Blueberry Breakfast Cake

filed under: Coffee Cakes on March 17, 2013

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


5 from 2 votes
Blueberry Breakfast Cake
Prep Time
15 mins
Cook Time
28 mins
Total Time
43 mins

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

Course: Breakfast
Cuisine: American
Keyword: Blueberry Breakfast Cake
Servings: 8 servings
Author: Amanda Rettke
  • 4 c all-purpose flour
  • 2 tsp. vanilla extract
  • 1/4 c vegetable oil
  • 1 c milk
  • 4 eggs
  • 2 c sugar
  • 1 c butter softened
  • 1/2 tsp. salt
  • 4 tsp. baking powder
  • 1 tbsp. unsweetened cocoa powder
  • 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)
  6. Muffins take about 20 minutes.


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)

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?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Mary Bryan says:

    So delicious! I poured a sour cream glaze over the top. Turned out very delicious!

  • Sue in Texas says:

    I have baked muffins with this blueberry cake recipe twice now and it is my favorite recipe for blueberry muffins. This recipe is really a hit at my house! Thank you!!

  • Roberta Gatto says:

    For the blueberry cake can I substitute Splenda instead of using sugar? How much Splenda would I have to use?
    Roberta Gatto

    • Amanda Rettke says:

      I haven’t made that substitution so I can’t speak to its effectiveness.

  • Mary Sellers says:

    Made your Fresh Strawberry Cobbler to have with coffee for a brunch treat. It was a big hit!