home’s Frozen Blueberry Muffins.  We really like it because it doesnt taste overly sweet.  You are definitely eating a muffin for breakfast, not cupcake.  The flavor comes from the blueberries, which is what we like.

Pieces of Blueberry Bundt Breakfast Cake

Tips for Success:

When I use frozen wild blueberries I use 3 cups.  The wild blueberries are much smaller than the kind I buy in the frozen food section of the grocery store.

I have halved this recipe successfully.  I have a family of six though (almost seven!) and they were gone instantly, so for us Big Batch is the way to go.  You can also freeze these.  I mean, I have heard that.  I mentioned there were six of us right?

I have made this recipe with all the ingredients at room temperature and also with the eggs, milk, and butter cold.  It is such a sturdy recipe I really did not notice a difference in the consistency.

Blueberry Breakfast Cake

What is your favorite breakfast muffin?




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    • says

      So someday when I come over to relax by your pool we can sip blueberry flavored water. Now if you could just invent a blueberry margarita that would be great. 😉

  1. Iraa says

    I’ve been reading your blog for a while and thought its about time I told you how much I love it! Seeing a new post on my Facebook feed makes a busy work day absolutely fine because I have something to look forward to when I’m home!

    This looks gorgeous as always! I have some leftover vanilla frosting would that work the same way as your cream cheese frosting? If so I will be baking these tomorrow :) xxx

  2. robin says

    I didn’t read all the notes prior to baking, maybe because I got it off Pinterest, then simply printed the recipe. So I didn’t know it was designed for muffins or mini-bundt.I baked it in a big bundt pan! It took 67 minutes to bake! Haven’t tasted it yet because its for Easter brunch, but I’m sure it will be fine…looks great. Maybe you could add that to the text of the recipe if you get more dummies like me. Thanks.

    • Betsy says

      I did the same thing! Made this for Easter morning and after backing for over an hour, the center was still not done. I guess when I read it, it sounded like you could make one or the other, not both. Oops!

  3. Lynn says

    I seldom read entire recipes before starting and made this as is. I have a LOT which is fine because I divided it. The one I cooked in a bundt pan is taking forever, I’m just now reading the notes. You’d think I’d learn. Smells delish though!

  4. jen says

    looks delicious!! Could I make this in a regular 13×9″ baking dish? if so, would the cooking time remain the same? Thanks!